The Indianapolis times., 1930-10-14
Family Menus

Apples are plentiful in many Sec
tions of the country this fall and
the housewife will find the purchase
of half bushel good investment,
It is always economical to buy in
quantity rather than in pound lots
and apples can be used in so many
ways that there is no danger OF
waste.
Apples may be scattered al
through the menu and every men,
ber of the family can eat them and
enjoy them in some form Or other
Baked or steamed apples are one
of the first solid foods a baby eats
and these same baked apples will
be relished by the elders for break
fast with cereal and cream.
Basis of Desserts
Many irresistible desserts. have
apples as their basis. Simple and
easy to prepare, they are as health
full as they are popular.
The combination of meats, partic-
ularly pork, with apples, is excel
lent. Nearly all salads-fruit, vege-
table or meat-f1nd apples an ap-
petizing addition.
Following are three unusual
recipes for apples. The first, pork
chops baked with apples, is suitable
for hearty luncheon dish or a
light meat course for dinner. Both
salad and dessert are delicious and
can be used for company menus if
desired.
Pork Chops Baker With AppIes
Four thick pork chops, Il tea
spoon powdered sage, y teaspoon
salt, 2 tart apples, 2 tablespoons
brown sugar, tablespoons flour,
cups hot water, 4 cup seedless
raisins, = teaspoon pepper, 1s tea
spoon cinnamon, 2 teaspoons lemon
juice or vinegar.
Wipe chops with damp cloth and
sprinkle with sage and salt. Brown
on both sides and remove to baking
dish.
On each chop place half an apple
which has been pared and cored and
the cavity filled with brown sugar.
Mix flour, pepper and cinnamon and
stir into fat in frying pan.
Cook and stir until flour is slightly
Drowned and slowly add water
stirring constantly. Bring to the
boiling point and add raisins and
lemon juice.
Pour over chops and baka one
hour in a moderate oven, basting
several times with the sauce. Serve
from baking dish.
Apple Salad
Four apples, tablespoons sugar
Il cup boiling water, grated rind and
juice of lemon, 13 cup fhredded CO.
coanut, 2 tablespoons chopped rails
ms, 2 tablespoons chopped nut
meats. mayonnaise.
Pare and remove cores from ap-
Piles. Make a syrup of sugar, water
grated rind and Juice of lemon ano
add fruit. Cover and cook over low
fire until apples are tender but not
broken. Basic frequently with
syrup. The apples should absorb
most of the syrup by the time they
are done. Roll apples in cocoanut
coating them evenly and thickly.
Fill cavities with rasins and nuts
mixed with enough mayonnaise to
make slightly moist. Put under
flame of broiler to lightly and
quickly brown cocoanut. Chill and
serve on a bed of lettuce with a
spoonful of mayonnaise in each.
Apple Meringue
-Four apples, Il cup stewed
dates, Z cup nut meats, egg
whites, Is cup sugar, few grains
salt.
Pare apples and cut in halves.
Remove cores and I'LL cavities with
about half the sugar. Place in but
tered baking dish, cover and bake
until half done.
In she meantime beat whites of
eggs until stiff and dry. Beat in
remaining sugar and fold in stewed
fruit and finely chopped nuts.
Cover apples with mixture and con-
tinue baking in a slow oven until
meringue IS firm to the touch.
It viii take about forty minutes.
Chill and serve fEith er without a
sarnish Of whipped cream.