Democratic Sentinel, Volume 7, Number 45, Rensselaer, Jasper County, 7 December 1883 — Cooking Apples. [ARTICLE]

Cooking Apples.

When apples are plenty they may be so cooked as to form an important article of diet, and that too without cloying the appetite. The core removed through the blossdm end of fair, sour apples, the cavities filled with sugar and the apples baked, will make a nice dessert.. Sweet apples ale delicious when boiled in sugar and served in their own sirup. Apple shortcakes and dumplings are variously made. One of the best js to fill a baking dish half full of tart, easily-cooked apples; spread over it a dough of sour cream, made stiff with flour, and a little salt and soda, and bake. Eat with sweetened cream, or a nice sauce made of one-third of a cupful of butter, one cupful of sugar, two table-spoonfuls of corn starch, one table-spoonful of vinegar. half a nutmeg, and a piut of boiling water. Nice* apple dumplings can be made while stewing apples, either fresh or dried. Take a cupful of rich, sour cream, with salt and soda, and stir quite with flour. When the apples are nearly done drop tbo batter on top, a snoonful in a place; then cover the stew-pan and cook rather slowly until done. Take off the dumplings and lay each in a saucer with a bit of butter on top; then sweeten the apple sauce, and cover the dumpling< with it until the saucers are full. When stewing apples, add occasianully a little lemon or orange peel; always-stir a little butter with the sugar; sometimes slice the apples thin, add sugar, a little butter and cinnamon, and stew very slowly and not quite soft. Baked sweet apples are exceedingly healthful, and with bread and milk make a nice supper for little folks. Crab apples, cither whole or quartered, are good if stewed in sweetened water. Fresh apples, mellow, or crisp and juicy, deserve a place on the dinner and teatable, and are sure to be mttch relished. --Country Gentleman.