The evening herald. (Klamath Falls, Or.) 1906-1942, 1921-09-29
DOMESTIC SCIENCE DEPARTMENT.
Conducted by
Mrs. Belle De Graf
Apples Afford Popular Health Giving Food;
Many Practical Methods for Preparation
Domestic Science Director Sperry Flour %.

ITult WHICH leuuS ltseil W 81 Sieot %
variety OF dishes. Apples can be de-
pended upon at almost any season OF
the year and are usually priced more
moderately than other fruits. The
careful housewife will try to keep
box of apples on hand, which will
always be found good investment
if the family numbers four or more
persons. Apples may be adapted to
any meal or between meals, and are
equally palatable. whether served
raw as an appetizer in the form Of
. cocktail or salad, or cooked. served
with the meat course as an entree or
for dessert In addition to being
palatable food, apples are valued for
medicinal properties.
The old adage, "An apple q day
keeps the doctor away" is well worth
. trial. Apples, as well as other
fruits, are valuable in the diet. main
" on account OF the sugar. mineral
salts and acids they contain. which
Improve the blood and act as body
regulators. Unless perfectly ripe. ap-
pies do not always agree with every
one when eaten raw. but cooked, they
can usually be eaten by every men,
her OF the family, young or old.
Apples Afford Big w
Variety In Menus
Apples afford an almost unlimited
variety OF desserts, from the plain
apple sauce and baked apples to the
ever-popular apple pie. Like many
easily prepared everyday foods. ap-
pies are often considered too common
a food to need any special care so
are not always cooked to obtain the
best flavor.
For cooking select n rather sour
apple, not too ripe. The secret OF a
good, clear apple sauce is cooking
without sugar. adding It after the
apples are cooked, but while still
hot. so that the sugar will be dissolv-
ed. II the fruit is Of fine flavor no
seasoning is necessary. but II some
what tasteless small piece OF stick
cinnamon or freshly grated nutmeg.
a few cloves, a slice Of lemon or
orange-any of these flavorings may
be added while the fruit is cooking.
For sauce. core. peel and slice fruit.
use very little water. cook quickly
until apples are broken and suffi-
ciently tender to mash or beat
smooth.
A little butter adds greatly to any
cooked apple dish. As this fruit turns
dark quickly after peeling, they
should be cooked at once, or II that
Is not possible. cover the sliced fruit
with cold, slightly salted water. II
used raw for fruit cocktails or salad.
squeeze lemon Juice over the slices
OF fruit as soon as It has been peeled
and sliced. This will prevent d!scol-
grafton.
II properly cooked, there is no
more appetizing dish than a baked
apple. Be very sure that the ccre
has all been removed. for II Is both
unpleasant and dangerous to get a
piece of the tough core in the taroat.
PROCESS for Baking sll
Apples Properly aE.EG E- A
For baking. wash and core apples.
You can purchase an appliance to
core apples which does the work
quickly and we'll. Remove portion
of the skiing about a half inch wide
from the center of the apple. Place
In q pan with cover or In a casser-
ole. put one tablespoon OF sugar. half
q teaspoon Of butter and. II necess-
ary. sprinkling of cinnamon or nut
meg In the centers. Make a syrup Of
one cup Of boiling water and one cup
Of sugar. allowing this quantity for
six apples. Boil five minutes. then
pour over apples, cover dish and
bake in a moderately hot oven until
apples are tender, but nos broken.
twenty-five minutes is abou. the
time required for baking medium
sized apples. When fruit is baked,
remove cover. sprinkle with sugar
and place on the top CRATE Of oven to
glaze, basting several times with the
syrup. Cool slightly, then lift each
apple to serving dish and pour
syrup around them. Chill before serv-
ing, II one or two apples are peeled,
cored. sliced and placed in the syrup
while the fruit is baking, then strain
ed over the apples a rich jelly will
form when cold. which 10 even better
than the baked fruit.
A much quicker method will also
be found satisfactory. Remove core
and all of the peel. For six apples al
nd .