1794 



ENCYCLOPEDIA OF PRACTICAL HORTICULTURE 



Apple and Cheese Salad 



Mix chopped pecans with twice their 

 hulk of cream cheese, adding a little 

 thick cream to blend the mixture. Sea- 

 son with pepper and salt and make into 

 tiny halls. Pare mellow, tart apples, core 

 and slice across the center into rings 

 about one-half inch thick. Arrange rings 

 on lettuce leaves and place several 

 cheese balls in the center. Serve cream 

 salad dressing. 



Cider Apple Sauce 



Reduce four quarts of new cider to 

 two by boiling; add enough pared, cored 

 and quartered apples to fill the kettle. 

 Let cook slowly for four hours. This is 

 very nice when served with roast pork. 



Apple Sauce 



Cut into eighths and core unpared 

 King or Baldwin apples; cook quickly in 

 thin syrup. The skins give it a pretty 

 pink color. 



AFMCOT 

 Apricot Ice 



One can of apricots, five oranges, two 

 lemons, whites of four eggs, one quart 

 and one cupful of sugar, one quart of 

 water, one quart of cream. 



The apricots, oranges and lemons are 

 pressed through a sieve. Then boil the 

 sugar and water to a syrup and allow to 

 cool. Mix the fruit and syrup and add 

 the stiffly-beaten whites of the eggs. 

 After this start to freeze, add the cream 

 and freeze until almost solid, then re- 

 move the dasher and pack well. This 

 will be sufficient for one gallon. This 

 ice is pleasing to the eye as well as to 

 the palate. 



BAKAIVA 



Apple and Banaista Salad. See Apple 

 Recipes, this section. 



Banana Salad 



Make a good boiled salad dressing and 

 when it is cold stir in a cup of whipped 

 cream; chop some peanuts quite fine. 

 Cut the bananas lengthwise then halve 

 the pieces, roll the bananas in sugar, 

 then in the salad dressing and then in 

 the chopped peanuts, and place in crisp 



lettuce leaves. Sprinkle a few nuts on 

 top and spoonful of the dressing. 



BABBEBUY 

 Barberry Jelly 



Babbebey Jelly. See Barberry and 

 Apple Jelly, under Apple Recipes, this 

 section. 



Bli A CKBxi BB X 

 Blackberry and Apple Jam. 



Use equal weights of nice ripe black- 

 berries and fresh apples, peeled, cored 

 and chopped. Put on to cook with equal 

 weight of sugar and half a cupful of 

 cold water for every pound of sugar. Let 

 the sugar melt and the fruit heat slowly 

 until it reaches the boiling point, stir- 

 ring it now and then. When it boils 

 put where it will cook very gently for 

 an hour, or until the fruit looks clear 

 and is as thick as jelly when tested in 

 a saucer. Let it cool a bit before putting 

 in jars. 



Blackberry EoU 



Make a plain paste as for fruit pies, and 

 make it stiff enough to prevent the ber- 

 ries from escaping. Roll this out in a 

 sheet at least 12 inches in length to 

 serve a family of six. Spread with a 

 quart of fresh blackberries, not letting 

 them get too close to the edge. Some 

 leave the berries unsweetened, others 

 like them sugared and also dredged with 

 a little flour and flavored with a dash 

 of nutmeg. Roll up the paste, turning 

 in the edges; then fold up a piece of 

 cheesecloth, tying the ends with cord. 

 Drop into a kettle of boiling water and 

 keep it boiling continuously for at least 

 two hours and a half. Take out, drain 

 and carefully remove the cloth, and serve 

 at once with sugar and cream or hard 

 sauce. 



Wild Grape or Blackberry Pickles 



Pick over carefully, rejecting all un- 

 sound ones. Put into any kind of jar or 

 bottle, then pour over molasses. Keep 

 filling up as it settles—which will take 

 time. These cannot be sealed; just tie 

 over the top a piece of cotton cloth and 

 set away. They will soon be "sharp." 



