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Classic
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page 136
the syrup an ounce of isinglass dissolved, let it boil up, lay a slice of lemon
on each apple, and strain the syrup over them.
APPLE SAUCE.
Pare, core and cut in quarters apples that do not cook to pieces easily, and put
on to stew in cold water with plenty of sugar. Cover close and stew an hour or
more. The addition of the sugar at first preserves the pieces whole. If they are
preferred finely mashed, add sugar after they are done.
BAKED APPLES.
Cut out the blossom and stem, in the stem end put some sugar, place in dish with
a small quantity of water if apples are sweet; if sour the juice will be
sufficient; bake till soft; serve either warm or cold.
For an extra nice dish, pare and core apples, place in pan, put butter and sugar
in cavity, and sprinkle cinnamon over them, and serve warm with cream or milk.
Or, pare and quarter tart apples, put a layer in earthen baking-dish, add lumps
of butter, and sprinkle with cinnamon, then a layer of apples, etc., till dish
is full; bake till soft.
ICED APPLES.
Pare and core one dozen large apples, fill with sugar and a little butter and
nutmeg; bake until nearly done, let cool, and remove to another plate, if it can
be done without breaking them, (if not, pour off the juice). Ice tops and sides
with cake-icing, and brown lightly; serve with cream.--Mrs. R. C. Carson,
Harrisburg.
FRIED APPLES.
Quarter and core apples without paring; prepare frying-pan by heating it and
putting in beef-drippings, lay the apples in the pan, skin side down, sprinkle
with a little brown sugar, and when nearly done, turn and brown thoroughly.
BLACK CAPS.
Pare and core tart apples with apple-corer, fill the center with sugar, stick
four cloves in the top of each, and bake in deep pie-plates, with a little
water.
FRIED BANANAS.
Peel and slice lengthwise, fry in butter, sprinkle with sugar, and
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