Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-04-01


up in a baking pan and bake in a moderate
oven until a golden brown. Remove from
the oven. cut small hole In the top OF
each dumping and pour in seasoning
made of butter and sugar dissolved in boil
ing water and seasoned with little nut
meg. Place a tablespoonful of this season.
ing in each dumping, then serve hot with
more of the sauce or set away to cool and
serve later with cream and sugar.
These dumplings are lighter and more
digestible than the boiled or steamed ones
Apple Kuchen.-This German cake OF
apples is becoming a favorite in many Amer
lean kitchens. Stir together one cup of milk
and one egg. Add two and two-thirds cups
of sifted -four which has been slightly warm
ed and beat well. Dissolve one-third of a,
compressed yeast cake in two tablespoonfuis
of Iukewarm milk and add to the batter with
two tablespoonfuls of butter. Knead thor
oughly, manipulating with hand and spoon
| (but keeping 1t in the bowD until the dough
| feels elastic and velvety. Cover and stand
| in a warm place until 1t has doubled its
bulk about five hours). Turn out on a
Toured board, roll into a sheet about half
an inch thick. Slice enough apples to cover
| the top closely. Spread the sheet first with
butter, sprinkle lightly with sugar and
then arrange the slices of apple symmet-
really and close enough to overlap. wipe
/ over with butter sprinkle with sugar ana
| plenty of nutmeg or cinnamon. Cover ahu
set aside to rise for twenty minutes or half
| an hour then bake in a hot oven. AS soon
/ as done brush the top lightly with cold
water or else the kuchen will be dry.
/
cup graham and cornmeal with a half tea
| spoonful of salt and teaspoonful and
| half of baking powder. Beat two eggs,
| whites and yoks separately, and add TO
| the yolks a scant cup of milk. Beat well,
/ then add the dry ingredients, mix into a
smooth batter, fold in the beaten whites
| of the eggs and one cup of good cooking
| apples chopped fine. Bake on a hot grlddle
| in cakes the size of dessert plate. The
batter should be just thick enough to pour
from a pitcher in thick continuous
stream. Brown on both sides. When done
| butter each one and spread with scraped
| maple sugar or syrup.
| Apple Jelly Cake.-Beat to a cream one
| scant cupfui of butter and two cups OF
| sugar. Add the yoks of four eggs beaten
| until lemon colored and thick. Add to them
one cup of milk. Sift together three cups
| of -four a teaspoonful and a half of good
| baking powder, and stir into the milk and
egg together with the creamed sugar and
butter. Fold in, lastly, the whites of the
eggs, beaten lightly, and bake In jelly
cake tins lightly creased. Have ready
delicate apple sauce, made by stewlng a
half dozen apples until tender then sweet
ening and rubbing through sieve. A tea
spoonful of butter is added while the apples
are hot and is seasoning OF lemon emma,
mon or nutmeg to taste. When cold spread
between the layers.
Another Apple Filling for Layer Cake
Whip the whites of two eggs until light,
but not stiff; then add alternately, While
still whipping, two tart apples, peeled and
grated, and cup and a half of graduated
sugar Flavor with either lemon or va
nilla If not stiff enough, a little more
sugar may be added The whipping Will
take at least half an hour.
Apple Sauce Cake.-This is much cheaper
and easier to make, and Unexpectedly de-
licious. Beat together one-half cup OF put
ter and one cup of sugar. Add one and a
half cups of stewed apple into which a
teaspoonful of soda has been stirred, one
cup of raisins, one teaspoonful each emma.
mon and cloves and scant three cups OF
-four. Bake in loaf.
| Baked Apples with Nuts.-Black walnuts'
butternuts or hickory nuts are best Ior
this. For a dozen large apples cupful
and a half of nutmeats will be required.
with tablespoonful of sugar allowed for
each apple. Chop the nut meats fine and
al to the sugar; Core large &c nne apples s,s
nuts. Place them in a dripping pan, not
too close; pour cup Of boiling water into
the pan and bake in quick oven untli
the apples are tender, but not broken. rake
| up carefully into a glass dish, pour the
| Juice in the pan over them, and, by the
| way, the baking should not be done IN I'M
which darkens both apples and Juice. Whip
| the whites of two eggs to stun froth add
! three tablespoonful of powdered sugar,
flavor with lemon or vanilla and garnish
the apples with this. A preserved cherry
set the center OF each merihsue Hdhes
| a pretty color effect.
| Other Filings for Baked Apples.-Other
filings for baked apples may be maze from
bananas, tucking half banana IN each
/
| Juice or of figs or dates. Steam suff1clent
| figs or dates until tender, then chop INTO
| dice and roll in sugar, to winch mas peen
| added pinch of cinnamon Fill the open
| ings in large, tart apples, and bake in hot
| oven. adding cup of boiling water to the
| baking dish. When tender dish carefuiiy,
| pour over them the syrup in the dlSh, add
| ing more water and sugar TO make plenty
! of syrup Serve when cold with whipped
| cream.
| If apples are spelling faster than they can
| be used for everyday dishes they can De
| stewed and canned, made into jelly, chut-
| new apple butter or Spiced apple, to serve
| with meats. A favorite dish In the cheese
| course at dinner now is simply apple but
ter, highly spced with cloves ana emma
| mon then spread upon slices of American
f. cheese.
! ter a peck of tart juicy apples. like green
| ings or Baldwins and cut in small pieces
Cover with a half gallon of boiled cider in
| a porcelain lined kettle, and cook until the
| apples are tender. Mash as soft as posi-
| BILE and cook slowly until thick, like mar
| malade stirring almost constantly at the
| last so that they will not stick to the ket-
| tie When almost done flavor with CHINA
! mon nutmeg, Glove or allspice, allowing
| teaspoonful of each to each gallon of the
| sauce Pack in the little cheese pots and
| cover with branded paper.
Chutney Sauce.-Cook together one dozen
| large sour apples, peeled, cored and quar-
| tered: two medium sized onions sliced, one
| Glove or garlic and five cups of cider vine
| gar When tender rub through sieve, add
| three-fourths of cup of brown sugar,
| quarter cup of salt three tablespoonfuls of
| ginger half pound of seeded raisins chop
| ped fine and two tablespoonfuls of mus
| tard seed which has been stepped in vinegar
| and mashed fine. Stir and mix thoroughly
| together then bottle soon as cold.
| Apple Jam.-Peel, core and slice as many
| tart apples you wish, put into a pre-
| serving kettle, allowing to each pound of
| fruit three-quarters of pound of white
1,N5o MIA fln h al
| low rind of a lemon and three or four
| cloves 1t is wiser to tie these spices in
| thin muslin bag. Cook over a rather good
| fire for twenty minutes longer until the
| jam clings to the spoon. Remove the spices,
| put into cans and seal.
| New Rules for "Pit."
| From Punch