Miscellaneous. 389 



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and one man, one hundred and forty gallons of apple butter can be made 

 daily. When it is placed in neat stone jars it makes a product worthy 

 of display and use in any market. 



The apple, like every article of food when cooked, to gain proper 

 results must be handled with care and some degree of science. Take the 

 Ben Davis that some are trying to rule out of existence, and it can bt 

 made very delicious and palatable. 



There are many ways of preparing apples for use, and one domestic 

 science writer in a recent article gave thirty-five ways of preparation. 

 It would seem from this that we need not grow tired of the apple when 

 such a variety of ways of preparation is made possible. 



I shall give a few ways only that we have found of special value in 

 our home. Apples in some form are usually found upon our table three 

 times a day. I can truly say a great demand has been created in one 

 household. 



Baked Apples. — To bake an apple, remove the core and place in 

 granite pan ; fill space of removed core with sugar ; add a little water and 

 bake in a quick oven. Either baste frequently or cover with a pan. Good 

 receipt for Ben Davis apple. 



Baked Apple Sauce. — Pare, core and slice Ben Davis apples ; place 

 a layer in a baking dish with a sprinkle of sugar ; then another layer of 

 apples and so continue until the dish is filled. Cover and bake thirty 

 minutes. 



Stezved Apples. — Core apples without paring; stand in granite or 

 aluminum pan or kettle ; add sufficient water to cover the bottom ; cover 

 and cook slowly until they are soft ; lift up with skimmer and place in 

 dish ; add sufficient sugar to the water to sweeten ; cook and pour syrup 

 over apples; serve either hot or cold. 



Sliced Apples for Breakfast. — Pare and slice several apples ; put 

 them into a baking dish ; cover with cream ; bake for twenty minutes. 

 Another way is to cover them with well cooked oatmeal and bake fifteen 

 minutes. Serve with milk. (JMrs. S. T. Rorer.) 



Apples and Rice. — A simple dessert may be made from apples and 

 rice. Pare and core the apples ; stand them in a baking dish : fill the 

 spaces from which the cores were taken with chopped raisins and citron : 

 fill the spaces in the dish to the very top with rice that has been boiled 

 for fifteen minutes. Stand the dish in the oven, covering it for fifteen 

 minutes; taking in all thirty minutes; serve warm with milk or cream. 

 (Mrs. S. T. Rorer.) 



Apple Omelet. — Add to one pint of hot drained apple sauce sufficient 

 sugar to sweeten, and three tablespoonfuls of butter ; then set aside until 

 cold. Add to it five well beaten eggs and turn into a baking dish which has 

 been well greased with soft butter ; then dredge with fine bread crumbs 



