Northern Wisconsin advertiser. [volume] (Wabeno, Wis.) 1898-1925, 1903-07-16
HOW A YOUNG HOUSEWIFE
LEARNED TO PREPARE FRUIT.
GOOD THREE TIMES A DAY
Different Ways of Cooking Them for
the FamiIy-Pies, Salads, Cakes
and Other DeIicacies for Summer
Months-A Wholesome Fruit for
US to Eat.
1t is almost green apple tIme!

ing fruit is on its way up from the
land where apples first bud and HOS
som and form into fruit, and within a
few weeks apples will be the most
plentiful. of all the offerings Of tree
and field.
The apple is peculiar in many ways,
and one of its peculiarities is seen in
what may be called its utility The
apple is a useful thing, from the time
it is found in flower upon the tree to
its final stage, when it appears as a
family dish upon the family table.
As a tree the apple tree is gnarled
and picturesque, when laden with bios
SONS 1t serves as a floral ornament
and is used for house decoration and
for church weddings; when in the
apple it is one of the handsomest or
naments of the orchard and, when 1t
finally comes to fruit, it is valued
article of food.
Unlike many other fruits II is equal
ly good cooked or uncooked and is
healthful in any state. Moreover
cooking changes the flavor OF an ap-
pie to such an extent that the fruit
tastes like different food after il has
been prepared for the table. An
ample eaten from the hand does not
taste at all like an apple pie, nor does
an apple pudding resemble In flavor
an apple jelly Fried apples are diff.
ferent from any of these, while an
apple dumping bears a resemblance
to nothing in the world except itself.
The apple has been called the most
healthful of all fruits. 1t is certain
ly the most promising in its culinary :
scope, for apple dishes are so varied as
TO be almost unlimited, and, no matter :
whether for breakfast, dinner or for
supper. there can be apple pies, pud- !,
dings. cakes and dishes brought forth
in quantity. and always with the great !,
est of propriety and even elegance.
Apples Three Times Day.
The apple as an entree is valuable
at dinners. for then one has rice and
other vegetables pre- pared with apples,
while with pork the dish of applesauce
or the plate Of fried apples is almost
a necessity.
For breakfast there is the familiar
dish of baked apples and to this the
modern taste adds another, which con-
sists Of apple sauce spread upon
cereal and eaten with cream. For sup
per the apple dishes can be brought
out and offered such names as apple
Jelly. apple custard fried liver and APP
pies and apple layer cake.
Apple salads the now so well and ia.
yorably known that one need not ex-
tol their merits. The fashionable
salads are made of celery and apples
and Of lettuce, apples cut into silvers
and nuts, and other apple salads are
made of sliced apples, sliced onions
and chopped chicken. The apple gives
the salad a tart. delicate taste which
is much appreciated
One can do almost anything with ap-
pies. for the apple. even more than
the potato, offers great possibilities,
There was once young housewife
who knew very little about cooking
But she could cook apples. Once upon
time she had taken the apple course
OF cookery at an up-to-date cooking
school, where the only thing taught
that season was apple cookery
And so we'll did the young woman
improve her opportunities that though
she could cook nothing else she GER
tainly could cook apples. And. as she
had gone to live in the suburbs. this
proved TO be a very valuable accom-
plishment for her. for apples grew on
trees.
OF course her servant left. as all do
in the country, and then she found
herself face to face with the cookery
question and nothing available except
lot Of vegetables and a very little
meat
But she had barrel of apples,
The first day of her trials she rose
and prepared German fried potatoes
cooking them in crisp slices with
slices of dried apple cooked in theve
same pan along with the fried pota.
toes. AS cereal that morning she
served baked apples. cut open at the
side and set in their thick molasses
sauce, and served with plenty of
whipped cream. which was heaped into
the open top and side OF the apple.
Making the Dish Pretty.
For luncheon she had apple sauce
with whipped cream on top. with
dash of currant jelly set here and
there in the whipped cream TO give IL
color and flavor And with this she
served an apple cake which was quite
the most melting thing which one
ever placed in ones mouth.
For dinner she had. with her meat
course. dish of apples a Ia conde--
apples and rice beautifully served to-
gether-and for salad she had apple
salad. while for dinner there was
very wonderful apple pudding
Her menu. as he had IL prepared in
her mind for the first days eating.
Rad six ample dishes, for you must re.
member always that she lived in the
country, half a mile from lemon and