VARIOUS DISHES. 4.11 



Remarks. — What is called "pulp" above is often called in these "snow " 

 mixtures puree — an East Indian word, meaning gravy, or soft mixture, in con- 

 nection with their curries or much-spiced dishes. The French call these pulpy 

 mixtures "meringues," but generally bake them into pies, having first baked 

 the crust or pastry upon the plate or pie dish before putting in the meringue; 

 then covering the pie, when just done, with the beaten white of an egg or two, 

 with a table-spoonful of sugar to eack egg, and browning nicely before taking 

 from the oven, or returning them to the oven for 2 or 3 minutes for that purpose. 



Apple Snow Ho. 2, with BoMt or BsJted Apples.— The apples 

 may be roasted or nicely baked, then "pulped" or pureed through a colander 

 to avoid the skins and cores. Otherwise treated the same as with the above 

 i)oiled — the latter plan retaining much more of the flavor of the apples. 



Remark: — Please tell me why peaches, pears, and, perhaps, berries, will 

 not do the same, except the " snow" part, which would be the color of the fruit 

 used, not so white or snow-like. 



Apple ComiKJte.— P»re, halve and take out the cores of 6 large fair 

 apples, throwing each piece into cold water to keep it from turning dark. Put 

 Joaf sugar, y^ lb. , into an enameled itew-pvan with sufficient water — about 3 pts. 

 As soon as it boils put in the apples with the juice of 2 lemons, stew gently 

 totil the apples are sufficiently cooked but not broken. Then take them out 

 ^ref ully and lay them in the dish in which they arc to go to the table. Cut the 

 rinds of the lemons into the thinest possible strips and put them into the syrup; 

 boil till tender, by which time the syrup will be much reduced. When cold 

 pour the syrup about the apples, and also dispose the transparent strips of lemon 

 about them. This dish looks pretty with a bit of quince jelly placed in the 

 hollow of each apple; or with a candied cherry in the hollow, and angelica cut 

 into lozenges and inserted around the top of each apple. — Evening Post, Grand 

 Rapid*, Mich. 



Remarks. — The word eompoU is the French for preparing fruit with a 

 syrup for immediate use, as Webster's "Unabridged" puts it. It makes a 

 nice dish. 



Apple*, Pears, FeftchM, etc., Spiced, or Sweet Pickles.— For 

 each i)ound of these fruits, after being pared and cored, or pits removed, nice 

 sugar, about 3^ lb., and good vinegar, 1 gill, with unground spices to taste, are 

 boiled together until the fruit is tender; then the fruit taken out and the syrup 

 and spices cooked together until the watery parts coming out of the fruit is 

 evaporated, and then poured over the fruit and securely covered for use. Crab 

 apples or any very sour fruit will require more sugar. 



Cherry Butter. — Boil the cherries till soft; then rub through a colan- 

 der, and to each pint of the pulp add a pint of sugar. Boil carefully till thick, 

 like otiier fruit butters. Can or keep in closely covered jars. 



Lemon Butter. — Sugar 1% cups; whites of 3 eggs and yolk of 1 beaten; 

 butter % cup; grate the yellow off of 2 medium sized lemons; then squeeze in 

 the juice and mix all, and cook 20 minutes by setting the basin containing it 

 into a pan of boiling water. Very nice for tarts or as butter upon bread. 



