Evening Republican, Volume 14, Number 308, Rensselaer, Jasper County, 28 December 1910 — BAKES APPLES WITH NUTS [ARTICLE]

BAKES APPLES WITH NUTS

Method of Preparing Fruit Furnishes Agreeable Change for Appetites That Are Palled. Black walnuts, butternuts or hickory nuts are best for this. For a halfdozen large apples a cupful and * 'half of nutmeats will be required, with a. tablespoonful of sugar allowed for each apple. Chop the nutmeats fine and add to the sugar. Core large, fine apples and fill the cavities with the sugar and nuts. Place them in a dripping pan, not too close; pour a cup of boiling water into the pan and bake in a quick oven until the apples are tender, but not broken. Take up carefully into a glass dish, pour the juice in the pan over them, and, by the way, the baking should not be done in tin, which darkens both apples and juice. Whip the whites of two eggs to a stiff froth, add three tablespoonfuls of powdered sugar, flavor with lemon or vanilla and garnish the apples with this. A preserved cherry set on the center of each meringue makes a pretty color effect