Evening star., 1919-09-26

boil them in water. to which LITTLE
sugar has been added Do not boi
until they fall to pieces; make tht
lemon jelly according to the direction
given given on the package of gelatin
able small mold and pour the lemof
Jel!y over 1t. Set aside to cool. Pou,
from the cup and serve with sugai
ana rich cream. The apple is clearly
seen through the jelly and makes Q
pretty as well as tasty delicacy.
snrIns rIied apples and Bacon.--select soul
peelihg, and remove the core. Cut
very thin slices Of bacon and fry Until
crisp. REMOVE to q platter, put the
appies into the pan and fry until done
n,a.. tne bacon around the edges Of the
a'ter. tha M with the apples heaped up i1
saInlsn with parsley.
apple ketchup.-Wipe, quarter, pare
ohu core twelve sour apples. Put ir
saucepan cover with boiling water
simns is TO the boiling point and tel
s.. sumner until soft, when nearly all the
water should be evaporated; then rut
nIa hIaousn s sieve. To each quart Of ap-
PIE pulp add the following: Mix one
@npI @ OF sugar, one teaspoonful o1
ttepper. one teaspoonful OF cloves, one
aspeeonful snaope'ul of mustard. two tea.
spoonfuls of cinnamon and one tah1e-
spoonful of salt; then add two srat
s,an is ana two cupfuls of cider vine
Ear Brlng the apple pulp, to which
III. mixture has been added. to thf
Dgons point and let simmer one hour
'o'eie' CORK and seal while hot.
BAKED Pears.--A good way to use the
somewhat hard pears is to peel and
eore them. cut them in halves nut
ehem s1s In an earthenware pie nlata
faa .,n Senter of each pear with of,e
hnttp vi OF sugar, add a bit of
dust Win ho !. lev few drops Of lemon juice,
In the oven: Aoh' ana oake
nssrs Hed Canned Pears.-Lay the half
fron. on plate and fi1l the spaces
With With preae mn,en nvsd the cores were taken
and on this put a tabiesnopnf,, ii
lemon jelly. Serve with whinnsd
Bananas.
From sanitary point of view the
banana Is superior to most fruits. as
II has q thick skin and has to he
peeled before eating, and il not ex-
posed to germs. Bananas are eener.1-
hscng sgaIded as spoiled when the skin
that they oisfeiored; sse nea, but 9 the truth &
-
.he skin begins to turn black In
places. or IL there is any rel,,ctanc
min m ,he rs skin to separate from the
bananas are seldom eaten beSora ~ :
SKIN Is discolored and the puip OF
SO SOFT consistency that It caf, he
scooped out with a spoon. Before
bananas are thoroughly fnatured .they
are apt to be insipid in flavor and tn
uause dyspepsia and other forms of
,hntestinai IN troubles. They can hardly
pc IN too ripe a condition for eat.
ing; bananas that the housewife gen
eraIy throws away are the ones fhat
are the most wholesome far food,
onHke other fruits that are very rins
insects Will not attack them. Thsrs
are many ways OF preparing the ha
HHana- kiour and meal may be fnads
from the dried fruit, afterward he
ING converted into breakfast foo,is
Banana biscuits are r0ud: han =
marmalade is appetizing: then ena
tney may be baked or fried. or hotieS
Banana CfoQuettes.-Peel six IA nan.
AZ. cut q Slice from each efiti. tkan
cut into ctosswise sections. DrsdSs
weH with powdered sukar ana ffiarin.
ate for one hour In the juiee al tvs
oranges. turning the sections ova,
now ana then. Roll in beaten srg
then In grated crumbs and ffy In dsef,
hot tat. For the sauce strain fEs
syrup after the bananas hava hean
| taken out. bring Just TO the hoilins
point then thicken with one fabis.
spoonful OF corhstAreh stirred stnoofh