Charlevoix county herald. (East Jordan, Mich.) 189?-1953, 1913-10-18
A P P L E r E CLIP E S
DELICIOUS HEALTH GIVING APPLE RECIPES
EACH TESTED BY AN EXPERT in DOMESTIC
ECONOMY. . @ q . q . Q L
Dart
PART 8.
APPLES WITH OATMEAL

made by boiling cup sugar with one and oneaf cups wa
ter for five minutes When the apples are soft drain and fiji cav
ties with the hot wecooked meal and with and
APPLES A LA PARISIENNE.
Pare several apples them in half and
Cook them with cupfu sugar cupu
taking retain the shape Drain the apples and set
each half round stale cake sprinkle with juice
and either peach maraade Cover the apple with
and chopped almonds and set the brown deli
caey Serve either hot or cold
APPLE PAN DOWDY,
Isne baking dish with thin slices of buttered bread Fill in
the with sliced apples sprinkle the four tablespoons
OF dark brown sugar aud one teaspoon OF cinnamon Add
half and with another layer of buttered bread
bueed side up Bake hour moderate
Serve with liquid pudding sauce
APPLE PRAIlNEs.
peel six apples and onehaf cups of
and two Of water Make candy of
little water and oneha of minced nuts When this begins
caramel spoonful the top each apple Pour the
which the apples cooked the apples and with
whipped cream
APPLE PONE
chop quart apples pint
boiling quart of white oatmeal when COOL add
enough very BATTER tablespoons
sugar teaspoonu Add the apples pour
into well buered and bake moderate for two
hours
PoRCUPNE APPLES
Select apples of equal size Pare and cook in syrup made
of water to each half Boil down and
roll apples it. Stud with banched amonds fill the centers with
jelly Arrange large plate with rolled waters between apples
APPLE PUNCH.
Cut six tart apples quarters but do not pae put into
preserving kettle and add of rans two bay leaves
small of stick the gatad nd of three lemons and
quarts cold water let boil and add two
of cold water and let boil for thirty minutes drain through
muslin bag When cold add the juice of three lemons and two
pounds of sugar. stir until the sugar is dissolved When ready
add little shaved rice.
RAISED APPLE BISCUIT,
Scad cup milk add tablespoon of sugar and
tablespoon butter cool Add oneha cake of yeast dissolved
teaspoonu of salt and ond of flour Let
RISE add apple pared and grated and of flour sd
with onehaf teaspoon of soda Let for hour Shape into
two flat cakes let them double their bulk bake in hot split
while hot and butter. Serve hot with sugar and butter
APPLES IN RICE CUPS.
Boil sailed until tender Aal fill coffee and
let stand until cold Stand OF hot until they will slip
cup easily Scoop place lay quarter of
pie that has been cooked rich the cavity Serve with
the apple syrup cream.
APPLE RELISH,
Three pounds apples diced with the skins Take three
pounds of pound rasns pound two
peeng and grind meat grinder then cut the
to small pieces Cook for hour adding the nuts five minutes be-
fore removing from the stoAe
APPLE SCHMARREN
tablespoon pastry flour, table.
spoons milk pinch weLbeaten egg
good apple frying pan tablespoon
lard heat the batter nice brown and
with powdered sugar
APPLE sfIERBET,
qaart apples n pint until
through sieve Add the juice of and lemon half
pound sugar and Beat well and freeze When
becomes like ush add the wbean white of egg and fin
ish freezingr
CRAB APPLE SHERBET.
Put two quarts of quartered crab apples the fire with
enough writer keep them burning Cover and let simmer
sugar twenty minutes from the time that begins boil When
COOL add pint the crab apple Juice and the juice of lemon
and freeze.
SPICED BRAB APPLES
Boil three pounds pnts cider vine
rich Add two of stick cinnamon Drop few
of the apples into the syrup and cook until tender and
place ors continue until the apples all ued boil the
down and the fruit If the crab apples ripe is
better until TENDER jars and pour the syrup
them
sAUsAGEs AND FRIED APPLES
Prick the sausages well with fork Place deep frying
enough boiling the bottom and
cook moderate When the evapaes
and turn several times that they be nicely Drowned
Turn platter number Of large apples
in rings inch thick thick fry the sausage Ganish
sausage with the apples
STUFFED APPLES TO SERVE WITH ROAST.
Into large put two half of white Stock add bay
leaf easpoonu full of minced half easpoonfu of salt
and little pepper Simmer for twenty minutes and
Pare and ten tart red apples put them granite
and simmer until tender but not broken Carefully from
the stock aside Banch cupfus chestnut
with the Stock add four teaspoonu at jelly half
full of salt little paprka and simmer until the cuts
tender Fill the center of the apples hang full and gnsh the