Evening star., 1921-09-16
Health and Thrift in the Home

tin In one-half pint OF cold water for
about five minutes, add the hot water
from the apples, the Juice oEtwo lem
! ons and one cup of sugar. Pour over
the apples and place on ick to harden.
Serve with whipped cream
Cream.-Wash six red checked apples
and cut a slice off the t6p;of each.
i remove the center. forming a cup.
using a sharp teaspoon. Cook gently
In q sirup Of two cups Of sWkter and
one cup of sugar until tender. Shape
the center carefully and fill it with
boiled rice. pour over the sirup the
apples were baked In. first simmering
until thick. Serve with whipped
cream when cold.
Apple Meringue Pie.-Line creased
baking dish with thin piecrust and
thick apple sauce or finely. SLICED
apples. sprinkle with one tablespoon
of lemon juice and three tablespoons
OF sugar, mixing with ono tablespoon
OF flour. Bake in a moderate oven and
when nearly done cover with me-
egg whites until frothy and add one
level teaspoon of powdered sugar to
each egg white. This should be
beaten stiffiy and spread on the pie
have the meringue satisfactory is to
spread it on the pie inside the oven
and bake it with the oven door open
until it is light brown. If the me-
ringue seems to be somewhat liquid
1t is because too much sugar has
been added. or 1t has not been baked
long enough.
Apple Cake.-Chop a cup Of apples
hne and toii them in cup of mo-
lasses- When they are cold add one
cup. Of sugar, half cup of hutter.
half cup of sour milk. two and one
half cups of -four. half teaspoon Of
soda and half teaspoon of cloves.
| nutmeg and cinnamon mixed. Mix
and bake in a moderate oven.
Made With Pears and Grapes.
Special Stewed Pears-Halve the
pears. remove the skins and seeds
! and stew gently in n sirup made In
the proportion of a cup and half Of
| water to a cup of sugar. When ten
der remove the pears from the sirup
, and. with silver teaspoon, scoop out
4 good sized cavity from each pear.
Fill the cavities with jelly or marina :
lade. Place the ball of pear scooped
out on ton of each pear. sprinkle with
nutmeg and serve with little of the
sirup.
| Pear Parfait.---Di ssolve one teaspoon
Of powdered gelatin with three table
| spoons OF boiling water. Beat the
| yOlkS Oh TOUR eSBS. dCu pint OF pear
sirup and cook over hot water until
| as thick as custard. Remove from
| the fire, add one tablespoon of sugar
, and the dissolved gelatin. beat until
| cool, then fold in two cups of whip
ped cream. Press into a plain mold.
and allow to stand three hours to
ripen. Turn out on a pretty dish and
| decorate with fresh stewed pears,
whipped cream and chopped nut
meats
! Delicious Stuffed pears-Place some
halved cooked pears on a plate and
| fill the spaces from which the cores
| have been taken with preserved gin.
ger, chopped fine. and on each Of the
| halved pears put tablespoon of lem
on jelly. Serve with whipped cream.
Sweet Grape Pickle.-AlloW foui
| pounds Of sugar and one quart of vim
! egar to seven pounds OF grapes. Put
! some cloves. cinnamon. mace and all
] spice in a thin bag and cook with the
sirup. Pour the thick and boiling g
heat the sirup, then pour it on the
fruit again to remain for two days
| then seal.
| Grape Butter.
| Wash the grapes carefully, remove
all stems and imperfect fruit and drair
! off all water. Separate the pulp from
the skins. heat the pulp to the boiling
point in a preserving kettle and cook
slowly until the seeds separate. Re
| move the seeds by running the pulp
| through a colander. put the pulp and
skins into the preserving kettle; cook
the mixture slowly for thirty minutes
and seal in jars.
| Grape Marmalage.-Pulp six pounds
Of grapes free from seeds. add the
pulp to the grape skins. two pounds OF
| uiSin nd nj
| sugar Cook for fifteen minutes Add
| the pulp of four oranges and the rind
| Of one orange cut into thin straws
| Cook until the liquid forms a jelly