The Barre daily times. (Barre, Vt.) 1897-1959, 1912-11-08
Good Dishes of Apple Month.

/ There are meny delightful ways Of
using the apple for timely desserts, and
of putting up the fall apples for future
use Here are a few ideas that may be
new to some and refresh the memory OF
Others
/ Apples Croquettes--Cook together one
eupful of stale bread cdumbs and hall
cnpful OF milk, stirring constantly UNI
til well blended. Add the yolks of two
well beaten eggs. one tablespoonful sug-
ar, one tablespoonful each grated yellow
rind OF lemon don't get in any of the
white pithl and lemon Juice. one large
tart mellow apple chopped fine, and a
dozen walnut or butternut meats, also
chopped. Cook a moment or two, then
turn out to cool When cold form into
pearl-shaped croquettes, roll in fine
crumbs and fry in smoking hot fat.
Serve with caramel sauce or powdered
sugar.
Ideal Apple Sauce With a sharp knife
silver preferred, cut the apples into quar-
tiers, pare core and drop at once into n
pan of cold water to prevent dscolora.
ton. When all are done skim out of the
water and put into large bottomed
granite or agate kettle, so that they will
not be crowded. Add boiling water--iust
enough to show--eover closely to keep in
the steam and cook quickly on the top
of the stove, shaking often to prevent
sticking. As soon as they are tender
and it will take but few moments
mash with, a silver fork, sprinkle with
sugar to taste. cover again and cook UNI
til the sugar is dissolved Turn into
glass dish and serve hot or cold.
Old Philadelphia Apple Pudding-Grate
eight mellow apples, add them to
cnpful grated bread crumbs and the
yolks of three eggs. beaten light. Fla
vor with teaspoonful vanilla and bake
half an hour in moderate oven. Whip
the whites of the eggs to a stiff froth,,
adding two tablespoonful graduated
sugar.
Add teaspoonful of vanilla. Heap |
on top of the pudding, which should |
have been slightly cooled, then set back /
in the oven to puff and color delicate /
brown. This pudding may be eaten with I
,ream, hot or chilled. as preferred.
Jersey Apple Dumplings Pare and
,ore ripe apples, filling each apple with
, tablespoonful of sugar. Make a rich
Die crust and cut in circles or squares
arge enough TO hold an apple. Set an
lpple in the center OF each, put bit
VI butter on top and fold the pastry
Iround the apple. Put in granite
tripping pan. and cover the dumplings
With cold water. Add for each dumping
tablespoonful Of sugar and nutmeg
o season. Bake about two hours, keep
ng the pan covered the first hour. No
auce will be needed besides that in
he pan.
Apple Batter Pudding and core
alf dozen nice apples and set closely
ogether in well .bnttered pudding dish.
prinkle them with half cupful of sugar
nd a cnpful OF water; cover and bake
ntil tender Take out and partially
Dol before pouring over them a batter :
lade of five heaping teaspoonfuls Of
our sifted with one teaspOonful bak-
x powder. and a saltspoon of salt. then
liking with one Tablespoonful melted
utter. three eggs beaten light and one
int Of milk. Return to the oven. bake
uickly and serve with a liquid sauce.
Apple and Sage Pudding and
re enough apples TO Gu a baking dish.
ill the centers 81 the apples with
igar seasoned with grated nutmeg
ave ready a cupfui Of sago that has
,en cooked in water TO cover until
ear. pour around the apples and bake 4.
! hour in a moderate oven. n. il gets
% DRY. add q little more water during
r. baking. Serve cold with cream
Dorothv Dexter.