The labor world. [volume] (Duluth, Minn.) 1896-current, 1911-11-04

enough TO cover the fruit. Cover md
cook for several hours slowly. adding
water as Is needed. 4 "a 1 :ssIE;
Apples In Rings.
Peel. core and cut one pound 81
apples in rings. Put one pound Of
sugar In an enamel saucepan with
one gill Of water, and boil for Is
minutes. Skim and lay the apple
rings carefully in the syrup with
little lemon juice and peel. Bring to-
q boil and then set them back on
the stove where they will cook slow
~ for three hours. Put the rings in
q dish and strain the syrup over
them; serve cold.
Apple and Cocoanut Pie. /.
Line a deep pie plate with pastry.
Pare and CRATE some apples. sweet
en- and flavor to taste, using bit
of cinnamon and either lemon juice
or vanilla. Sprinkle the pastry gener-
ously with some shredded cocoanut,
cover with the apple mixture and
bake. When almost done, sprinkle
the top of the pie with cocoAnut, but
do not leave it long enough in tn,
oven to brown.
Harlequin Pie. ~
Cut six or eight apples into halves,
core and pare them. To one cupful
Of sugar add half cupful Of water
and two slices Of lemon. and ho;l.
When boiling well add the apples ~
cook slowly, taking out each piece as
soon as tender. To the syrup remain
ing add half cupful gof raisins and
| cook until it jellies in the spoon.
Have ready baked shell Of pastry.
arrange the apples, rounded side; up
on the pastry, and pour the syrup
| around them. Cut bleached almonds
| into thin strips and stick closely to-
gether into the apples. .~I
Fruit Sponge.
Cover half pound of raisins,
seeded, and one cupful of finely
| chopped. blanched almonds with one
pint of orange Juice; let stand over
night. Cut some stale sponge cake in
one half inch slices, and then in
! cubes Place layer of cake in a
mold, then a layer of raisins and
| nuts, and so on until the mold is
full; pour over it one pint of hot
custard. When cool cover the mold,
bind the seam with strip of muslin
! dipped in melted suet, and bury in ice
| and salt. Let stand four hours.
Hickory Nut Canapes.
Cut bread into slices one-quarter Of
| an inch thick, then with small bis
cult cutter stamp into neat circles;
fry them in hot fat or saute in butter
until they are golden brown. Pound
in a. mortar one pint of shelled hick-
/ DRY nut meats, moisten with a little
sweet cream and season with salt
and cayenne; when reduced to a
thick paste, spread on the prepared
bread. dust thickly with grated
| cheese. and cook in a quick oven
until crisp and brown.
Walnut Maple Souffle.
| Put one cupful of milk in the
double boiler with saltspoonful Of
| salt, and when just at the boiling
point add two: tablespoonful of flour
that has been :; blended with two
tablespoonful of butter & Stir con-
stantly and: cook for ten minutes, I'M
til smooth, then pour it ON the yolks
of three eggs that have been beaten
to cream with three tablespoonfuls
of sugar; flavor with half a cupful of
thick maple syrup and set away to
cool, putting a little butter on top
SO that no crust will form. When
ready to bake, fold in lightly the
| stfffly beaten whites of the eggs and
! half g. cupful of chopped walnut
meats. Turn at once into buttered
souffle dish and cook in moderate
oven for IS minutes. Serve with hot
maple syrup sauce. :c.--:....#'. ::
.: ~ Popcorn Brittle.
| Add one cupful of chopped, peanuts
to about three quarts of fresh, per-
fectly popped corn. Put one cupful
Of white and one of brown sugar in
to saucepan, set 1t over the fire
and stir constantly until melted to
! syrup, then add two tablespoonfuls
Of molasses, a quarter of a cupful of
/! butter and pour over the corn in a
, fine stream, stirring briskly to dis
tribute it evenly. Continue to stir I'M
til cool, when each separate grain
will be coated. ea5<s ..<s~s .".. +
Popcorn Marguerites.
| Make boiled frosting as for cake,
using cupful Of sugar and one table,;
spoonful of vinegar for two whites of
eggs. When the fosting is done, stir
into It about three cupfuls Of fresh.
perfect popcorn. Spread waters
preferably unsalted ones) thickly
with the mixture, and bake until a
deleciate brown In a moderate oven..
You will find these delicious. -
! Pecan Nut Sandwiches.
These are very dainty to serve for
supper on Thanksgiving day when
only a simple meal is required. They
are also suitable to accompany a
salad course. Rub to smooth paste
one tablespoonful of butter, two
tablespoonfuls Of grated cheese, a
salt-spoonful each of salt, pakrika,
| dry mustard and celery salt, little