Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-08-19
MRS. WILSON'S APPLE SAUCE
is TASTY AND WHOLESOME
Southern Ways Of Serving This Fruit Are Gven Also-Dump
lings, Cornbread and Custard Pie Are Good
BY MRS. NJ. A. WILSON

,fcopyrioht. 1890, BY Mrs. N. A. Wilson. All
r0htS rcserved.D
fNIINDFALLS and summer greetings
\ w are plentiful in the markets in
mid August and they should be used
I for the table abundantly. The summer
apple contains a. large amount Of the
purest distilled water and some fruit
sugar, both of which are available to
( the body as they enter the blood stream
without undergoing the process of di-
gcstion.
! Tie summer apple has really no food
value, but il contains q liberal amount
tof mineral salt which the body needs
at this season for purifying and cooling
fthe blood stream. So. while these little
snubbins of green. red and gold are in
the markets. plan to use them daily.
( My Ideal Apple Sauce
Wash the apples and then cut in
Spieces. discarding all bruised and wormy
parts. To four pounds of apples add five
scups of water. Cover and cook until
l the apples are soft. Rub through u
sieve to remove the skins and seeds.
Sweeten to taste and flavor with either
cinnamon or nutmeg extract.
\ This apple sauce may be canned for
: winter use and il you can purchase a
oIe- half buShcl basket of apples from
eseyenty five cents to a dollar in price
4 1t will pay YOU TO can the apple sauce
| for future use. You do not need to add
ssugar until you Use the sauce.
To Can Apple Sauce
Fill stcrilzCd jars with the uuSwC"t-
encd or swcctcncd apple sauce and thou
[ adjust the rubber and lid and partially
IIln,, ,y An hnt hutb
! having the water in the bath just below
neck of the jar. Process for thirty
riinutes and then remove the jars and
! seal at once. Cool. then dip the tops
Of the jars in melted paraffin. Store in
cool place. The sauce can then be
used for pies, puddings and apple sauce.
Apple OmeIet
Separate three eggs and add
Tpo tablespoons Of eudpordted milk,
, One-hd teaspoon Of salt.
One quarter teaspoon Of pepper 10
yolks Of eggs.
Beat. Then beat the whites of egg
! stiff. Now gradually fold in tho yolksS
| Of eggs: place two tablespoons of
shortening in frying pan and when hot
add the egg mixture. Cook slowly until
dry and then spread with thick. we'll
: seasoned apple sauce and then fold and
4 roll. Turn on hot platter.
Southern Apples
Down South in the cotton fields,
: among the tall pine sticks. people look
upon the early summer apples as a
I delicious fruit to serve in many forms
Cobbler. fried. scallopcd and Nirginian
( dumplings. From the time the wind
I falls and storms strike the carly green :
} ing from the tree until the last fall
| ripencd apple they are part of the
! daily bill of fare.
Apple Cobbler
: Line a baking pan with Il plain crust
. Of pastry one half inch thick. Now
: place layer of finely chopped apples
about one inch thick. Sprinkle about
Oge- third cup Of sugar,
One. c"Grtr cup Of fine bread Crum bs,
1 One half teaspoon Of cinnamon.
Ore -gUIrrcr teGSD on Ot nHtmeg.
\ One rnhleSpOon Of butter.
Cut into tiny bits over cnch layer.
Have the cobbler two layers deep. Now
: place inch wide str ps over the top OF
I the cobbler to form crust. Baste with
one half cup of sirup and bake in 4
= slow oven for forty minutes. Serve witt
vanilla sauce.
Fried Apples
, Wipe the apples and then cut in
thick slices and dip in -four. Then
brown quickly in hot fat. Cover and
let steam until tender. Serve as Il
( vegetable.
I Scalloped Apples
Grease baking dish with shorten
ing and then place layer of thinly
, sliced apples; season with sugar aud
nutmeg and three tablespoons of fine
bread crumbs. Repeat until the dish is
7 full and then cover with sauce, made
as follows: Place in a saucepan
a One and one-hdr cups of milk,
: Seven tablespoons Of -four.
Stir to dissolve the -four and ther