Kankakee Valley Post, Volume 10, Number 47, DeMotte, Jasper County, 10 October 1940 — Household News [ARTICLE+ILLUSTRATION]

Household News

by Eleanor Howe

Apples hold a place of welldeserved popularity today, for they have been widely used as food from the earliest times. What other fruit has such a long season, tastes so good, keeps so well, can be served in so many different ways, and yet is relatively inexpensive? Do you want apples for cooking, or for baking? Or do you want them for eating apples or dessert? Apples should be selected according to the purpose for which you are to use them. A good cooking apple should be tart, or at least medium acid, wfith a juicy, fine-grained flesh. A good cooking apple, however, should have a distinct apple flavor. You are, no doubt, familiar with such names as Rome Beauty, Winesap, Black Twig, Grimes Golden and Mclntosh. Have you ever hud the sad experience of baking apples only to find that they have remained hard and lack juiciness? Or did you use a variety that became so watery upon baking that you couldn't quite tell what it was? The Wealthy, Mclntosh, Grimes Golden, Jonathan, Rhode Island Greening or Northwestern Greening, the Rome Beauty, the W r inesap and Black Twig are all varieties of apples which may be used for this purpose. A good dessert apple should have a prominent and distinct apple fla-

vor, mildly acid, and with a fineflesh texture. Here again you may select the Mclntosh, the Grimes Golden, the Jonathan, the Rome Beauty, the

Black Twig, or the Delicious. A bowl of shining apples will appeal to the children when they come home from school. There will be no need for them to say, “Mom, I’m hungry; what can I have to eat?” The Wealthy, the Delicious, and the Rome Beauty are all popular eating apples. There is nothing more delicious than a baked apple, apple pie, or a raw apple salad, but have you ever tried apples in fritter batter, or combined them with green peppers for a salad? Here are some such recipes from my own test kitchen which are not only simple to prepare, but also include that much-longed for variety in recipes when we have plenty of apples to use. Norwegian Apple Pudding. (Serves 8) Vi pound prunes (about 9) { -• 2 cups cold water 1 inch cinnamon stick IV2 cups boiling water % cup cornstarch 1 cup sugar Va teaspoon salt 1 tablespoon lemon juice Vi pound apples (about 3) (quartered) (cooked in®a syrup of V 2 cup water and V 4 cup sugar) Cover prunes with cold water, bring to a boil, and stew until soft.

Remove stones and return the prunes, stick cinnamon and w’ater to kettle. Add boiling water. Slowly stir in thin paste made of cornstarch, sugar, salt and a little cold water. Boil 20 minutes, stirring frequent-

ly. Remove cinnamon stick, and add lemon juice and apples. Place in greased molds and chill. Scalloped Apples de Luxe. (Serves 6 to 8) 2 Vi cups graham crackers (about 26) (crushed) Vi cup sugar Vi- teaspoon cinnamon V\ teaspoon nutmeg Vi teaspoon salt 4 tablespoons butter (melted) 1 quart apples (6 apples) (sliced) % cup pineapple juice Vi cup marshmallow's (quartered) Combine graham cracker crumbs, sugar, spices, salt and butter. Place half of the crumb mixture in a wellgreased IVi quart casserole. Add half of the sliced apples, moistened with part of the pineapple juice. Cover with the remaining crumbs, and top with apple slices. Pour the remaining juice over all. Bake cov-

ered in a moderate oven (350 degrees) for 45 minutes or until apples are tender. Remove the cover. Arrange marshmallows over the top and browm in the oven for 3 to 5 minutes. Serve with cream. Apple Fritters. (Makes about 12 fritters) 113I 1 3 cups flour 1% teaspoons baking powder 1 4 teaspoon salt 2 3 cup milk 1 egg (well beaten) 2 apples (medium size) (1 cup, sliced) Mix and sift dry ingredients. Combine milk and egg, and add to dry ingredients, gradually, stirring constantly. Wipe, core, and pare apples, and cut into eighths and then slice. Stir into the batter. Drop by spoonfuls into deep fat which has been heated to 360 degrees. Fry until golden brown (4 to 5 minutes). Drain on brown paper and sprinkle with powdered sugar. Applesauce Doughnuts. (Makes 2*4 dozen) 2 tablespoons butter lVa cups brown sugar 2 eggs 1 cup applesauce 4 cups all purpose flour Vi teaspoon salt 1 teaspoon soda Vi teaspoon nutmeg Vz teaspoon cinnamon 4 teaspoons baking powder Cream buttes and add sugar while beating constantly. Beat eggs and add. Add applesauce. Mix and sift together the flour, salt, soda, nutmeg, cinnamon, and baking powder, and add. Roll, cut with doughnut cutter and fry in deep fat (heated to 365 degrees). Drain and roil in mixture of powdered sugar and cinnamon. Dixie Apple Sauce Cake. 2 cups cake flour Vi teaspoon salt 1 teaspoon soda 1 teaspoon cinnamon V\ teaspoon cloves Vi teaspoon mace J /3 cup shortening 1 cup sugar 1 egg (unbeaten) 1 cup seedless raisins 1 cup thick apple sauce Sift dry ingredients. Cream shortening, add sugar gradually o l heat

well. Add unbeaten egg and raisins and mix well. Add dry ingredients alternately with the apple sauce. When thoroughly blended pour into

greased loaf pan. Bake in a moderate oven (350 degrees) for 40 to 50 minutes. Apple Torte. (Serves 5 to (i) 1 egg (beaten) % cup sugar Vz cup flour 1 teaspoon baking powder Vh teaspoon salt 1 tart apple (about 1 cup, cut fin ) Vz cup nut meats (cut fine) Beat egg thoroughly and gradually add sugar, beating well after each addition. Sift together the flour, baking powder and salt, and foie into the first mixture. Add app and nut meats cut fine. (If desired a dash of cinnamon may be adde< here). Place mixture in a well greased pie pan and bake in a moderate oven (350 degrees) for about 40 minutes.

AN APPLE A DAY—SERVED IN A DIFFERENT WAY (See Recipes Below)