The Barre daily times. (Barre, Vt.) 1897-1959, 1916-02-03

pound brown sugar. Pare and divide
into eighths the apples. Put in baking
dish butter to cover about two table
spoonsl. Pour over butter the brown
sugar, then put apples in, and pour bat
ter over all Bake three-quarters to one
hour in a moderate oven. Serve with
iellied side on top, with or without cream.
Southern Apple Fritters -One cup
milk, two eggs, two tablespoons sugar,
two tablespoons melted butter, four
chopped apples, one-fourth teaspoon salt
dash of cinnamon two cups flour, two
teaspoonfuls baking powder. Beat the
eggs into milk add sugar butter, salt
and cinnamon. Mix thoroughly, then
stir in flour and baking powder sifted
together. Stir in apples chopped fine.
Fry in deep fat and sprinkle with pow
dered sugar.
Jelied Apples Twelve apples, one
lemon, one and half pounds sugar, one
ounce gelatine. Pare and core apples.
Cook in water enough to cover them UNI
til they can be pierced with straw,
Remove them and add sugar to water.
Boil five minutes. Then put apples in
and cook until clear-about Is or 20
minutes. Take apples out and add
sliced lemon and the gelatine which has
been dissolved iii cold water. Let come
to boil and pour over apples. Set away
to harden. Serve cold with cream.
Glazed Apples with Preserved Ginger
Six apples, one cup sugar, sponge cake,
one cup water, one-half cup ginger syrup.
Core and pare the apples and cook until
fpphaF in fha pf n,,J &o,.
Do not cover. Have ready rounds of
sponge cake. Place an apple on eaclr
round and sprinkle apple and cake gem
erously with sugar from the dredger andi
set in oven to glaze. In the meantime,
add half cup of syrup from the ginger
jar to the apple syrup and boil up once.
When apples are glazed and delicately
,olored, place on serving dish pour syrup,
around them and fill The open spaces
with "stem" ginger. Serve hot or cold
with cream.
Baked Apple Pudding -Two table
spoons butter, one-half cup sugar, four
eggs (well beaten, rind of one lemon.
,nehalf dozen sound green tart apples.
Stir the butter and sugar to cream,
i'd the yolks OF the eggs well beaten,
he juice of lemon, and apples, Stir in
he beaten whites and season with Gin
lamon and nutmeg. Bake till tender.
Serve cold with cream.
Bishops Bread-0ne pound dates, one
ourth pound walnut meats, five eggs.
'ne-half teaspoon baking powder, one
arge cup flour, pinch of salt, grated rind
ne lemon, one cup sugar. Cut dates and
uts into small pieces beat eggs till very
ight, then add sugar and other ingredi-
nts. Spread into large pan, about.
ne half inch thick, and bake in moderate
ven Cnt into pieces while cake is
arm. a07 "amoye from pan.
Fruit Bananas, oranges, pine
pple }nanas, cut in halves, cross
Use ana le lengthwise. Arrange long
ices on fancy plate, cover with cream
auee and hickory nut meats, then sauce
gain. Make the top layer of oranges
ut in slices and pineapple cubes. Peaches
iced may be used.
Cream Sauce-Three teaspoons -four,
ne half cup sugar, one cup cream or rich
ilk, one teaspoon butter. Mix sugar
nd flour, add cream and butter and
nall grating of nutmeg. Cook until
,nsistency of thin eustard
Banutti-Six bananas, one-half pound
alnuts, one-half pint cream, two table
,oons graduated sugar, juice of one
iii lemon. Crush bananas to pulp
it'll silver fork. add lemon juice and
igar. Chop walnuts fine and stir into
e bananas. Whip the cream stiff and
ir over top of mixture. Serve very
Id. Enough for eight persons.
Banana pie-CuD sugar teaspoOn blt-