Smyrna times., 1928-10-24
SOME RECIPES FOR APPLES
Their Abundance and Cheapness Max
es Them Available for Dishes

Because apples are so abundant
and cheap this year," says Mrs. Kate
Henley Daugherty, County Home
Demonstration Agent, '"They may as
well be substituted part of the time,
at least, for more expensive fruits
and vegetables. Their slightly tart,
rather bland flavor, make them par
tlcular god for combining with other
foods. AS "stretcher" for fruit cup
and fruit salad with pineapple, orange
grapefruit, banana, etc, they are ex-
cellent as they carry the flavor with
out detracting from the food value. z
used in jams and jellies," says the
Home Demonstration Agent, with
lblackberries, Strawberries, raspber-
ries, etc, they actually improve flavor
and texture. These, however, are
uses with which most Of Us are ia
miliar Less common are some Of
the following suggestions:
Apple and Sweet Potato Casserole
Wash, core and slice apples into
buttered casserole. Fill about two
thirds full. Fill dish with sliced par
boiled sweet potatoes. Season with
salt, brown sugar and butter Oh bacon
fat. Bake until potatoes and apples
are tender.
Bason and Apple Sandwiches
Spread slices of toast with a generous
supply Of stewed apples or thick ap-
pie sauce. Cover with thin slices of
bacon and bake until bacon is done.
This is a delicious lunch or supper
dish.
Stuffed Celery-Work grated cheese
into thick apple sauce and stuff stems
Of celery with the mixture. A little
boiled salad dressing may be added if
desired.
Apple, Celery and Carrot Salad
Dice apples and celery, mix with boil
ed salad dressing and garnish with
finely grated raw carrot, seasoned
with lemon juice or French dressing
Mint Balls-Make a syrup of equal
parts of sugar and water, color green
and flavor with mint. Scoop out balls
from apples with a vegetable cutter.
Cook apple balls in the green mint
syrup until tender but still firm, drain
and cool These are a delicious gar
nish for salads and make fine CON
lection for Children. Use red color
ing and wintergreen fapor for
change.
Apple Muffins-2 cups flour, tea
spoons baking powder, l teaspoon
salt, l tablespoon sugar, cup milk,
l egg, 4 tablespoons melted fat, cook
ed and sweetened apple sauce. Sift
the dry ingredients. Add the milk
and the beaten egg, and mix well. To
this add the melted fat Drop spoon
fuls Of the mixture separately in
creased muffin tins. Add i table
spoon Of apple sauce TO each muffin,
and then cover the sauce with the
muffin mixture. Bake from p to 30
minutes IN a moderately hot oven.
This recipe makes one dozen mullins.
Apple rings and Bacon-Select firm
tart apples. Wash and core, but do
not peel the apples. Cut them in
rings or slices about IA inch thick.
Place the rings il frying pan (do
rot crowd them) with small amount
Of bacon fat, and sprinkle them with
brown sugar Add just enough boil
ing water to cover The rings. Coover
the pan and cook the apples until
tender, browning them on both sides.
Lift them On to a hot platter, and
serve them with border Of crisp
bacon.
Apple Ham asserole-Select a
slice of ham l inch thick, rub well
with brown sugar, and place in bak-
ing dish. Stick cloves in the ham,
and add / tablespoon Of onion juice.
Peel, core, and quarter tart apples.
Cover the ham with the apples.
Sprinkle with A tablespoons of brown
sugar, and add l tablespoon of but
ter, cut in bits. Add 1 cup of boil
ing water, and bake in a covered dish
until the meat is tender.
Apple Cheese Betty-Cover the bot
tom of a CREASED baking dish with
bread crumbs. Add a generous lay
er of thinly sliced, tart apples Sprin-
kle with sugar, bits of butter, little
nutmeg, and A tablespoons of grated
cheese. Cover with another layer of
buttered crumbs. Add u cup of wat
er, and bake in covered dish in a
moderate oven.
Baked Apple Dumplings plain
pastry into six inch squares. Wash
pare and core small, tart apples.
Place an apple in the center of each
square Of dough. Fill the centers
with sugar, a little nutmeg or other
spice, and butter. Moisten the edges
Of the dough with water, and bring
them together over the top of the APP
pie, pressing them well together.
Place the dumplings in baking dish,
adding boiling water to about one
fourth the depth Of the dumplings.
Sprinkle with sugar, and bake in a
moderate oven for about one hour.
Serve with thin cream, whipped cream
or hard sauce.