The Barre daily times. (Barre, Vt.) 1897-1959, 1920-09-18
Apples in Season Again.

Nothing in all our varied and fasci
mating range of fruits holds quite the
quality of the apple A ripe raw APP
pie at its best is digested in eight five
minutes, and the malic acid, which
gives it its distinctive character, slim
ulates the liver. assists digestion and
neutralizes much noxious matter.
which, if not eliminated. produces skin
eruptlons. says the Ladies World. The
more fruit we add to our dietary the
clearer the brains and skin we are
likely to have. AN apple day keeps
the doctor away" So runs the old
adaCe, and certainly plentiful use
OF them will save many dose of
nauseous medicine. An apple eaten
before breakfast has beneficial effect
upon the complexion, and for those
subject to bilousness it is worth a
trial Apples are like bread We may
want a change OF kind but bread it
self we never tire of And we are al.
ways on the outlook for something tn
add to the list of our apple recipes.
In roasted state apples are whole
some and strengthening to weak
stomach. In malignant fevers, when
used with the juice Of lemons and cur
rants, they are considered efficacious.
Apple Omelet--Peel. core and slice
half a pound of apples. Stew them
with just enough water to keep them
from burning. When soft beat to a
smooth pulp with fork. Add to il
two tablespoonfuls of sugar, dust of
powdered cinnamon and two teaspoon
tuls of lemon juice, Cool little, then
stir In the well beaten yolks of three
eggs. Beat well. Fold in the stifflv |
beaten whites of the eggs Take an
omelet pan. butter it thickly. Make |
mixture. Cook over the Are for three |
put the pan into fairly |
quick oven till it feels firm and spongy /
when pressed, and is delicate brown.
Il may take five minutes. Fold over
and serve at once on hot platter
Apple Dumping This is made with
suet pastry. and the apples are cored.
peeled and cut across in thin slices. |
Sift two cupfuls Of -four into basin.
rub quarter of a pound of finely /
chopped suet into it. then add one tea
spoonful of baking powder, zone tea
spoonful Of sugar and half teaspoon
ful of salt. Add enough cold water !
gradually to make stiff paste Roll
)ut the pastry, and line buttered
pudding mold with it; put in half of
The fruit. then sugar to sweeten and
he FEST of the apples. Cover with
-ound of the pastry. wet the edges
md press together Cover with but
cred paper and steam steadily for
hree hours. Turn out and serve with
rot milk.
Apple Trife-Stew one pound of APP
lies, then rub them through sieve
Idd the yolks of two eggs. Lay some
lcatly cut pieces of stale spongecake
n a glass dish and pour the apples
'Ver them. Leave them in cool
lace for half an hour. then beat up
he whites Of the eggs stiffly. add two
sblespoonfuls Of sugar To them and
ile on the top Of the apples. Whipped
nd sweetened cream may hc used in
lace of the white Of egg 4 hot apple
udding may be had if bread Is used
instead Of spongecake Lay the bread
n a pudding dish. pour milk on the
read to moisten il. Then pour over
he stewed apples, with or without the
olks of eggs. Bake in the oven half
n hour. Cover with a meringue and
erve hot.
Apple Snow-Six large apples, the
'htes of six eggs, four tablespoonfuls
sugar, one lemon. few strips Of
ngelica or a few preserved cherries.
eel and core the apples. then stew
lem until tender with little water.
ext rub them through sieve When
he pulp is cold add 10 il the strained
mon Juice and the sugar Beat up
lie whites very stiffly then add them
ghtly to the apple pulp, tablespoon
II at a time. beating continuously.
arve the snow at once in custard
asses. sticking few strips of angeli-
or cherry in the top Of each glass
give it pretty touch Of color
n ~