Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-08-19
Using Many Kinds of Fruit
How to Handle Ordinary Varieties to the Best
Advantage in Preparing Food for the Family

There is no better way to use good
apples and the sound portions of wind
fall, wormy and bruised apples, than
TO make them into apple butter.
Almost any apples will make good
apple butter. but those of good cook
ing quality. with a rich. tart flavor,
are most satisfactory. Summer apples
make just as good butter as Fan and
Winter varieties. Sometimes sweet
apples are used with tart apples. the
usual proportion being one-thrd of the
sweet apples to two-thirds of the tart.
If you must use oVerripe apples. add
a little vinegar to give snap to the
butter.
Either fresh cider or commercial
'sterilized cider may be used. The
usual proportion of peeled sliced APP
pies and cider is gallon to gallon.
From one-third to three quarters of a
gallon of cider to a gallon of peeled
and sliced apples will give a rich but
ter if the apples are good cookers.
Continue the cooking until the cider
and apples do not separate and the
butter when cold is as thick as good
applesauce. Determine the thickness
at frequent intervals by cooling small
portions.
If sugar is used, add 1t when the
butter is about two-thirds done. About
a pound of either white or brown
sugar to a gallon of apple butter is
the usual proportion. You may use
more or less or none at all. to suit
the taste. Apple butter is spiced ac-
cording to taste. about half a teaspoon
full each of ground cinnamon, cloves
and allspice being used for each gal
Ion. These are stirred into it when
the cooking is finished. Vanilla eX-
tract added affar tho EJliraC
stirred in. adds TO the snappiness OF
the butter. Use from two to four tea
spoonfuls per gallon of butter, accord
ing to taste.
Best Baked Applies.-Wash the ap-
pies and core them. Be careful not to
cut through the blossom end when
removing the core. Place the apples
in a baking dish and fill the holes with
sugar, and butter them. Add a few
drops of lemon juice for each apple
II you like. Add a few tablespoonfuls
of water, just enough to keep the APP
pies from sticking. Very juicy apples
do not need water. Cover the baking
dish or pan and bake in a hot oven
until the apples are soft. Apples cool
more quickly in a covered utensil
because the steam is held in. Serve
baked apples either hot or cold, with
or without cream. In the Fall when
apples are at their best, spices are not
really necessary, but in the Spring
spice is an improvement. Raisins are
good with baked apples. Some apples. |
such as the Winesap. have more jelly |
ing power than others. If cooked long |
enough, the juice forms jelly. When |
apples of this kind are baked through. |
remove them from the baking dish and |
concentrate the juice, adding little |
more sugar if necessary. Then place |
the jelly over the baked apples.
Apple-Cabbag Salad.-To make this |
salad, select good tart eating apples, |
peel. cut into small cubes and mix with |
finely chopped cabbage. You may use |
equal proportions of apples and cab |
bage, more apple, or more cabbage |
Serve with cream salad dressing made |
as follows: Beat one-half a pint of |
thick whipping cream until stiff, add |
four and one-half tablespoonfuls of |
lemon juice, two tablespoonfuls OF |
fresh grated horseradish, a grating of |
onion, few drops of tabasco sauce,
and salt to taste. These seasonings |
can be changed according to individual |
preference, but be sure that there is
enough dressing in proportion to the
cabbage. Just a dash of cayenne pep |
per may be used if you don't have ia |
basco. If the horSera dish is in vine |
SQi hoC oDIy LnO us OI |
lemon. Half pint of cream makes |
enough dressing for about three cup
fuls Of apples and cabbage, which will
serve six people. Mix the cream dress
ing with the apples and cabbage. Serve
on lettuce. Plain cabbage salad with
this cream dressing is very good. Cab
bage salad may be served alone on
cabbage leaf or on lettuce, or you may
place slice of pineapple on the let
tuce or the cabbage, and on the pine
apple good thick covering of the cab
bage salad. A still more elaborate
salad may be prepared by adding
grated cheese to the pineapple cabbage
combination. A very attractive way to
serve this cabbage salad, if it is made
from curly cabbage, is to hollow out
the head and use it as a bowl from
which the salad is served.
Pears With Custard.
Make sponge custard Beat two
eggs with one-half an ounce of sugar
and add one-haf pint of milk and
some vanilla fiavoring. Crumble two
small sponge cakes, pour the milk and
eggs over them, leave for a few
minutes, then pour into a we'll buttered
shallow round tin. Put the tin in an
other deeper one, the latter with
little water in it. Bake the custard
In moderate oven until set and firm.