Evening star., 1953-10-01
By Violet FouIkner

Apples are in the limelight
this week, the big harvest is
getting under way along the
Appalachian Trail. Often re-
ferred to as an "all-American"
fruit, they're as versatile as they
are universal. Did you know
they're grown in every State
except Florida?
When you buy apples select
the crisp, juicy varieties for eat
ing out of hand or in fresh
salads. For cooking, this general
rule holds good: Practically all
tart apples are satisfactory.
Outstanding non-tart exceptions
are the Delicious and while they
can be used for cooking pur-
poses, you must make special
allowance for the milder flavor.
Growers recommend you pur-
chase apples by variety name
rather than as cooking or eating
apples.
On the produce side such
staple vegetables as cabbage.
onions, potatoes and squash are
dependable buys. Other good
values include kale. collardS.
sweet potatoes and caulifiower.
In the meat cases you'll find all
cuts of lamb being offered, pork
and chuck roastS and an ample
supply of the smaller, lighter
"fryer-roaster" type turkeys. AS
we told you recently, turkey
growers are shipping earlier this
season. They intend to market
about As per cent of their crop
by the end of october.
Toost n Serve
Have you tried the new butter
crumpets on the market?
They're an adaptation of the
English crumpet whose history
dates back to the 18th century.
This particular type muffin or
crumpet has been prepared by a
process somewhat similar to
that used for brown and serve"
rolls. And like these rolls. they
will stay fresh for months in the
freezing compartment OF your
refrigerator or in your home
freezer.
However, these crumpets need
only toasting to ready them for
eating. To make that job simple.
the baking company has split
each one evenly in half so the
pieces will slip into your auto
matte toaSter. They're about the
size of a slice of bread, enough
Of the muffin extends over the
top of the toaster to make it
easy to lift out without burning
your fingers. They're made with
creamery butter, unbleached
flour, buttermilk solids, yeast
and salt, and come four to the
package. Use them as Q hot
bread with butter and jam, or
as a base for such entrees as
chicken a la king, Welsh rabbit.
grilled sandwiches or individual
pizzas. Next time friend hus-
band invites the "boys" over for
a game, serve them these special
cheeseburgerS: Separate the
crumpets and spread one half
with mixture of lean chopped
meat, catSup, salt and pepper
and a few drops of cold water
(keeps the meat moist while
cooking). Top with a thin slice
of onion. On the other half put
a slice of sharp cheddar and a
slice of tomato. Sprinkle on a
few drops of worcestershire
sauce and then another thin
silver of cheese to top the to-
mato. Now slide 'em in a hot
oven (450 F.) for about IS min
utes. Serve them piping hot with
big mugs of coffee or a stein of
beer.
Turkey Pie
Meal preparation gets easier
all the time. A company well
known for it's frozen chicken and
beef pies has now added a turkey
pie to the line. This pie, due in
the frozen food cabinets any day,
has the same f1aky crust and
savory filling used in the other
two products. Each pie weighs
a haf-pound. a generous serving
for one. Slices of white and
dark meat are blended with a
rich brown gravy. just like the