Evening star., 1917-03-15
VALUE OF THE APPLE.

A few weeks ago in the course of the
food riots IN New York city house
keepers of the poorer districts showed
their indignation by driving the push
cart men who sold vegetables from the
streets. Hundreds of these men. whose
usual commodity was potatoes. onions
or cabbages, were afraid to take up
their old stands. and for while the
! oranges and grapefruit for sale.
| 1t is an interesting, If very unfor-
| tunate, state of affairs that gives US
these winter fruits at cheaper prices
| than such staple and usually inexpen-
sive vegetables as potatoes and cab
bages.
Apples in spring are never 80 good
as apples earlier in the season. The
fact that they have deteriorated some
what in favor Is contributive cause
to their cheapness at this time of year.
no doubt, and those of US who look the
| necessity for food economy in the face
can. if we wish, make apples serve in
place of vegetables. as well as for des-
| serts. Raw they are not usually ap-
petizing in the spring. but cooked and
properly favored they are still deli,
| cious in the form of apple sauce and
baked. Flavored with nutmeg, slightly
seasoned and toned up with a bit of
Ilemonjuice, apple sauce or baked ap-
pies without skins can be served for
vegetable with any kind of meat. AL
though they are especially good with
pork. anybody will find them appetiz-
ing with beef. lamb, ham or any kind
of poultry.
| When apples are cheap make a sup
ply Of apple jelly. A good recipet calls
| for apples that have been washed. dried
and cut into small pieces. They should
| be covered with water, simmered until
l en- nd har o1I I-j
night in jelly bag. In the morning
| measure the sirup and to each quart
add the grated rind and the juice of
| lemon. Boil and skim the sirup for
to each pint of juice add two cups of
| granulated sugar. Stir well, bringing
| TO the boiling point. and stir into steri-
lized Jelly tumblers. Two leaves of
each tumbler before the jelly is poured
/ in give it a delicious flavor
Apple Jelly made at the time of
year when apples are cheap can later
| on he used to give consistency to jellies
made from fruits that contain a low
proportion of the properties that
produce jellification. Raspberries and
| biackberries make delicious iellies so
| they need the firm foundation that
apple jelly adequately supplies. 1t is
d well known fact that factory-made
! preserves contain much apple juice,
| ana NOT dt all 70 the ueITlNGnL
| product.
! German Apple Cakes.--Mix two tea
! spoonfuls of flour with q pinch of salt
Mix in the yolks of four eggs and the
| whites of two, beating them separate
/ ly. Now break into this the cor
ner of cake of yeast cover and
stand a'ay to rise. Fare four aHples,
remove all trace of the cores and chop
very fine. Add the apple very gradu-
ally to the mixture. because different
apples have more or less moisture
and too much apple is liable to break
the cake. Bake on a hot griddle in
thick cakes and serve hot with pow
| dered sugar
Apples and Bacon-Apples and ba-
con form an appetizing break kfast or
luncheon dish. Fry thin slices of lean
bacon crisp in it's Own Eat and remove
1t to hot platter. In the fat brown
slices of apple with skin left on and
cores removed half an inch thick.
When the slices are brown remove
them to the hot platter with the bacon
and serve.