Evening star., 1914-10-11

piece over with a little lemon Put the
water and sugar together into lined
| saucepan and let them boil until they
form a thickish sirup, then put in the
apples with the rind of the lemon. cut
thin, with the juice of the same. Let
the apples simmer until tender, then
| take out carefully and drain on sieve.
Reduce the sirup by boiling it quickly
for a few minutes. When both are cold
arrange apples neatly on a glass dish,
pour over the sirup and garnish with
strips of candied citron.
Scotch Apple Ttart.-Pare. core and
quarter six good-sized apples. Put
them in a deep dish, cover with water,
add two-thirds cup sugar, two cloves
and a grating of nutmeg. Sprinkle
over half cup currants. two tablespoon, on
Juice of two. a few small pieces or
butter, about a tablespoon. Cover the
top with good pie crust and bake In a
moderately quick oven one hour:
milk little salt, one teaspoon baking
powder. one cup flour. Beat the eggs
lightly and add milk. -four. salt and
baking powder. and beat until hgnL
Pare. core and slice apples across. dip
the slices in the batter and fry in hot
butter Serve hot with powdered sugar.
Apple Snow-Threc large tart apples,
three whites Of eggs, half cup pow
dered sugar. half Cup jelly. stew or
steam the apples. eored and aqartere%s; ed
them through a hair sieve. Beat the
whites OF the eggs stiff. add the sugar,
beat again: add the apples and beat
tn like snSw rils hsnt cit IN ~ snliy staiS
leaves: serve with boiled custard.
Apple Pudding-sift two cupfuls Of
nour, q teaspoonfu1 Of cream Of tartar.
half teasponfu1 Of soda and two
beaten eeg. two tablespoonfuls Of soft
butter and about half q cupfu1 of milk
enough to roll. Roll in q sheet about
an inch thick and put in a pan. Cover
Serve with a rich hard sauce or a hot
liquid sauce.
Apple Pie Recipes.
Citron Apple Pie.-Line a deep pie
plate with rich paste. Slice tart apples
and fill the crust almost full. Over the
apple sprinkle half a cupful Of sugar
and the same measure of shredded cit
ron. Roll a dozen bits Of butter the
size of a peanut meat in -four and
sprinkle these over the pie and chop
two tablespoonfuls of currant jelly into
bits over the surface or else spread It.
Cross strips of paste over the hlllng
and bake slowly for half an hour.
deep pie plate filled with paste. Make
a filling of half a cupful Of sweet, rich
milk. two lightly beaten eggs, and
sugar to taste to each cupful OF apple
sauce, which should be rubbed through
"a wire strainer to make it smooth.
Pour this filling in the shell and bake
until it is the consistency of any other
baked custard.
Apple Turnovers.-Pee1 tart apples
and core them. Then plunge. them into
boiling water and boil for ten minutea-
Remove and put each apple in the CEN
ter of a square of pie paste: FIJI the
cavity, with sugar. and ounce mar
malade. Bring up the edges Of the
square of paste and press them to-
gether over the top Of the apple. Bake
golden brown. Serve with spoonful
of whipped cream or hard sauce on
the top of each, warm
Apple Mufins.-To make apple nuf-
fms, chop four tart apples fine, add an
egg, beat well and then add half a cup
full of nolasses. = cupful and 2 half Of
cornmeal, cupfm and half OF flour
and a teaspoonfu1 of soda dissolved in
a little warm water. Add enough bat
ter to make a rather thin batter and
pour into hot gem pans Bake until
done and serve hot.