Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-10-21
Table and Kitchen.
What to Do When Apples Are in
Their Prime.

Their Prime.
II wonder if the apples of the old tree by
the gate
Have been gathered yet? They always
ripened late.
And how good they tasted, and what lots
of juice they had
In point of usefulness the apple undoubt-
eddy holds the same relation to fruits that
wheat holds to grains. While in the south
it may have a rival in its sweet sister the
orange, it adapts itself to many more Varia-
tons than the latter, which is more in the
nature of beverage than solid food ma
terial.
The apple is firmer than most fruits, ow-
ing to the greater proportion OF ceilulose
and to this and to the presence of malic
acid they owe their laxative properties,
properties shared also by cider or apple
wine. They are rich in pectin, and thus,
with few exceptions, form jelly. The ratio
of sugar to acid varies in different varieties
that in the sweetest kind of dessert apple
may be as high as 22.1, while in cooking
apples it is never higher than 81.
Few other fruits will flourish so far north
as the apple, although it is fruit of semi
tropic nature. 1t has the additional advan-
tage of keeping in excellent condition the
year round, and can be transported and
stored for months without loss of flavor.
Inc dessert apples nOlu ITSl RAIN anu
include quite a number of well-known varie-
ties The pippin, which was frequent and
particular luxury at royal tables in Shakes
peares time. and to which ne often refers.
is perhaps the best example of the dessert
apple, the name being derived from the
fact that this fruit was raised from the plps
or seeds. The dessert apple must be fragrant,
delicate in flavor, tender, juicy and very
digestible. For eating uncooked they must
also be perfectly ripe and the very thnnest
pairing removed, as the more nutritious as
well as the aromatic portion of the apple
lies near the surface. There is, for this rea-
son, very noticeable difference in flavor
between apples baked stewed in their
skins and those previously pared. While
uncooked apple, when well ripened are a
most valuable addition to the diet at any
season, they had better precede the meal
than follow It, and are. in fact. better eaten
alone or with only good wheat bread. They
must always be thoroughly masticated, es-
pecially when eaten by children. In many
instances 1t is advisable to scrape the apple,
using a silver knife. and spread the pulp
on buttered entire wheat or white bread;
t,en children or those who do not suf-
ficiently masticate their food cannot swal-
low the apple in great Jumps, which are
sure to cause unpleasant results, and the
apple is blamed
Cooking apples are more acid and less
digestible and should never be given raw to
children. Cooking however, often develops
in them a flavor finer than the dessert ap-
pie possesses. Many apples which would
not be the least palatabe eaten raw de-
yelop a peculiar richness and piquancy
cooked in their skins The thrifty cook
gladly welcomes the apple harvest, which
provides a delightful addition to her winter
store of foods.
Apple Sponge.
Crate two large, firm pippins or greetings
into a bowl and cover with one and one
half cups of powdered sugar, adding the
sugar TO the apple as you CRATE to prevent
the discoloring of the apple; beat the whites
of two eggs until frothy but not stiff; add
to the apples and continue beating until SO
stiff it will not drop from the bowl when
inverted. Line a glass dish with thin slices
of stale sponge cake or lady fingers and
then heap in the sponge, dust-powdered
macaroons over top or a few chopped al
monds, and serve very cold.
Apple Snow.
Pare, core and slice six or eight tart
juicy apples; stew them in a little water
until soft enough to press through a col
ander; sweeten to suit the taste and turn
into a deep glass dish; let the apples get
cold and then cover with a soft custard
made with a pint of milk, the yolks of three
eggs and sugar to SWeeten. Flavor with
lemon or orange. and when cold pour over
the apples. Whip the whites to a stiff
froth with three heaping tablespoonful of
powdered sugar and heap lightly over the
cuStard.
Apple Puff.
Bake a sufficient number of large, we'll
favored apples to make a pint of pulp
which should be removed from the skins
while hot. To this add three-quarters of
cup of sugar, the juice of half a lemon, or
third of a cup of syrup from preserved pine
apple. Beat the mixture until light then
add the beaten yolks of three eggs and
whip again. Fold in the whites of the eggs
beaten to stiff froth Have ready cup
full of bread crumbs, nicely Drowned in but
ter. Put the prepared pulp and crumbs in
a baking dish in alternate layers and bake
for twenty-five minutes. Serve with whip
ped cream.
Apple Pot Pie
Line an earthen stew pan with good pie
paste; put in layer of sliced, tart apples,
sprinkle generously with sugar and CRATE
little nutmeg over the top; then add more
apples, sugar and f1avoring, until the dish is
full. Pour in a little water, just enough to
prevent burning; cover with thinly rolled
paste, leaving opening in the center to
allow the escape of steam. Sat on the stove
where it will cook slowly or bake In a me-
dunn hot oven long enough to cook the