The Salt Lake tribune. [volume] (Salt Lake City, Utah) 1890-current, 1913-11-17
APPLES ARE USED IN
MANY DAINTY DISHES
Valuable Recipes Are Given
for Preparing Luscious
Fruit for Table.

There has been consldera BILE arEOnei
as 20 how many different way
Utah apples can he prepared for tahl
use There Is book. issued 10y the In
,ernation Apple Shippers association
which gives ls7 delicious. health 81 sin
B ppe recipes. each tested by an eNpoi
IN domestic economy or. as the. 'moy
les" would say: Passed by the nations
board OF censorship.
Herewith The Tribune prints fifteen
tie apple recipes taken from the boo
for the use OF Utah hoGsekeepers WI
want TO celebrate Utah Apple day 10
morrow. start the apple Ina bit todaN
That is the slogan for Apple day
Apricot sherbet Served IN Apple
Sheils.-Select bright red apples OF
high polish, Cut of the blossom emu
and SCOOP out the pulp carefully notch
The edge. Fill with apricot sheroet
and serve upon apple leaves.
Apple Balls With a Mixture OF
F-uit-Peel large aples, with potato
SCOOP cut out small balls, dropping
them into water with little vinegar
added 70 keep them white. Prepare n
mixture OF grapefruit pulp. pineapple
and banana and put into glasses add
few Of The apple balls; pour over
all the Iulce left from the fruit which
has been boiled down with sugar; cool
and serve at once or the apples MAJ
turn brown.
Apple Biscuit.-To one pint OF light
bread sponge add one quarter cup ot
mola sses. one tablespoon Of lard and
graham or whole wheat for a soft
dough. Beat vigorously and finally
work into the dough one large cup OF
chopped apple; shape the dough Into
biscuit and place In muffin pans and
allow them 10 be very light before
baking.
Apple Catsup-Qua pare and
core twelve sour apples. Put In a
sauce pan, cover with water ana let
simmer until soft nearly all OF the
through sieve and add the following
10 each quart OF pulp: One cup OF
sugar, one teaspoon Of cloves, one tea
spoon OF mustard, two teaspoons OF
cinnamon. and add one tablespoon OF
salt, two cups OF vinegar and two
grated onions. Bring the catchup to
a boil and let simmer gently for one
hour Bottle. cork and seal
Apple Custa rd.-Beat the .yolks of
four eggs and add oue-half cup OF
and remove from the fire. Gradually
add one pint Of grated apple. Pour
into serving dish and cover with
meringue made or the well beaten
whites OF four eggs and three table
spoons OF powdered sugar.
apple sauce in a buttered pudding
dish. sprinkle with ground almonds,
dot with butter and sprinkle with
crushed macaroons. add little water
and bake. Delicious when served with
meat.
Apple F-loat-A simple dessert
may be made as follows Beat the
whites or four eggs to a stiff froth,
add four tablespoons Of powdered su-
gar and beat until dry. Crate TWO
large. tart apples into the esg mix
ture n little al "A time, beating all the
time. Have large dish partly
filled with plain cream; drop the ap-
pie and egg mixture by the table
spoonful over the surface OF the cream
and dot with candied cherries
Apple fritters.-Core and pare
four apples. Cut into slices one
third inch thick, leaving the hole In
the center. Sprinkle with sugar,
lemon juice and cinnamon. Dip each
slice In fritter batter and fry In deep
fat. Drain on brown paper and
sprinkle with sugar.
Apple Omelet.-To eight large
apples stewed very soft and mashed
fine add one cup OF sugar and flavor
with nutmeg or cinnamon. When
cold stir In three well-beaten eggs
and one half tablespoon cornstarch
dissolved In two tablespoons OF milk.
Stir well and bake slowly twenty min
utes. Serve hot.
Ssusages and Fried Apples.-P1cll
the sausages well with fork. Place in
a deep frying pan: pour In enough
boiling water 10 cover the bottom.
cover and cook over noderat te fire.
When the water evaporates. remove
tho cover and turn several times, that
they may he nicely Drowned. Turn
onto platter. Core number OF
large. tart apples cut them In rings
an inch thick and fry in the sausage
fat. Garnish the sausage with the
apples and serve.
Apples Stuffed with figs.-Pare and
core large apples; fiil centers With
chopped figs. cover with sugar, place
In a deep baking dish and add a little
water: bake, oasting we'll frequently
serve cold with cream.
Apple Taffy.-To one pound OF su-
gar add one-half tablespoon OF vine
gar and one-hait cup OF Juice drained
from stewed apples. Put the inGre-
dents In all agate "a uce pan and lot
boil 10 the crack" Turn onto a
buttered platter. and when cool
enough 10 handle pull until white and
glossy
one pinT OF flour, one-half teaspoon
Of salt and Two level teaspoons of
baking powder: rub Into the dry In
gradients one tablespoon OF butter and
add enough milk or water 10 make
q soft dough, Roll one-haf Inch
thick ard cut with biscuit cutter.
Put TWO n blespoons OF stewed up
pies on one-half OF the dough: fold
the other half over and pinch the
edges together; place these In bak-
ing pan. brush with milk and bake
for twenty minutes.
Apple Pudding.-Sift together one
and one-half cups or flour two
teaspoons OF sugar. one-tourth tea
spoon OF salt. and one and one-hslf
teaspoons Of baking powder. Work
into tile dry ingredients three table
spoons Of butter and add one-half
cup of milk. Butter a quart pudding
dish and III two thirds full Of apples
cut In quarters; sprinkle with sugar
and add two teaspoons OF lemon juice
and one-half teaspoon OF nutmeg or
cinnamon. Cover and bake until soft
Roll the dough mixture out lightly.
place over the apples and bake for
twenty minutes, and serve with hard
sauce
Kentucky Pie.-Stesm six large.
tart apples and run them through a
colander: stir In while hot one spoon
iul OF butter. When cool. stir in the
yolks OF three eggs. the rind and
juice OF one lemon and one teacupfui
OF sugar. which have been beaten
together. Cover a deep plate, such as
pie crust and I'LL with the mixture
baking IN a moderate oven forty min
utes
a New Apple Salad.-Beat one-hslf
cup OF double cream, a tablespoon
ful OF lemon Juice and one fourth OF a
tablespoonful OF salt until firm
throughout Cook three apples. cored
and pared. in syrup OF equal meas
ures OF sugar and water with two or
three cloves and an Inch OF stick Gin
namon, and set aside 10 become thor
oughly chilled. Chop fine four Mara