84 STATE POMOLOGICAL SOCIETY. 



Some of the apple custards and creams have already been referred 

 to. Apples preserved in syrup may be moulded with the help of 

 gelatine and served with cream or custard. A custard may be 

 poured over apples prepared as for the tapioca pudding and baked 

 until the apples are soft and the custard firm. The apples may be 

 partly steamed or baked before the custard is added. 



Grated apples added to a thin frosting make an appetizing filling 

 for a layer cake. Apple sherbet and apple ice cream are possible 

 but the apples are not at their best when ices are most desirable. 



While the best apples are self-flavored, if we must use crabbed 

 or insipid fruit it is much impioved by the addition of spices. Gin- 

 ger root,* whole cloves, allspice or cinnamon may be cooked with 

 preserved apples ; ground spice injures the appearance of the fruit. 

 Clove was much used in the old recipes for apple cookery ; salt is 

 an important flavor for most fruits ; butter is often used where a 

 little salt would do as well; a hint of almond always harmonizes 

 with apples since »he same flavor is to be found in the seeds ; lemon 

 juice is especially ustfui in the spring when the apples have lost 

 their life and sparkle. 



A pleasant beverage for the invalid is made bj pouring boiling 

 water over raw apples cored but sliced without paring ; when the 

 water is cold strain, sweeten and flavor if desired. The pulp of a 

 wasted apple can be used in the same way and the water in which 

 dried apple is soaked is also agreeable. The expressed and fer- 

 mented juice of the apple has doubtless been the means of ruining 

 many orchards and their owners. Vinegar is a useful commodity 

 but probably if we used more fruit we should want fewer pickles. 



Hitherto cider has seemed to be the only use for the refuse or 

 surplus of the apple crop. As the quality of the fruit is steadily 

 improving, and our knowledge of cookery increasing, jellies and 

 other delicacies will, ultimately, take the place of the fermented 

 product of waste fruit. 



Count Rumford, one of the pioneers in scientific cookery, said : 

 "The number of inhabitants who may be supported in any country 

 upon its internal produce depends about as much upon the state of 

 the art of cookery as upon that of agriculture ; but if cookery be of 

 so much importance, it certainly should be studied with the greatest 

 care ; cookery and agriculture are arts of civilized nations, savages- 

 understand neither of them." 



