Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1925-04-15

Steamed Apple
= Pudding
TOUR large tart apples, one tea
spoon of ground cinnamon, one
= SaltSpOOn of salt one cup of

TOUR 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; mix with
the crumbs. Beat whites and yolks
of eggs apart until very light. Add
to the crumbs. yolks. salt. CHINA
mon, and nutmeg; then stir in the
whites carefully. Mix. Boil in a
weu-greased mould. covered for
three hours. Serve with lemon
sauce.
Apple Pudding With Batter
Peel. core, and slice three or four
annles. Make a batter of two eggs,
we'll beaten, one tablespoon OF
sugar. two tablespoons OF melted
butter. one and one-half cups OF
milk a teaspoon Of vanilla, and two
Guns OF flour sifted with two tea
spoons of baking powder. Beat
thoroughly, pour over the apples
steam for forty minutes, and serve
hot with sweetened cream or sauce.
Apple Biscuit Pudding
Twelve or fourteen apples. peeled.
cored and sliced; one teaspoon ex-
tract nutmeg, one and half cups
sugar. Pack apples in deep earth
enware dish, add sugar. half cup
water with extract. Cover with
paste made like thin biscuit dough.
Pinch closely to edge of dish with
thumb or pastry iron. Bake In
moderate oven; serve with rich
cream.
1t sometimes happens that there
are more apples in the house than
YOU have immediate use for. Even
If YOU have a good cold cellar in
which to keep apples in barrels, IT
sometimes happens that the apples
show signs of not keeping as well
as expected. Moreover. there are
times when a surplus OF apples IN
the market can be bought for a
reasonable price, or motor trip In
the country may make 1t possible
for you to buy bargain In apples
from some farmer. If you have
more apples than you need imme-
diately, remember that there are
several ways to preserve apples to
good advantage. Here are some
that may prove of use to you:
Apple Preserves
These are made OF sour apples,
pared, cored and quartered. Weigh
them. and use pound for pound of
graduated sugar and apples. To
each pound of apples allow a cup
of water and the juice Of two
lemons and the grated rind OF one.
Boil the sugar and water, add the
lemon and apples and simmer until
the apples are tender. Seal in jars
and put in cool place until wanted.
These preserves are delicious eaten
with spice or fruit cake.
Apple Jelly
Wash apples and slice them with
out removing the skin or seeds.
Barely cover the fruit with water
and cook slowly until the apples
are very tender; drain them through
a jelly bag over night. To one pint
lated sugar. Let the juice come to
boil. adding the sugar. Stir until
the sugar is dissolved. then boil
rapidly until the jelly point is
reached, put in tumblers and seal.
Apples and Pineapple
To every four pounds of apples
use one good sized pineapple. Pare.
quarter and core the apples, and
after removing the skin and ewes Of
the pineapple, crate it. Mix pound
and a quarter of sugar and a quart
Of water, stir over the fire until the
sugar is dissolved, add the grated
pineapple and bring to the boiling
point. Carefully slip in the apples
(Which have been previously boiled
tender in water and drained and
simmered a few moments. Then
can the mixture.