Page 9 - Relishes, Sauces, Garnishes
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Delmonico Apples
Put a layer of apple sauce in a buttered pudding dish. Sprinkle with crushed macaroons. Add a little water and bake. Delicious when served with meat.
Apple Delight
Put a layer of apple sauce in a buttered pudding dish, dot with butter, add a layer of chopped peaches and apricots. Sprinkle with blanched almonds ground rather coarsely; repeat until the pan is full; pour the peach juice over the mixture and bake for one hour. Serve as a relish with meat course.
East India Chutney (Apple)
Pare and core 12 sour apples. Peel 1 medium-sized onion. Remove seeds and stems from 3 peppers. 1 of which should be red. Chop apples, peppers, onion, and 1 cup of raisins very fine. Add the juice of 4 lemons, 1 pint of cider vinegar, and half a cup of currant jelly; let simmer very gently for one hour, stirring frequently. Add 1 pint of cider vinegar, 2 cups of sugar, 1 tablespoon each of salt and ground ginger, and one fourth of a teaspoonful of cayenne; cook for one hour more stirring constantly. Store as canned fruit.
Garnish for Roast Goose
Cook rings of apples clear in syrup. Drain, placed a stewed prune in center of each, and sprinkle with chopped pistachio nuts. Arrange around the platter and place the goose in the center.
Apple Relish
Three pounds of apples diced with the skins on. Take 3 pounds sugar, 1 pound raisins, 1 pound pecans, 2 oranges. Remove peeling from oranges and grind in meat grinder; then cut into small pieces. Cook for one hour adding the nuts five minutes before removing from the stove.
Clove Apples for Cold Meats
Take three and one quarter pounds sugar, 2 cupfuls water, and boil to a syrup. Drop in quarter of apples, pared, and when they are cooked lift out carefully with a fork. When all the fruit has been cooked, drop some of the skins in the syrup with 1 dozen cloves. Cook about 20 minutes remove the skins, but pour the syrup with the cloves over the apples in a jar and cover up. This is inexpensive and beats all kinds of chutney.
Apple Catchup
Quarter pare and core 12 apples. Put in a sauce pan, cover with water ,and let simmer until soft; nearly all of the water should be evaporated; rub through a sieve and add the following to each quart of pulp: 1 cup of sugar, 1 teaspoon of cloves, 1 teaspoon of mustard, 2 teaspoons of cinnamon, 1 tablespoon of salt, 2 cups of vinegar and 2 grated onions. Bring the catchup to a boil and let simmer gently for 1 hour. Bottle, cork and seal.
Apple Croquettes
Pare, quarter, and core enough tart apples to make a pint; place in a saucepan with 1 small tablespoon of butter, and if the apples are not juicy, a few tablespoons of water. Cover and stew gently until tender, then press through a sieve. Return to the fire and add sugar. Add 1 tablespoon of cornstarch and one fourth of a teaspoon of salt mixed to a thin paste with cold water; stir until thickened, cover, and cook slowly for 15 minutes. Turn out on a greased dish and set away until cold. Form into tiny croquettes, roll in bread crumbs, dip in lightly beaten egg ,then roll again in crumbs and fry in deep fat; drain on unglazed paper and serve with roast pork or roast goose.
Stuffed Apples to Serve With a Roast
Into a sauce pan put 2 and one-half cups of white stock and a bay leaf, 1 teaspoonful of minced onion, half a teaspoonful of salt, and a very little pepper. Simmer for 20 minutes and strain. Pare and core ten tart apples, put them in a granite pan, pour the stock around cover and simmer until tender but not broken. Carefully remove from the stock and set aside. Blanch two cupfuls chestnut meats, slice, cover with the stock; add four teaspoonfuls of currant jelly, half a saltspoonful of salt, a little paprika, and simmer until the nuts are tender. Fill the center of the apples, heaping full, and garnish the roast meat with them.
Sweet Cider Frappe
Pack the can of a freezer with one measure of salt mixed with three measures of crushed ice. When the can is frosted pour in sweet cider and freeze like sherbet. Serve with roast turkey or immediately after it.
