431 



DOMESTIC ECONOMY. 



[Chap. IV. 



however grateful at other times, are not fit for the dessert. There is almost- 

 an infinite number, and among them our best varieties, which do not come 

 within this stricture, thougli some of the choicest for culinary purposes arc 

 too sour for the dessert uncooked. 



The cfl'ect of heat on many apples is quite noticeable. Baked apples are 

 always liked. AVe are not surprised when a tender apple bakes soft and 

 delicate, but when one tough and corky loses all these characteristics, and 

 surpasses in delicacy even the other, as is often the case, we appreciate better 

 the chenucal action Avhich heat induces. Sweet apples, free from decay, 

 worms, or gnarly spots, scrupulously cleaned and placed in pans, and baked 

 in a slow oven till full^' done, are excellent. The apples should shrivel and 

 dry away veiy much, and the skin should not be broken so as to let the 

 juice out. The sweetness is thus concentrated, and they are three times as 

 good as if simply baked through. 



Sour or tart apples may be baked much quicker ; the juice, instead of be- 

 coming viscid and thick by heat, is apt to fiow out, or the steam splits the 

 skin and lets it out, and it is likely to burn to the pan. Baked tart apples 

 sliould be eaten with sugar, or they may be baked with sugar. Tart apples, 

 M'ashed, placed in a pan with a little water, and sprinkled over avcU with 

 sugar — or the same, cored and the holes filled with sugar — or pared as well 

 as cored, and spice added with the sugar, are delicious. Some use one or two 

 cloves to each apple, or a bit of cinnamon with some lemon-peel; others grate 

 nutmeg or sprinkle cinnamon over the apples in the pan. 



To our taste, plain baked apples, or slightly sugared if very tart, is the 

 very best preparation of this valuable fruit for the table. 



Apple Cust^vkd. — :To make the cheapest and best every-day farmer's apple 

 custard, take sweet apples that will cook soft, pare, cut, and stew them ; 

 wlien well done, stir till the pieces are broken; M'hen cool, thin with milk 

 to a proper consistency, and bake with one crust, like a pumpkin pie. Eggs 

 may be prepared and added with milk, though it will do without. IS'o 

 sweetening is necessary. It may be seasoned with any kind of spice to suit 

 the taste — the less the better. 



Raw Apples and Milk. — A tender sub-acid, or sweet apple — the latter 

 preferable — pared and sliced thin into a bowl of milk, for bi'eakfast or sup- 

 per, is a great luxury to some persons at any time of the year ; and it is not 

 less healthful, than grateful to the palate. 



