Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1917-12-08

one tablespoon shredded pimento and
salad dressing Save the outer cell
cry stalks and leaves for vegetable
soup later.
New Ways to Use Apples for Your
Table.
Tart, juicy cooking apples should al
ways be selected for all culinary pur-
poses.
Baked apples and apple sauce are
t perhaps the simplest methods of cook
| ing, yet these can be so varied that this
useful fruit viii answer for the simple
course most in keeping with the home
breakfast and luncheon, or may be
dressed up for quite a company
DISH
! In preparing er>rfa saree-when it is
! to be strained-t1o not peel the fruit
/ Simply wash and remove cores, then
cut IN quarters This method gives
more of the sauce and saves consid-
cradle time in preparing the apples.
Also, when the fruit is red-skinned 1t
gives a pleasing pink color to the
sauce
Bits of lemon or orange peel. the
strained juice from lemons aud or
anges! few cloves, stick cinnamon
and grated nutmeg are the best sea
/ sonings to use with apples.
/ Apple rings fried in little bacon
dripping or clarified beef dripping are
just the thing TO serve with tiny,
crisp sausage cakes. AS with the adj
dition of the fruit only a very small
quantity of sausage viii be required,
this will be found an economical as
well as a savory dish when a hearty
family has TO be provided for
Apple Pancakes.
Beat together two eggs and one cup
full OF SKINNED milk. Sift together
three cupfuIs OF -four, half a teaspoon
of salt and two teaspoonfuls Of bak-
ing powder. Gradually add the liquid
to the dry ingredients. mix smooth and
add two tablespoonfuls Of strained
honey, one tablespoonful Of melted
margarine and two small cupfuls OF
peeled. chopped apples. The mixture
should be Of the consistency Of G. dror
batter Fry in small cakes in a frying
pan, browning on both sides, and serve
hot with thick strained honey favored
with grated cinnamon.
Apple Flaps.
Mix together one cupful each Of
whole wheat and wheat -four and add
one teaspoonfUl Of sugar, half tea
spoonful Of salt and two teaspoOnfnls
Of baking powder Then rub in viii
the finger tips two tablespoonfuis Of
chicken fat or any other fat and mis-
to soft dough VIE o~fa water. Have
! a dough SO it can be Just cut with Z
spoon. Grease very deep muffin pans
and half fill them with the dough.
Pare, core and cut fine, tart, Juicy
apples. Put a layer of them in eacl
, pan on top of the dough; sprinkle
: thickIy with grated maple sugar anC
pour over each a quarter Of a tea
spoonful OF melted margarine that ha.
been mixed with little grated nut
meg. Bake in a quick oven and sery,
, with thin cream or the top Of the mill
bottle.
Apple Cornoread.
| Scaid one and one-half cupfuls O
skim milk and pour it into one cupfu
: Of fine cornmeaL Let it cool, add on
tablespoonful Of mefted margarine
. half a teaspoonfuI of salt, the yolk
: Of two eggs lightly beaten, half cup
J full Of finely chopped, peeled apples
two tablespoonfuls Of honey and on
teaspoonful Of baking powder. Bea
: well. fold in the stifly whipped eg,
whites and spread in a fat, grease
i, pan, Bake in a hot oven for 80 min
: utes. Cut in wedge-shaped pieces be
- fore serving.
: The Table.
Salt Pork Patties- Take one slic
= salt pork. two bread crusts, one ismal
. onion: chop all fine, mix well wit
one egg, put in frying pan ana fir
:, about ten minutes. stirring constant
= Iy TO keep fTou2sicking 10 pan. Ad
, as little water as necessary to kee
from burning, Remove from STOW
and mix with another egg, form int
small cakes and Try in hot dripping
until a delicate brown. You VIII fin