Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-08-11

dripping pan. dot with bits OF butter and
| sprinkle with sugar. Set the pan In q
quick oven and after ten minutes pour on
boiling water to half cover. Basic often
ana bake to russell brown, which will
take about half an hour. Serve with any
sweet sauce. the syrup In the pan or rich
sweet cream.
APPLES STUFFED WITH FIGS.
steam tender as many figs you desire;
chop into dice and roll each piece in pow
dered sugar. seasoned with cinnamon Core
large, tart apples and fill the cavities with
the hgs. Bake in a hot oven. adding a lit
tender remove. carefully to the serving dish
and pour over them a syrup made by boil
ing a half cup sugar. with an equal guam
uty water. Flavor to taste and pour over
the apples Serve cold with whipped or
plain cream.
BOILED APPLE DUMPLINGs
BOIL six good-sized. mealy potatoes and
mash very fine. Mix while hot with a pint
OF nour. using no water. or not more than
teaspoonful: then roll out upon the mold
Ing board and cut in disks. leaving the mid
die portion thicker than the edges Pare
and core four or five apples. put a little
In the hole from which the core has been
taken. wrap and tie each apple in a Toured
cloth and boil.
RICE AND APPLE DUMPLINGs
Inese are recommended as more whole
some than those made with potato or
hour. Boil a pint of rice until tender and
steamed light. Have ready as MANY mud
ding cloths as you wish dumplngs. each
one little less than quarter of a yard
square. Lay each one in turn over a small
half-pint basin and spread with boiled rice
about half an inch thick. Put in the GEN.
ter quarters of peeled, sour tender apples
then with the cloth work the rice over the
fruit until smoothly covered.
Tie up the cloth closely and proceed in
this way until all are made. Steam three
quarters of an hour and serve with sweet
ened cream
APPLES A LA RENE
Boil cup of rice and steam tender and
light. While boiling peel and core six tart
apples. Put in buttered pan in the oven,
sprinkle with sugar, add little water and
bake until a delicate crispy brown. When
the rice is done turn into a shallow glass
dish, carefully lift out the apples and ar
range on the rice, and set aside to chill.
When quite cold pour over them a sauce
Of whipped cream favored and sweetened.
APPLE SLUMP
This old-fashioned New England dish
has many loyal adherents today. Pare,
core and quarter a dozen tart, juicy ap-
pies. pour over them cupful of hot water
and place In saucepan on the back of tho
range. Let them stand five or ten minutes,
then add two cups molasses. Cook ten
minutes, cover with a paste made from
q heaping pint of sifted flour, a teaspoon
full sugar and two of baking powder. with
enough sweet milk to make a soft dough.
Spread this over the apples. which should
be tender but not broken; cover the Kettle
closely, and cook twenty-five minutes with
out uncovering. Serve with lemon or
foamy sauce.
APPLE FRITTERS.
Cut tart, peeled and cored apples Into
slices one-third Of an inch thick, dip these
slices into a fritter batter made of one
pint of milk, three eggs, a tablespoonful OF
baking powder. Beat the eggs well. adding
first part Of the milk. then the -four and
rest Of the milk alternately. Beat the bat
ter together quickly, encase the slices OF
apple. and drop in kettle Of deep. smok-
ing hot fat