Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-04-01
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The great apple bin of. the United States,
which last fall had something over zoo'-
900 bushels committed to its keeping
holds still in reserve plenteous supply
that must be disposed of this month, lest
they go to waste on our hands or become
drug in the market with the advent OF
the strawberry and pineapple from the
south. Happily, there is no frult more
wholesome no fruit that can be prepared IN
a greater variety of delectable dishes, no
fruit that is more universally favorlte
with old and young, rich and poor.
In the spring, particularly, according to
well-known New York physician, every IN
dividual should make it a point to eat SIX
or seven apples day. Not all at once,
but at intervals. Combined with the apple
diet should be plenty of exercise in the
fresh air and plenty of pure cold water
the first thing in the morning. Ihere Is
nothing better, he declares, Tor a torpid
liver or it's outgrowth-a bad temper-than
plenty of apples 1t was, perhaps, for TINS
reason, though but dimly understood, that
the old Scandinavian traditions represented
the apple as the food of the gods, Who'
when they found themselves to be growing
feeble and infirm, resorted to this fruit Tor
the renewal of their powers OF mind ana
body. While every housekeeper has her
own standard recipes for the use of this
valuable fruit, "foregithering of old
time favorites with possible novelties may
not prove unwelcome to the housekeeper
who is looking for something suggestive OF
change in the daily household menu.
Apple Pandowdy.-Among the old-time
dishes that bear revival by the economical
housewife is the pandowdy of our grand
mothers. To make it, line the SIDES ana
bottom of a deep baking dish that has been
well buttered, with thin slices or buttereo
bread. letting them take the place of the
usual pastry lining. Fill with thick
layer of tart apples,1 sliced thin, sprinkle
with nutmeg and cinnamon and turn over
the whole a cupful of maple syrup or
brown sugar dissolved in half Its amount
of hot water. Cover the top with another
layer of slices of buttered bread, buttered
side down, cover the dish with plate and
bake slowly for an hour and half in
moderate oven. 1t should be served hot,
inverted on platter, with a good liquid
sauce or cream as desired.
Apple Slump.-Apple slump Is another old
fashioned dish. but none the less acceptable
on account of Its antiquity: rrPare, core and
quarter dozen tart juicy apples, turn
where they will begin to cook. Five minutes
later add to the apples two cups of mo-
lasses and cook five OF more minutes, while
you prepare very soft biscuit dough- using
for pint of flour teaspoonful of sugar,
two teaspoonfuls of baking powder, half
tablespoonful of shortening, and milk to
stir to dough that is too soft to roll. Put
this over the apples which should be tender,
put Het pioheL, cover the hetl1e CiOseiy anu
cook twenty-five minutes without lifting
the cover Serve with hot sauce. made by
beating to cream a half cup of butter and
one cup OF sugar. stirring in just before
using, scant cupful of boiling milk or
water and seasoning to taste.
Baked Apple Slump.-Take WELL
buttered deep pudding dish and slice
INTO 1t enough tart, juicy apples to fill.
Season with cinnamon and nutmeg
Sweeten plentifully. add tablespoonful
or butter, cut in little bits and cover
with soft biscuit dough, stirred to
consistency to pour, but not roll. Bake in
a hot oven and serve with hard sauce or
foamy as preferred
Baked Apple Dumplings.-Make light
biscuit crust, following the recipes
which come with your baking powder
Roll out to the thickness of rather
thick pie crust, and cut into disks or
Peel as many tart apples as are needed. one