APPLES. 47 



in a moderate oven and bake one-half hour, renewing sug- 

 ar once or t wloe. 



Apple Tart. — Slice up one or more nice, tart apples in 

 a saucer, sweeten with white sugar, and cover with a mod- 

 erately thick slice of bread buttered slightly on the under 

 side. When the bread is browned, the apples, if of a ten- 

 der kind, will be done. 



Apples Fried, No. l.--Wash and dry fair tart apples, re- 

 moving the stems and blossom ends, core, but leave them 

 entire Slice th n and drop into a cpider oiled or buttered, 

 when the fat is hot. Turn to prevent scorching, and when 

 tender and brown serve at once. 



Apples Fried, No. 2.— Peel and core sour apples, tnen 

 divide them into eighths, and sprinkle them with sugar, 

 flour and bread crumbs. Cover the bottom of a stew-pan 

 with a small piece of butter; when melted cover it with 

 shoes of apples, and fry y^ellow on both sides. When done 

 place in a saucepan some milk, sugar, bread crumbs and 

 currants ; put the fried apples in, and let them boil up 

 ■without breaking. Serve hot with the sauce left in the 

 saucepan. 



Apples Whipped.— One pint of the pulp of roasted ap- 

 ples strained, one-half pint of pulverized sugar, the whites 

 ol three eggs. Beat the whites of the eggs to a stiff froth, 

 then add a spoonful of apple and a spoonful of sugar alter- 

 nately, beating all together until the mixture stands per- 

 fectly stiff on the spoon. It will swell very much. Make a 

 boiled custard of the three yolks of eggs, one pint of milk, 

 two tablespoonfuls of sugar and flavor with vanilla. 

 Place the custard in saucers, cover with the apple-sauce 

 and serve. 



Apple Cake, No.l. (Helen Campbell.)— One quart of 

 flour, one teaspoon) ul of salt and two of baking-powder sift- 

 ed with the flour, one pint of sour, tender, peeled apples cut 



