Comfort Me With Apples

We know that apples have a long history because the lovely Song of Song includes the lines: “I raised thee up under the apple tree; Where thy mother brought thee forth…”

In ancient tradition, the apple was the forbidden fruit in the Garden of Eden. In classical mythology the apple was sacred.

There are countless varieties to choose from. Jonathan and McIntosh are the most popular for eating. Baldwin, Delicious, Fall Pippin, Greening, R.I., Rome Beauty, Wealthy and Winsap are excellent for baking pies. The rule for buying apples is to look for the best in season. These are best and usually least expensive.

The famous French author, Alexandre Dumas wrote novels and stories for income, but produced his culinary masterpiece, the Grand Dictionnaire de Cousine, because he loved food. His useful, entertaining book, published in 1873 offers this recipe for a special breakfast.

Put into a bowl 2 tablespoonfuls of flour, mix in with a little salt and sugar, 2 whole eggs, 2 extra yolks, 3 ounces of melted butter. Mix this thoroughly with one cup of tepid milk.

Peel and slice 6 russet apples. Saute in tablespoon butter. As soon as apples are hot, pour the egg mixture over them, spreading evenly. Keep on the fire, lifting here and there to let the liquid run under and cook. When the omelet becomes detached from sides and bottom as you shake it, lift it to put a tablespoon butter underneath. Sprinkle the sauce with brown sugar. Turn the omelet over with the aid of a plate. Slip the omelet back into the skillet. Use a hot fire to glaze the sugar. When you judge the omelet ready, turn it onto a platter. If it proves a bit underdone, give it a few minutes more in the skillet.

Try an easy side dish with an inexpensive packet of corn meal mix. Empty the mix into a bowl and follow package directions. Then add two cups sliced, pared apples to the mixture. Bake according to package directions.

Serves 3 to 5. 1 pound bacon, 3 red apples, 1/3 cup sugar, 1/4 cup water

Cook bacon according to package directions. Remove from skillet. Place on paper towels and press out excessive grease. Cook but do not pare the apples. Cut apples into 2 inch slices. Brown lightly in bacon grease in skillet. Sprinkle sugar over apples and spoon fat-and sugar mixture over slices until they are glazed. Add water. Cover and simmer ten minutes.

Wash and core an apple for each person. Remove an inch of peel from stem end. Place in a baking dish. Fill the cavity of each apple with ginger, or raisins, currants, nuts, cooked prunes, crushed pineapple, chopped figs or dates. Add a cup of boiling water to the baking dish. Bake at 75 degrees, F. about 30 minutes or until tender. Serve with vanilla ice cream or whipped cream.

This dessert serves 8-10 and has an exotic name. 12 large tart apples, 1 (8 oz.) package dry mincemeat, 1 1/2 cups brown sugar, 2 cups water, 1 cup orange juice or cup of cranberry juice.

Wash, core and remove apple peel down from the stem end. Cut mincemeat into 12 equal portions. Fill centers of apples with mincemeat. Place in baking pan.

Mix together and boil brown sugar and water for 5 minutes. Pour mixture over apples and bake at 400 degrees for 40 minutes. Pour either orange juice or cranberry juice over apples. Cooked fresh cranberries may be added for more color.

Serves 16.  6 cups sliced winesap apples, 1/2 cup granulated sugar, 2 cups brown sugar, 1/4 lb. Butter, 2 cups flour

Peel apples and slice thin. Butter 8 x 14 baking pan. Sprinkle with sugar. Cream butter and brown sugar together in food processor. Stir in flour. Pat out dough and cut in cookie shapes. Place close together on top of apples. Bake until golden brown in preheated oven, 350 for 45 to 50 minutes. Serve warm with cream or ice cream.

Serves 8 to 10. 1 1/2 large head of cabbage, shredded 6-8 apples, peeled and sliced, 5 long celery stalks, cut up small. 1 tablespoon celery seed, 1 3/4 cups mayonnaise, 1 cup sour cream

Combine all ingredients and marinate for 2 to 3 hours in the refrigerator. Taste for seasoning. Toss well. Serve in a chilled bowl.

For a leg of lamb or for your holiday ham, add slices of apples in the baking pan during the last half hour in the oven. When using a prepared package of stuffing, adding sliced apples and onions to it for a roast chicken or turkey makes it special.