17S4 



ENCYCLOPEDIA OF PRACTICAL HORTICULTURE 



ing pan with 1 cup of luaplo syrup anil 

 IMs cups of water and 2 tablespoons of 

 butter. Bake until the syrup Is thick and 

 serve with wliipped cream. 



Apple 3Iaeedoiiie 



Cut a thick slice off the stem end of 

 red apples, core and remove the pulp 

 with a potato-ball cutter. Cook one-half 

 cup of sugar with 1 cup of water. Add 

 clean rose geranium leaves and apple 

 balls; cook until the balls are tender. 

 When the syrup is cold, add the juice of 

 1 lemon and a couple of peaches sliced 

 into small pieces. Fill the apple shells 

 with the mixture and serve very cold as 

 a first course at a luncheon. 



Apple Marmalade 



Pare, core and cut into small pieces 

 coarse-grained apples. Allow a pound of 

 sugar to each pound of apples. Add 

 enough water to dissolve the sugar and 

 boil until thick: add the apples and boil 

 until tender; pass through colander; add 

 the juice and grate rind of a lemon to 

 every 4 pounds of fruit. Boil again until 

 thick and put up in jars or glasses. Cover 

 with paraffin. 



Crabapple marmalade may be made in 

 the same way with the lemon omitted. 

 When cold it should cut like cream 

 cheese. 



Apple Meringue 



Two cups of steamed apple pulp, one- 

 half cup of sugar, 1 teaspoon of butter, 

 one-half teaspoon of cinnamon or nut- 

 meg. Add the yolks of 2 eggs, slightly 

 beaten, and 1 tablespoon of thick cream. 

 Fill a deep pie tin lined with crust and 

 bake without an upper crust. Make a 

 meringue of the whites of 2 eggs and 2 

 tablespoons of sugar; brown in a very 

 moderate oven. 



Apples With >'iit Stiii'lint; and ^Vln'itped 

 fream 



Scoop out api)l''S and fill the shell with 

 English walnuts and apple pulp mixed 

 with mayonnaise: iilace in a circle on a 

 large serving dish and heap whipped 

 cream In the center. 



Apjile Omelet 

 To eight large apples stewed very soft 



and mashed fine add 1 cup of sugar, and 

 flavor with nutmeg or cinnamon. When 

 cold stir in 3 well-beaten eggs and one- 

 half tablespoon cornstarch dissolved in 2 

 tablespoons of milk. Stir well and bake 

 slowly 20 minutes. Serve hot. 



Oxford Apjtles 



Pare, core and quarter 4 large, tart 

 apples and boil in very little water. Mash 

 and add 1 tablespoon of butter, half a 

 cup of sugar, half a cup of fine bread 

 crumbs, the yolks of 4 eggs and the whites 

 of 2 eggs beaten light. Pour into a bak- 

 ing dish and cover with a meringue made 

 of the whites of 2 eggs and two table- 

 spoons of powdered sugar, and brown. 



Apples With Oatmeal 



Core apples, leaving large cavities, pare 

 and cook in a syrup made by boiling 1 

 cup of sugar with I14 cups of water for 

 five minutes. When the apples are soft, 

 drain and fill cavities with the hot, well- 

 cooked meal, and serve with cream and 

 sugar. 



Ai)ples a la Parisienne 



Pare several sour apples, cut them in 

 half crosswise and remove the cores. 

 Cook them with 1 cupful of sugar to 1 

 cupful of water, taking care to retain the 

 shape. Drain the apples and set each 

 half on a round of stale sponge cake, 

 sprinkled lightly with orange juice and 

 either orange or peach marmalade. Cover 

 the apple with a meringue and some 

 chopped almonds and set in the oven to 

 brown delicately. Serve either hot or 

 cold. 



Apple Pone 



Pare and chop iine 1 quart of sweet 

 apples. Pour a pint of boiling water 

 over 1 quart of white corn-meal; when 

 cool, add enough sweet milk to make a 

 very soft batter; add 2 tablespoons of 

 sugar and one-half teaspoon of salt. Add 

 the apples and pour into a well-buttered 

 pan, cover and bake in a moderate oven 

 for two hours. 



Craliiipple Pickles 



Leave stems on, prick with a fork, 

 steam until cooked through. Pour over 

 the sweet syrup three days in succession. 



