Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-03-03
Table and Kitchen.
Ways to Use Apples When Cheap
Prices Rule.


| with pleasure by all housewives as this
fruit furnishes so many delicious Access
series to the daily bills of fare and, aside
from the variety it gives, 1t does much to
revive the tagging appetite at this season.
Owing to it's large percentage of water,
some authorities class the apple among the
flavor fruits, while others estimate Its
value more highly, comparing 1t with the
white potato. It is less nutritious, but COM
pares favorably as heat producer-the
sugar and gum of the apple being fairly
equal to the starch of the potato. But,
although the first use of the potato was
in the form of sweet dishes, 1t is now
put to very different uses from the apple.
There are several excellent things about
the apple, not the least OF these being
the great variety, giving many different
f1avors and degrees of sweetness or acidity.
Another merit it possesses is that it Is OBJ
tainable all the year round.
Some apples are best eaten raw, although
all are made more digestible by cooking,
their celluose being softened and the gum
converted into gelatnous form. These
changes, however, entail considerable loss
affecting all the ingredients of the fruit.
But this is of no moment when the fruit
is stewed cooked in such manner as to
serve the juices with the fruit.
There is smaller amount of waste mat
ter In the cultivated apple than in most
other foods and the amount of cellulose,
fruits, differs greatly in the different kinds,
being continually lessened by cultivation
and also diminished, during the process by
a sort of natural digestion.
While apples generally beneficial,
there are certain conditions to consider.
Their digestiblity depends largely on the
| variety and degree of ripeness. The UNI
| ripe fruit having greater amount of Gel
| luiose, prolongs the process of digestion
and the excess of acid present Is apt to
| cause irritation in the intestine, leading
| to diarrhoea and collie. These two proper
| ties in we'll ripened highly cultivated fruit
| act as a gentle stimulation which Is most
| useful in its effect upon the intestinal wall.
| 1t is safe to recommend the apple as most
| suitable food for the healthy adult at all
| times. But while there are certain con-
| ditions of functional disarrangement that
| may be greatly helped by the judicious use
| of this fruit there are others, such as eX-
cessive acidity from fermentation that are
aggravated by this indulgence.
Apple Compete.
| Make syrup from two cups Of sugar
and one cup Of water. Pare and core one
half dozen tart cooking apples. Cook in the
syrup until tender. then remove and allow
to drain. Cook the syrup until thick, then
place the apples in the serving dish and
pour the syrup over them. Serve ice cold.
Baked Apples.
Select tart, red apples, wipe off carefully
with a damp cloth. then core and quarter
them, but do not pare. Place in a deep
granite or earthenware dish, sprinkle with
| sugar, add one-fourth cup of water, cover
closely and bake in a moderate oven until
tender. Serve with whipped cream.
Apple Custard.
Pare and core about four good-sized ap-
pies, place in saucepan with very little
water and cook until very soft-then beat
l-If
sugar and one cup of milk. into which two
eggs have been beaten. Mix all well to-
gether, season to taste with cinnamon or
nutmeg, orange or lemon peel, ETC., place In
baking dish and bake in a moderate oven
for about one-half hour.
Apple Porcupine.
Pare and core six or eight good tart
cooking apples. Stew until tender in a rich
syrup. Then arrange on fiat dish, re-
sembling as nearly as possible the shape Of
a porcupine. Cover the whole with thick
meringue. Stick in at one-inch intervals
all over top blanched almonds. cut in two
lengthwise, placing two small dried cur
rants in the head end for eyes. Place the
whole in the oven for minute or two until
nicely Drowned. Serve cold.
Apple Snow Pudding.
Cover one-fourth box of gelatine with
hot water, one cup of sugar and the Juice
of two lemons. Stir until sugar is dissolved
stand in a cool place, and when cool, beat
up with an eggbeater until white and
frothy; then add the beaten whites of two
eggs and one cup of apple sauce, which has
been strained very carefully When well
mixed, place In mold, and stand away to
harden. Serve with a custard sauce made
with the yolks of the eggs one pound sugar
and one cup milk.
Apple Roll.
Into two cups Of -four sift two tablespoon
fuls of baking powder, one-fourth teaspoon
of salt and rub in one tablespoonful of but
ter. Mix with enough milk to make g.
dough; sift enough to roll on board. Roll
about one-half inch thick, cover thickIy
with sliced apples sprinkle with sugar, a
little cinnamon, then roll up, place in a
steamer and steam for about one and half
hours. Serve with hard sauce
Apple Cake.
Make rich biscuit dough with two cups
of flour, two teaspoonfus Of baking pow
der, one tablespoon Of butter, two table
spoons of sugar, nearly one cup Of milk in
which two eggs have been beaten. Roll out
about one inch thick; place in q baking
pan, then cover the top with quartered APP
pies, sprinkle over with sugar and little
cinnamon, and bake in a moderate oven
until the apples are tender.
Apple Cobbler.
Line the sides of deep baking dish with
good rich pie crust. Fill with quartered
apples, sprinkle over with sugar, a little
butter and about one-fourth cup Of water
Cover with the pie crust and bake in a mod
crate oven. Spices may be used if liked.
Dried Apples.
Wash thoroughly one pound Of dried
apples, cover with cold water and soak
over night. In the morning stew slowly
IN the water in which they were soaked.
Just before taking from the fire add about
one cup of stoned raisins. Serve cold
Cooked in this way apples also make very
nice pie.
Fried Apples.
Peel and core good sound cooking apples
cut into round slices about one-half inch
thdck. Fry in very hot fat until brown on
one side, then turn and brown on the
other. These are a very nice accompani-
ment for pork chops OF roast pork.
Macaroons.
Pound one-haf pound Of blanched al
monds to q paste, adding a teaspoonful of