Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-02-13

fruit very thin. Measure and add five
times as much water as fruit. Boil un-
til reduced one-half, or about an hour,
In an uncovered kettle. Then measure
and add three-fourths cupful OF sugar
for each cupful of the fruit. Boil until
it gives the jelly test, which will be in
about half an hour after the boiling be-
gins. These proportions make four full
glasses, or one and one-half pints.
Grapefruit and Prune Salad.-Cut
portions of grapefruit into pieces not
too small Add an equal amount of
stuffed prunes also cut into pieces not
too small. Beat until firm through
out half a cupful of cream with one
fourth teaspoonful of paprika, one
fourth teaspoonful of salt and one ia
bleSpoonful of lemon juice. Add to the
mixed fruit in the proportion of two
tablespoonful of cream mixture to one
cupful of the mixed fruit. Arrange on
washed and chilled lettuce leaves, dec
crate with slices of both fruits and
sprinkle with almonds that have been
blanched, Drowned in the oven and
chopped fine.
Grapefruit Mint Crush.-To each
large glasSful of the beverage allow four
tableSpoonfuls of grapefruit juice, two
tableSpoonfuls of orange juice, one Ia
blespoonful of lemon juice, three sprigs
of mint or one drop of spearmint fla
voring and three tablespoonfuls of SUI
gar strip, or sugar enough to suit the
taste. Place some crushed ice in the
glass with the fruit juices, fiavoring and
sugar and continue filling 1t with car
donated or sparkling water. Serve at
once.
Apples.
Apples may be bought in quantity for
the home. Proper storage is simple and
consists of placing the crate, box or
basket or barrel containing them where
the atmosphere is dry, cool and subject
to as little variation in temperature as
possible small space in the cellar
or basement may be partitioned of and
If possible should have an outside win
dow to help III proper ventilation. II
each apple is wrapped in tissue paper
they can be safely left in a crate, bar
rel or basket in a cool place for several
weeks, but if not so protected they
should be looked over once a week.
Serve with meat or poultry:
Gore the apples and insert in each
apple a slice of bacon or a sausage.
Before serving sprinkle with a little
but no sugar.
Pill the cored apples with the fol-
lowing mixture: Two small onions,
chopped and fried in two tablespoon
ftlls of fat for three minutes; one
fourth teaspoonful of salt, a dash of
pepper and one-fourth cupful OF bread
crumbs No sugar.
Bake with the apples an equal
number Of stuffed tomatoes. serving
e AlIl 30 nh
gled juices make rich sauce.
Gut the apples in halves across.
Use one cupful of brown sugar creamed
with half cupful of butter and add
one teaspoonful of curry powder.
Spread this paste on the cut side Of the
apples.
Apple Compete and Orange Marina
lade-Boil II tart apples in one quart
of water until tender, then strain
through jelly bag. Add one pound OF
granulated sugar and let boil. While
boiling add IL apples cored and pared.
When the apples are tender drain them
carefully through perforated SKINNER.
Boil the strip until 1t tells. Fill the
apples with orange marmalade and
pour strip over them. Serve with
cream.
Glazed Apples With spiced Prunes.-
Choose large apples of uniform size.
rare, core ana COOK IE1ell uIitll ISHQSL
in sirup Remove to a platter. Boil
the sirup down to jelly and pour
over the apples. Fill the centers with
spiced prunes and dust the top of each
with powdered sugar and serve hot.
Apple Custard.-Beat the yolks Of
four eggs and add half a cupful of
sugar Cook for about two minutes,
then remove from the fire. Gradually
add one pint Of grated apple Pour
into a serving dish and serve with
maringue made Of the well beaten
whites Of the four eggs and three table
spoonfulS of powdered sugar.
Apples, Nut Stuffing and Whipped
Cream.-Scoop out the partly cooked
apples and I'LL the shells with English
walnuts and apple pulp and mixed with
mayonnaiSe. Place in @ circle on q
large serving dish and heap whipped
cream in the center.
Apple Icing for Cake.-Mix one cup
full of sugar with one-third cupful of
water and pinch of cream of tartar.
Heat gradually and boil without stir
ring until the strip will thread when
dropped from a fork. Pour slowly over
the well beaten white of one egg, beat
ing constantly and continue until thick
enough to spread. Add two tablespoon
fuls of grated apple, beat and spread on
cake.