Year: 1867

The apple holds the same position
among fruits that wheat does among
grains. 1t is q luxury as it comes fully
ripened from the tree and its juice
makes very pleasant and wholesome
drink. The apple contains sugar and
other nutritive compounds in the form
of food. If eaten freely it is said to pre-
vent debility, help digestion, prevent
scurvy, and strengthen the powers of
animal labor. 1t is not only valuable
as a substantial food, but it may be
served in many different forms as des-
sert.


For the convenience of housewives
we give the following recipes:


Street 4Pple Pe.-Pare mellow,
sweet apples and CRATE them upon gra-
ter. a very large crater is necessary
for this purpose. Then proceed as for
pumpkin pie.


Sour 4pple Pie.-Take nice tart apples
-spitzenbergs are best, although pip
pins, greetings, russets, etc, are excel
lent. Slice them, fill the under-crust
an inch thick, sprinkle sugar over them,
add q spoonful or two of water, cover
with thin crust, and bake three-fOurths
of an hour in moderate oven.


Buttered Apples.-Peel, slice and core
one pound of apples, put in q frying
pan about two ounces of butter, add the
apple, and cover with two ounces of
pounded sugar; put them in the oven
until done. A very nice dish for chill
dren. When done, they may be dished
up on crisp piece of toast with sugar.
-Sdyer.


Apple PuddiRg.-Fill a pudding dish
with acid apples, pared and quartered.
Cover them with thick crust, made
as for soda biscuit, and bake half an
hour-serve with sugar and cream.


Stored Apples.-Mako clear syrup of
half pound of sugar to one pint Of
water. Skim it; peel and core the ap-
pies without iDjuring the shape. Let
them be in cold water till the syrup is
ready, to which add the juice of a lemon,
and the peel cut very fine. Stew the
apple in the syrup till quite done.
Quarters of oranges may be boiled in
the same syrup instead of apples.


Sorgo 1pple Saaoe.-Put pint o. sorgo
syrup on to boil, and then beat three
eggs to froth. AS soon i the syrup
bOils, pour in the eggs, stirt ng rapidly
all the time. Let it boil three minutes,
then pour it into cool dish, and stir
in little good vinegar or lemon juice.
When cold it is q good substitute for
apple butter.


Apple Mdrmdldde.-Ten pounds Of
apples, ten pounds of loaf sugar. Peel
pippins or any fine apple to cook, drop
in water as they are done, then scald
until they will pulp from the core.
After being nicely done, take equal
weight of sugar and large Jumps, just
dip thsm in water, and boiling it until
il he we'll SKINNED and is thick syrup;
then add the pulp and simmer it on a
quick fire fifteen minutes. Keep il in
jelly pots.


Bread apple Cdke.-Well butter tart
dish of any size, about three inches
deep, cut some slices of bread quarter of
an inch thick, which lay in it so that the
bottom and sides are quito covered
stew some apples nearly dry, put them
on the bread until the dish is nearly
full, cover over with more butter aud
bread. and bake in a hot oven for half
an hour; remove it. from the dish, turn
over and dish it with sugar on the top.


Apple Fritters.-Peel aud slice cross
ways quarter of an inch thick, some
apples; rem-ve the core, and dip them
one after the other in the following bat
ter: Put in basin about two ounces of
-four, little salt, two teaspoonsfal of
oil, and the yolk Of an egg, moistened
by degrees with water, stirring all the
while with q spoon, till forming a
smooth consistency, TO the thickness of
cream: then beat the white of the egg
till firm, mixing il with the batter; il is
then ready to fry. Use any fruit as
fritters. II no oil, use an ounce of but
ter previously melted, adding it to the
batter before the white of the egg is
used.


Apple Psfs-Make a crust the same
as for cream pie-crust, using rather
thicker cream, however; roll as thin as
possible; cut odt in small round cakes
with n common biscuit cutter; take one
of these, wet il around the edge, and
place in the center n teaspoonful Of ap-
pie sauce. Take another and cut with
. small cracker cutter hole in the Gen.
ter about one inch in diameter; place
the ring which is left upon the first one.
and pinch the edges tightly together.
Bake in quick oven.


Apple CastGrd.-To make the best and
cheapest everyday farmers apple Gus
tard, take sweet apples that will cook:
pare, cut and stew them; when well
done, stir till the pieces are broken;