Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-09-03

ana not too mellow-quarter cut out every
fragment of CORE and drop at once into a
nowl OF cold water. When all are ready,
skim out into broad-bottomed porcelain.
! lined or granite kettle; cover with boiling
water. just enough to show between the
pieces; cover closely, to keep in the steam
and COOK quickly, shaking and turning the
pan from time to time, to prevent their
sucking. AS soon as soft, beat with a sill.
Yer fork. sprinkle with sugar to taste cover
LOT moment until the sugar is dissolved,
or grating of nutmeg, as preferred and
serve at once.
Ripe Sweet Apples With Cream.-Very
mellow. ripe, sweet apples are nice for
oreaktast, peeled. SLICED and served with
cream the same as bananas or peaches
Nothing better than this They are stil
better however, in their natural state
Wiped. polished and piled , ,efully In q
ferred to individual plates, to be peeled
quartered and eaten with a pinch of salt.
they cannot be improved upon. The fruit
course may begin or close the meal an an.
petite indicates, fashion being elastic In this
respect.
Apple Kuchen.-To two and two-tb,rd.
cups Of sifted flour add cup OF milk and
| one beaten egg stirred together. Beat veil
,hcn add third of a cake of comnressed
Yeast and two tablespoonfuls of butter.
hheao thoroughly and let the batter rise
seven hours, or until light. Turn onto a
doured board and roll out about half an
inch thick Slice enough apples to cover
the top closely. Sprinkle the crust with
sugar. then arrange the slices of apple
ayiliie'ricany ana close enough together to
overlap Wipe them over with melted bur.
Ter ana sprinkle again with sugar and plen-
~ or nutmeg OF cinnamon. Cover and sat
ilsiue 10 rise Tor twenty minutes half an
hour. Then bake In a hot over. As soon al
done brush the top lightly with cold water
or else the kuchen will be dry. Peaches
may De used in place of apples If desired.
Whipped Apples.-This is delicate des-
ser, Tor children or an invalid. Stew q
half dozen large, tender tart apples, using
speed to keep them white and soft Set
aside until cold Whip half pint of sweet
cream and the whites of two eggs to a
sun roth, add the apple and whip all thor
oughy together. Sweeten to taste and
flavor ditto Pour into a mold and set on
the ice until needed.
Apple Ice Cream.-Only a fine favored,
tart apple should be used for this purpose
Make a custard of one cup of graduated
sugar. the yolks of four eggs. and two cups
of milk. Add one cup Of cream and cool
Just before putting the cream In the
freezer add a cup of tart. grated apple,
and freeze immediately. The grated apple
should never be allowed to stand before
freezing.
spiced Baked Apples Core half
dozen large, tart apples and fill the
cavities with mixture of q half Gun
of sugar. two tablespoonfuls of cracker
crumbs, two tablespoonfuls of water and q
half teaspoonful each of mixed spices,
cloves, alIspice and cinnamon. Bake in q
quick oven. having little hot water In the
baking pan. The stuffing for the apples
may be varied by using nut meats and
brown sugar.
Apple Complicated n half dozen red
tart apples, core and cut In halves. Have
In readiness syrup made from quart Of
water, a cup and one-half OF sugar. and
the Juice and grated peel OF a lemon and q
half. As soon Il boils put In the ap-
pies and cook until they are tender but
not broken. Lift the apples carefully into .
glass dish. boil the syrup until quite thick,
cool a little so as not to break the dish and
pour over the apples. Serve with cream
plain or whipped.