Charlevoix county herald., 1913-10-11
A P p L E R E CLIP E S
DELICIOUS HEALTH GIVING APPLE RECIPES
EACH TESTED BY AN EXPERT in DOMESTIC
ECONOMY. @ @ @ O @ q o q 3
PART a.
PART a..

apples quarters. cut into rather
thick Slices every pound apples add of brown
and five pounds of apples allow the ny cut nds and
juice onehalf pound of and
Let stand bowl until the following day. boil
until the apples rich amber color and perfectly clear
APPLE JONATHAN
slice very thin four large five small Greenng
pes pudding dish baking dish with tablespoon
uls cold Make batter of onehrd cupfu of butter
large cupfu sugar. eggs thoroughly
large cupus teaspoonfuls good baking powder
teapoonful salt sed together stirring WE'LL then add flour
minutes, pour apples;
stand five minutes before placing oyen bake thirty minutes
SAUCE FOR APPLE JONATHAN
one-half cupfus milk tablespoonful butter
oneha cupfu sugar. tablespoonful starch three heang
abespoonfs raspberry JAM porcelain fire.
let boil slowly mix butter constarch together add
third cupu cold milk; until smooth then stir slowly into the
boiling milk let five minutes then
raspberry JAM To be served hot w. w, New York City
JEIIIED APPLES
Peel and quarter two of tart apples Make syrup
of oneha pn and cups sugar; boil rapidly
for ten minutes Cook the apples gently few at time until they
clear Remove them with skinner and spread
platter When the last of the fruit has been cooked add onehaf
package gestn which has been soaked oneha cold
hours the juice lemon and stir until the gelatin
dissolved Set the in cold water and stir until the mix
tue begins tcken drop the apples and mix gently into
mould and let harden. Serve with whipped cream
JELLIED APPLES WITH ALMONDS
Pare Golden ppns stew until soft and beat
smooth Make by boiling pound and half of and
pint Of water pounds of apples Put the apple pulp
and the juice of three lemons into the and boil gently until
stiff enough drop heavily from he Pour into wet mold
and when cold turn into serving DISH Stick banched almonds into
the jelly and surround with whipped cream
APPLES, LEXINGTON STYLE
pare eight apple rub lemon halves
and cook until tender Let them COOL then roll
cake crumbs and cook deep fat Fill the ceners with grated
pineapple and curran jelly Surround the apples with the
and
APPLE LOAF.
Reserve euoegh dough o a small loaf Work
thoroughly tablespoon of butter nethird
of cinnamon and well beaten eggs.
Add flour make soft dough- knead lightly and let Divide
into three equal parts and roll each part TO III the pan Lay one
buttered spread inch layer of apples
chopped fine Pour the apples tablespoon of metee BUTTER
cover with the second piece dough and before brush
the top with milk and let rise until light Steam for hour
then place hot to brown lightly Serve slices with
and cream.
APPLES IN MAPLE SYRUP.
Cut eight apples in halves and the with tea
into baking with maple syrup and
oneha tablespoons butter Bake uui
the syrup is thick and serve with whipped cream.
APPLE MACEDoNE
Cut thick slice off the end of apples and
the pulp with potato ball cutter Cook oneha
cup geranum apple
balls cook until the balls tender When the syrup cod add
juice couple peaches sliced into small
Fill the apple shells with the mixture very cold
first course at a luncheon.
APPLE MARMALADE
Pare core and small pieces coarseganed apples.
allow each pound apples Add enough
dissolve the and boil until thick add the apples boil
til TENDER pass through colander add the juice CRATE
lemon to every four pounds at fruit Boil again until thick and
up in jars glasses. Cover with parafn
Crab apple mamalade may be made the way with the
lemon omitted. When cold it should cut like
APPLE MERINGUE.
Two of steamed apple pulp, oneha of sugar.
of butter onhaf of nutmeg
the yolks of two slightly beaten and tablespoon of thick
Fill deep tin lined with and bake without
per crust Make merngue of the whites of two
two tablespoons Of sugar; brown very moderate
APPLES WITH NUT STUFFING AND WHIPPED CREAM
Scoop apples and fill the shell with English
apple mixed with mayonnaise place
ing dish and heap whipped in the center
APPLE OMELET.-L
To eight large apples sewed very soft and mashed fine
and flavor with nutmeg cinnamon When cold
webeaten eggs onehaf tablespoon
tablespoons of milk Stir well bake slowly
minutes, Serve hot
APPLE OMELET-II
Separate eggs beat whites very stiff foth; then
the yos and beat again. adding gradually tablespoons pow
sugar omeet which tablespoon