Every evening, Wilmington daily commercial., 1920-09-29
GOOD HOUSEKEEPING.
by Laura A. kxkman.
APPLES IN THE FAMILY DIET.

- 1Gc lN lnE FhNh'hh DIss
Every good housckccpcr welcomes
the arrival Of the apple season. For
she not only realizes that apples are
good for one, but also TINT they are
well liked by her family and are, fortunate
ly, one OF those fruits which can he served
in a multitude Of ways. The following
supper menus may be helpful:
Corn Salad
Apple Potpic
Cocoa Small Cakes
Apple Potpie- Pare and core enough
Porter apples Though any kind will
dol, To fill ganiteware pan. Put them
in the pan, add a cup of molarscs, cover
tightly and set on hot part Of the stove
Now make baking powder crust with
] cup Of -four, 2 teaspoons of baking DOW
der, a little salt and enough milk to mix
(that is, 10 mix until all the -four adberes
together, the entire mass moving when the
spoon Is stirred, leaving the sides OF the
mixing bowl. Turn this dough out onto
Toured broad board, roll IL - inch IN
thickncss (sprinkling it with a little -four
If IL sticks TO the rolling pin) cut IN small
rounds with biscuit cutter, and lay these
rounds not touching each other, on top
of the hot apples Replace the cover of the
pan and move the pan TO cooler part of
the stove until the dumplings are cooked
and the apples tender. cThis usually
requires about 20 m,nutes) Serve the
apples in the centre Of platter surround
ed with the dumplings. Use with this dish
either slightly sweetened top-milk or but
ter and a little sugar.
Stuffed Potatoes
Tea Baked Apple Soufle
Baked Apple Scohle. Boil any kind
of pared and eorcd apples until tender.
| Press them through eolander and season
with sugar, nutmeg, cinnamon and vanilla
| extract. Place this seasoned pulp in
| graniteware saucepan and allow II 10
cook until quite firm and dry, taking
| care that IL does not burn, Then add 3
egg-whitcs stifiiy beaten 10 | cup Of this
pulp, and l heaping tablespoon Of pow
dered sugar. Turn this into a deep dish
quickly and bake from 20 TO rs minutes
Servo with c'istard sauce made from the
egg -yolks fThis is one Of those notirishing
| desserts which require more eggs than the
| thrifty housekeeper usually puts into
dessert but which. for that very reason
are useful when tn, rst Of the NAL is
lght-a heavy dessert being needed, IN
that casel.
Mrs +. G.. Answer-The corn salad
for your company dinner should be made
by the following recipe; Cut freshly boiled,
tender corn from the ear and when cold
mix it with mayonn iis1 dressing. Now
cut large ripe tomatoes in halves, scoop
out the membranes, and fill them with
the corn mixture Place the stuffed tomato
halves on crisp, tender lettuce leaves put
| dab Of mayonnaiso on tho top of each,
chill and serve. This is delicious and ex-
tremely decorative in appearance.
Tomorrow w-The Housekocper's After
noon Nap
All inquiries addressed TO Miss Kirk
man in care of the Efficient HousokeeTs-
ing department will he answered in
these columns in their turn. THIS requires
considerable time, however, owing 20 the
great number received So if a personal or
quicker reply is desired, q stamped an
solf-addressed envelope must be enclosed
with tho quostion.-The Editor.