Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-08-06
FRUIT DESSERTS NOW
The Wise Housewife Has All
She Can Of Them.
HALF A DOZEN WAYS
rAP1ocA MAKES A GOOD FoUN-
DATIoN.
Value of sponges and Creams-To
Utilize Green
Apples.
ton for The Evening Star.

Written for The Evening Star.
The season for fruit Is all too short ana
the housewife tries to make use OF IL as
often as possible. Just now the market Is
g1utted with domestic fruit the country
over. Raspberries, hucklepeffles' peaches
new summer apples, watermelohs' CAM"
loupes. cherries, all sorts OF piufhs' soo.o
berries, late currants and aprlcots are ~ 70
had at reasonable prices, while bananas
and pineapples, among the imported irui's'
are sometimes desirable to use IN coihoi'''
ton with the domestic article.
For breakfast fresh fruit only should De
served, and there is nothing oeltef ~.
rnea, than cantaloupes chilled But Ior
luncheon or tea stewed fruits are SUM
times more palatable than raw, and richef
combinations. such as fruit with puddings'
are often in demand for dinner Goose-
berries. stewed and sweetened with ho-
ora, hand. make a delicious luncheon oisli'
The tart cherries used for pie have 1uliy az
nice a flavor as II stewed and sWeeteheo ~
a luncheon or tea dish. Green apPus, a.
terror Of homemakers, lend themselves ~
mirably to many desserts. Here are so,u a
receipts for cooking new apples ana p,e
serving the flavor, which chlloreh' 0'e
little like.
Annie Snow.-Pare and core two iarse
thew are soft. Turn into gooo iA o-
howl and pour over them small cup -
pulyertzed sugar. Break into ths .Sa
the whites of two eggs and pea. Seater
constantly with q fat spoon or egg oeatei
for half an hour. BY this time tne M :,
ture will look like driven snow. Io ,', -
into a mold and when ready to serve Turn ~
into a nat glass dish or compote ga ano nam I'm
around 1t an egg custard or Whlppeo u o"'Ai'
BAKED Apple Dumplings.-One quart hour'
one cup sweet milk, one-half cup Oh ou.,'
two heaping teaspoonfuls OF pakIhs pom the
Peel and quarter six tart apples. hoIi .ne
crust thin and cut 1t into. six parts M NJ
securely over the apples; place IN ,a pa" and
nour over all rich syrup OF sus"i
water. Serve with cream.
New England Apple Pie-Fill deep paK-
ing dish with apples sliced thin anu spt III.
kle with white sugar and nutmeg al, ui VIZ ~,
of lemon, and here and there my ~, ~.
Of butter II the apples are dry aau a ~ ~
tle water. Make enough biscuit dough 70
cover the top of the dish. as follows: oile
quart -four. into which Is si1tea w.. wv tea-
snoonfuls Of baking powder and one yea
spoonful of salt, adding one ana one nan
table spoonfuls Of butter and one ana one
han cups Of milk good measure. Ron IN
sheet not too thick. making no ue nan
slash in the center. Lay it over the pan
and bake in moderate oven Tor not less
than half an hour. An oven that WIZ re-
ouire forty-fve minutes is better. II tne
milk in which maple sugar has peen us uis
solved If the family must have pie. .f u.
is the very best way in which TO serve IL,
as the fruit appears in larger proportioh
than the crust.
Apple Tapioca-Soak cup of very me
tapioca in three cups of cold water over
night. Early the next morning turn IL lhto
a double boiler and cook until Transparent:
Have ready, pared and cored, one-haiI
dozen juicy apples Pack them In deep
dish, pour over them the tapioea, cover the
dish tightly and bake in moderate oven
until the apples are transparent ana tenoef'
which will probably take about thirty MIN
utes. Remove the lid heap the dish with
a meringue made from the whites OF eggs
golden color and serve cold with whipped
cream. n
Apple Custard-Grate apples to make one
pint of pulp. Have ready one pint OF mlik
heated in the double boiler to the boiling
point. Beat the yolks of four eggs WIN
one-half cup of sugar pour over them DIT
by bit the hot milk, return the mixture to
the double boiler and cook until the Gus
tard is like cream. Take from the fire and
add the apple bit by bit, and when 1t has
all been added turn into glass OF emma
pudding dish. Beat the whites OF the eggs
stif with three tablespoonfuls Of powdered
sugar and pile that above the custard. This
Is not an easy pudding to make, as the
apples, II tart, are apt to curdle the milk;
but II handled delicately 1t is delicious
dessert.
Steamed Brown Betty.-This Is good
way TO use up steamed apples. Line dou-
PIE pouef with small slices Of bread ana
butter followed by layer of the stewed
appies ana continue to alternate untli the
size pudding you desire is assured. For
family OF six one-half the ,,sua1 sized Gou.