STATE POMOLOGICAL SOCIETY. 81 



lead the orchardist to look well to his trees, that we may have the 

 best fruit to use to make these tempting dishes, aud iu selling to 

 remember if he leaves all the inferior fruit for home use, he need 

 not flatter himself he will see these nice dishes ou his own table, 

 for it is true as regards fruit as it is in other things, inferior material 

 will not make a first-class article. So, now, Mr. Pomologist, lend 

 lis 3'our aid and approval aud we will do all we cau to tempt the 

 appetite and gratify the eye by nice dishes prepared from the apple. 



RECEIPTS FOR COOKING APPLES. 

 Compiled by Mrs. Ricker. 



Sweet Apple Custard Pies. Stew aud sift and use like pump- 

 kin or squash in making a filling. Still nicer if frosted like lemon 

 pies. 



Sweet Apple Honev may be made from the juice of stewed sweet 

 apples and sugar Boil until it is thick like honey. 



Apple Snow Pare and core tart, juicj^ apples ; stew with just 

 enough water to keep from burning ; sweeten with white sugar ; 

 flavor with lemon, the juice is better than the extract ; sift through 

 a potato masher or beat it until light ; eat with whipped cream. 



No. 2. To the above when cold, add, for a dish large enough for 

 eight to ten persons, the whites of two eggs ; beat the mixture until 

 it is stiff enough to stand alone and "white as snow," aud serve 

 with whipped cream. Fameuse apples or any white-pulped ones 

 are good. 



Apple Snow is nice to put between small squares of cake and 

 for filling tart shells. Use any flavoring preferred. 



Baked Apples. Take tart, even-sized apples, scoop a round 

 piece out of each end, fill the upper end with sugar; bake with a 

 little water. Serve with whipped cream and sugiir. 



Apples Boiled with either sugar or molasses make a change iu 

 the routine of apple sauce, as also the following: 



Select medium sized apples, wash them aud pack into a stone pot 

 as closely as possible, turn over them one cup of sugar and one-half 

 •cup of water to every three quarts of apples ; let them cook about 

 two hours in a moderate oven, and remain in the pot until cold. 



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