50. APPLES, of which there are at least a thousand varieties, are
probably the best known of the non-tropical fruits. Some apples mature
early in the summer, while others do not ripen until late in the fall.
The late apples can be kept during the entire winter if they are
properly stored, but the summer varieties must generally be used
immediately, as they do not have good keeping qualities. In each
locality in which apples are grown, a few varieties seem to be
especially popular and are used to the exclusion of others. Some apples
are good for one purpose and some for another. For instance, many that
are excellent if eaten raw are not good for cooking purposes, and others
that cook well are not suitable for eating. It is therefore a good idea
for the housewife to become familiar with the varieties of apples raised
in her community and to learn the use to which each kind can be put to
advantage.
Apples of all kinds may be prepared in a large variety of ways. They are
much used for sauce, pie, and numerous desserts, as well as for jelly
and, with various fruit mixtures, for jams and preserves. The juice of
apples, which upon being extracted is known as _cider_, is used in a
number of ways, but its most important use is in the manufacture
of vinegar.
51. APPLE SAUCE.--When apple sauce is to be made, apples that are
somewhat sour and that will cook soft easily should be selected. This is
a dessert that can be made all during the winter when it is often
difficult to obtain other fruits fresh. It is usually served when roast
pork is the main dish of a meal, but is just as appetizing when served
with other foods.
APPLE SAUCE
(Sufficient to Serve Six)
10 medium-sized apples
1/2 c. water
1 c. sugar
Wash the apples, cut them in quarters, remove the cores, and, if
desired, peel them. Put them into a saucepan, add the water, and allow
them to cook until they are very soft. If the apples are inclined to be
dry, a little more water may be necessary. When done, force them through
a colander or a sieve, add the sugar to the pulp, and return to the
stove. Cook until the sugar is completely dissolved and, if necessary,
until the apple sauce is slightly thickened, stirring frequently to
prevent scorching. Remove from the heat, and season with lemon peel cut
fine, cinnamon, or nutmeg.
If there are apples in supply that do not cook well for apple sauce,
they may be peeled, quartered, and cored, and cooked with the sugar and
water. Then, instead of being forced through a sieve, they should be
allowed to remain in pieces in the sirup.
52. PORCUPINE APPLES.--A pleasing change in the way of an apple dessert
may be had by making porcupine apples.
PORCUPINE APPLES
(Sufficient to Serve Six)
6 large apples
1 c. sugar
1 c. water
2 doz. almonds
Currant jelly
Wash, core, and pare the apples. Make a sirup by bringing the sugar and
water to the boiling point. Put the apples into the sirup, cook on one
side for several minutes, and then turn and cook on the other side. Do
not allow the apples to cook completely in the sirup, but when they are
still hard remove them and continue to boil the sirup down. Set the
apples in a shallow pan, stick the almonds, which should be blanched,
into them so that they will project like porcupine quills, sprinkle them
with sugar, and bake in the oven until they are soft and the almonds
slightly brown. Remove from the oven, fill the center of each with
currant jelly, pour the juice over them, and serve.
53. BAKED APPLES.--Nothing is more palatable than baked apples if a
juicy, sour variety can be secured.
BAKED APPLES
(Sufficient to Serve Six)
6 medium-sized sour apples
1/2 c. brown sugar
1/2 tsp. cinnamon
1 Tb. butter
1/2 c. water
Wash and core the apples, place them in a baking dish, and fill the
centers with the brown sugar mixed with the cinnamon. Put a small piece
of butter on top of each apple, pour the water in the bottom of the pan,
set in the oven, and bake until the apples are soft. Baste frequently
with the juice that collects in the bottom of the pan. Serve hot or
cold, as desired.
Apples baked in this way may be improved in flavor by serving grape
juice over them. Heat the grape juice, and then, if the apples are to be
served hot, pour about 2 tablespoonfuls over each apple just before
serving. In case the apples are to be served cold, pour the hot grape
juice over them and then allow them to cool.
54. MAPLE APPLES.--Apples cooked in maple sirup have a very pleasing
flavor. The sirup that remains in the pan is poured over the apples when
they are served.
MAPLE APPLES
(Sufficient to Serve Six)
6 medium-sized apples
1 c. maple sirup
Wash, peel, and core the apples. Bring the maple sirup to the boiling
point in a saucepan. Drop the apples into the hot sirup, cook first on
one side, and then turn and cook on the other. As soon as they become
soft, remove from the sirup, pour the sirup over them, and serve.
55. STEAMED APPLES.--If it is desired to retain the color in apples that
have red skins, they should be steamed instead of baked, for the color
is lost in baking. Prepare apples that are to be steamed by washing them
and removing the cores. Place the apples in a pan with a perforated
bottom, put this over a pan of boiling water, cover closely, and steam
until they are soft. Serve in any desired way. They will be found to be
delicious in flavor and attractive in appearance.