Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-11-03
The Old-Fasbioned Steamed Apple
Pudding


Pudding
-Four large tart apples, one tea
spoon of ground cinnamon, one
saltspoon of salt, one cup OF stale
bread crumbs, four eggs. Pare
and chop the apples fine; mix with
the crumbs. Beat whites and yolks
of eggs apart until very light. Add
to tho crumbs. yolks, salt. CHINA
mon, and nutmeg; then stir In the
whites carefully. Mix. Boil In
well-greased mould, covered for
three hours. Serve with lemon
sauce.
Apple Pudding with Batter
Peel, core, and slice three or
four apples. Make q batter OF
two eggs, well-beaten, one table
spoon Of sugar. two tablespoons OF
melted butter. one and one-half
cups Of milk, q teaspoon Of vanilla,
and two cups of flour sifted with
two teaspoons of baking powder.
Beat thoroughly. pour over the
apples, steam for forty minutes,
and serve hot with sweeteued
cream or sauce.
Apple Biscuit Pudding
Twelve or fourteen apples,
peeled, cored and sliced, one tea
spoon extract nutmeg, one and
half cups sugar. Pack apples in
deep eartheuware dish, add sugar,
half cup water with extract. Cover
with paste made like thin biscuit
dough. Pinch closely 10 edge Of
dish with thumb or pastry iron.
Bake in a moderate oven: serve
with rich cream.
It sometimes happens that there
are more apples in the house than
you have immediate use for. Even
" you have good cold cellar IA
which TO keep apples in barrels,
II sometimes happens that the
apples show signs OF not keeping
as we'll as expected. Moreover.
there are times when a surplus
or apples in the market can be
bought for a reasonable price, or
a motor trip in the country may
make II possible for you to buy
q bargain in apples from some
farmer. n you have more apples
than you need Immediately, re-
member that there are several
ways to preserve apples 10 good
advantage. Hers are some that
may prove OF use TO you;
Apple Preserves
These are made of sour apples.
pared, cored and auartered. Weigh
them and use pound for pound of
granulated sugar and apples. To
each pound OF apples allow a cur
OF water and the juice OF two
lemons and the grated rind Of one
Boil the sugar and water, add tbs
: lemon and apples and simmer I'M
til the apples are tender. Seal ir
Jars and put in a cool place unit
wanted. These preserves are de-
licious eaten with spice or fruit
cake.
Apple Jelly
l. Wash apples and slice then
without removing the skin o
y seeds. Barely cover the fruit will
7, water and cook slowly until tn,
. apples are very tender: drain then
- through a jelly bag over night. T.
= one pint of juice allow a pount
% of graduated sugar. Let the iuici
= come to a boil. adding the sugar
" Stir until the sugar is dissolved
= then boil rapidly until the jell,
- point is reached, put in tumbler
" and seal.
at Apples and Pineapple
~ To every four pounds Of apples
~ use one gOodsized pineapple
Pare. quarted and core the apple
20 and after removing the skin ant
- eyes Of the pineapple. grste II
- Mix a pound and a quarter o
VI sugar and a quart of water, sti
~ over the fire until the sugar i
Az dissolved, add the grated pine
Is apple and bring to the boilinl
Pc point. Carefully slip in the apple
Is (which have been previousl
e, boiled tender in water an
u drained and simmered a fey
. moments Then can the mixture