Evening Republican, Volume 20, Number 35, Rensselaer, Jasper County, 10 February 1916 — MADE WITH APPLES [ARTICLE]

MADE WITH APPLES

DELICACIES PREPARED FROM THE HEALTHFUL FRUIT. Punch Has Long Been a Favorite, but May Be New to Some—Recipe for Raised Biscuit—Apple Schmarren Excellent. Apple Punch.—Cut six tart apples in quarters; core, but do not pare; put into a preserving kettle and add one cup of raisins, two bay leaves, a small piece of stick cinnamon, the grated rind of three lemons and two quarts of cold water; let come to a boll and add two quarts more of cold water, cover and let boil for thirty minutes; drain through a muslin bag. When cold add the juice of three lemons and two pounds of sugar; stir until the sugar is dissolved. When ready to serve, add a little shaved ice. Raised Apple Biscuit. —Scald one cup of milk, add one tablespoonful of sugar and one tablespoonful of butter; let cool. Add one-half cake of yeast dissolved in warm water, one teaspoonful of salt and one cupful of flour. Let rise; add cupful of apple, pared and grated, and one cupful of flour sifted with one-half teaspoonful of soda. Let rise for one hour. Shape into two flat cakes, let them double their bulk, bake in hot oven, split while hot and butter. Serve hot with sugar and butter. Apples and Rice.—Pare and core apples, place in a baking dish and fill the holes in the apples with chopped raisins and sugar; fill the spaces between the apples Vlth rice that has been boiled for fifteen minutes. Cover and bake for fifteen minutes, remove cover and bake for fifteen minutes longer. Serve hot with cream. Apples In Rice Cups.— Boil rice in salted water until tender. Half fill coffee cups and let stand until cold. Stand in a pan of hot water until they will slip from the cup easily. Scoop out a small place and lay a quarter of an apple that has been cooked in a rich sirup in the cavity. Serve with the apple sirup or cream. Apple Relish.—Three pounds of apples diced with the skins on. Take three pounds sugar, one pound raisins, one pound pecans, two oranges; remove peeling and grind it in meat grinder; then cut the orange into small pieces. Cook for one hour, adding the nuts five minutes before removing from the stove.'' Apple Schmarren. —Make a batter of one tablespoonful of pastry flour, two tablespoonfuls of milk, a pinch of salt and a well-beaten egg. Slice into this batter one good sized apple. Put into a frying pan one teaspoonful of clear lard, heat |t and pour in the batter, fry a nice brown and serve with powdered sugar.