Rensselaer Union, Volume 7, Number 49, Rensselaer, Jasper County, 26 August 1875 — Preparing Apples for the Table. [ARTICLE]

Preparing Apples for the Table.

In making apple sauce use’ a little quantity of water and sweeten sufficiently when first put on the stove, and do not cook longer than just to have them done. To make a very nice sauce, pare and quarter them and lay in sugar for twenty-four hours, using about a quarter of a pound of sugar to a pound of fruit. This will harden them so if cooked slowly they will retain their shape perfectly. Cored apples are excellent boiled. Put in a stew-pan with sufficient water to cover and boil slowly, with sugar and cinnamon in the cavities. After the apples are done they can be skimmed out and a richer sirup made by adding sugar and cooking longer. For puddings, pies and tarts, apples are better if grated. Use a large grater, su<?h as is used for grating horse-radish. This grated apple mixed with milk, cream, or melted butter and egg, flavored with nutmeg and cinnamon, sweetened and baked with one crust, makes a toothsome pie. An excellent apple-pudding is made by putting a half-dozen cored apples in a pudding dish and pouring over them a smooth, rich batter made with flour, eggs and milk; eat with any sauce you choose. Another good pudding is made by putting alternate layers of spiced apples and bread crumbs in a pudding dish and filling up with a mixture of milk, eggs, sugar and cinnamon with the layers and pour in sufficient milk or water to moisten the crumbs. Then serve hot or cold with cream.