Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-03-07

either dried or fresh apples. A rev
chopped dates added to stewed apples
60 an improvement. When making
apple sauce 1t is best not to peel the
flavor of the fruit and make an IN
sipid sauce. Wash the apples. cut them
in halves and remove the cores from
the halves. Cook, then press through
a colander or potato ricer, which will
remove the skins, but will leave the
1ine flavoring which is lost by pairing
the fruit. Then add the sugar. To
keep apples from turning brown when
using them in salad squeeze some
~ after it has been peeled and cut into
pieces. The lemon juice also improves
the flavor Of any salad In which apples
are used. Apple skins, cores and seeds
are the best parts Of an apple from
which to make jelly If cooked and
strained.
To make a delicious apple dessert
pare, halve ard core four large apples.
Make strip with half a cupful of
sugar and two-thirds cupful of water
and cook the apples slowly in it until
tender, but not mushy. Remove the
apples carefully with a spoon to a
baking dish and I'LL their centers with
orange marmalade, using half a cupful
OF the marmalade. Sprinkle with pow
dered sugar and lemon Juice and place
in slow oven for a few minutes until
the sugar is melted. Chill and serve
with whipped cream. To core apples
take an ordinary clothes pin and run
It through the center of the apple.
This VIII core them perfectly and will
not tear or waste the apple.
To make apple tart, nil baking dish
with apple sauce mixed with two table,
Spoonfuls OF apricot or lemon MARINA
lade Dot the top with chopped citron
or candied cherries, or q simple mer-
1ngue may be used.
Pare six or eight apples and slice them
INTO a buttered baking dish. Sprinkle
with half cupful of sugar and q little
cinnamon. Cream half cupful of SUI
gal. with half cupful of -four and three
tableSpoonfuls of butter and spread over
the apples. Bake until brown and until
the apples are tender.
Tart apples, pared, quartered, and
baked, are better than apples fried, but
TO cook fried apples with good effect
place lump of butter In q saucepan.
and when heated spread on It 4 laver
of quartered and again divided or more
timely sliced apples. Sprinkle with sugar
and little flour, allowing to brown,
turning, then browning on the other
SIDE. These are good to serve with meat.
Tart apples and onions may be fried or
baked together
Stew some ounces and flavor with
lemon and serve pulped like apple sauce,
or quartered. Half apple may be used
instead OF all ounce. TartS may be
filled with ounce marmalade or ounce
honey. Vary these tarts by using at
different times meringue, or candied
fruits, or whipped cream, or lattice
pastry strips for the large tarts. Nuts
NAV be sprinkled over small tarts.
Oranges and Grapefruit.
To make a delicious orange dessert
pon SIX whole oranges slowly for two
hours, then cool and cut them in halves.
COOK one cupful OF white sugar with one
c9Piul OF brown sugar and sone cupfuf
Is formed. Pour the sirup over the Or
pan.
When it is necessary to peel oranges
quickly and neatly, place In a pan a.
0ish the quantity Of oranges to be used.
tnen cover them with boiling water the
same as you would tomatoes If you
Tor about four minutes. The peelinr will
then come on easily and also the white
inner skin
Cut grapefruit in halves, remove the
Juice sections, add a sliced orange ar
little canned fruit, such as cherries
or pineapple; sprinkle with sugar and
Jet stand over night. The Juice Of the
grapefruit will flavor the entire mix
CuIe; 10 Keep half grapefruit fresh
untn needed, tnvert it on a saucer with
2 small quantity of water In it. This
VII keep the pulp tender and will not
Spol the flavor OF the grapefruit.
Banana Deserts.
If there is a family of growing chill
0llTChAQA q IAarVR oh
OF green bananas is q good investment
II the family is fond of them. Hang the
bananas In cool cellar or pantry and
use as the fruit ripens.
To bake bananas, pull on q strip of
skin from the top to the base Of the
bananas, put little butter on them
and some lemon juice. Bake In the oven
and sprinkle with powdered sugar just
before serving.
Make good creamy rice pudding and
flavor well with some strong coffee.
Slice some bananas and cover them
with powdered sugar and some maraS-
chino cherry Juice. Put the rice. In the
bottom Of a dish, spread the bananas
on top and heap some whipped cream
on top.
Boil some bananas in milk, season
with salt and pepper and cook slowly
for 80 minutes, then serve with the
milk made into a white sauce with
butter and flour, or they may be dipped
IN egg and bread crumbs or batter and.
fried and served with roast mutton.
Good Ways to Prepare Dried Fruits.
Always buy the best grade Of dried
fruits. When preparing dried peaches
or other dried fruit to cook soak in hot
water to which has been added a little
baking soda for is minutes, about half
teaspoonful OF the soda to one quart
OF water, then rinse through several
waters, thereby removing the dark tint,
most OF theNpeel, and giving a fresh
flavor.
When running dates, figs or raisins
through food chopper add. q few drops
OF lemon Juice to prevent the fruit from
clogging the chopper. Just before Serv-
ing dried fruit add the strained juice
OF an orange or lemon to the fruit.
This win take away the rather insipid
figs and other fruit. If the juice Is
added while the fruit is cooking, the
v1tamins will be destroyed by the heat.
BY adding it Just before serving, both
the flavor and the food value Of the
dish will be vastly improved.
Dried fruit tastes just as good, and
some people like it better, when stewed
in the oven. and this method has its
advantages. The fruit will not dry
and burn, 1t will remain whole and may
be cooked while roasting or baking other
things. Wash the fruit, pour boiling
water over it and let it remain in a
covered dish until ready to put it in
the oven. Then add sugar, cover tight
ly and let the heat Of the oven do the
cooking. Prunes and apricotS are al
ways delicious when cooked In this way.
A fireless cooker may be used to good
advantage In cooking dried fruits. This
slow cooking dispels toughness and de-
velopS the full sweetness Of the fruit.
Raisins, prunes, peaches, dates ana
figs contain high percentage Of sugar
in simple form and are good TO use IN
- z.