Evening star. [volume], October 25, 1953, Page PAGE 23, Image 178

About Evening star. [volume] (Washington, D.C.) 1854-1972

Image provided by: Library of Congress, Washington, DC

                
Appetizing Ways
To Cook Apples
By Violet Faulkner
Food Editor
OUR GRANDMOTHERS
never knew what it was
to have foods out of season.
They used those near at hand
and made the most of them.
There were no fresh straw
berries in November, no hot
house tomatoes in January,
but they did have apples—
barrels of them! And grand
mother used a clever hand at
putting those apples to work
for her family. They went
into pies, cobblers, puddings,
breads, cakes and apple
butter.
Essentially, the apple pie
she made years ago hasn’t
changed much. Nowadays,
there’s a growing tendency to
use both nutmeg and cinna
mon for seasoning, instead of
cinnamon alone. If you’re
from Vermont, chances are
you will use maple in place of
white sugar as the sweetener.
But whether you make your
pie with one crust or two, the
basic ingredients remain the
same.
Apples are the perennial
favorites they’ve always been,
and here are some modern
recipes to prove it.
Vermont Apple Pie
Six to eight large, tart
apples, 1 cup maple sugar,
firmly packed; 2 teaspoons
flour, V 4 teaspoon grated nut
meg, */2 teaspoon cinnamon,
2 tablespoons butter or mar
garine, pastry for 2-crust pie.
Wash, pare and core apples;
slice thin. Line 9-inch pie
pan with pastry. Combine
sugar, flour and spices.
Sprinkle a little of the flour
mixture on top of the pastry,
PL
Curried apples make a delicious combination with baked ham.
then arrange sliced apples on
top. Add remaining sugar
flour mixture. Dot with but
ter. Roll out top crust. If
desired, cut smaller circle
from center, leaving ring.
Place ring over apples, trim
pastry, seal edges of pie.
From remaining pastry cut
an apple design, using a card
board pattern. Place in cen
ter of ring on apples. Brush
pastry with egg yolk for glaze.
Bake at 400 degrees for 45 to
50 minutes, or until apples
are tender.
Apple-Walnut Muffins
Two cups sifted flour, 3
teaspoons baking powder, V 2
teaspoon salt, V 2 teaspoon
cinnamon, 3 tablespoons
sugar, 1 egg, well beaten; 1
cup milk, 3 tablespoons mild
salad oil, 1 cup grated apple,
\ 2 cup broken walnut meats.
Mix and sift dry ingredients.
Combine egg, milk and salad
oil and add to the flour mix
ture, stirring only until mixed.
Fold in the apple and nuts.
Dip by tablespoons into
greased muffin tins, filling
% full. Bake in 425-degree
oven for 20 to 30 minutes,
according to size of muffins.
Curried Apple Halves
Three tart apples, % cup
sugar, % cup water, l*/ 2 table
spoons curry powder, 1 table
spoon minced onion, *2 tea
spoon salt, Vs cup finely
chopped chutney.
Wash, core and pare apples;
cut in half crosswise. Com
bine sugar, water, curry pow
der, onion and salt in sauce
pan. Bring to boil, stirring
until sugar dissolves. Add
W *
p/ rmg
■ jB P y i-'jf pi iB
Bf H
Apple pie is still America's No. 1 dessert.
apples, cover, simmer 3 to 5
minutes. Turn apples care
fully, cover, cook 2 to 3 min
utes longer, or until apples
are easily pierced with a fork
but still hold their shapes.
Remove apples to shallow
pan. Continue cooking sugar
mixture until it forms a thick
sirup. Add chutney. Pour
over apples, broil until apples
are well-glazed, basting sev
eral times with sirup. Serve
with meat. Makes 6 servings.
Apple Fritters
One cup sifted flour, V 2
teaspoon salt, IV2 teaspoons
baking powder, 1 tablespoon
sugar, 1 egg, beaten; V 2 cup
milk, 1 tablespoon melted
butter or margarine, 1 cup
thinly-sliced apples, fat for
deep-fat frying.
Sift together flour, salt,
baking powder and sugar.
Combine egg, milk and fat.
Add to the dry ingredients
all at once, stirring only
enough to moisten. Stir in
apples. Drop by spoonfuls
into hot fat (350-75 degrees)
and cook until brown. Serve
with sirup or sprinkle with
confectioner’s sugar. Makes
8 small fritters.
Acorn Squash With Apples
Two small acorn squash, 3
cups chopped apple, V 2 tea
mm
\ mm
■, 1 ■ Jm
jf B|
An epicuretoQ's delight: Crisp apples and zesty cheese.
THE WASHINGTON STAS PICTOSIAI MAGAZINE. OCTOBES 23, 1»53—1
spoon salt, l A cup brown
sugar, nutmeg, 2 tablespoons
butter or margarine.
Cut squash in halves and
scoop out seeds. Place squash
in a baking dish, fill centers
with apple. Pour a little
water into the dish. Cover
and bake at 350 degrees for
30 minutes, or until partly
done. Sprinkle with salt,
sugar and nutmeg, dot with
butter. Bake uncovered about
45 minutes, or until the
squash is soft. Serves 4.
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