The Wolf Point herald. (Wolf Point, Mont.) 1913-1940, 1931-09-25


orchards existing in Washington
New York and Virginia.
Apples are perhaps the best ma
tive fruit for keeping in their raw
state, with the result that they are
available almost the whole year
around. They should be stored in
a cool. moist place that is free OF
strong odors like onions, celery
and meats. Apples absorb such
odors. With this attention, the
fruit can be kept at home for con
siderable lengths of time. Wind
falls and seconds, however, can
not be stored. They should be used
at once, if possible, especially this
year. Any that can not be used
now should be canned or preserv-
| ed for winter.
Apples have many culinary uses
suitable for every meal in the day,
according to the bureau. AS sauce
or baked they serve as a break
fast fruit and with bacon or sau-
sage they may accompany the
meat dish. Apples are especially
good with fresh and cured pork in
its many forms. They also appear
with roast duck, quite as a matter
of course. The bureau has develop
ed many combination dishes of
apples with vegetables that are
new and very tempting. Among
these: fried carrots and apples,
scalloped cabbage and apples, seal
lOped sweet potatoes and apples,
and a variety of salads.
For persons living by the low
cost food guide. with it's relative
ly large quantity of cereals and
flour to be consumed each week,
apple fritters, or apple dumplings
offer unusually attractive means
of utilizing some of the apple sup
ply. Other inexpensive apple dish
es include Brown Betty, tart, pie,
turnover, cobbler, apple upside
down cake, scalloped apples and
apple tapioca.
The bureau has also developed
recipes for apple butter, apple jel-
ly, spiced apples and chutney,
which has apples for a base in
stead Of mangos.
All these recipes are available
upon request to the bureau, free
Of charge, as is Farmers Bulletin
on farm manufacture of I'M
fermented apple juice.
RECIPES
Hamburger Cakes on Onion Rings
2 cups ground lean raw beef
IA cup ground suet
cup soft fine bread crumbs
I slices Spanish onion, IL inch
thick
tablespoon chopped parsley
tablespoons butter
teaspoons onion juice
2 teaspoon salt
g teaspoon pepper
tablespoon water
Lay the slices of onion in a but
cred shallow baking dish. Pour
them 2 tablespoons of melt
I'd butter, sprinkle with salt and
add the water, cover close
Y, and bake in a moderate oven
for 80 minutes or until
In the meantime, cook the
chopped parsley in l tablespoon
If butter and combine with the
beef, suet, crumbs and seasonings.
Hnead until thoroughly mixed.
Mold into seven flat cakes, place
each cake on an onion slice in
he baking dish, and broil under
iirect heat for five minutes on
each side. Basic occasionally with
he drippings. Serve at once from
he baking dish.
Scalloped Cabbage and Apples
quarts shredded cabbage
teaspoons salt
quart tart sliced apples
teaspoon sugar
to 4 tablespoons butter 0 other
fat
cup buttered bread crumbs
In a creased baking dish place {
lternate layers Of the cabbage ]
nd apples, seasoning each with
alt and fat and sprinkling the ]
ugar on the apples. Over the last
ayer spread the buttered crumbs.
over and bake In a moderate ov- I
n for As minutes, or until the I
abbage and apples are tender.
'oward the last remove the cover !
D the crumbs can brown. Serve t
| the baking dish. 4
Apple Tapioca e
2 cup quick-cooking tapioca n
cups boiling water I
2 cup sugar 8
2 teaspoon cinnamon o
2 teaspoon salt G
lice Of / lemon q
pints sliced tart apples I;
Add the boiling water to the 3
pioca and cook in a double boil a.
for Is minutes, or until the tap el
ca is clear. Add the sugar, Gin p'
mon, salt and lemon juice. Ar al