Martinsburg herald. [volume] (Martinsburg, W. Va.) 1881-1920, 1917-10-27

mon, cloves, and allspice and 3 c.
-four sifted with j t. soda. Stir well
and bake in one loaf. Bake for an
hour in a moderate oven.
DRIED APPLE CUSTARD PIE
Prepare apples as for plain apple pie.
Use the fruit which has been put
through a eolander or sieve. Add the
yolks Of two eggs and one white well
beaten. ! T. butter, IL C. sugar, j t.
eornstarch, juice of IL lemon, and
IA nutmeg. Beat, all together and
bake with bottom crust only. When
done cover with meringue asd bake
a golden brown in the oven.
DRIED DUTCH APPLE CAKE
2 C.. -four, 2 t. baking powder, IL t.
salt, l c. milk, / egg. At. sugar, 2 c.
cooked dried apples.
Mix all the ingredients emitting the
sugar. Add the well beaten egg to
the milk. Then combine the ingred-
tents, beating well. Turn into a deep
buttered pan. Place apples in the top
of the batter. Sprinkle sugar over
the top. Bake about % min. in a
hot oven. Serve with lemon, peach,
or any other desired sauce.
DRIED APPLE SNOW - Stew APP
pies until tender and put through col
ander or sieve. Beat whites of 3
eggs until stiff ond gradually add "a
C. of sweetened apple sauce and con-
tinue to beat. Pile lightly on a dish
and chill. Serve with a soft custard
or any desired sauce.
DRIED APPLE CROQUETTES-1
c. dried apple sauce, k2 c. cracker
crumbs, a pinch salt, sugar, cinnamon,
nutmeg to taste
Set aside for a time, then mold,to
represent apples. Use cloves to stem.
Fry in deep fat. Garnish and serve
hot.
DRIED APPIE FRITTERS-Stew
apples until nearly tender; sprinkle
with powdered sugar and a few
drops of lemon juice. Make a batter
using l 1-3 C. of flour, 2 t. baking pow
der, 213 C. milk, 1t. salt, and l egg.
Dip apples in the batter; fry in deep
fat and drain.
Note:-Apples are nicer if they
have been cut in rings by coring the
apples first and then cutting cross
wise.
DRIED VEGETABLES.
BAKED BEANS pit. navy beans,
IL, r., molasses, IA T. mustard, 3-S
pound fat salt pork or bacon, / IL
T. sugar, IL T. salt, l cup water.
Soak the beans in cod water over
night. Drain if necessary and cover
with fresh water and boil Is minutes.
Drain, put beans in pot and bury
pork in beans with rind exposed. Mix
salt, molasses, and sugar and add to
beans; pour boiling water over them
and bike until beans are thoroughly
tender. Using a fireless cooker OF
furnace will say fuel. Baked beans
should be used in a menu in place OF
meat and with some dish with a tart
tlste such as scalloped tomatoes OF
onions.
BAKED BEAN CROQUETTES-1
c. baked bean pup, 2 T. flour, IL C
milk, l t. onion juice, l T. fat.
Solt and pepper to taste. Make a
paste of the fat and -four. Heat the
milk by scalding point and thicker
with the paste by placing the paste
on the end of a spoon and stirring
until thoroughly mixed in the milk
Cook 20 minutes in a double boiler
Combine this with the beans to which
the seasoning and onion juice IA;
been added. Let stand for 2 or ;
hours: then shape as for c%roquettes
egg, then in bread crumbs again
Place them in deep fat and cook unit
nicely Drowned. Tomato sauce ma!
be served with these c%roquettes.
Bean c%roquettes should be served
in place of meat and taste well in {
menu in which an escalloped dish
such as escalloped cabbage is serv
ed.
BEAN LOAF pit. cold cooked
beans. l egg, / c. bread crumbs, 2 T
tomato catsup, / T. finely choppet
onion, salt and pepper.
Combine the ingredients and shape
into a loaf. place strips of bacon OIL
top of loaf. Bake % minutes. Toms
to sauce may be served with thi'
loaf. This loaf should be used il
place of meat in the menu and ma,
be served with escalloped tomatoes
onions, or creamed c~aulifiower.
ESCAIlLOPED LIMA BBEANS =
c. dried lima beans, 2 T. fat. l c. milk
10 r. bread crumbs 2 It 6Our