The gazette-times. [volume] (Heppner, Or.) 1912-1925, 1914-11-19
80
HOW TO COOK APPLES.
Green Apple Honey.

grown apples, windf2lls. on the
back Of the stove and let sim-
mer gently until 1t is reduced to
one-Quarter the original bulk.
Strain and add an equal bulk Of
sugar; heat until the sugar is dis
solved. 1t will keep indefinitely in
a cool place and is very useful,
either as a sauce for %puddings or to
add flavor to otherwise insipid tast-
ing fruits.
Apple Icing.
One cup Of sugar, one-third cup
Of water. one salt spoon of cream
Of tartar; heat gradually and boil
without stirring until the syrup will
thread when dropped from a fork.
Pour slowly over the well beaten
white of one egg, beating constantly,
and continue until thick enough to
spread. Add two tablespoons OF
grated apple, beat and spread on
the cake.
Apple Jonathan.
Peel and slice very thin four large
or five small Greening apples; place
in deep pudding dish or baking dish
with two taplespoonfuls of cold wa
ter. Make batter of one-third cup
full of butter, one large cupful of
graduated sugar, two eggs beaten
thoroughly. two large cupfuls OF
flour, with four teaspoons good bak-
ing powder and n teaspoonful salt
sifted together, stirring well; then
add flour. Blend the whole for five
minutes, then pour over the apples:
let stand five minutes before plac-
ing in oven; bake 80 minutes.
Jellied Apples with Almonds.
Pare, core and quarter Golden
Pippins; stew until soft and beat
smooth. Make syrup by boiling a
pound and a half of sugar and a
pint Of water for every two pounds
Of apples. Put the apple pulp and
the juice Of three lemons into the
syrup and boil gently until stiff
enough to drop heavily from the
spoon. Pour into a wet mould and
when cold turn onto a serving dish.
Stick blanched almonds into the
jelly and surround with whipped
cream.
Apple Macedonia.
Cut a thick slice off the stem end
Of red apples, core and remove the
pulp with a potato ball cutter. Cook
one-half cup of sugar with n cup
Of water. Add clean rose ~geranium
leaves and apple balls; cook until
the balls are tender. When the
syrup is cold, add the juice Of n
lemon and a couple Of peaches
sliced into small pieces. Fill the
apple shells with the mixture and
serve very cold as a first course at
q luncheon.
Apple Loaf.
Reserve enough bread dough to
make small loaf. Work thor
oughly into it n tablespoon of but
ter, one-third cup Of sugar, one
quarter of a teaspoon Of cinnamon
and two well-beaten eggs. Add flour
to make soft dough, knead lightly
and let rise. Divide into three equal
parts and roll each part to fit the
pan. Lay n piece in a buttered
pan, spread over 1t an inch layer
Of sour apples chopped fine. Pour
over the apples a tablespoon Of
melted butter; cover with the sec
end piece of dough and continue as
before; brush the top with milk
and let rise until very light. Steam
for one hour, then place in a hot
oven to brown lightly. Serve in
slices with sugar and cream.
Apples in Maple Syrup.
Cut eight apples in halves and re-
move the cores with a teaspoon, put
into a baking dish with one cup of
maple syrup and one and one-half
cups Of water and two tablespoons
Of butter. Bake until the syrup Is
thick and serve with whipped cream.