Evening star., 1948-09-01
RECIPES OFFERED.
(FrOnl Mrs. M. B., Ber1D1n.

! PlA1l6s NOu1O 1lhC yOO W u li1S
old recipe and It's recipe you will
be happy to pass on to your friends
One has to taste this delicious bit
of goodness to appreciate just what
apples mean to us, who often turn
to them to make our meals COM
plete. 1t's better than dumplings! D
august Apple Pudding: (Wom-
ans World Magazine, 1923 issue)
Use for this the sweet yellow apples
which come in August and have
such wonderful favor. OF course
any kind of apple may be used.
merely suggest my favorite variety
Peel, core and chop fine (dice)
sufficient apples to make one pint
Make rich dough of one quart
-four, sifted with one-fourth tea
spoon salt, three teaspoons baking
powder, rub into the mixture Of -four
two tablespoons butter or substitute
and add sufficient milk to make q
dough that can be rolled. Roll into
oblong pieces, then spread the
chopped apples onto the rolled-out
oblong. sprinkling with sugar and
a little cinnamon or nutmeg. Roll
up and pinch the ends together, but
dampen the ends with water before
pinching them together. Put into
a buttered baking dish and with it,
put a cup of HOT WATER and a
cup of sugar, 2 tablespoons butter
Bake until brown, basting occasion
ally with pan sirup. (Recipe may
be reduced if family is smallD
From this same copy 1928, shall
add the 1923 version of pan
Dowdy." From recipe used In one
family during the 18th and 18th
and 10Th centuries)
Cut apples as for any pie. Line
pudding dish with crust rolled thin.
Put in a layer of apples. Scatter
sugar, cinnamon and a few small
bits of butter over it. Then add
another layer of apples and con-
tinue as before, until the dish is
as full as you want it. If the apples
are not very juicy, add little
water Put on the top crust and
cut plenty of gashes in it. blue
berries or any kind of berries can
be used in this recipeD Note: Pan
DoWdy is one of the old-time dishes
which is still in favor as hearty
dessert. The recipe is so plain that
it really needs no comment. Il be-
lieve one of the popular songs OF
recent years was in honor of the
above recipe apple Pan Dowdy''.) }
May I give, also. the Apple Tap
ioca Pudding With Whipped Cream
along with the others? 1t, also
comes from recipes in the aforemen-
toned Woman's World 1928.
apple Tapioca Pudding With
Whipped Cream: Pare, core and
quarter three or four tart apples
and put into deep dish to bake
To a pint of milk allow two table
spoons of tapioca that does not need
soaking, and cook in double boiler
until foamy, then add a teaspoon
lemon extract, and stir into the
cooked tapioca. When apples are
tender turn over them the tapioca
mixture, and return to the oven
for twenty minutes. Serve cold with
the whipped cream which may be
sweetened slightly and favored
with p teaspoon vanilla extract.
There are 'fifty-tWo" Sunday
menus in this issue and each menu
carries one or more different
dishes that are such a variety over
the usual ones we find today. There
is one for "rhubarb pie" and "rhu-
barb bread pudding" that are de-
licious and easy to prepare. If any
reader would like these 1923 recipes
will be glad to send them into
RICH. There is the delicious Han
Baked in Milk" recipe, Gold Tomato
Soup" so good for these warm
Washington days, and most appe-
tizing Chocolate Potato Cake" ano
I shall add another Apple Amber
which also makes a nice dessert
and much easier to prepare. I shall
give copy of apple Amber" now
Cover bottom of baking dish with
4 inch water. Pare, core and slice
thin, tart apples. Lay slices in bak-
ing dish with sugar sprinkled be-
tween each layer. Fill dish to within
an inch of the top and finish with
a thick sprinkle of sugar and dots
Of butter. A little cinnamon or nut
meg may be sprinkled over. Bake
until apples can be easily pierced
with toothpick. Leave in dish anC
serve with plain or whipped cream
Mock Cream for Fresh Fruit
Especially good when real cream Is
not on hand or has, perhaps
soured) Bring to scald in double
boiler cup of milk. Beat the
whites of eggs with a tablespoon
powdered sugar and a scant tea
spoon butter, creamed until soft
enough to beat. Mix a teaspoon
cornstarch with p cup cold milk
add to the egg whites, and stir al
into the hot milk. Cook until mix.
ture thickens, strain and chill. II
should be the thickness of rea
cream. If too thick, thin it with 6
little top cream or milk This car
be used plain or can be favored
and you'll find it very useful wher
a bottle of cream is not available
(Try it with the Apple Amber" il
you want something different ir
dessert)
Another nice pudding is the Got.
Atage Pudding" Mix cup sugar with
2 tablespoons butter or substitute
egg and a cup Of milk Sift witt
This a pint of -four, teaspoon bak.
ing powder and 4 teaspoon salt
Mixing flour, baking powder and sal
together before adding the frs
mixture, Pour batter into creased
cake pan Cor dish) and bake i:
hour in medium oven. Serve ho
with lemon sauce.
Lemon Sauce: Sift tablespoon!
flour with y cup sugar, then cream
with the mixture Il cup butter. Stil
IN the juice of a large lemon. or ust
a tablespoon Of vinegar and tht
Juice of half an orange. Mix we'll
add boiling water, stirring all the