The globe-independent. (Hagerstown, Md.) 1943-19??, 1946-10-17
The Homenlaker's
Corner
By MARY DOUGLAS

Nowadays when we go shopping
its Just in the hopes that we shall
be lucky and be present when some
of the scarce items of food or cloth
ing are suddenly brought forth and
put on sale. AS sure as shouting
when you go in a store and see
q line forming or a crowd around
some counter, curiosity gets the best
of us and we have to find out what
it is all about. Sometimes its soap,
which IS becoming more and more
difficult to find, other times its facial
tissues, Oleomargarine or any kind of
shortening. And now the hardest
item of all to find is, of all things,
the one food item still on the ration
list Sugar,
The editor of this paper (my hus-
band) had an editorial in last weeks
paper about politics in the school
system and / agreed with him thor
oughly (Which is not always the
CASEY. But l am also wondering if
politics is not playing some part in
all these shortages also.
There are so many ways we
should be using the bountiful crop
of apples that are now on every
hand There is nothing more delec-
table or inviting than a properly
baked apple. Epicures differ as to
the qualities of the perfect baked
apple, In general, however,
the ideal baked apple is one that
holds its shape and natural color,
with smooth unbroken skin; is
tender and juicy, but not mushy.
Specialists along this line suggest
that some of the best varieties of
apples for baking are: Rome Beauty,
Stayman Winesap, Rhode Island
Greening and Turley, And here are
some Of the suggestions for pre-
pairing and baking them
Wash apples thoroughly and core
them without cutting through the
blossom end. Place the apple bios
som end down, in baking dish.
Fill holes with mixture of sugar
or honey, raisins softened by soaking
or chopped soaked prunes, a bit of
butter if it can be spared, and
chopped nuts if desired.
The dried fruit is suggested be-
cause it adds sweetness and helps
to save sugar. Add just enough water
to the pan to keep apples from
sticking. Then cover the dish. The
steam held in by the cover makes
the apples cook faster and more
evenly Bake at a temperature from
$50 to 400 degrees F. Baking will
take about half an hour, depending
on the size and variety of apples.
When apples are soft throughout
they are done. Serve hot or cold,
with Or without cream.
Here is another way to make
apple Jelly that appeals to both the
eye and taste:
Cinnamon Apple Jelly
Spicy and holiday red for Christ |
mas-giving'-
pounds apples
Sugar
Red food coloring
Cinnamon extract
Wash apples, do not pare or core,
Cut In elghths, removing seeds and
blemisheS. Barely cover with water;
cover; simmer soft. Strain thru Jelly
bag Measure juice; heat to boiling;
skim; add "a cup sugar for each
cup juice. Stir until sugar dissolves
Cook until sirup sheets off spoon
Color with red food coloring. Flavor
with few drops cinnamon extract.
Pour into hot sterilized glasses.
PSraffin seal. Makes four 6-ounce
glasses.
tomatoes Will soon be gone as
far as the local crop is concerned,
so if you have some on hand here
are couple of recipes you may be
interested in:
Tomato Preserves
Scald and peel pounds toma-
toes (about Is medium -sized). Press
each whole tomato to extract as
much liquid as possible. Discard
liquid. (This cuts cooking time and
keeps the bright tomato color). Cut
tomatoes. Cook 80 minutes; measure;
add an equal amount of sugar (about
2 cups). Add 1 lemon, thinly sliced.
Simmer until thick, about Is
minutes, stirring frequently. Seal