Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1912-12-17

gradually add ono cup OF powdered
sugar. Beat one-half cup of thick cream
and one-fourth cup Of milk until stiff,
combine the mixture and add one half
teaspoonful of vanilla.
BROWN BETTY.
One cup Of bread crumbs, eight sliced
apples, one-half cup of molasses, one
half cup Of cold water; butter Q baking
dish, put layer of crumbs, then layer
OF apples, sprinkle with cinnamon and
sugar and dot with bits of butter; re-
peat until the dish Ia full; insert q knife
in several places and pour In the water
and molasses. Set In . pan Of hot water
aud bake for forty-five minutes. Serve
hot with cream or hard aauce.
APPLE BUTTER.
Pare, core and quarter the desired
quantity of apples, allowing one third Of
sweet to two-thirds of sour apples. Boil
sweet cider until it 10 reduced one-half.
While the cider 10 boiling rapidly add ap.
pies until the mixture IL the desired
thickness. Cook slowly, stirring con.
siautly and skimming when necessary.
When the apples begin to separate from
the cider take two pounds of sugar to
each bushel of apples used; add little
ground cinnamon and boil until 1t re-
mains in smooth mass, when little is
cooled. Usually one and one-half
bushels of apples are enough for ono and
one-half gallons of boiled cider.
APPLE cArsUP.
Quarter, pare and core twelve sour ap-
pies. Put In . sauce pan, cover with
water and let simmer until soft; nearly
all the water should be evaporated; rub
through sieve and add the following to
each quart of pulp: One cup Of sugar,
one teaspoonful of cloves, one teaspoon.
full Of mustard, two tesspoonfuls Of Gin.
namon and one tablespo onful of salt, two
cups Of vinegar and two grated onions.
Bring the cstsup to boil and let sim.
mer gently for one hour. Bottle, cork
and seal.
APPLE CUP cUsTARD.
Pare, core and steam four good sized
tart apples until tender; press through q
sieve. While hot add ono tablespoonful
Of butter, four tablesp0onfuls Of sugar,
the yolks OF four eggs and one-half pint
of milk. Turn into baking cups and
bake for twenty minutes. Beat the
whites Of four eggs until stiff, add four
tablespoonfuls Of sugar, beat and heap
over the top Of tho cups; dust tbickly
with powdered sugar and brown In the
oven. Serve cold.
APPLES FRIED WITH ONIONS.
Peel onions and slice. Fry in fat until
q rich brown; drain on soft brown paper.
Fry impaired quarters OF apple In the fat
left from the onions. Arrange apples In
border on . platter, All the center with
the fried onions and serve them hot.
APPLE FLOAT.
Peel six big apples and slice them.
Put them In Q sauce pan with just
enough water TO cover them and cook
until tender. Then put them through .
colander and add the grated rind and
juice of half . lemon, sweeten to taste
and stir In trace OF nutmeg. Fold in
the stiffly beaten whites Of four eggs and
put the dish on ice. Serve with whip
ped or plain cream.
APPLE JONATHAN.
Peel and slice very thin four largo or
five small Greening apples; place In deep
pudding dish or baking dish with two
tablespoonfuis cold water. Make batter
of one-third cupful OF butter, one large
cupful of granulated sugar, two eggs
beaten thoroughly, two large cupfuls
-four, with four teaspoonfuls good bak-
ing powder and one teaspoonful salt
sifted together, stirring we'll; then add
-four. Blend the whole for five minutes,
then pour over the apples; let stand
FIVE minutes before placing In oven;
bake thirty minutes and serve With the
following sauce:
One aud oDe.half cupfuls sweet milk,
one tablespoonful butter, one-half cup.
full sugar, two tablespooufuls OF corn
starch, three heaping tablespoonful
raspberry jam. Place milk In . porce-
lain dish over fire, let boil slowly; mix
butter, sugar and corn starch together;
add one-third cupful cold milk; mix
until smooth, then stir slowly into tue
boiling milk; let boil five minutes, then
remove from fire and add raspberry jam.
To DO served HOT.
APPLES STUFFED WITH FIes.
Pare and core largo apples; FIJI GEN.
t-rs with chopped fgs, cover with sugar,
place In deep baking dish and add q
little water; bake, basting we'll frequent.
~. Serve with cold cream.
APPLE TAFFY.
To ono pound of sugar add one.halt
tablespoonful OF vinegar, and one half
cup OF juice dsaiued from slowed apples.
Put the ingredients 10 an agate sauce
pan and let boil 10 the ''crack." Turn
on to buttersd platter, and when cool
enough to handle pull until white and
glossy.
APPLE WATER.
Wipe, core, and pare, one largo sour
apple, put two teasp0onfuls OF sugar In
tho cavity; bake until tender, mash,
pour one cup Of boiling water over 1t
and let stand one half hour and strain.
This 10 especially refreshing for fever
patients.
AFELB W6lts
Pare, quarter, and core. four sour ap-
Piles, steam until tender and rub through
sieve; there should be three. fourths Of
cup Of pulp. Beat on platter tho
whites Of three eggs, gradually add the
apple pulp, sweetened to taste, and con-
tinue beating. Pile lightly on serving
dish and chill. Serve with cream or
soft custard.
APPLE CHRISTMAS PUDDING.
Pare, core, and quarter, six tart apples.
Add cup OF water, cover and boil
quickly for five minutes. Press through
. sieve; add . tablespoonful Of butter
and . cup Of sugar. Beat three eggs
until light; add one pint OF milk and .
cup Of hot boiled tice. Add tho apples
and bake for half IN hour. Lemon or
orange rind may be added. Servo cold
with cream or lemon sauoe.
APPLE, ORANGE AND PEACH SALAD.
Equal parts Of apples, oranges and
paa Chsa ara mt iut0 oub0a and mixed