Evening star. [volume] (Washington, D.C.) 1854-1972, 1935-10-03
AppleHues
GiveGayety
TOMarketS
Brown Betty Comes as
Most Satisfying
Fruit Dessert.
BY EDITH NJ. BARBER.

=
en- are back with us in market.
giving their gay note to the stalls and
making us select the most colorful for
cur fruit dishes. For making that
brown Betty which is such a satisfy
ing dessert on a cold evening and for
apple sauce we will select the less
fancy type, which often has a more
delicious flavor. OF course, some peo-
pie serve brown Betty cold. but I like
it hot just as like apple pie.
When you make apple pie be sure
not to skimp on sugar. You just can
not get that delightful gummine-~
which good, oldfashioned pie shoul
have without adding sugar with
heavy hand. I wonder if you belor
to the nutmeg or cinnamon school,
far as apples are concerned. Person
ally, am cinnamoner, but there
many members of the other school
Now, a word about baked appl
Every so often some one asks me he
to prepare apples so that they loC
like those which are sometimes see
in the window of a restaurant or at
good delcatessen. AS you know.
large apples are always used. They
should be cored, thoroughly, and then
an inch of skin should be cut from
the top. Very often the apples which
you wish to duplicate are not actually
baked. They are cooked slowly in a
covered pan on top of the stove, with
sugar and water.
APPLE DUMPL1NGS.
cups flour.
3 teaspoons baking powder,
Il teaspoon salt.
2 tablespoons sugar.
tablespoons fat.
3. to l cup milk.
Sift dry ingredients and rub
shortening. Add one-half cup n
and stir lightly with knife until sc
dough is formed. Remove to a foure.
board, scrape together the remaining
-four in the bowl and add enough milk
to make soft dough.
Roll out and cut into squares to fit
small pared and cored apples. Sprinkle
apples with sugar and cinnamon. Fold
cough over apples. Bake in hot oven
400 degrees FL about 80 minutes or
steam 40 minutes in tightly covered
steamer.
APPLE PIE.
or 6 apples.
y cup sugar.
Il teaspoon salt.
u teaspoon cinnamon.
! tablespoon butter.
l tablespoon -four.
Pare, core and slice the apples. :
the sugar, salt and cinnamon. Lii
a pan with pastry. sprinkle with {.
| tablespoon of sugar and add the ap-
| pies and sugar in layers. Dot with
/ butter. cover with an upper crust and
bake in hot oven, $50 degrees F., for
| 10 minutes, then lower the tempera-
| ture to 375 degrees and bake until the
apples are soft. This way of arrang-
ing the filling may be used for all
| fruit pies.
BAKED STUFFED APPLES.
tart apples.
- cup sugar.
p cup chopped dates.
Il cup chopped nuts.
Il teaspoon grated lemon rind.
Core the apples and peel a strip
| p inch around the apple. Mix the
sugar. dates, nuts and lemon rind and
fill the centers of the apples with this
mixture. Put in baking dish, cover
bottom with little boiling water and
! bake until soft in a hot oven (400
/ degrees F.. Basic occasionally with
strip. Serve with plain or whipped
cream.
SCALLOPED APPLES.
3 cups bread.
3 tablespoons butter.
apples.
p cup sugar.
p teaspoon cinnamon.
Cut bread into dice and saute with
butter until brown. Peel apples and
cut very thin. Dredge with sugar
mixed with cinnamon. Cover bottom
of baking dish with the bread. then
add apples and remaining bread in
alternate layers, saving a few Of the
crumbs to put on top. Bake one-half
hour, covered, and the last IS minutes
uncovered. in moderate oven, 375
degrees F.