STATE POMOLOGICAL SOCIETY. 81 



bined with cream or soft custard. The 'lamb's wool' mentioned by 

 old writers was a mixture of this frothy apple pulp with spiced ale. 



Halt way between the baked apple and apple sauce stands a 

 simple, yet beautiful dish called by a French name, a compote. 

 The apples are to be cored and pared without quartering, and 

 cooked slowly in enough heavy sugar syrup until they are soft, but 

 not broken ; then drain and dry, slightly, in a moderate oven with 

 the door open, occasionally basting with the syrup. The spaces 

 where the cores were may then be filled with apple jelly and the 

 whole sprinkled with granulated sugar. Thus prepared the apples 

 may be served with any simple pudding or custard for dessert, or 

 as preserves for tea, or with mushes for breakfast. 



Quarters of large apples look well cooked in the same way. If 

 well cleaned before paring, the best portions of skins and cores 

 should be covered with cold water and cooked until the flavor and 

 pink color may be strained off with the water. This is ready to use 

 as the foundation for the syrup for preserving, or for a pink pud- 

 ding sauce for the next apple pudding, or may be made into jell}'. 

 The skin in some form should be cooked with apples for canning, 

 as it adds much to the flavor and nutritive value. The skin may 

 be left on the fruit for mince or other pies where it is chopped or 

 sliced, and it is not out of place in puddings. 



There is no form of sauce much better than the baked apple 

 sauce, where big quarters of fruit are packed in earthen jars with 

 brown sugar or molasses, covered closely and baked slowly in a 

 moderate heat like that of the old brick ovens or modern Aladdin, 

 until the contents of the jar have shrunk to half their original bulk 

 and are rich, red and luscious. 



The white, pulpy apple sauce which is cooked quickly and made 

 smooth by frequent stirring and beating is best suited for a meat 

 sauce, if not too highly sweetened. An apple stuffing is excellent 

 with any rich, fa: meat like goose or pork; for this, the pulp of 

 cooked apples is mixed with a few bread crumbs and seasoned with 

 sage and onions. A leg of pork boned and filled with apple stuffing 

 is suitably garnished with baked sour apples. Veal or beef stews 

 are often improved by the acid flavor of the apple and it may be 

 added to soups or sauces. Mrs. Mary H. Abel, author of the Lamb 

 prize essay on "Sanitary and Economic Cooking," well says, 

 "Fruits seasoned with meat juices and fat instead of with sugar are 

 not enough known among us." 



