1786 



ENCYCLOPEDIA OF PRACTICAL HORTICULTURE 



the syrup, turn and cook until tender, re- 

 move and place in jars; continue until the 

 apples are all used, boil the syrup down 

 and pour over the fruit. If the crab- 

 apples are very ripe it is better to steam 

 them until tender. Place in jars and pour 

 the syrup over them. 



Sausages and Fried Apples 



Prick the sausages well with a fork. 

 Place in a deep frying pan; pour in 

 enough boiling water to cover the bot- 

 tom; cover and cook over a moderate fire. 

 When the water evaporates, remove the 

 cover and turn several times, that they 

 may be nicely browned. Turn onto a 

 platter. Core a number of large, tart 

 apples, cut them in rings an inch thick 

 and fry in the sausage fat. Garnish the 

 sausage with the apples and serve. 



Stuffed Apples to Serve With a Roast 



Into a sauce pan put 2y2 cups of white 

 stock, add a bay leaf, 1 teaspoonful of 

 minced onion, half a teaspoonful of salt 

 and a very little pepper. Simmer for 20 

 minutes and strain. Pare and core ten 

 tart apples, put them in a granite pan, 

 pour the stock around, cover and simmer 

 until tender, but not broken. Carefully 

 remove from the stock and set aside. 

 Blanch two cupfuls of chestnut meats, 

 slice, cover with the stock, add four tea- 

 spoonfuls of currant jelly, half a salt- 

 spoonful of salt, a little paprika, and sim- 

 mer until the nuts are tender. Fill the 

 center of the apples heaping full, and gar- 

 nish the roast meat with them. 



Apples en Snrprise 



Make apple cups by cutting a thick 

 slice from the stem end and removing the 

 pulp with a teaspoon. Fill the cups with 

 equal quantities of the apple pulp, pecan 

 meats and maraschino cherries cut into 

 small pieces. Add 1 teaspoon of sugar to 

 each apple and bake until the apples are 

 soft, but will hold their shape. Remove 

 from the oven and add 1 teaspoon of mar- 

 aschino and 1 teaspoon of sherry to each 

 cup. 



Apple Sponge 



Cover one^half box of gelatin with cold 

 water and allow it to stand for half an 

 hour; then pour over it half a pint of 



boiling water and stir until dissolved. 

 Mix a pint of strained apple sauce with 

 the gelatin, add a pound of sugar and stir 

 until it melts, and the juice of 2 lemons. 

 Set on ice until it begins to thicken. 

 Beat the whites of 3 eggb to a stife froth, 

 stir into the apple mixture and pour into 

 a mold. Serve with whipped cream. 



Apples Stuffed With Figs 



Pare and core large apples; fill centers 

 with chopped figs, cover with sugar, place 

 in a deep baking dish and add a little 

 water; bake, basting well frequently. 

 Serve cold with cream. 



Sweet Cider Frappe 



Pack the can of a freezer with one 

 measure of salt mixed with three meas- 

 ures of crushed ice. When the can is 

 frosted, pour in sweet cider and freeze 

 like sherbet. Serve with roast turkey or 

 immediately after it. 



Apple Souffle 



Pare, core and cook 4 tart apples in 

 just enough water to prevent burning. 

 Pass through a sieve, sweeten to taste, 

 and add 1 teaspoon of lemon extract 

 Sift together 4 level tablespoons of corn- 

 starch and 1 level tablespoon of flour, 

 dissolve in 4 tablespoons of cold water. 

 Melt 1 tablespoon of butter and add % of 

 a teaspoon of salt, pour in 1 cup of boil- 

 ing water, add the flour and cornstarch 

 mixture and cook until clear. Add the 

 apple pulp, remove from the fire, stir 

 thoroughly. Beat 3 eggs separately, add 

 first the yolks to the apple mixture and 

 lastly the whites of the eggs. Pour into 

 a shallow baking dish and bake in a mod- 

 erately hot oven until puffed up and 

 brown. Serve at once. 



Apple Slump 



Pare, core and quarter apples, add a 

 little water and sugar to taste, stew until 

 tender and cover with the following mix- 

 ture: Sift 1 pint of fiour and 1 teaspoon 

 of baking powder, add a pinch of salt and 

 2 cups of milk, mix and turn out onto a 

 lightly floured board. Roll to a one-half- 

 inch thickness and place over the stewed 

 apples, cover and cook for 10 minutes 

 without lifting the lid. Serve hot with 

 cream and sugar or soft custard. 



