'Tis said: "It beggars a physician to live where apple orchards thrive," and still many perfectly healthy persons claim they cannot digest a raw apple; I do not believe, however, that it is the fault of the apple. Many people bolt, rather than masticate, their food, and this renders the apple indigestible. Again, many persons take an apple after a hearty meal of other foods; this is a mistake. Fruits should be eaten alone, or as a part of the meal, not as an addition to the meal. Stale or tough, unripe, or cold storage apples will frequently produce digestive disorders.
If apples are eaten raw, they must be thoroughly masticated or scraped, and eaten alone as a luncheon, or taken at the beginning of breakfast. In cases of constipation, the apple is particularly beneficial; it has a marked influence over the peristaltic movement of the intestines. Fresh apple juice is a liver and stomach tonic.
A fresh apple contains about 84 to 86 per cent, of water, and 8 per cent. of sugar.
Remove the core from a perfectly smooth tart apple; with a sharp knife cut the skin of the apple around at what might be called "the equator," fill the core space with sugar if admissible, stand it in an individual casserole or ramekin dish, add a quarter of a cupful of water, cover and bake slowly until the apple is almost transparent, about thirty to forty minutes. Serve warm.
Pare a good-sized tart apple and remove the core. Put the apple in an individual granite dish, put a teaspoonful of chopped nuts in the core space, add four tablespoonfuls of water, cover the pan and cook in the oven until the apple is tender. Serve warm, plain or with thick cream, or Devonshire cream.
Coddle an apple according to the preceding recipe. While it is baking soak a tablespoonful of granulated tapioca in a half cupful of cold water, bring this to boiling point; the tapioca must be perfectly clear. Fill as much as is necessary into the core space of the coddled apple, cover the baking dish and bake five or ten minutes longer. Serve hot or cold, plain or with cream.
This should be cooked in an individual casserole or ramekin dish, so that it can be served in the dish in which it is cooked.
Procure perfectly fresh, sound apples, and plunge them for a minute into boiling water, then into cold water. Then put them into a small press, grind and press out every particle of juice; strain and put at once into a clean fruit jar, and keep in a cold place.
A small inexpensive fruit press is made by the Enterprise Manufacturing Company.
Pare, quarter and core one tart apple, put it in a granite saucepan, cover with cold water, cover the saucepan and bring quickly to a boil; take from the fire and add two tablespoonfuls of sugar. The apple should be quite transparent, and the pieces perfectly whole.
Quarter and core two tart apples; do not pare them. Put them in a granite saucepan, with a half cupful of cold water, cover the pan and bring quickly to a boil. Press through a sieve and serve warm. Add sugar, or not, as ordered.
Stir the well-beaten white of one egg into apple sauce after it has been pressed through a sieve and is still warm. This may be served hot or cold, plain or with cream.
Press the pulp from one hot baked apple through a sieve, add to it, while hot, four tablespoonfuls of cream and the yolk of one egg. Heap this into a glass dish and serve.
Beat the white of one egg until very, very stiff; grate into it a quarter of a tart apple; mix quickly; heap it into a glass lemonade cup, dust it with powdered sugar and serve. To give variety, the cup may be partly filled with cold soft custard, or cream.
Beat one egg, without separating, until well mixed; add a tablespoonful of powdered sugar and the soft portion from one baked apple. Put a tablespoonful of olive oil into a shallow pan, and when hot turn in the egg mixture, brown quickly and stand in the oven a moment until set; fold over, turn on to a small heated platter, dust with powdered sugar and serve at once.
Stew one apple. Roll and sift sufficient dry bread to make four tablespoonfuls of bread crumbs. Put the stewed apple in an individual casserole or baking dish, dust over the bread crumbs, dust the top lightly with sugar and bake in a moderate oven about twenty minutes. Serve warm, plain or with cream.
Cook an apple according to the preceding recipe, filling the core space with orange marmalade instead of sugar. Serve warm.