Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-10-21
crust thoroughly. Eat. with a soft pudd
sauce or sweeteneA crsanl.
Steamed Apple Pudding.

Make rich, light biscuit dough, line a
plain mold with 1t, rolled about half an
inch thick; fill THE eenter with apples,
pared and quartsred,o filling in loosely.
Sprinkle with sugar and grating of nut
meg or any spices desired. Draw the paste
up over the top ofithe apples; place cover
over the mold and set lin a boiler of water
clcth allowing rbom ito swell, and boil
but If the latter,omethod is employed be
careful the pudding DOES not become soggy.
Apple Bread.
This is recommended as very wholesome
and good. The apples must be well fla
vored. Pare, core;and quarter them. Stew
in water until soft. While warm, beat this
pulp into the -four yeast and salt, using the
same process as in making ordinary bread;
the usual quantity of yeast and apples and
nour are used in the proportion of one of
the former to two of the latter. The apple
pulp is used instead of water, and a very
little sugar may be added, but the bread is
better without this extra sweetenng.
Apple Custard Pie.
Press pint of stewed apples through
colander; add three welI-beaten eggs, one
tablespoonful of butter, melted; half a cup
of sweet, rich milk, and flavor with lemon
or nutmeg. Bake in thin undercrust for
half an hour.
Apple Strudel.
To make the strudel paste, put tea
spoonful Of butter N a cup of warm milk,
add a pinch of salt and one egg; stir this
into sufficient sifted -four to make soft
dough. Put out on Toured board and
work with the hands for ten minutes. Have
a soft dough, but not moist enough to
stick to the hands. Rinse bowl with boil
ing water, also brush the paste with
little warm water and lay 1t in the bowl,
cover and let it stand for half an hour.
Then turn out on Toured cloth, and pull
the dough out until as thin as paper, plac-
ing the rolling pin on one side to hold 1t
in place. Brush over with melted nutter
and spread with the filling; then lift the
cloth up at one end and roll the strudel up
like a jelly cake roll. Butter a round bis
cult pan, put in the strudel and twist it
around like coil of rope. Brush well with
softened butter; bake in a medium hot
oven until the paste IS well done and llgnt
brown. Serve with or without sauce. Good
eaten hot or cold.
Apple Filling for Strudel.
Pare. quarter and slice five or six fine
greetings or pippins, put them into sauce
pan with a large tablespoonful of butter
half cup of sugar and let them cook gen.
thy until apples are soft; then add third of
a cup of currants, the same of seeded raj
sins and finely chopped citron or preserved
melon rind favored with little grated
lemon or orange peel and a tablespoonful
of tart fruit jelly. Let get cold before
spreading on the strudel paste.
Apples With Meringue and Jelly.
Pare and core medum-sized apples and
cook them tender. without breaking. in wa
ter, sugar and lemon juice Drain and roll
o1,o ;oll,,
then in some chopped nuts. Place the APP
pies on dish in a pyramid. with a deli
cately Drowned meringue pyramid between
each apple. Put a. spoonful of cherry or
currant jelly on top Of each apple and serve
The syrup in which the apples are cooked
may be served a sauce or stiffened Into
a jelly, then cut into cubes and used to dec
crate the dish.
Mushrooms in Cups.
Peel and cut the stems from a dozen or
more fiat mushrooms and chop them fine.
Put the trimmings In a stewpan with lit
tie water or stock and stew well. When
the liquor is nicely favored, strain off and
add to the mushrooms with teaspoonful of
minced parsley, season to taste with salt
and pepper. and set at the side Of the fire
to cook gently for three-quarters of an
hour. Beat four eggs up we'll with half
done remove from fire and stir in the egg
mixture. Butter small cups or molds and
fill them with the mushrooms and bake in
a hot oven until nice brown. When done
turn out carefully onto heated dish and
pour white sauce around them and serve.
Mushrooms Boiled on Toast.
Trim the stalks from the required GUAM
tity of mushrooms, peel and score them
across the top; place them on a gridiron or
broiler over a slow, clear fire, and turn
when done on one side and cook on the
other. Cut rounds from slives of stale
bread, the same size as the mushrooms,
butter and toast them. Lay a mushroom on
each round, with hollow side up, put in
piece of butter, sprinkle with salt and pep
per. Arrange nicely on hot dish and gar
nish with fried parsley.
Corn Bread.
The following is an old New England re-
cipe for corn bread: Sift together one cup
Of corn meal, half cup of -four, half a
teaspoonful Of salt, three teaspoonfuls of
baking powder. Mix with these ingredients
half a cup each of butter and nour beaten
to a cream, four eggs beaten two minutes
and a pint of milk. Put the breal In an
iron pan, we'll buttered, and bake in a good
min