Evening Republican, Volume 14, Number 272, Rensselaer, Jasper County, 15 November 1910 — BAKING THE APPLE [ARTICLE]

BAKING THE APPLE

RIGHT METHOD KEEPS JUICE IN THE FRUIT.

Should Be Basted With Very Sweet Water—Some Excellent Recipes for Preparing This Reliable Dessert.

The baked apple Is one of the most convenient, reliablte, and agreeable of our easy and highly excellent desserts or side dishes, but there are baked apples and bakes apples. Some have little or no virtue in them ’because the taste has been cooked out instead of in. To baste the apple with a liquid that is largely sugar, flavored with apple juice, is one of the ways of keeping taste in. To cook the apple in considerable water, basting or not basting, is likely to cook considerable taste out.

This time of year the sweet apple may be obtained for baking and it is an excellent luncheon or even breakfast dish eaten in milk, plenty of it — apples and milk instead of bread and milk. If an apple is not sweet it should be genuinely sour and crisp, or it is not good, for baking. Baked Apples with Butter and Sugar Sirup.—Four medium sized apples, one-half pound of sugar, one ounce of butter. core from apples and place in’ a pie tin; fill opening with sugar and butter and bake slowly until done. Take them out carefully and place them on a platter. Place tin of juice on stove and add the remainder of sugar and butter and boll, stirring constantly until it becomes , light brown. Add boiling water to make it the consistency of thin jelly and pour over apples. Serve warm. Baked Apples, Creole Style.—Pare and core six tart apples; fill the cavities with sugar, lemon juice, and water. Bake until tender, but not broken. Remove to a serving dish, fill the centers with jelly or marmalade, and pour any liquid left in the baking dish over them. Beat the whites of two eggs until dry, then gradually beat in two tablespoonfuls of powdered sugar, then cut and fold in two tablespoonsfuls more, adding one-half teaspoon of vanila extract and onefourth teaspoon of lemon extract. Press the meringue on the tops of the apples, using a forcing bag and star tube; let stand in oven moderately heated eight minutes. Serve warm. Stuffed Baked Apples.—Core apples, fill center with sugar, place in a pan with a little water, and bake until tender. Place a toasted marshmallow with a few chopped English walnut meats in the center of each and serve cold with whipped cream. Baked Apples.—Core but do not peel apples and place in covered dish containing water. On each apple put sugar and a little butter. These are practically steamed, apples and delicious, the skin not being so hard as when baked. Keep covered until ready to serve. There should be a nice amount of liquid for each one. Jellied Apples.—Wash and quarter apples, put in a crock with a half cup of water and two-thirds cup of sugar. Bake in a slow oven, pushing top layer down often. Let cook till jellied.