Evening star. [volume] (Washington, D.C.) 1854-1972, 1928-10-05
Popular Food Combinations
There Are Many Such Dishes That Are Healthful
and Appetizing for the Whole Family.

Apules are delicious sliced and bakec
with a slice of ham or with Sausages
After preparing the meat for baking
cover with apples which have beer
peeled. cored and cut in eighths
Sprinkle the apples literally with
brown sugar and dot with butter. Bake
until the apples are soft. To prepare
the slice of ham for baking. scar il
on both sides, then rub a little brown
sugar into it and stick in the upper
side a couple of whole cloves. If you
use sausages. prick the castings VITA a
fork before they are covered with the
sliced apples. Sausage meat mfJ be
baked in scooped-out apples, each apple
containing an individual serving. The
apples should be baked covered, with
q little water in the pan.
For service with roaSts. stuffed APP
pies baked in the pan with the roast
are good. The apples should be
halved, the cores removed and place
large enough to hold tablespoonful or
two of Stuffing followed out from the
center of each half The hellows
should then be filled with any favorite
bread dressing, preferably one contain
Ing sage, and placed in the pan. The
apples should be baSted occasionally
during the baking with melted butter
Apple mint jelly is delicious served with
roast lamb chops.
Pineapple is very good to serve with
pork in any form Slices of canned
pineapple may be Drowned in the pan
in which ham is being baked the pine
apple being placed in the pan a short
time before the meat is cooked thor
oughly. The strip from the pineapple
may be poured over the meat at the
hot SC -,
the pan, or slhtSa pineapple may be
dipped first in -four, then in butter and
fried in deep fat to serve with pork.
PlumS or pruneS are good used as
meat accomplishments. Plain, stewed
plumS served hot are good with pork
in almost any form. Stewed or steamed
prunes, from which the stones have
been removed, may be stuffed with two
or three steamed raiSinS, then dipped
in batter and fried in deep fat to
serve with veal. Drained halves of
Stewed or canned apricots may be
served plain as meat accompaniment.
Sliced lemon or pieces of lemon cut in
fancy shapes are good meat accom-
paniments. Lemon is best used with
fish or with cold meats.
A highly Spiced raisin relish is made
with one cupful of raisins, one-fourth
and powdered cloves, one-fourth cupful
each of vinegar and water, and half
cupful of sugar. The sugar, water,
vinegar and spices should be reduced
to a sirup before the raisins are added
Continue the cooking over a very slow
fire until the raisinS have taken up
most of the sirup.
Ounce sauce made with three parts
apple and one part ounce is a good
variation. Enough water to cover the
fruit should be used and a whole Glove
cooked with the fruit. When soft the
fruit should be sifted and Sweetened
while still warm.
Eggs Prepared in New Ways.
Poached eggs may be served on fish
cakes with HollandaiSe sauce mixed
with puree of onions poured over, or
poached eggs can be served on anchovy
toast with cream sauce with shredded
mushrooms and chicken poured over.
Hard boiled eggs cut in halves and
the yolks chopped with ham, parsley,
tarragon leaves and cream are good
served hot with maitre d'hotel sauce
poured over. Stuffed hard-boiled eggs
with spinach, beef tongue, nutmeg and
cream may be served hot with Spanish
sauce. Hard-boiled eggs cut in slices
with paprika, salt, rice and curry sauce
are very tasty.
Garnish shirred eggs with eggplant
cut in squares and Sauted in butter
and pour tomato sauce around. Shirred
eggs are also good served with creole
sauce and chopped bacon, or you can
garnish shirred eggs with Calls brains.
Pour Drowned butter over.
Plain cooked eggs may be garnished
with brown butter and split and
broiled sausages. Eggs may be cooked
with fried onions, seasoned with butter,
lemon juice and cayenne pepper.
Vegetable and Fruit Ring Mods.
Ring molds add attractiveness to
everyday foods. Various styles and
sizes of these molds can be bought in
aluminium, enamelware, tin and in
china. Any large, round dish may be
used to hold the finished mold for
serving
Spinach is a favorite vegetable for
molding in ring. A nodded spinach
circle filled with creafned chicken is
very tasty. A spinach PURGE, seasoned
with salt and pepper and nodded is
very good when filed with cooked veal
chopped fine. Gravy should accom-
pany this service. Boiled rice makes
an attractive, appetizing mold to serve
with curry of chicken.
There are many delicious desserts
that can be served in nodded ring form
ANY gelatin dessert nodded in a ring