The Barre daily times. (Barre, Vt.) 1897-1959, 1915-11-01
When Apples Are Plentiful.

| No fruit offers so great a variety as
the apple There is almost an apple
for every day in the year; certainly
one could select an excellent variety for
each month beginning with the little
mid summer sweets and going on with
the Red Astrachan, the Porter, the iona
than, the Baldwin, the Spitzenberg, the
Greening, round to the Russet, which is
best late in the spring.
Anna Barrows recommends serving APP
lples once a day and gives these recipes
in the Country Gentleman:
Baked Apples--Put the fruit in an
agate plate with a little water to keep
the juice that will run out from burning
on the pan. Place in the oven where the
heat win reach top and bottom alike.
Where no oven is available, apples may
be cooked in pan on top of the stove IN
o syrup made of one cupful each of sug-
ar and water for six or eight apples.
The apples need not be pared If the
skins are bright red and are not inn
perfect or too thick, but il is a good
/ plan to prick the skin or make horizon
| tai or circular cuts at regular intervals
TO prevent il from breaking or slipping
off altogether. The apples should be
cooked gently and uncovered until tender
but not too soft, They must be turned
over at least once, that both ends may
cook alike. After they are taken out Of
the syrup little soaked gelstine may
be added to il, or il may be allowed to
cook away little more and then be
poured into and over the apples. An
other plan is 20 fll the hole where the
core was with jelly, chopped nuts or
raisins.
Pared and cored apples are sometimes
filled with cooked sausage or other
chopped meat and then baked or cooked
on top Of the stove with a very little
water OF fat around them TO prevent
burning.
Spiced Apples-In a small piece Il
eheesecloth tie a few whole cloves, bits 1
of nutmeg, cassia bark, lemon or orange /
peel, or any favorite combination OF 4
spices, and steep in water until the lat \
ter is well favored. Then take out the .
bag and to each cupful Of water add
one cupful Of sugar. brown or white, and
in this syrup cook apples. cored and
pared and either left whole or cut in
quarters When apples have Lost their
favor this Is one Of the best ways 20
prepare them. A tablespoon Of vinegar
Is sometimes added.
Stuffed Apples-Half cook cored apples
in syrup on top Of the stove. then 90
the center with cereal left from yester-
days breakfast and finish cooking in the
oven. Mere Of the cereal may D. shaped
in balls o. dropped directly from q tea
spoon into the syrup round the apples
but there should not b. an excess Of
rereal. Serve bot with cream.
Apple salad-Slice tender apples thin.
". leaving The skin on II il i bright
red Nix vita half a. much fne-cut
-clery ~ chopped onion Or cabbage Add
enough iifk-oooked salad dressing %
sold TIE mixture together. Instead AZ
dressing peanut bufter may ile used. SEA
-oned viii salt and pepper and made
thinner b. vinegar and water such =
salaf sliuuid le SERVED On leftucs ~
smail cabbage leaFrs or iu pretty apple
'ups Followed cat tiH uniY 3 ruarter afI
IN fueh q fulr q isft neat the slin.
AfTle Nustard -reFtfu ere rtrt az
'rg'le. stewe3 vita rgr i'ttie water fn1I
iftea ard tierd with tw1 irateu args
sd verF istie sait an8 faw asaf nvE
4 uutmen THE mnr b. rrwkea Hla'
Oft rustsra ever uatar nud stirred ur-
. 4 y thiskened siiettir u j. a.
riu,fs 81 ssuaf fer stFamsd fire o.
{ fuar - hakei in rurs nna SERVED ID
hH1r rti.sf llaf en- Hrld
ArEls f'lsf Ora tslf o. curFuI ~ Seer.
b uns Hff rf uk b. faal5s fssHss.
~ lE n5nutes. ADD heW eussfs III
rHHr aua frwm anf ta thrse aeaa ars
nrrf - hs WNrf smsM mee nsvaast
arna ans areE auf n~rHnrsH tsFs na~
ssl.iua 81 tsftffraf r1udanr Esh par
.s tatfH refr titau nrf lets ss-r.
unrtezs ~ - tuu ~ t1n fis nrrs.s
r. terfse. II 81 rr-3es ars ssre hass
- Hsar Erst - rrrr,r rsauaH
a rarasiar 81 tts fsf vr1E nsls
rifsie e tals 80 raaa as naf Hns
~ s1ea~ auE go trnr teH see whall q.
-ffr1 g sirHs1 ~ rrntes -
f ww m