32 APPLE. 



Serve it with sugar, butter, and nutmeg, or with sugar and 

 cream. 



ArpLE BUTTER. 



This is often made and sold by the barrel. It is made 

 by slicing and paring sweet apples, and boiling them in new 

 cider till they have a smooth, thick consistency. 



APPLES DRIED. 



When small quantities are prepared, it is usual to pare, 

 quarter, and core them by hand, and dry them in the sun. 

 "Where they are intended for large market sales, they are 

 pared and quartered by machinery, and dried slowly in 

 ovens. Buy those which look clean. 



In cooking dried apples they should be allowed to simmer 

 slowly some time before the sugar is added. Flavor dried 

 apple-sauce with a few drops of fresh lemon-juice and the 

 grate of the peel. Always pick over dried apples, and, if 

 necessary, wash them through one or two basins of water ; 

 but soaked too long, they are insipid, leathery, and unhealthy, 

 if the same water is not used to stew them in. 



APPLE DUMPLING. 



Take a quart of sifted flour and half a pound of sweet 

 lard or butter, and a salt-spoon of salt. Put to the flour 

 enough water to make a tender paste ; roll it out, and work 

 in the butter or lard as you would paste. Cut the paste into 

 circular bits, about the size of a small plate, and put a cup- 

 ful of sliced apples into each piece. Throw them into boil- 

 ing water, and boil them not quite half an hour. Serve 

 them with butter, sugar, and nutmeg, or a made sweet sauce. 



APPLE JELLY. 



Both the Scarlet and Yellow Siberian Crabs make an 

 agreeable jelly ; the Yellow Belle-Fleur is also a desirable 



