Evening Republican, Volume 14, Number 222, Rensselaer, Jasper County, 17 September 1910 — COOKING THE APPLE [ARTICLE]

COOKING THE APPLE

VARIOUS WAYS IN WHICH IT MAY BE BERVED. Black Cap* Wa* the Name Once Given to Them When They Were Baked—Btuffed Apple* Recommended. Black Caps.—An old name for apples baked in their skins was “black cape.** A recipe printed in 1734, one of “Five Hundred New Recipes"— there have been five hundred new recipes a year ever since—is as follows: "To make black caps—Take a dozen of good pippins, cut them to halves and take out the cores; then place -them in a right Mazarine dish with the skins on, the cut side downwards; put to them a very little water, scrape on them some loaf sugar, put them in a hot oven until the skins are burnt black and your apples tender; serve them on plates strew’d over with sugar." Sweet apples used to be the favorite and almost the only kind of apples baked, that is, in some parts of the country. Old orchards in New England always had a number of sweet apple trees, Including the great pound sweet which was used for cider apple sauce, made with boiled cider; but sweet apples are not so common in the “Ben Davis belt” Sweet apples need no sugar and their skins always turn dark when they are cooked. They are eaten with milk. “Baked apples and milk” were once considered one of the special delicacies of the fall season.

To bake cooking apples, sour ones of course, whose skins do not readily earamelize or carbonize, has now become quite a universal and much to be commended way of cooking this uniquely wholesome fruit If apples are baked slowly their skins will be almost as soft as the Inside and the Juice around them will jelly. Baked Apples.—Select four nice, firm apples and core. Fill each with sugar and a few nut meats chopped and a pinch of cinnamon. Put a little hot water in pan and bake until tender. There will be a little sirup after they are done; add a little of this to each apple and serve warm. Wade Apples. —Wash and core four apples and fill them with chopped nuts, dates, sugar, and a tiny bit of blitter. Put them In a baking pan with an Inch of water and baste every five minutes while baking. Stuffed Apples.—Wash and core flour good sized apples, stuff with chopped walnuts and raisins, add sugar, and put a piece of butter cm top. Put in pan with little water and bake in a moderate oven. Serve with cream.