The National tribune., 1911-01-19

In the warmer climates apples are
beginning to spoil, and it is wise to
begin to plan to save them by preserv-
ing, canning and otherwise. Spiced
apples are excellent. Three pounds of
, apples, pared; four pounds of sugar,
one quart of vinegar. one ounce of stick
Cinnamon, half an ounce of cloves; boil
the sugar vinegar and spices together;
put In the apples when boiling, and let
them remain until tender: tahe them
out. put into jar. boil down the strip
until it is thick and pour it over. To
can apples prepare exactly as you
would any other fruit for canning. Pre-
served apples also follow the same
course.
Almond fritters or croquets are fine
eating. Scald one pint of milk, beat
well together the yolks OF three eggs,
one-quarter of cupful of cold milk, a
pinch of salt, one tablespoonful of flour,
two scant tablespoonfuls of cornstarch
and one-half Of a cupful of sugar. Di-
lutte this with the hot milk, return to
the double boiler, and cook for , min
utes, stirring until very thick and
smooth Add one-half of a cupful of
finely chopped almonds, one Teaspoons
full of butter and 10 drops Of almond
extract; stir for moment and pour
out into a well-greased pan. When
cold and firm turn on a well-crumbed
Dip each piece in slightly beaten egg
and roll in crumbs; let stand for 10
minutes, then repeat the egging and
crumbing. 1mmerse in smoking-hot fat
until golden brown. drain on unglazed
paper. dust with powdered sugar, lay a
tiny spoonful of currant jelly on each
one and serve at once.
y To make cocoanut creams take two
cups of sugar. two-thirds cup of milk,
two teaspoonfuls of butter, one-half
cup of shredded cocoanut one-half tea
granite saucepan; when melted add
sugar and milk. Heat to boiling point
and stir until sugar is dissolved and
then boil gently IL minutes; remove
from fire, add cocoanut and vanilla and
beat until creamy and mixture begins
to sugar slightly around edges of sauce
pan. Pour then into buttered pan. cool
Slightly and mark off in diamonds.
Rust on steel can be removed by
suobing sweet oil well into the surface.
Let It Etand two days, then rub the
sseel ,'iSh unslacked lime until surface
& c,<aa.
Yirln sweet pears may be preserved
ss Clipped pears" and make an agree
sb!o senserve. Peel firm, well-fiavored
Serrs Cut them into thin shavings
With sharp knife or a potato slicer
Weigh the shavings; allow a pound OF
sussr 20 every pound of them and the
Juice of four lemons. Make a rich
sirui, of the sugar and lemon juice with
q 'sS.ie water. Cook the shavings in
this srup for about Is minutes, or I'M
til they are transparent, but not until
th<y break to pieces. Then set
them away on platters. Sprinkle them
with a little sugar and lemon juice.
They should be put into tumblcrs or
bowls, and the sirup strained over them
after it has been boiled down. Seal
them up with branded papers, and let
them remain for at least six weeks be-
fore they are used. This is rich, sweet
preserve, of which colonial housekeep-
ers were fond, and one which they
served with cream, as they did their
preserves of ginger and candied fruits
Prepare the sirup to cook these Clipped
pears before peeling them, and cook
only few at time.
If you are tired of fried veal outlets
try baking them. Pare six veal outlets
by chopping off the backbone, cutting
short the rib bone, removing the excess
of far and fastening the flap around
with a small wooden skewer Butter
pan. Season the outlets on both sides
with pepper. salt and grated nutmeg
lay them in the pan so that they do
not overlap each other Bake Them in
hot oven, and when they are colored
on one side turn them over ard brown
the other side. Pour in at the side OF
the pan one cupful OF hot stock and a
wineglassful of sherry wine Cook for
20 minutes longer. Mix together one
tablespoonful of finely chopped shaIIot
and parsley. add them to the sauce and
cook for five minutes. Arrange the