The Providence news. (Providence [R.I.]) 1891-1906, 1897-07-31

You are quite right in saying that here
seem To be but few ways to serve apples,
but perhaps I may be able to help you
out bit and not only have tempting
dish as a result but healthful and easily
digested one. In choosing the fruit get
the largest ald most perfect apples pos
sible. Pippins are always desirable as
well as Baldwins for any dish. and some
times the russet varieties. but the latter
DO not cook as satisfactorily as the 9TH
ers.
Only this morning / made some
APPLE FRITTERS.
For this you procure some good pippins
and peel, core and slice them. Then lay
the SLICES TO soak In some Ice water, In
which little nutmeg and sugar have
been placed. for some hours.
When ready TO prepare the fritters
make batter Of four eggs. tablespoon
full of rosewater and a tablespoonful
Of milk and mix with just enough -four
TO thicken. Having heated some butter
In a fryingpan, dip each slice of apple
In the batter and fry 10 golden brown
color. Serve with powdered sugar and
created nutmeg upon an open glass dish
covered with dainty dolly. This is
delicious dish. Another and very pref
ty one we call
FROSTED APPLES.
Choose six large and perfect apples.
core them and stew until the skins can
be removed easily Each apple when
peeled must be dipped into clarified but
ter. covered With powdered sugar and the
hollow left by the removal OF the core
filled with chopped dates. Place the APP
,nlo eInx. "A fhnf "a
sparkles they may be considered ready to
serve. after being cooled a little.
Last week little Max Williams had
party and among the dishes was one
called
APPLE SNOWBALLS.
The ingredients required: A pound
Of rice. sugar. milk and water, as many
peeled and cered apples as may be re-
quired and few cloves. Boil the rice
in sufficient milk and water to keep 1t
well covered until nearly finished. and
then strain 1t. In the hollow of the APP
pies put some sugar and stick a Glove
or two into each one. Surround each
epple with the boiled rice and tie it in
a small pudding cloth. Then place them
ali I'm A vessel and bUft from three=Quur-
ters OF an hour 10 an hour. according TO
the size Of the fruit. Apples thus pre-
pared may be served by themselves OF
surrounded by'a good custard The
BAKED APPLE PUDDING
Is made as follows: Pare, core and slice
apples thin. Butter pudding dish and
| fill il with alternate layers of apples and
sugar well-spiced. When the dish is
| full, add bits OF butter and a little wa
| ter; cover with good pic crust and bake
| in rather quick oven until the apples
| are done.
A nice way TO serve cold boiled oat
| meal is 10 fry il and serve in smcil
| square pieces, heaped up with stewed
apple, not too highly seasoned. With
| cream and sugar this is very appetizing.
a unique dessert is
STUFFED BANANAS.
| Cut the bananas on one side only, TAX
| out the pulp and use for some other dish.
| Then fill the hollow skins with steve
| apples, highly spiced. through which IL
| sprinkled chopped cherries. This is eat
| ell from the banana skin with fork.
| and when served ice cold makes a deli
| cious dish for piazza luncheons and the
| like. Orange skins may be used in the
same way but are more likely to impart
| q little bitter taste to the apple than the
bananas. With these / nearly always
| serve
CHEESE FINGERS.
| Take a Cupiul of flour. one tablespoon
| ful of butter, ne-quarter of teaspoon
| ful OF salt, a dash Of cayenne, one-half
| teaspoonful of baking powder and mix
with water as for biscuit. Roll out thin
and cut in finger lengths. Bake in a
moderate oven until light brown.
At the present season jt2igment and
care should be exercised that not too
| much heat-producing food is used.
| Nature in ali seasons indicates the line
| OF food most desirable In her supply of
| seasonablc material. During the hot
summer, fruits berries and vegetables
| are most abundant. Science claims that
| orly 65 per cent Of our food should be
| heat making. hence the tendency, es-
| pecially at this time, 70 select a very
| large proportion Of our food from such
| Matchmaking material as fats, rice. corn
| starch, white -four products, potatoes
| and sweets. must increase tho discom-
fort caused by the weather i'm addition
| TO being inferior in health-sustaning
| properties.
The berries are coming right alonA
NOW anu III NY heNt i'ttti "'i'h t'i
| you how 90 prepare them in some entire
| ~ new ways.
You say YOU have trouble I'm cleaning
your frying pans. Have n whisk broom
| at hand and after using the pan wash
| and clean with the broom. and you will
be surprised at the result. DO not wait
too long after using before cleaning.
Yours cullnarily.
COMFORT JONES,
Doctor Of Cookery.
Dorchester. Mass.
|