The Alaska citizen. (Fairbanks, Alaska) 1910-1917, 1911-12-11


the increasing use of fruits OF all
kinds is beneficial to health, and
equally certain is it that the apple
is one of the most wholesome. Its
acid (malic) and salts are espe cially
valuable in helping to purify the
blood and prevent harmful accumula.
tons, such as those which lead to
rheumatism In other ways, also, ap-
pies promote health, helping to regu-
and to reduce high temperatures.
They promote digestion. when taken
in the form of apple sauce with such
meats as pork, goose and duck which
are themselves not very readily di-
gested. In some cases, however, APP
pies are found to be difficult Of di-
gestion, the reason varying with the
apple itself and the person eating it.
| If the fruit is hard and sour-that
Is to say, unripe-it is certain to
prove indigestible for many people.
! In the immature apple the cells con-
tanning gum, sugar, acid and mineral
matters are unbroken and under these
conditions remain for some time
practically unaffected by the di-
gestive juices. Ripening or cooking
will have the effect of breaking the
cells and removing the drawback.
| Cooking also removes other disad-
vantages, which may be found in the
raw fruit by persons of weak diges-
ton, namely, acidity and the presence
of large amount of fixed air, which
may cause flatulence. In the process
| of cooking, much of the acid is
changed into sugar, while the air
escapes on the breaking of the cells.
The character and flavor of the
fruit is also altogether changed by
cooking, and for those who desire
to eat the fresh fruit, its digestibility
can generally be assured by choos-
ing only ripe specimens, removing
all peel, core and pips (Which are
very indigestible and irritating). and
scraping or grating the apple to a
pulp, by which means the air is lib
Grated The possibilities in apple
cookery are practically unlimited,
the fruit lending itself so admirably
to the purposes of the menu, that
each cook has many original ways
of preparing and adapting it. A few
hints however, may be given.
Apple Cream.
Boil two cupfuls of sugar with
quart of water for five minutes, then
cool and add one cupful of apple
PURGE (stewed apples rubbed through
"a sieve), one cupful of white grape
juice and two cupfuls of cream,
Freeze smooth and firm. Serve in
dainty glasses, topped with a spoon
full Of whipped cream and few
chopped nuts.
Apple Whipped Sauce.
Half a pound Of apples, one and
a half gills of water, half teaspoon
full of arrowroot, two tablespoonfuls
of sugar, one white of egg, one table
spoonful of rum, and few drops of
red coloring. Stew the apples with
the water and sugar till tender, and
pass through sieve. Mix the arrow
root with a little water; mix with the
apple PURGE and boil till thick, stir
ring all the time. Then color
pale-pink with the red cOloring and
add the rum. Whip the white of the
egg to a stiff froth and stir very
gently into the sauce. Serve this
sauce with any steamed or baked
pudding. Other fruit, such as goose
berries. may be used instead of the
apples.
Apple Dumplings.
What child, or grown-up person
even, does not like a baked-apple
dumping? Now for this sweet, either
suet crust or crust made with but
ter or dripping may be used. Roll it
out to a quarter of an inch in thick
ness and cut in rounds, allowing
two for each apple. The apples
should be large, thinly pared. cut
in half and cored. If preferred, the
cores may be left in, as The apple
pips are said to give flavor to the
dumplings Should the cores be re-
moved, a little sugar may De placed
in the cavity and the apples joined
together again. Wet the edges of the
pastry rounds; place the prepared
apple on one round and another round
on top. 1t will then be easy to join
the rounds together, completely COW
ering the apple. Should the joins
make the crust too thick just in the
middle, a little must be pinched off.
because a great thickness of crust is
very likely to spoil the dumping.
Apples Stuffed with Figs.
Steam till tender as many figs |
as you desire; then chop them into
dice and roll in powdered sugar sea-
soned with cinnamon. Core tart ap-
pies and fill the cavities with the
figs. Bake in a hot oven, adding a
little hot water to prevent burning |