Perth Amboy evening news., 1923-08-18
Tasty Ways To
Prepare Apples
By Sister Mary

0A MANI
DO you really know apples? they
are one of the fruits that every
member OF the family from baby TO
grandmother can eat and enjoy.
Baked or steamed apples are n OF
the first foods o baby eats. or
course, the pulp Is rubbed through a
sieve but the valuable minerals r
all there.
Baked apples with cereal for
breakfast, apple fritters for lunch
con and blushIng apples with whip
psd cream for dessert can be relied
on 70 touch the spot.
Sweet apples are delicious baked
Large fair apples should be baked
with the skins on for breakfast.
IL wanted for a dessert they can be
pared, cut in halves and cored.
Plain Baked Apples
Wash apples carefully. and ex-
anime thoroughly, put In a well
buttered shallow pan and bake an
hour and q half in a slow oven.
serve with sugar and cream dor
breakfast.
Baked APPLES
-Four apples, 4 teaspoons butter,
3 teaspoons sugar, l teaspoon Gin
namon, Y cup water.
Pare apples and remove cores
"@sh HPPtS IuR@i VI eHl III itdlNSS
n remove cores, Put in q baking
dish, put butter, sugar and CHINA
mon in cavities, pour over water
and bake an hour In a moderate
oven, The cinnamon Is optional.
Serve with sugar and cream,
Apple Pie
One cup -four, 2 tablespoons lard,
" teaspoon salt, cold water, y u
sugar, 2 teaspoons c~ornstarch, APP
pies.
Tart apples are best for pie.
They cook quickly.
Mix and slft -four and salt. Work
In lard with tips Of fingers. Add
cold water, a little at q time, mix
take about 2 tablespoons of water
for / cup Of -four.
/ Divide dough into two equal
parts. Roll ene-half on a Toured
molding board. Turn often to keep
round and roll about ene-fourth
Inch thick. Line pie pan and roll
out top crust, Gut q few gashes
through center and fold double,
Mix sugar and cornstareh,
Pare, quarter and core apples
ana drop In prepared sugar. Be
sure each piece OF apple Ii well
covered, Fill pie shell with ap-
pies, dampen edge with cold water
and At top crust IN place. Run tbs
press firmly, Trim and "cFimp'
edge and put In a hot oven. When
crust begins to color, reduce heal
and bake till apples are tender
These proportions m for an eight
inch pie pan.
Apple Sauce
Part, quarter and core apples
Carefully cut out any bruised spots
as these will not cook tender
Drop apples into cola water as they
discolor quickly. Drain from water
and put into q smooth sauce pan
Add boiling water TO half cover
Cover sauce pan and boil rapidly
until tender. PUT sugar IN bow.
until sugar is dissolved.
II apples are carefully pared ths
sailee need not be run through
ee,nnder. The smount of GHgaI
sat'es with tas tartnsss OF the up,
PICS. but ! cup OF sugar viii w Get,
en- sauce for four. Sugar added
after the apples are cooked keeps
the delicate flavor of the apples.
Fried Apples
Six apples, 2 tablespoons butter
; tablespoons sugar.
Wash apples, but do not pare
Quarter and core and cut In slices
Melt butter In frying pan, add ap
pies. sprinkle with sugar ant
cover. Cook slowly until teHdet
but not broken. This will depend
somewhat o nthe variety of appl'
as some cook to pieces as soon al
tender. Remove cover and brown
slightly. This dish will take tn,
place of an extra vegetable.
Copyright, 1898, NEA Service, me-