APPLE GROWING JN CALIFORNIA. 107 



1 1. .1 />/>/. x /;// r,/.v.s ( ,-olc. Pare, core and slice two quarts of apples and put in an 

 rarthen dish, alternately, with one and one half cups of sugar; add one fourth cup of 

 cold water, cover the dish and bake in a moderate oven. Serve either hot or cold 

 with cream. 



1L'. .(i>i>l< charlotte. I. Soak one half a box of granulated gelatine in one half cup 

 of cold water for half an hour. Whip one pint of cream and set on ice ; add one half 

 cup of powdered sugar, a tablespoonful of lemon juice and two good sized apples, 

 grated. Dissolve the gelatine over hot water and strain into the mixture ; stir quickly 

 and pour into a mould. Set on ice to chill and serve. 



13. Apple Gh<irlntt<\ II. Pare, core and slice apples; cook in butter until soft and 

 dry ; add sugar to taste. Line a plain mould with sippets of bread an inch wide, 

 dipped in melted butter ; let one overlap the other ; arrange lozenges of bread similarly 

 in the bottom of the mould. Fill the center with the apple and cover the top with 

 bread. Bake for half an hour in a hot oven. Serve with cream and sugar or a hot 

 sauce. 



14. Plain Apple Charlotte. Soak one quarter of a box of granulated gelatine in 

 two tablespooufuls of cold water ; add to one pint of hot apple sauce, flavor and press 

 through a sieve. As soon as the mixture begins to harden stir in one pint of whipped 

 cream. Line a mould with ladyfingers, pour in the mixture and set away to cool. 



15. Apple Cobbler. Pare and quarter enough tart apples to fill a baking dish 

 three fourths full. Cover with a rich baking powder biscuit dough made soft enough 

 to stir, spread it over the apples without rolling. Make several cuts in the center to 

 allow the steam to escape. Bake for three quarters of an hour and serve hot with 

 sugar and rich cream. 



16. Coddled Apples. Take tart, ripe apples of uniform size ; remove the cores. 

 Place the fruit in the bottom of a porcelain kettle, spread thickly with sugar; cover 

 the bottom of the kettle with water and allow the apples to simmer until tender. 

 Pour the syrup over the apples and serve cold. 



IT. Apple Conserve. For each pound of quartered and pared apples allow three 

 quarters of a pound of sugar and half a pint of water. Boil sugar and water until 

 a rich syrup is formed ; add the apples and simmer until clear. Take up carefully, 

 lay on plates and dry in the sun. Roll in sugar and pack in tin boxes lined with 

 waxed paper. 



18. Compote of Apples. One pound of apples, one quarter pound of lump sugar, 

 one cup of water, the juice of half a lemon, a few drops of red coloring. Put the 

 sugar, water and lemon juice into a clean enameled sauce pan and let them boil 

 quickly for ten minutes. Meanwhile peel the apples, cut them in quarters and remove 

 the cores. Throw the pieces into the boiling syrup and let them cook slowly until 

 clear and tender, but not broken. Then remove the quarters of apples carefully, 

 reduce the syrup a little and color it pink with the red coloring. Arrange the apples 

 on a glass dish and pour the syrup over. A little cream or custard served with the 

 compote is a great improvement. If the apples are small they may be cored and 

 cooked whole. 



19. Apple Compote and Orange Marmalade. Boil twelve tart apples in one quart 

 of water until tender, strain through a jelly bag; add one pound of granulated sugar 

 and let boil. While boiling add twelve apples, cored and pared. When the apples are 

 tender drain them carefully in a perforated skimmer. Boil the syrup until it jells ; 

 fill the apples with orange marmalade and pour the syrup over them. Serve with 

 whipped cream. 



