The evening herald. (Klamath Falls, Or.) 1906-1942, 1921-09-29

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may be used to sweeten the apples,
each giving a different flavor. For
variety the fruit can be stuffed be-
fore baking with raislns and chopped
walnuts, prunes or uncooked custard
Or after baking the cores may be
filled with Jelly or orange marina
lade and garnished with whipped
cream. Filled in any Of the way, sug-
gestedl above, a meringue can be
made and a generous spoonful placed
on top OF each apple, then baked In
slow oven until golden brown.
One white OF egg beaten stiff
two tablespoonsful Of granulated su-
gar will make sufficient meringue
for six apples. Marshmallows may be
used in place of meringue. Place one
or two on top Of each baked nrplc,
set in a slow oven until marshmall-
ows are melted and slightly brown
Ginger Apples
Core and peel apples, allowing one
for each service. For six apples make
syrup Of one cup of sugar and
one cup OF water. Cook ..pales In
syrup until tender. but not broken.
Turn the apples while cooking and
do not cover the dish, as the stanm
VII, cause them to break 10 pieces
When cooked place apples. drained Of
syrup, In q buttered bakins-dish.
sprinkle generously with sugar and
set In a moderate oven to glase. In
the meantime add one-quarter cup
of finely chopped preserved or cry
stallized ginger to the remaining sy-
rup and cook about five minutes.
When apples are glazed and slightly
colored pour over the syrup. Serve
hot or cold. with or without cream.
Jcllicd Apples .
Pare and core as many apples as
there are persons to serve. For six
apples make syrup OF one rlp OF
sugar and one cup OF water. Cook
apples in the syrup very slowly, until
they are tender, but not broken.
While apples are cooking. cut rounds
of sponge cake little larger than
the apple. Any leftover plain cake
may be used. Set n cooked apple on
each slice of cake; add one-half
/ glass of jelly to the syrup the apples
we're cooked in; cook until melted,
then pour over the apples. Cool and
serve. This dish Is attractive g'rn-
ished with whipped cream, or may
be served with plair cream II desired
Rice and Apple Comoon
Wash we'll ona half cup OF rice.
Have two cups OF boiling saltcd wat
er; add rico slowly to boiling water
and cook five minutes, Drain thru a
colander cu' one cup OF boiling vat
er. one cup of milk, one half teaspoon
salt in a double boiler. let reach the
boiling point directly over the fire,
add rice slowly and cook over hot
WotSi uhth hiSc tChuCAs hoo
small piece Of lemon rind and one
half cup OF sugar to rice while cook
Ing. While rice is cooking. peel. core
and halve three apples. Cook, Uniil
tender in q syrup made Of throe-qiar-
ters cup Of water. Do not cover ap-
pies while cooking and turn often.
taking care not to break. Place rice
in serving plate and set the cooke 4
apples on top OF the rice. To the sy-
rup add one-half glass OF jelly and
stir until dissolved. Pour syrup over
apples and rice and serve at nnce.
Apple Dumplin8s . ts
One and one-half cups sifted flour:
half cup shortening; quarter cup
(about) of cold water. s
Mix the above ingredients as for
pastry. Chill for an hour or more
II possible. then roll out to one
eighth inch In thickness, and cut in
four-inch squares. Peel. core. and
quarter as many apples "a desired;
set quarter Of apple In each square
Of dough. sprinkle with sugar. nut
meg or cinnamon and piece OF but
ter II desired; wet the edges OF the
pastry with cold water and fold over
in a triangle, pressing edges firmly
together; prick the top with fork to
allow the steam to escape. Bake in
a fairly hot oven until the apples are
tender, Serve hot or cold. with or
without cream. fs., .f..tFE
Apple Snow
Two cups Of apple sauce; ono lem
on; two tablespoons granulated gcla-
tine. dissolved in one-third cup cold
water; whites Of two eggs.
Press apple sauce through a sieve.
Heat to the boiling point. then add
dissolved gelatine and stir until well
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