104 STATE POMOLOGICAL SOCIETY. 



SO much fruit to spoil, in the seasons when apples are most 

 abundant, the juice will be expressed and put in some of these 

 concentrated forms to keep until fresh fruit is less abundant. 

 Such apple syrups or jellies can be used by themselves or in 

 combination with other substances in the preparation of many 

 puddings and ices. Apple pie is good in its place but we need 

 a greater variety of simple desserts. 



DUTCH APPLE CAKE, 



Sift together one pint of flour, two teaspoonfuls of baking 

 powder, one-half teaspoonful of salt. Rub in one ounce of 

 butter and mix soft with one beaten egg and one cupful of milk. 

 Spread in a shallow buttered pan, cover with rows of apples cut 

 in eighths putting the sharp edge down. Sprinkle with one- 

 fourth cupful of sugar in which a little cinnamon is mixed. Bake 

 about one-half hour. 



Sauce — Mix one cupful sugar and one heaping tablespoonful 

 of flour, pour on one pint of boiling water and cook for five 

 minutes, add one ounce of butter, one or two tablespoonfuls of 

 vinegar or lemon juice and a little grated nutmeg or rind of 

 lemon. 



APPLE OMELET. 



Beat three eggs thoroughly together, add one-half cupful 

 unsweetened apple pulp, season with salt and pepper. Melt a 

 tablespoonful of butter in the omelet pan, when hot pour in the 

 mixture shaking gently to keep it from sticking to the pan. 

 When the eggs have stififened roll or fold and serve immediately. 

 Or the omelet may be made without the apple and after cooking 

 spread the sauce over the surface before folding the omelet. 



COMPOTE OF APPLES. 



Make a syrup with one cupful of each sugar and water, 

 Flavor with a bit of lemon peel or cinnamon bark if the apples 

 require it. Core and pare medium sized apples, without cutting 

 up, and cook them whole in the syrup, turning over occasionally. 

 When soft, drain, and fill the centres with a bright jelly, crab- 

 apple of currant. 



