Evening star., 1942-10-19
Victory Food Special
Rosy Apples Play a Return
Engagement Oct. 22.31

VI VlCdIIllIl y dIlQ Small amounts OF
thiamine and ribofavin to your diet.
The amount of these vitamins you'll
get depends upon apple varieties,
how and how long the apples were
stored. Cooking, of course, destroys
much of the vitamin content. Re
cent experiments mace in the Belts
vile laboratories of the Bureau of
Home Economics show that vitamin
G is concentrated in the peel of
apples. This, too, varies among diff
ferent varieties.
In addition, the apple in the diet
has other merits. 1t is we'll digest
ed by most persons. And 1t appears
to be a good conditioner of the
intestinal tract.
Every homemaker who wants 100
per cent success with her apple
dishes needs self-taught course in
apple varieties and their uses. In
every section of the country
throughout the winter-there are
some apples that are best for bak-
ing, some that are primarily pie
apples, some topnotch for eating
fresh out of hand, some equally good
for all purposes.
No matter how often you intend
to work victory food special apples
into your meals, you needn't be at
loss for ways to serve them. Here are
10 good ways-one for every day.
Eat them "as is" Simply wash
and shine with a clean cloth. Set
on the table as a centerpiece that
disappears as dessert.
Fresh apple salad. Combine diced
apples with chopped celery, nuts
and salad dressing for the favorite
Waldorf salad. Or mix shredded
cabbage, diced apples and salad
dressing with seasoning to taste
Make salad no further ahead of
time than absolutely necessary. You
lose vitamin c that way-and the
apples may discolor.
Try sugar-saving apple sauce.
Add sugar or other sweetening to
taste to apples after they have been
cooked in just enough water to
keep them from scorching, and have
been put through q colander or
stirred till smooth. Add a few
| grains of salt and serve hot to bring
out the good apple flavor and the
sweetness.
Baked apples For a simple des-
sert, wash apples, core them but
do not cut through the stem end.
Fill the center of the apple with
sugar or corn sirup. Add butter or
other table fat and chopped nuts If
you like. Cover the apples in a
baking dish. Bake in a moderate
oven until the apples are soft. Serve
hot or cold.
Apple pie with melted cheese.
Take freshly baked or a cold
apple pie. Cover the top with Amer
lean cheese grated or cut into thin
slices. Put in very moderate oven
until the cheese melts. Serve at
once.
Fry apples with onions. Cube or
slice peeled or unpeeled apples.
Fry with onions cut In thin slices
in single layer-in small amount
of fat-in a frying pan. Cover the
pan and cook until apples and
onions are well Drowned on both
sides. Just before the cooking is
finished, sprinkle lightly with sugar
and little salt. Serve hot.
Brown betty. Put alternate lay
ers of toasted, crumbled bread
and diced tart apples in baking
dish. Sprinkle sugar, salt, and Gin
namon or any seasoning you like
over each layer of apples. Pour
some melted, good-flavored fat over
the top layer of crumbs. Cover and
bake for 80 to As minutes-or until
the apples are soft. At the end of
the cooking time, take of the cover
to let the top brown.
Scallop apples with sweet potatoes
or cabbage. Put alternate layers of
sliced tart apples and shredded cab
bage or sliced, cooked sweet potatoes
in baking dish. Sprinkle each
layer OF apples with little sugar
and little salt. Dot with we'll
fflavored fat. Spread breadcrumbs
over the top. Add a little water
very little. Bake until the apples
are tender and the crumbs brown
80 to As minutes.
With pork chops. Atop each
Drowned chop, skewer with tooth
pick one-half of cored, impaired
apple. Cover and bake for 80 to
IS minutes in a moderate oven
until apple is tender and the pork
thoroughly cooked. Serve at once.
Halloween apples. Apples in any
/, form are right for Halloween
whether you drink them as cider,
serve them as jack o'lantern baked
apples or other desserts or bob for
them fresh.