Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-09-20

on large tin pan next the ice, while you
prepare the fruit. Butter the oval dish
Choose tart, white, quick cookers. Peel
core and quarter. if the apples are large cut
again. Heap these in the dish with an
after-dinner coffee cup inverted In the mid
die. Sugar to taste in layers, then pour
over three parts Of a cup of water or cider;
use a little lemon peel if like. Now bring
back the crust which should have been
rolled with size and shape of dish in mind,
allowing for strips about an inch deep to be
cut from the edge. Slip one strip under the
apples around the edge of the dish, then cut
another to be used around the top. Cover
the dish loosely; then, without fail, cut a
cash in the center for steam to escape.
Press the edges together, lay on the bor-
der, mark with fork or point of teaspoon.
The apples, If right, should be tender in
twenty minutes as they steam as well as
bake. If the crust is brown too soon, finish
on top of stove. This recipe never fails II
followed carefully. If a jellied effect Is
liked, add little granulated gelatine to the
water. This is nice addition to baked ap-
pies, as jellied syrup is delicious around
them.
Cider Apple sauce.-So-called apple butter
is dull in color, fiat to flavor and not to
be confused with the cider apple sauce
so dear to the hearts, or rather palates, of
our ancestors. Apples and cider will be re-
markedly cheap this season, and as this de-
licious connection takes no sugar, the home
caterer should lay in a stock of 1t. Sweet
apples were always used for this purpose in
oIuSH lllIitS anu spice was auOWeO To
drown the delicate flavor of the fruit. If
only tart apples are to be had, little sugar
may be needed. The cider is first to be
simmered down to half it's original measure
and enough cored, sliced and peeled apples
to make a sauce of the right consistency; a
pint of boiled-down cider to four quarts of
the prepared fruit will be about right, but
1t Is easy to judge in the making. When the
apples are tender they are to be beaten to
golden mass. then filled into stone jars with
covers. 1t will keep any length of time il
kept in cool. dry place
Delicious Way Of Cooking Eggs.-With
meat still at very high prices and doctors
advising us to eat 1t but once day it is
well to give particular attention to appetz-
ing ways of cooking eggs. When poached
in milk and served with white sauce they
much excel in appearance and flavor those
done in the ordinary way. Bring half
pint of milk to the boiling point in shall
low pan; break the eggs carefully into this,
cover, keep boiling hot, without boiling, and
in two minutes the yolks will be cooked
and enveloped in tender, white covering
Put each egg on a square of toast. The
milk should scarcely have wasted at ALL
but If so, add more; then stir Ii into a
saucepan in which small tablespoonful of
flour has been stirred into one of melted
butter, boiling hot; when smooth pour over
the toast and eggs and serve. With the
flour already cooked in the butter, the sauce
is made in a twinkling, and the whole pro-
cess should take but three minutes at most
To simplify matters, the pan with the milk
may be set in larger one containing boil
ing water with muffin ring in the bottom
to keep the inner one from touching. 1t Is
then only necessary to keep the water boil