The Republican. [volume] (Oakland, Md.) 1877-current, 1941-11-06
Homemakers' Column
Edited by Mrs. Robert T. Hoffman,
Home Demonstration Agent for
Garrett County, Oakland.
APPLES

! No matter how apples are cooked,
the experts suggest following the
three cardinal rules:
Rule Number Buy the apples
that suits your needs. Learn about
the possibilities of the varieties on
your market. Some apples should
never be cooked. And of those that
are good for cooking, some are best
for baking, some for pies, and some
for general use. If you aren't quite
sure about the apples you are buying,
take home a sample before you invest
in large quantity.
Rule Number 2-Use little or no
water in cooking. The apple itself is
over 80 per cent water, and much of
this cooks out.
Rule Number 3-Avoid overlooking
by watching closely the progress of
the apples atop the stove or in the
! oven. p,etIu.
AppleSduCG lllduG lIOIl CIlS SeilIlS
variety of apples can be juicy or can
be mushy. 1t depends on the cook.
Trick of getting sauce that is juicy but
not mushy is in adding only enough
water to keep the apples from scorch-
ing. Cook the apples in covered pan
until they are just soft, press them
through a collander, sweeten to taste
and add a few grains of sale. Add a
little spice, if you like it. Result: APP
plesause to enliven any meal,
A cook looking for a new way to
serve apples might try mixing them
with different fruits and vegetables.
Sweet potatoes or cabbage make
good companions for apples in a cas-
serole dish. In a frying pan, carrots or
onions are compatible with apples.
For cabbage and apple casserole
put alternate layers of sliced tart ap-
pies and shredded cabbage in a
creased baking dish. Season each layer
with salt and little fat and sprink-
ling of sugar for the apples. Over the
last layer, put buttered bread crumbs.
Cover and bake in a moderate oven
for about As minutes, or until the cab
bage and apples are tender. At the end
remove the cover to brown the bread
crumbs.
Sweet potatoes can be used in the
same sort of dish. But since they are
more firm than cabbage they need to
be cooked tender first in boiling water.
Then cool them, skim them, slice them
and proceed to combine with the APP
pies.
Friend apples can be tasty accom-
paniment to the main meat dish. The
trick of getting fried apples that hold
their shape, yet have that shiny trans
parent appearance is to cook them
slowly in fat that doesn't burn too
easily. Sprinkle about one-fourth cup
or sugar to every two quarts of dried
apples. Put a lid on the skillet and
leave it on until the apples cook ten
der. Then take the lid off, turn the
apples over gently and let them bown.
Serve on a platter with strips of ba-
con or slices of ham or salt pork, or
sausage.
Fry apples and carrots in much the
same way. Slice the apples about one
fourth inch thick. 1t doesn't matter
whether they are peeled or unpeeled.
Cut the carrots lengthwise into thin
slices. Put all together in a single
layer in a heavy frying pan. Cover
tightly and cook until both carrots and
apples are brown. Turn and brown on
the other side. Just before the carrots
and apples finish cooking, sprinkle
them with little salt and sugar.
Apples with Whether it's a
pie, turnover, dumping or tart
are perennial dessert favorites. For
pies, turnovers and dumping use
only tart, fairly firm apples. Add no
water at all or the crust will be soggy.
Season moderately with sugar, CHINA
mon, little salt and lot of butter
Apple tarts may be made up quickly
by baking tart shells on inverted muf-
fin pans, then filling them with we'll
seasoned apple sauce. A spoonful of
whipped cream atop each tart adds
eye appeal as we'll as taste appeal.
And for something extra special