Evening star., 1916-09-17
FRUITS OF THE SEASON

IN ECAUsE 1t is a common fruit. the
liz apple is not appreciated at its full
value. AS one authority states, its
rank in value among fruits is equal to
wheat among cereals. Its proportion of
salts and phosphates helps to keep the
liver stomach and intestines in a healthy
condition. A diet of apples is considered
by some to be as effective as the famous
grape cure. In a word. apples. especially
when eaten in simple form, are valuable
and inexpensive substitute for medicine.
Use early apples very freely, especially
uncooked. for dessert. To give variety to
the menus, serve apples in the many ap-
petizing desserts easy to prepare.
Avoid overeating, use meat sparingly
Eat eggs. fish and vegetables. Give the
children eggs and milk to supply energy
and building material AS fresh vegeta-
bles are abundant, it is possible virtually
to eliminate meat and revel in the
months special resources. Avoid rich
pastry, and let desserts be light, easily
made and refreshing. Heroically turn
your eyes from recipes for pies and elab-
crate puddings
Seek originality in using favors and
seasonings; don't be afraid to introduce
to your family an old friend in new
even in seasonings, may help to keep a
family from getting into ruts. A cook Of
my acquaintance sometimes puts tiny
dust Of cinnamon and ginger into her
vegetable cream soup; they lend a unique
but subtle flavor. Venture some combina-
tions which may not be as well liked.
Cut loose from what one likes best" and
give the palate surprise party, for
psychological reasons. at least.
In planning all meals avoid combina-
tions which give a sameness OF types Of
food. For instance. never combine In a
meal such dishes as cream OF potato soup.
, halibut with egg sauce, mashed potato
and corn, cream cheese, salad and junket.
Always remember that a rich soup is
suitable to precede only a moderately
hearty course; that a heavy main course
should be followed by light salad and
delicate dessert, instead, for instance,
Of serving mince pie and cheese after a
roast-beef course.
Green corn prepared for soup, fritters
or to scallop. will be much more deli
cate if one is careful either to cut just
the top from the kernel, or to score the
rows with a sharp knife and scrape out
the pulp with the back of knife blade,
instead of cutting off the whole kernel
and including large proportion of the
skin.
Spoon Bread and Co1es1aw.
Spoon bread is as old as the state of
d.
of the Indian cornmeal. 1t was first
used as a pudding. with wild honey or
fruit fiavoring. 1t Is one Of the distinct
southern dishes. 1t is served at supper
or evening dinner. more as vegetable
than as a bread. The following recipe
has been handed down in the Fleming
family since revolutionary days. The
Flemings were among the early settlers
Of the Dominion state.
One egg well beaten. one cup OF
coarse cornmeaI, two cups milk, one
teaspoonful salt. one teaspoonful bak-
ing powder. one heaping teaspoonful
shortening put In pan and melted. Mix
ture must be put in a very hot pan and
baked from thirty to forty minutes in
a very hot oven Serve hot. If you want
1t to be a real southern dish use bacon
or any kind of pork dripping for the
shortening. II you wish, sour milk and
soda may be used in the spoon bread
instead Of sweet milk.