Evening star. [volume] (Washington, D.C.) 1854-1972, 1900-09-01
SOME SEPTEMBER RECIPES
HOW TO USE HARVEST APPLES AND
OUNCES.
Delicious Pufs From Warmed-Oyer
Meat and POtatOes-Uses
for Mint.
Written for The Evening Stas
Apple and Ounce Desserts,

Apple and Ounce Desserts.
The large, tart harvest apple now in
market is just right for cooking in whole
quarters, sweetened to taste and about
tablespoonful Of gelatine added to make
the strip jelly slightly when cold. Also,
they will prove very popular peeled, cut IN
rounds of quarter of an inch thickness,
soaked for a few minutes in egg and milk
Zone beaten egg, salt to taste and tea
cupful of milk, then Drowned quickly in
deep boiling fat. To make a delicious pud-
ding with these same apples peel and core
six. Fill the center with sugar, put quarter
OF a cup of water in the bottom of the dish.
cover and bake until nearly done, then pour
ever them batter made of four eggs, a
pint Of milk, a scant pint of -four sifted
with teaspoonful each of salt and baking
powder salt scanted). Bake about twenty
minutes, eat with hard sauce. With even
slightly cooler weather a change from
frozen is welcome.
Baked Ounces.
Bake with the skins and with a little
water in bottom of dish. When tender and
cool enough to handle. remove skins. put in
a glass dish, sprinkle with fine granuated
sugar, about a cupful to six ounces. After
standing an hour examine to see that the
sugar has melted evenly These will be
found luscious and economical, and the
trouble of removing tough peel obvated.
Apple Cream.
Peel and core six large apples, cover and
stew with little water until soft. Press
through sieve, sweeten to taste and whip
into them briskly the whites of four eggs,
well stiffened. Eat with cream. AS the
popular omeet Is made from yolks of eggs
alone, the whites may be used as above.
Some Ways of Using Mint.
To extract enough flavor from a few
sprigs of mint to give just the right tang
to a cooling drink it is only necessary to
press the leaves against the side of each
tumbler with the back of a spoon after the
shaved ice has been put in, using the ice
to create friction. A little raspberry and
currant jelly melted and added to orange
pineapple juice will make a delightful
drink if minted ice is used. If making in a
pitcher use more mint in the same way.
The mint, of course, is rejected once the
flavor Is extracted.
4 famous cook makes a delicious fruit
sauce with melted jelly thickened very
slightly with a little corn starch mixed
smooth with the strip when cool. 1t may be
used for either hot or cold puddings.
Potato and Meat Puffs.
An appetizing breakfast or luncheon dish
may be made from bits of cold meat and
few potatoes" as follows: For a family Of
five peel and boil four good-sized potatoes;
when tender mot overdone) drain and sprin-
kle with salt to taste. while shaking in the
hot saucepan until light and fioury Pota-
toes must be boiled in this way if wished
light and flaky. Mash with a wire masher;
then add two tablespoonfus of hot milk
and a tablespoonful of butter. Now beat
lightly with whpper or fork until white
and light: lastly, whip in a Well-beaten egg,
and when cool enough to handle use as little
flour (mixed with quarter of teaspoonful Of
baking powder) possible to keep from
nicely minced cold meat. free from fat
Put enough of this for each person in the
center of enough Of the potato puff to make
a croquette, but spread out in patty shape