Catoctin clarion. [volume] (Mechanicstown, Md.) 1871-1940, 1907-12-12
Household Matters.
Some Annie Dainties.

the most easily digested of any way
of serving apples, but there are
baked apples and baked apples.
For variety's sake try peeling
them before baking. Peel and core
the apples carefully. fill the hollows
with sugar and any spice preferred,
lay in an enameled baking pan, pour.
ing just enough water to cover the
bottom, then bake in moderate
oven until tender and delicately
crisped on the surface. Sometimes
q bit of butter is placed on top of
each apple before putting in the oven
Meanwhile take the cores and peel.
ings, cover with water and stew gent
ly, add little nutmeg, cinnamon or
lemon, and pour over the apples,
cool in the pan in which the apples
are baked, then serve cold with
cream.
Apples should never be baked in
tin, which darkens both apples and
Juice.
Filings for Baked Apples.-As a
variety is the spice of life. even in
baked apples, here are few good
filings that may be used from time
to time. Nuts are specially nice for
this. Any kind may be used. but
pecans, black walnuts, hickory nuts
or butternuts are perhaps best. For
a dozen large apples, a cup and hall
of the meats will be required. Chop
fine and mix with sugar, allowing a
dessertspoonful for each apple. Fill
the cavities and bake in the usual
way. A half banana sprinklcd with
sugar and lemon juice makes good
filling for an apple. Figs and dates
steamed, chopped and rolled in sugar,
chopped nuts with strips Of lemon or
orange peel, or honey and butter are
all appropriate and usually approved.
Baked Apples to Serve With Meat.
Wash and core tart apples, then fill
with equal parts crumbs and mush-
rooms. Season with catsup or fine
herbs as preferred. Put a bit OF
butter on top of each apple, add a
little water to the baking pan and
bake until tender
Fried Applcs.-These are also ex-
cellent served with any form of pork.
Select large, firm apples rather tart
and wash without pairing. Core, cut
in slices half an inch thick, then
brown in pork fat or butter, turning
with a pancake turner so as not to
break. They should be tender, but
not broken. If preferred triile
sweet. sprinkle sugar and cinnamon
over the uncookod side just before
turning. Fried apples are especially
nice with fried pork or sausage.
Apple Croquettes. over the
fire in a saucepan one cup stale
bread crumbs and half cup milk.
Cook, stirring constantly until
smooth, then add one large apple
chopped fine, and a dozen almonds.
ground. the yolks of two eggs beat
en- with tablespoonful sugar. q
tablespoonful lemon juice and the
grated rind of half lemon. Cook
until thickened, then turn out on
to platter to cool. When quite
cool form into crOuuettes; roll in fine
crumbs and fry in smoking hot fat.
Serve with caramel sauce, maple
syrup or powdered sugar
Scotch Apple Tart.--peel and core
q half dozen tart apples and place
in crock in slow oven, aiding
neither water nor sugar. When ten
der mix in Sultana raisins, allowing
a quarter Of a pound to each pound
of apples. Turn into a deep baking
dish, sprinkle with sugar and grated
lemon; cover with top crust, PRICK
ing we'll to allow for the escape or
steam, and bake in quick oven.
Serve with milk.
English Apple Tart.-Peel and
core tart apples. put into large
saucepan, cover with boiling water;
stew gently until the apples are ten
der, but unbroken. Line the edges
of deep pie tin with crust, then fill
the centre of the dish with apples,
dropping into the centre Of each a
spoonful of orange marmalade. Cover
the top of the dish with strips of pas
try arranged lattice fashion and bake
quickly until brown. Serve hot.
Baked Apple Pattics.-Take from
bread dough, when ready to mold
| into loaves, as much as would make
one small brick" loaf Into it work
ono egg. beaten with two tablespoon
| fuls of sugar, using a spoonful or so
| of -four if too sticky to handle, but
| only as much as absolutely is neces-
sary. Roll out on a Toured board
until half an inch thick, then cut in
circles with a large cup or cutter.
Have ready some thick apple
| sauce, which has been stewed with
raisins-a half cupful to pint
until the latter are tender. Wet the
edges of the circle, in the centre put
one or more spoonfuls Of the sauce,
, cover with a second circle and pinch
the edges firmly together. Place an
inch or more apart on creased pans.
let sand until the dough begins to
rise, then brush the top of each with
little beaten egg yolk and bake
in quick oven.-From the Wash
ington Star.
| Household Hints.
A zinc covered table is great COM