Evening star. [volume] (Washington, D.C.) 1854-1972, 1873-02-01

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Apples are unusually attendant, lsrse and
fair this season, and we hope that thry win
enter largely into our food during the WHITES
and spring, and vii affoed . healthful and
cheap diet 10 Sil our country, and produce
great immunity from sickness and safFerinQ
Fruit IL not n luxury, luscious condimeut 70
be INDUCED In only BY the rich. but the desire
has been 20, according to history, nom the
earliest dawn of life, although We are not GER
tain that it was . rosy checked, juicy apple
which tempted Eve in the garden Of kden; I,
word apple traces MS origin 10 the Cells, and
comes from abkat, meaning round fruit, % that
it may equally apply 70 sAem.
cooked apples, either boiled or baked, are the
best food for patients in the fevered condition
OF small Pox, typhoid fever and eryspelss. IL
has been well said that "spples are general IA
to them. An apple is q noble fruit, the friend
Of Immortality, and its virtues blush to be
tasted Every muse delights in it, as its my
thology shows, from the garden Of the Hespe-
rides to the orchard Of Plato. A basket of
Pea Mains Golden Russets or any Of The choice
kinds, standing in sight, shall perfume the
genius. He may snatch wildness from woods.
get shrewdness from cities, learning from libra
ries and universities, compliments from courts;
but for subtlety Of thought, for sovereign sense,
for color, the graces Of diction and beh vior he
may best betake himself
Where on all sides the apples scattered lie,
Each under its own tree"
Apples are now considered to contain far more
brain food than any other fruit or vegetable,
and to be much more nutritious than potatoes
which enter so largely into the component parts
of every meal. At present, apples are princi-
Pal,y used in the form Of puddings, pies, tarts,
and sauce, and are more wholesome than when
mingled with butter, eggs and -four. But they
are very delicious when simply baked, and
served ut every meal; and substituted for
pickles and such condiments, they would surely
be found beneficial. Sweet baked apples are a
most desirable addition at the breakfast and
tea table, and far more healthful, appropriate
teemed essential at such times. Served with
milk and bread they make the best diet that
young children can partake of, and are very
satisfying in their nature.
Baked apples without meat, are far more SUBJ
stantial food than potatoes can possibly be made,
and to us the delicious aroma and flavor are al
ways most appetizing We would rather 60 with
out our daily bread than our daily baked sweet
apples. Yet, although there is such an abund-
ant crop Of apples this season, we presume
there are many families who will not use a bar
rel of them for the table this season, but will
devour at least six barrels of potatoes. Let US
beg of them to equalize the two q little more,
and purchase at least three barrels of apples to
five Of potatoes: They win find that less dour,
eggs, sugar and butter, will be consumed in a
family when q plentiful supply of apples is
stored i'm the cellar. One ofthe most celebrated
physicians of Philadelphia eats two raw apples
every evening before he retires to rest, and
thinks that they not only supply food to his
brain, but keep the whole system in a healthy
condition. For years have followed his adj
vice, and am confident that the fruit has been
of great service to me.
There are dozens of recipes for preparing ap-
pies for the table, but almost all of them require
the addition Of butter, eggs, &C., but to US
either baking, boiling or steaming them, make
the most palatable dishes. Our family favorlte
Is prepared thus: Wipe the apples perfectly
clean, dipping them first into boiling water;
then with "corer' remove all the seeds and
the fruit into deep baking dish, put table
spoonful of white sugar into the middle of each
apple. turn teacup of boiling water with three
tablespoonful of sugar dissolved in it. Bake in
slow oven until quite soft, taking care not to
burn the skins. Take out in a dish and serve
with cream; milk will do, but IL Is poor substi-
tute for the richer article; concentrated milk,
however, is equally good.
The apples can also be pared, cored, and
sweetened, and placed in a deep dish on the
upper part of the stove; large teacup of boil
ing water poured over them, and plate laid
over the dish. Boil them until soft, and there
Is no trouble about removing the skins when
eating them. Sweet apples can be treated in
ths way, using molasees instead OF ,Sngar, Il pre-
ferred; and they will be delicious in flavor.
Picked apples are almost rs appetizing as
picked peaches, and are easily prepared. Take
one pound of coffee crushed sugar, No. I, and
dissolve it in one quart Of cider vinegar; add to
1t one tablespoonful Of whole cloves, two of all
spice berries, and two of stick cinnamon, broken
fne. Boil and skim it for twenty minutes. Put
INTO the syrup small sweet apples, let them cook
until broom corn will run through them, but
do not let the skins break badly. Skim out into
a jar, and turn over the boiling liquor. Small
sour apples can be used, il desired, and the
Siberian crab apple makes delicious relish if
thus prepared.
The ingenious housewife can invent ways of
cooking apples; if the skillful French cooks
have discovered three hundred and sixty-fiye
ways Of cooking an egg, surely our inventive
brains can discover two hundred ways of cook
ing apples.
Apple short-cake is a dainty dish to set be-
fore ones king" and most husbands appreciate
it. Fair friends, let cultivate the use of
apples for food, and not let them decay in our
cellars for want of appreciation. S. j.