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The big crop of apples now coming to market not only is good news for apple munchers but is a source of delight to the family cook. No fruit appears in so many guises as the apple, or gives the housewife so many chances to prove her versatility in the kitchen. The apple may be baked, stewed, steamed, cooked up into apple sauce, used in salads, pan-fried and served as a meat course accompaniment and scalloped with sweet potatoes for a happy vegetable combination. It may be used in stuffing for duck or goose. It may be dried and canned and made into cider. It goes into apple butter, jam and jelly, and chutney, and into the best desserts ever. Nearly every one has a favorite apple dessert - deep dish apple pie, apple dumplings, apple fritters, apple snow, apple brown betty, and apple sherbet, just to name a handful of possibilities. Now is the time to serve them often and to try out as many new apple dishes as you can. Three vitamins, C, B, and G, are present in small amounts in apples. These contributions, especially of vitamin C, take on new importance when the apple is a frequent item in the diet. The apples which are best for eating fresh do not as a rule make the most satisfactory fruit for baking or cooking. For sauce and pie, you want apples that cook soft, such as Spy, Baldwin and Greenings. The Jonathan is a good type of apple for baking as it holds its shape even when baked until soft. There are, however, some apples that are equally good as a dessert apple, that is for eating out of hand, and for cooking. These include the Stayman, Macintosh, Golden, Northern Spy, Spitzenburg, Grimes and Baldwin. BRAN-APPLE CAKE 1/2 cup shortening 1 cup sugar 1egg 1/2 cup bran cereal 1 cup grated or finely chopped apple 3/2 cups flour 1/4 teaspoon soda
2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon each, cinnamon, cloves 1/2 cup cold coffee 1 teaspoon vanilla extract Blend shortening and sugar thoroughly; add egg and beat well. Stir in bran cereal and apple. Sift flour, soda, baking powder, salt and spices together; add to first mixture alternately with coffee and flavoring. Bake in greased muffin pans, 9x9-inch pan, or 4.5x9.5-inch loaf pan in moderate oven (375 degrees F.) 30 to 40 minutes. Makes 22 medium cup cakes (2.5-inches in diameter); 16 pieces (2.25-squares); 18 slices (12 inch). APPLE PAN DOWDY 5 medium-sized apples, sliced 1/4 cup each, sugar and molasses 1/2 teaspoon each, nutmeg and salt 1/2 teaspoon cinnamon 1/2 cup hot water 1 cup flour 2 teaspoons baking powder 1/4 teaspoon salt 2 tablespoons shortening 3/4 cup milk or water (about) Wash, pare, core and slice apples. Add sugar, molasses, spices, salt and hot water. Place in pudding dish on the back of range and simmer until soft. Prepare dough, of ingredients listed in second half of recipe, as follows: Sift dry ingredients. Rub in shortening, add milk. Put on top of apple mixture and bake in moderate oven (375 degrees F.) 35 minutes. Serve with hard sauce, if desired. Apple Graham Cracker Pudding 16 graham crackers
2 cups sliced apples 1/4 teaspoon cinnamon 7/4 cups milk 2 tablespoons butter Crumble crackers, sprinkle apples with cinnamon and arrange in alternate layers in greased baking dish. Cover with milk and dot with butter. Bake in hot oven (425 degrees F.) until apples are tender about 30 minutes. Serve with whipped unsweetened cream, or plain cream. Serves 6. Apple Sherbet 1 cup irradiated evaporated milk 2 tablespoons lemon juice 2 cups sweetened apple sauce, chilled Dash of nutmeg Chill milk thoroughly. Whip until very stiff. Fold in lemon juice, apple sauce and nutmeg. Pour at once into cold freezing trays and freeze in automatic refrigerator 1.5 to 2 hours. Makes 1 quart. Dream Apple Pudding 8 slices raisin-cinnamon bread 4 tablespoons butter 6 pared apples, sliced 2 tablespoons lemon juice Grated rind 1 lemon 1/4 cup sugar 1/2 teaspoon cinnamon 1/4 teaspoon salt Spread bread with butter. Arrange 4 slices in bottom of buttered baking dish. Cover with apples. Sprinkle with lemon juice and rind, sugar, cinnamon and salt mixed together. Top with remaining 4 slices bread, butter side up. Cover and bake in hot oven (400 degrees F.) about 1 hour. Uncover during last 10 minutes to brown top. Serve with top milk of cream. Serves 6.
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