The Washington herald., 1914-09-20

desire Is assured. When the inner vessel
Is flled to this height, pour over IL a Gus
tard made from pint OF milk and two
eggs. Clap on the lid and cook for one
hour. Serve with hot sweet sauce.
Fried EEES with Apples.
Peel and core two large solid apples.
then cut m slices about a quarter OF an
inch thick, and season with salt and
pepper. Thoroughly heat two tablespoon
fuls Of butter in a frying pan. add the
side. Crack six or eight eggs over the
apples, season, and fry for a minute on
top Of the range, then place in the oven
for nve or six minutes, remove to q
hot dish and seSvs.
Apple Fritters.
Select firm apples. pare and core. then
cut into slices not thicker than a third
of an inch. Have ready a kettle Of
boiling lard such as you use in frying
doughnuts. Now mix quickly a batter
consisting OF one pint OF milk three eggs
beaten light. a third OF a teaspoonful Of
salt pint Of flour and a teaspoonfuI OF
baking powder. Mix the beaten eggs
with half the milk and salt, then alter
nately the -four and the rest Of the
milk, the baking powder last. Dip the
slices Of apple in this batter and fry
golden brown. Sprinkle with powdered
sugar and serve at once.
apple
To every pound OF -four use half a
pound Of butter, and rub them together
until they are evenly mixed Then pour
in little iced water and salt and stir
them all up, drawing in the flour grad
ually. Lay some flour on the slab and
pat the paste into a smooth mass on
it, roll out the paste just once fold 1t
up and IL is ready for use. Much han
ding spoils pie paste. Cover the pan
with a layer Of paste rolled thin.
Peel some apples and slice them into
the pie and cover with another crust.
Cut on the edges by pressing against
the edge OF the tin. Bake in a slack
oven until the apples are done. usually
from nfteen to twenty-five minutes. Some
persons use little nutmeg or CHINA
mon over the apples as havoring. A
little sugar busted over the top OF the
pie makes IT more attractive to look at.
Baked Apples.
Wash and dry six firm cooking apples
and set them in a baking dish with skins
on; stick a Glove in each one. or. II pre-
ferred, a splinter Of cinnamon. dredge
heavily with sugar, pour over enough
cold water TO keep the apples from
burning. and bake until tender. Baked
apples should be basted while cooking.
ScaIIoped Apples.
Slice peeled tart apples in a baking
dish, putting tiny nuts of butter and a
sprinkle OF granulated sugar between
each layer Add a small quantity Of cold
water, the juice of one lemon and top
the whole with sugar and butter. Bake
covered until nearly done, and then un-
cover and brown. Serve hot with cream.
Baked with Figs.
Apples baked with figs are sure to be
liked. Select the plumpiest and juiciest
dried figs you can get and wash them
carefully, pinching them into their nat
ural shape. Then select good, firm ap-
pies, and wash them. Scoop out the
cores and into each of these holes pack
two or three whole figs. Place them in
a baking pan and bake in a hot oven.
While they are baking. baste them with
syrup made from the juice Of half a
lemon, two tablespoonfuls Of sugar and
half a cupful of water. The secret of
making good baked apples is to have
them thoroughly baked. but not baked to
pieces. II. when they look done, they
are not soft to the core, place a cover
over the baking dish and let them steam
for a few minutes. Then remove the
cover and brown the fruit slightly. These
apples may be served either alone or
with farina, hominy or other breakfast
food.