108 APPLE GROWING IX CALIFORNIA. 



20. Cralj .!/>/>/( Marmalade.- Wash and core crab apples and put them through the 

 meat chopper. Put into a preserving kettle and add water until it shows through 

 the top layer of apples. Cook until soft. Weigh and add an equal weight of sugar. 

 Cook until the mixture forms a jelly when cooled and pour into sterilized glasses. 

 Cover with paraffine. 



21. Apple Custard. Beat the yolks of four eggs and add one half cup of sugar : 

 cook for one or two minutes and remove from the fire. Gradually add one pint of 

 grated apple. Pour into a serving dish and cover with a meringue made of the well 

 beaten whites of four eggs and three tablespoonfuls of powdered sugar. 



22. Apple Cup Custard. Pare, core and steam four good sized tart apples until 

 tender ; press through a sieve. While hot add one tablespoonful of butter, four table- 

 spoonfuls of sugar, the yolks of four eggs and one half pint of milk. Turn into baking 

 cups and bake for twenty minutes. Beat the \vhites of four eggs until stiff, add four 

 tablespoonfuls of sugar, beat and heap over the top of the cups ; dust thickly with 

 powdered sugar and brown in the oven. Serve cold. 



23. Apple Custards. Steam two large tart apples that have been peeled and cored. 

 Rub them through a sieve and add one cupful of milk, two teaspoonfuls of butter, one 

 quarter of a cupful of sugar and the yolks of four eggs. Turn the mixture into baking- 

 cups, stand them in hot water and bake about twenty minutes. When they come from 

 the oven pile the beaten white of egg on top of each cup, sprinkle with powdered 

 sugar and place in the oven to brown slightly. Serve cold. 



24. Apple Croquettes. Pare, quarter and core enough tart apples to make a pint ; 

 place in a saucepan with one small tablespoonful of butter and, if the apples are not 

 juicy, a few tablespoonfuls of water. Cover and stew gently until tender, then press 

 through a sieve. Return to the fire and add sugar. Add one tablespoonful of corn- 

 starch and one quarter of a teaspoonful of salt, mix to a thin paste with cold water ; 

 stir until thickened, cover and cook slowly for fifteen minutes. Turn out on a greased 

 dish and set away until cold. Form into tiny croquettes, roll in bread crumbs, dip 

 in lightly beaten egg, then roll again in crumbs and fry in deep fat ; drain on unglazed 

 paper and serve with roast pork or roast goose. 



25. Delmonico Apples. Put a layer of apple sauce in a buttered pudding dish, 

 sprinkle with ground almonds, dot with butter and sprinkle with crushed macaroons, 

 add a little water and bake. Delicious when served with meat. 



26. Apple Delight. Put a layer of apple sauce in a buttered pudding dish, dot with 

 butter, add a layer of chopped peaches and apricots, sprinkle with blanched almonds, 

 ground rather coarsely ; repeat until pan is full ; pour the peach juice over the 

 mixture and bake for one hour. Serve as a relish with meat course. 



27. East India Chutney (Apple). Pare and core twelve sour apples. Peel one 

 medium sized onion. Remove seeds and stems from three peppers, one of which 

 should be red. Chop apples, peppers, onion and one cup of raisins very fine ; add 

 the juice of four lemons, one pint of cider vinegar and half a cup of currant jelly ; 

 let simmer very gently for one hour, stirring frequently. Add one pint of cider 

 vinegar, two cups of sugar, one tablespoonful each of salt and ground ginger and 

 one fourth of a teaspoonful of cayenne ; cook for one hour more, stirring constantly. 

 Store as canned fruit. 



28. Apple Farci. Choose tart red apples, Northern Spys if possible ; wash, wipe 

 and core. Do not pare. With the corer remove apple in three places, equally distant 

 from stem and blossom end, holding corer in oblique position and pressing downward 

 toward center. Fill these cavities with raisins, dates or figs, sugar, cinnamon. 

 Canned or fresh pineapple is delicious filling. Always use raisins, placing them in 

 the cavities first to prevent the other filling from slipping through. After filling 

 place the apples in a pan that has been sprinkled with sugar and cinnamon. Sprinkle 



