Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-08-11
I House.
HOLD
l.INTS

| NS1AN3
| King Apple comes into his own again
this month, and in his varied service the
housekeeper finds a most wholesome and
tempting addition to her already rich Au-
| gust board. Preferably this fruit of Hes
/ perides should now be cooked in ways best
quilted to their freshness; for in the win
try days to come she will still find the ap-
| PIE her faithful henchman in sauces and
pies.
| Delicious as the various products made
from winter apples may be, they lack the
| peculiar and delicate flavor Of the green
| fruit. -
APPLES AS MEDICINE.
GOOD. ripe, raw apple Is one Of the
easiest OF vegetable substances for the
stomach to deal with; the entire process
| OF digestion being accommodated in eighty
fve minutes. There are medicinal proper
ties In the acid Of the apple that are not
found anywhere else. according to hygienic
analysis. These acids are Of great value
Tor people of sedentary habits. whose liv-
ers are sluggish. serving as they do to
| eliminate from the body noxious matters
that retained make the brain heavy and
dull or bring on jaundice and skin erup-
| lions.
centage Of phosphorus than any other
| fruit or vegetable, and this is admirably
I adapted for renewing the essential nery-
Gus matter Of the brain and spinal cord.
1t Is perhaps for this reason. though but
rudely understood. that the old Scandi-
navian traditions represented the apple as
the food of the gods who. feeling them
| selves to be growing feeble or old. resorted
to this fruit to renew their powers of body
or mind. The custom of eating apple sauce
with roast pork. goose and like dishes. has
sound hygienic reason behind 1t, the
malic acid Of ripe apples, either raw or
cooked, serving to neutralize any excess
Of chalky matter engendered by eating
over-rich meats
APPLES FOR WEAK EYES
At the Hotel des Invalides in Paris a
| roasted apple poultice is used for inflamed
eyes, the pulp being applied without any
intervening substance In Lincolnshire
on is believed to perform miracles of heal
ing for weak or inf1amed eyes. while a ia
nous old wives remedy for the same
trouble consists in binding on to hot,
| burning, running eyes at night, the par
ing Of an apple cut somewhat thick when
the party goes to bed at night" This,
according to the affidavit attached, doth
help the trouble very speedily and con-
trary to exception-an excellent secret"
BAKED APPLES.
Baked apples are never so delicious as
when fresh from the tree. If the skin Of
| the apple is tender do not peel. Wash the
fruit, core fill in the cavities with lump
Of sugar, Glove or grating of nutmeg;
place in a rather deep baking dish and
pour over them a half cup hot water. Put
the pan in a. hot oven and bake with fire.
quent hastings Serve with whipped cream.
In placing apples in pan to bake, set
close together so they will keep their shape.
Other variations of baked apples are these:
BAKED APPLES WITH FRUIT SAUCE.
Peel and core tart apples. Put into
baking dish and pour over them half a
cup hot water. AS the apples become heat
ed sprinkle over each one enough sugar
to make a coating, dust ngtly with Gin
namon and bake until soft but not broken.
Meantime prepare syrup. with one small
cup water, half cup sugar, a tablespoonful
low rind. Blanch and chop fine enough al
monds to make two tablespoonfuls. Chop
the same quantity of raisins. and, If prefer
red, cut into bits a dozen candied cher
gently half an hour. When the apples are
baked remove carefully to pretty dish.
taking care not to break them; fill the CEN
tiers of the apples with pieces of cooked
fruits and pour over them the hot syrup.
Serve very cold with whipped cream.
FAXED APPLES A LA CREOLE.
Peel and core medium-sized, rather tart
apples and put into baking pan with
cup of hot water and little lemon juice.
Bake in q rather hot oven until DONE then
fill each center of apple with jelly or mar
malade and pour about them the liquid
they have been cooked in. Beat the whites
of two eggs to stiff meringue, with two
tablespoonful sugar; pile lightly on top
the apples and place in a cool oven to color
a light gold Serve very cold.
STUFFED BAKED APPLES.
Wash and core medium-sized tart apples.
Fill the cavities with minced chicken. duck
or other delicate meat lightly seasoned ano
mixed with bread crumbs. Bake caretully
and serve as an entree or luncheon olsh.
BAKED PIPPINS.
Core and peel the apples and lay In a
granite baking pan. Tuck a lump or sugar
with seasoning Of Glove or nutmeg In each
cavity where the core was removed. FOUR
a cup of water In the pan, Set in MOD.
crate oven and bake a delicate brown. Put
the cores and peels Of the apples In sauce
pan with enough water to cover and COOK
gently until tender. Press through sieve,
sweeten and season to taste with lemon,
nutmeg or Glove: reheat, pour over the ap-
pies and set away to chill Eat with cream
sPICED BAKED APPLES.
Fill the cavities in five good-sized apples,
peeled and cored. with the following spiced
mixture: One-hah cup sugar, one-half tea
spoonful mixed spice, cinnamon. nutmeg
and Glove: two tablespoonful each water
and eat hot with cream or sauce.
RAKED APPLE DUMPLINGs.
Make q regular shortcake crust. using
ono pint of flour. two tablespoonfuls baking
powder and q tablespoonful of salt. sifted
together three times: one-quarter cup but
ter, rubbed in with the tips of the fingers.
and one egg beaten and mixed with three
quarters cup milk. Roll out and cut In
fve-inch sdu8xes. Have ready three large
apples. peeled. cored and halved. and lay
each piece on square Of the paste. Fold
the pastry over each apple like a blanket.
tapping the four corners at the top and
pressing them down firmly. Turn the
dumplings upside down In well-buttered