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Green Apple Jelly.
Take green apples and boil -without paring, until perfectly soft; then rub through a sieve, or colander, and to each pint of the pulp add sugar 3/4 lbs., by putting on one-third and letting stand a few hours.
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then the rest, and to each 3 pts. add the grated peel of 2 lemons, and boil 15 or 2Q minutes, or until it begins to look clear, before putting into glasses or molds.
Apple Short-Cake, Also Applicable to All Fruits. —Flour, 1 qt.; cream of tartar, 3 tea-spoonfuls; soda, 1 tea-spoonful; salt, 1 tea-spoonful; butter, 1/2 cup; sweet milk to mix into rather a stiff dough. Roll out and bake nicely and split open; or bake in two thin cakes; and spread with nice butter, and cover with nicely sweetened apple-sauce, grate on some nutmeg; place the other half on this, the crust side down, if it was baked as a whole and split; then butter, etc., the other half the same way. The same if baked in two cakes; but if baked in two cakes it does not soak up so much or the butter and juices; end I. think it preferable. Any of the fresh fruits in their season, or stewed properly out of season, are remarkably nice in the same manner; peaches and strawberries, however, are used more often than other kinds; but this is only from their superior delicacy of flavor. If the apple-sauces made by baking and pulping, as for jelly, above, the flavor will be more perfect.
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