Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-09-14

The broad breasted qunce las a heaven, smell
And love CALIFORNIA; aprcotS we'll,
Banana OF Nassau and Milagr grapes
m rLgster,nS I,chncss Gui raNi>hng sa,cs.
ruddy Cd monarch uuirenks them an .tiI
frnit universal. coevll With man
lis me blessed old apple. Eli1s@y Il VIII, ,an
BREAKFAST.
Faked Apples with Cream.
Cereal
Crisgad Salt Pork ana Fried Apples
Top Overs
DINNER.
Rsdlshes Sailed Popcorn
Roast Beef Yorkshire Pudding
Baked stuffed Tomatoes
cne% G4ecr VIII, WITH French F.. -, Dressing.
SUFFER-
Cold Beef with Horse Radish
Cream Toast.
Apple Sauce. Crullrrs. Dutch Checse.
Chocolate.
good apple crop this year. on the whole.
according to the International Apple Ship
pers Association; the best crops extending
from Ohio and Michigan. eastward through
New York and New England and up
through Canada and Nova Scotia, though
the Ben Davis district shows a heavy de-
line from the crop Of last year
This rosy showing for our peculiarly ma
tional fruit will be stll further enhanced
ny liit lDlofS tHal Will ne slOWerpu upon
1t at the Jamestown exposition where
Tuesday. October ). has been set asid. as
national apple day. The apple is a fruit
or long descent and honorable mention
Among the ruins of the Swiss lake dwellars
are found remains OF small seed apples
While John Winthrop Is usually accredited
with the introduction of the apples into
this country 1t is stated a matter of
fact that the recluse Blackstone already
had apple trees growing about his cabin at
Shawmut Neck when Winthrop ancho ed
OFF Cape Ann. Some of the best Amer can
apples were brought over by the Hugue-
nots, who settled in Flushing, l.. L., In. 1850
and planted there the pomme royal or
spice apple and the well-known Newtown
plppin. In its chemical elements the apple
is so richly equipped to make IL one
of our most valuable foods. and when ripe
and mellow one OF the easiest vegetable
substances to digest. The entire process
of digestion is accomplished in eighty-hv
a mellow pppin with "A bit of choice cheese
served with the aiter-dnne- coffee is all
right as well as exceedingly English
Baked Apples.
A baked apple is the most easily digested
OF any way Of serving apples. but there are
baked apples and baked apples.
For varietys sake try peeling them be-
fore baking. Peel and core the apples care
fully, fill the holows with sugar and any
spice preferred, lay in an enameied baking
pan, pouring just enough water to cover
the bottom, then bake in a moderate oven
until tender and delicately crisped on the
surface. Sometimes bit of butter is placed
on top OF each apple before putting in the
oven. Meantime take the cores and peel
ingS, cover with water and stew gently for
an hour. Strain, sweeten slightly add a
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.
winch darkens both apples and juice.
Filings for Baked Apples
AS variety is the spice of life. even in
baked apples, here are a 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
dozen large apes, cup and half of tho
meats will be required. Chop fine and mix
with sugar, allowing a dessertspoonful for
each apple. Fiji The cavities and bake in
the usual way. A half banana sprinkled
with sugar and lemon juice makes good
filling for an apple Figs and dates steam
ed, 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 mushrooms Sea-
son with catsup or fine herbs as preferred.
Put bit of butter or toc of each apple,
add a little water 20 the baking pan and
bake until tender.
Fried Apples.
These are also excellent 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 pam
cake turner so as not to break. They should
be tender but not broken. IL preferred, a
trifie sweet, sprinkle sugar and cinnamon
over the uncooked side just before turning.
Fried apples are especially nice with fried
pork or sausage.
Apple Croquettes.
Put over the fire in a saucepan one cup
stale bread crumbs and a half cup milk.
Cook, stirring constantly, until smooth.
then add one large apple chopped fine. and
dozen almonds. ground, the yolks OF two
eggs beaten with tablespoonful sugar,
a tablespoonful lemon juice and the grated
yellow rind of half n lemon. Cook until
thickened. then turn out on to "A platter to
cool. When quite cool form into cro-
quotes; roll In fine crumbs and fry in
smoking hot fat. Serve with caramel sauce,
maple syrup or powdered sugar
Indian Apple Pudding
Peel and core dozen tart apples. Scad
quart of milk. then add a quart OF Indian
meal mixing and cooking carefully for
several moments. Add teaspoonfu! salt.
a cupfui each molasses and finely chopped
suet. then pour over the apples arranged in
q buttered baking dish. Bake a couple OF
hours. tbs is southern dish commonly
known apple pone.
Scotch Apple Tart.
Peel and core a half dozen tart apples
and place In a crock in slow oven add
ing neither water nor sugar When tender
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.
prcking well to allow for the escape OF
steam. and bake in quick oven. Serve with
milk.
English Apple Tart.
Peel and core tart apples. put into large
sd ueepan, cover with boiling water: stew
gently until the apples tender. but I'M
broken. Line the edges OF deep pie tin
with crust. then fill the center OF the dish