Evening star., 1949-12-11
Readers s
Clearing House
RECIPES OFFERED.

(Front Mrs. G. @. c., WGshtngton.)
For Mrs. g. D. In Falls Church,
who asked for apple pan dowdy
recently. here is a recipe I found
which comes from the Southern
kitchen of a famous restaurant
noted for its old-fashioned family
style cooking. Because apple pan
dowdy is made much the same
way as apple pie. even a new bride
will have not trouble with this
simple recipe. This is juicy and
rich. If "the king" is counting
calor..ccs, make it anyhow. This Is
too good to miss. Here goes:
Make your regular pie dough,
but don't use your pie pan to line
it. We need something very deep
here because four times as many
apples are used. A nice deep iron
skillet will be fine. Get set to peel
yourself some apples. "a to be
exact: maybe "the king" can be
tempted into the kitchen-four
hands make short work Of this
chore. Now fill your lined skillet
one-quarter full. Have these in
gradients ready: One cup Of mo-
lasses, 2 cups of sugar. 2 teaspoons
of nutmeg, 2 Of cinnamon, II tea
spoon salt. Pour some of this over
the apples which have been sliced
and put into the skillet. add an
other quarter more of apples. pour
the same thing over them again,
and continue with this until the
pan is full. Now to make this
super delicious, add a generous
amount of butter: nothing else
will do. on top of all this stuff,
then hide it from view with f1aky
top crust of your favorite pie
dough. Pop in a moderate oven
for q bit over an hour and watch
what chat aroma does to your
calorie counters!
Here Is another recipe from the
kitchen files Of the same restau-
rant. You can make three differ
ent things with it: Tea cake. blue
berry cake and corn bread. All
are delicious:
Mix "a cup of sugar with two
beaten eggs. Sift three cups of
-four, l tablespoon baking powder.
"a teaspoon salt together. Add
/ tablespoon melted butter and
1l2 cups milk. Beat up quickly
and bake in large buttered pan
in a very hot oven. This makes
large cake and you can cut it into
81 pieces, or less, according to
appetites.
For blueberry cake, just add
one cup of berries last thing.
For corn bread, substitute one
cup granulated yellow corn meal
for one of the 3 cups of flour. and
watch your status rise as cook
Mrs. H. F., Washington, sent in
q delicious recipe for Midnight
Devils Food Cake. She is abso-
lutely right. 1t Is the best I've
ever eaten. I threw out all my
old recipes for devils food. From
here on it is Midnight" for us.
I baked something different in
the way of fruit cake for the
holidays, but we made a test sam
pie of it and It was so good that
we polished it off within the week.
1t is called Bishops Cake and
was sent in by a member Of the
RICH; unfortunately, I don't re-
member her initials. but I want
to thank her for a delicious cake
just the same. For folks who don't
like "all that fruit" in a cake, I
am happy to repeat the same
recipe.
Bishops Cake: Three eggs, well
beaten; / cup sugar, 112 cups sift-
ed flour. Ia teaspoons baking
powder. "a teaspoon salt, cups
chopped walnut meats. l cup
coarsely cut up dates. / cup halved
candied cherries. Combine eggs
and sugar, beat we'll. Sift dry in
gradients together. Add nuts and
fruit to flour mixture. Fold into
egg mixture. Pour into creased
pan, lined with creased brown
paper. Bake 112 hours in a mod