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Apples

(Vegetables.) - (My Recipes Tried And True)







MRS. DAVID BELL.



When the barrel of apples you have bought, begins to make your mind

uneasy, because they can spoil faster than you can use them, a good plan

is to peel, core and stir them with a very little sugar and screw them

down in your jam jars. They will keep for a couple of months and will be

handy to fill a tart or as apple sauce, etc.; they do not need to be

cooked too much and some of the firmer sorts may remain in quarters

solid enough for a pie. Another plan is to peel but not core the

suspicious ones, then let them freeze solid, when frozen pack them in a

box and cover. Keep them where they will not thaw. When you wish for a

dish of baked apples, put them in your baking pan, scatter a little

sugar over them and put them in a quick oven without letting them thaw,

when done, they should each be whole and a pretty brown color.

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SWEET POTATOES AND APPLES

Wash and pare long sweet potatoes. Cook in boiling salted water until
almost soft; drain and cut slices crosswise, two inches high. Core, pare
and cut apples in one-half inch rounds. Into a spider, place the
potatoes upright, with a slice of apple on top of each. Pour over
one-half cup of maple syrup, one-fourth cup of water and two tablespoons
of butter. Baste frequently until apples are soft. Then pour one
teaspoon of rum over each section, place a candied cherry in the center
of each apple and bake ten minutes. Remove to platter and if desired,
pour more rum over and around. Light the liquor and bring to the table
burning.

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FROSTED APPLES

Pare and core six large apples. Cover with one pint of water and three
tablespoons of sugar; simmer until tender. Remove from the syrup and
drain. Wash the parings and let simmer with a little water for one-half
hour. Beat the white of one egg to a stiff froth and add one tablespoon
of sugar. Coat the top of the apples lightly with the meringue and place
in a cool oven to dry. Strain the juice from the parings, add two
tablespoons of sugar, return to the fire and let boil for five minutes;
add a few drops of lemon juice and a little nutmeg, cool and pour around
the apples.

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BAKED APPLES

Take large, juicy apples, wash and core them well, fill each place that
you have cored with brown sugar, cinnamon and raisins, and put a clove
in each apple. Lay them in a deep dish, pour a teacup of water in the
dish, and put a little sugar on top of each apple. When well done the
apples will be broken. Then remove them carefully to the dish they are
to be served in and pour the syrup over them. To be eaten cold. If you
wish them extra nice, glaze them with the beaten white of an egg, half a
cup of pulverized sugar and serve with whipped cream.

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STEAMED SWEET APPLES

For this dish use sweet apples, and steam in a closely covered iron pot
for three-quarters of an hour.
Quarter and core five apples without paring. Put into the pot and melt
beef drippings; when hot, lay a layer of apples in, skin down, sprinkle
with brown sugar, and when nearly done, turn and brown; place on a
platter and sprinkle with sugar.

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FRIED APPLES

Quarter and core five apples without paring. Put into a frying-pan one
cup of sugar, one tablespoon of butter and three tablespoons of water.
Let this melt and lay in the apples with the skin up. Cover and fry
slowly until brown.

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NOODLES AND APPLES

Peel and cut six apples. Take broad noodles made out of three eggs, boil
them fifteen minutes, drain, then mix with two tablespoons of fresh
butter. Add some cinnamon and sugar to noodles. Put a layer of noodles,
then apples and so on until pan is filled, being careful to have noodles
on top. Put bits of fresh butter on top. Bake until apples are tender.
If so desired, a milchig pie crust may be made and used as an under
crust and when apples are tender and crust done, turn out on a large
platter with crust side on top.

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SPICED OR PICKLED APPLES

Pare the apples, "Pound Sweets" are best; crab-apples may be pickled the
same way, but do not pare. Leave on the stems and put into a kettle with
alternate layers of sugar; take four pounds of white sugar to nine
pounds of fruit, and spice with an ounce of cinnamon bark and half an
ounce of cloves, removing the heads. Heat slowly to a boil with a pint
of water; add the vinegar and spices, and boil until tender. Take out
the fruit with a perforated skimmer and spread upon dishes to cool. Boil
the syrup thick; pack the apples in jars and pour the syrup over them
boiling hot. Examine them in a week's time, and should they show signs
of fermenting pour off the syrup and boil up for a few minutes, and pour
over the fruit scalding, or set the jars (uncovered) in a kettle of cold
water and heat until the contents are boiling, and then seal.

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TAPIOCA PUDDING, WITH APPLES. MRS. DR. FISHER.

Soak one teacup of tapioca and one teaspoon of salt in one and
one-half pints of cold water for five hours; keep in a warm place but
do not cook. Two hours before dinner, pare and core six large apples;
place them in a pudding dish; fill the cavities made by removing cores
with sugar and a little grated nutmeg, or lemon peel; add a cup of
water, and bake one hour, turning the apples to prevent them drying.
When quite soft, turn over them the tapioca. Bake one hour longer.
Serve with hard sauce of butter and sugar.

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Madras Curried Apples.

Clean a fat hen and cut into pieces at the joints; season and let stew
with 2 sliced onions, 2 carrots and 1 potato, cut into dice pieces.
When nearly done, add 1 cup of sauerkraut, 2 tablespoonfuls of sorrel
and 1/2 cup of wine. Let cook until tender and serve on a platter with
cooked rice.

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Vienna Filled Apples.

Line a deep pie-dish with a rich pie-crust. Chop 4 apples very fine
and mix with sugar, cinnamon, lemon-juice and 1/2 cup of currants.
Then mix with the yolks of 2 eggs well beaten. Fill the pie and bake
until done. Beat the whites with pulverized sugar and spread on the
pie. Let get light brown on top.









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