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The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways
by Perkins, Evora Bucknum · Page 37 of 439 · 153,580 words
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core space. LEMON APPLES, ORANGE APPLES, AND OTHERS Core and pare nice large perfect apples. Place in the core space sugar with a little grated lemon or orange rind. Sprinkle outside of apples with sugar and turn a little lemon juice over for “Lemon Apples” or “Orange Apples.” Bake until just tender, with or without a little water. Use citron, cocoanut, raisins or nuts with sugar for other varieties. Fill core space with jelly for “Jelly Apples.” Serve plain or with nut cream or whipped dairy cream, or with cocoanut or custard sauce or with wafers or nuts for dessert, at a meal without vegetables, especially starchy vegetables. Lemon and jelly apples make suitable accompaniments to meat dishes. BAKED SWEET APPLES Bake whole with plenty of water at first (covered part of the time) until perfectly tender and all the water is evaporated. Serve for dessert, or for breakfast or supper with nuts, or with nut or dairy cream, or in bread and milk, than which nothing is more delicious. “MOTHER” CRANSON’S STEWED SWEET APPLES Put whole apples into preserving kettle, cover with thin syrup of sugar and water and cook until tender (carefully changing the apples from top to bottom once or twice) and the syrup just a little thick. Place the apples on plates and turn the syrup over. STEWED BANANAS Slice bananas, stew with a little sugar water and a trifle of ground or crushed anise seed tied in a piece of cheese cloth. Prunes may be flavored the same. BANANAS IN BUTTER Simmer bananas in butter in an aluminum or agate frying pan covered, on the top of the stove where it is not too hot. They will not be browned but simply stewed. BANANAS AND RAISINS Cook raisins in a broad flat pan in water for an hour. Slice bananas over, cover and cook 10 m. BAKED BANANAS The simplest way to bake bananas is in the skins. It takes just 20 m. in a moderate oven. To eat, strip a piece of skin about an inch wide from the top side and partake of
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