Arizona republican., 1921-07-27
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One of the best investments a nousekeeper can make is the pur- chase of peck or more of apples. Apples always find a place in the menu. Through the whole day, in every meal, there's a way of fixing apples.
 When hard. sour apples are cooked. great deal of the apple acid Is con- verted ito sugar and they are made wholesome and easy to digest. Ripe fruit is beneficial if eaten raw.
 Here are apple desserts for every day in the week:
 Apple Charlotte
 Apples, thin slices of bread and butter, brown sugar, 1 lemon.
 Pare, core and slice apples. Put a layer in a buttered baking dish Sprinkle with sugar, a few gratings of lemon rind and little juice. Cover with thin slices of bread and butter. Repeat until dish is three quarters full. The last layer should be bread and butter. Cover with a buttered paper and bake from 45 minutes to an hour in moderate oven. Turn out of the dish and dredge with sugar. Serve with cream.
 Lexington Apples
 Six sour cooking apples, table spoons flour, 8 tablespoons sugar, 1 egg, stale cake crumbs, cherry pre- serves, sirup. nutmeg
 Pare and core the apples and steam until about half cooked. Let cool Mix flour and sugar and roll each ap- pie carefully in it. Dip in egg slight ly beaten with l tablespoonful cold water, roll in cake crumbs and fry in deep, hot fat till brown. Fill the cavity with preserved cherries and pour the cherry sirup which has been heated and thinned over apples. Serve with or without whipped cream.
 Apple and Rice
 Four or , apples. # cups milk. 2 tablespoons rice. ? tablespoons sugar. tablespoon butter, 1 lemon, A spoon salt. raspberry jam.
 Wash rice and simmer with milk, salt and lemon rind until the milk is absorbed and rice is tender. Stir in buttered baking dish. Fill cavities with jam and the spaces between the apples with rice. Bake in a slow oven until the apples are tender but not broken. Serve with or without cream.
 Apple Snow
 Four or sour cooking apples F cup sugar, eggs, grated rind F lemon. 1 cup milk, l tablespoon cream, vanilla.
 Pare. core and slice apples Cook until tender with half the sugar, le- mon rind. and a little water. Rub through a sieve and when the puree is cool. add the cream. Heat milk and sugar and stir in beaten yolks of the eggs. Cook a buttered baking dish, pour over custard and cover with the whites of the eggs beaten till stiff and dry with 4 tablespoons sugar. Bake in moderate oven till brown Serve hot or cold.
 Baked Apple DumpIings
 Four or apples, sugar, butter, cinnamon. | + cups flour. teaspoons baking powder. tablespoons lard, A teaspoon salt, milk.
 Pare and core apples. Sprinkle with sugar and cinnamon and put a little butter in the cavity. Sift flour. baking powder and salt and rub in lard with the tips of fingers. Cut in milk to make a soft dough. Roll out to about one-fourth inch thickness and cut in rounds large enough to cover an apple. Cover each apple with the dough and press the edges firmly together. Bake in a moderate oven thirty minutes. Baste with little water and sugar when nearly done. Serve with sugar and cream.
 Frosted Apples
 Four medium sized sour cooking apples. i5 cup sugar. F cup whip ping cream, egg whites. teaspoon