Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-09-03
I IOUSE=
HOLD
LINTS

With red astrakhans, sweet and sour har
vest and face pippins bonding the orchard
boughs with wealth of spicy fruitage, and
a host of later varieties Fastening on to
maturity, it's poor housewife who will not
see to it that her family table is abundantly
supplied with the king of fruits" cooked
and uncooked-while at the same time max
Ing generous provision for use later on. 1t
is no new theory that the apple possesses
| chemical elements that furnish aid to di-
gestion, a corrective Of sluggishness and
an unrivaled complexion beautifier. The
ancients believed the same thing, the Scan
dinavians representing it as the food of the
gods, who, when they felt themselves to be
growing old and feeble resorted to apples
| for the renewal of their powers of mind
and body. The old theory that apples
| Should not be eaten at night seems to have
| been exploded, as prominent beauty doc
| tor is now advising her patients to eat an
| apple just before bed time.
80 thoroughly ingrained now is the belief
that free indulgence in apples cures not
Only dyspepsia, but arrangements of the
liver that bring on blues and nerves
IN Older people and general cussedness'
III children, that a sensible school teacher
laSt winter applied to the local board for
parrel OF apples to be kept on tap in the
school cellar in lieu of rattans. AS soon as
a child seemed stupid or naughty he was
sent to the barrel to help himself to a cor
receive. W.
A good, ripe. raw apple is one Of the
easiest of vegetable substances for the
stomach to deal with, So minutes sufficinr
10 complete Its digestion. While the apple is
worth most as health-giver In its natural
state, 1t Is also exceedingly wholesome
cooked. Apple sauce eaten with pork as
sists IN the digestion of the meat and rnary
p psl VINO cannot eat pork alone without
oiscomfort can do so If accompanied nv
plenty of well-cooked apple sauce. not too
sweet. " wv
., FOR cooking, moderately tart apple has
mel, Inc preference; The sweet apple requires a
Lhucn longer time for baking or boiling and
never reaches the same stage of tenderness
MOI all apples suitable for cooking
JUST now the red estrakhan is in perfec-
ton and jelly made from 1t is exouisite
IN color and delicious In flavor
Apple Jelly.-Wash the apples clean and
cut out 1mperfections, but do not peel or
core. Put into an earthen jar, set in a
pan OF hot water, or cook in the preserving
Kettle with just little water to keep from
sticking, until tender. Cover closely to
Keep an the steam in. When very soft
drip through. To every pint of the Juice
add scant pound of sugar, and proceed
as with all jellies This jelly will be firm.
clear and of deep rose pink
Glove Apples.-This Is a delicious southern
recipe and Is used as a relish with fowl and
game Select red apples, not too mellow,
as they should not be allowed to break in
pieces. Weigh the fruit, pare and measure
out three-fourths of pound of sugar to
each pound OF fruit. Put the sugar in the
preserving kettle with just enough water
to cover AS soon as 1t gets syrupy drop
in the apples, pared and quartered and SIM
mer gently until they are clear. Skim out
the quarters and put in glasses or jars with
large mouths. Drop into the syrup a num-
Der OF whole cloves, half dozen to each
pound Of sugar. and some of the red peel
Ing of the fruit. Cook until the syrup jel-
lies skim out the Feelings, but leave in the
cloves, and pour over the apples. In col
I'M md 40 10 lie.
addition to a dinner table.
Crystal Apples With Oats.-This is a de-
licious breakfast dish, and that de-
serves to be better known. Wash, halve
and core four large apples Fall pippins
are in order just now. Make a syrup of
one cupful of graduated sugar and a cup
and half Of boiling water. AS the syrup
thickens drop In the apples and cook until
tender Lift out carefully, roll each piece
in granulated sugar and return to the
syrup. Cover with oatmeal porridge made
by cooking one cupful of prepared oats in
two cupfuls of boiling water with a tea
spoonful of salt for twenty minutes. Serve
with cream, plain or whipped. If pre-
ferred the apples may be left whole and
simply cored, the cavities being filled with
chopped dates, raisns figs or any other
fruit Another variation is the addition of
ground nuts-butternuts, walnuts al
monds.
Fried Apples.-Fried apples make another
appetizing breakfast dish. The method and
medium of frying depends upon individual
taste. Old-fashioned folk think there is no
better way than to wash and dry fair, tart
fruit, removing the stems. blossom end and
core then slicing in rather thick rounds
and frying in the fat of salt pork or ham.
to serve without sweetening as sauce for
the meat Another way is to slice with
out paring) and brown in butter. Just as
they are ready to turn. If a sweet dish is
preferred, sugar and cinnamon should be
sprinkled over the uncooked side.
third way is to brown the slices in a kettle
Of deep, hot fat; while fourth is to soak
the slices of apple for at least three hours
In sugar moistened with brandy and lemon
Juice. then drain, fry brown in butter, sprin-
kle with powdered sugar and cinnamon and
serve hot.
Green Apple Sauce.-Properly made, this
is one of the delights of the season. 1t is SO
easy to have 1t light, clear, smooth and full
of the genuine apple flavor, that one won-
ders how any housekeeper can tolerate the
brown, lumpy compound full of figs and
hulls and tasting Of tin, that too often APP
pears incorporating under the name of
green apple sauce.
Haste Is necessary in making the ideal
apple sauce. Have the water boiling, and
all utensils ready Feel the apples.-tart