The twice-a-week Twin Falls times. (Twin Falls, Idaho) 1916-1918, 1918-01-01
Use the Apple to
Vary Your Menu


pensive apple must not be overlooked
by the careful housekeeper. FOrtu-
uatcly. like the potato, they lend them
selves TO an almost endless variety cl
delicious dishes. Also, as in many
Instances they may be cooked TO adj
vantage with 1ne. addition OF corn
syrup, honey and maple sugar in
place OF white sugar. their use tends
TO conserve the sugar supply that Is
so necessary just now.
Tart juicy cooking apples should
always he selected Tor all culinary
purposes. never the sweet "eatns
apples" as these are apt to be tas.eless
and dry when cooked.
Baked apples and apple sauce are
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 apple sauce-when it
is to be strained do not peel the
fruit Simply wash and remove the
cores, then cut in quarters. This
method gives more of the sauce and
saves considerable time in preparing
che apples. Also, when the fruit is
red-skinned it gives pleasant pink
color TO the sauce.
Bits of lemon or orange peel. the
strained juice from lemons and or
anges. few cloves, stick cinnamon
and grated nutmeg are the best sea-
soning to use with apples. But be
careful of their use, as the true fruit
flavor OF the apples should always be
retained.
Steamed apples or small whole APP
pies cooked in a delicately Favored
honey syrup provide an excellent des
sert. Place the cooked fruit in q
glass dish, pour over the syrup, and
top each with tiny mound of maple
whipped cream mixed with chopped
nut meats.
Apple rings fried in a little bacon
drippings or clarified beef drippings
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 Will be required,
this Will be found an economical as
well as savory dish when hearty
family has to be provided for.
In the following tested recipes will
be found some novel formulas for
preparing apples to the best advan
tage:
Ola Fashioned Apple Pancakes
Beat together two eggs and one cup
full of SKINNED milk. Sift together
three cupsful of flour, half teaspoon
full of salt and two teaspoonsful of
baking powder Gradually add the
liquid to the dry ingredients, mix
smooth and add two tablespOOnsful OIL
strained honey, one tablespoonful OF
melted margarine and two small cups
full of peeled, chopped apples. The
mixture should be of the consistency
of a drop batter. Fry in small cakes
in a frying pan, browning on both
sides, and serve hot with thick, strain
ed honey Favored with grated Gin
namOn-
Apple Flaps
Mix together one cupful each OIL
whole wheat and wheat flour and add
one teaspOOnful of sugar, half a tea
spoonful of salt and two teaspoonsful
of baking powder Then rub in WITH
the finger tips two tablespOonsful Of
chicken fat. or any other fat, and mix
to soft dough with cold water Have
the dough so it can be just cut with
a 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 each
pan on top of the dough- sprinkle
thickly with grated maple sugar and
pour over each a quarter of tea
spoonful of melted margarine that has
been mixed with little grated nut
meg Bake in a quick oven and serve
with thin cream from the top of a
milk bottle.
Apple CO1nbread
(Cornmeal Only
Scald one and a half cupsful Of
skim milk and pour it into one cup
full of fine cornmeal. Let cool; add
one tablespoonful of melted margarine
and a half teaspoonful salt, the yolk
of two eggs lightly beaten, half cup
full of finely chopped. peeled apples,
two tablespoonful of honey and one
teaspoOnful of baking powder. Beat
well, fold in the stiffly whipped egg
whites and spread in a flat, creased
pan. Bake in a hot oven for thirty
minutes. Cut in wedgeshaped pieces
before serving.
Rice and Apple DumpIings
Wash through several waters one
and a half cupsful of rice; put on in
boiling water and boil rapidly for
twenty minutes. Drain and blanch
and sprinkle with a little salt Have
four pieces of cheesecloth about eight
inches square. Place a large spoon-
full of the rice on each piece; flatten
slightly and in the center of the rice
put two small halves of a steamed.
pared and cored apple. Dust the
fruit with grated maple sugar, add
a pinch of ground cinnamon. a bit
OF grated lemon rind and a teaspoon
full of melted margarine. Work the