Show BAKED APPLES A carefully baked and attractively served apple Is 15 quite as acceptable as dessert for luncheon or dinner as all It is for breakfast There is no fruit with greater possibilities possibilities possibilities than the plain everyday apple and while the woman who must depend I on apples for her fresh fruit sometimes almost despairs of ot cooking them in anew a anew anew new way sho eho finds them ds essential as potatoes Try these baked apple recipes and see If It the family doesn't like em and want more BREAKFAST APPLES Four apples 4 teaspoons butter 2 J ta tablespoons tablespoons ta sugar 1 cups stewed prunes 1 tablespoon lemon juice Pare Fare apples and cut In half Remove core Arrange In a shallow pan Put one half teaspoon butter In each cavity and one teaspoon sugar Add lemon Juice to prunes and pour over apples Cover and bake 5 6 minutes Remove u I cover and finish baking LUNCHEON APPLES Four Pour apples 3 2 cup sugar 1 cup water 1 teaspoon grated lemon Jemon rind optional optional op op- 8 large seeded raisins 4 marsh- marsh mallows Pare and core apples Make a a. syrup of the sugar and water ater Boll three minutes Add lemon rind If It the apples are taste- taste tasteless loss less tho the lemon rind Is an Improvement Pour syrup oyer apples In a a. pan Fill the cavity of each apple with the tho raisins Cover pan and bake balte In a moderate oven for 40 minutes or until the apples are tender The length of time depends lar largely ely on the cooking qualities if the fruit When the apples are tender but not broken remove cover and put a marshll marshmallow marshmallow marsh- marsh mallow ll o on top of each h apple Baste s apple apple ap ap- and d marshmallow l with fr juice in the pan and put under the flame or in a very hot oven When the marshmallow Is puffy and beginning to brown remove from pan and cool slightly Serve without without without with with- out sugar or cream DINNER APPLES Four Pour apples J cup sugar I j cup water water water wa wa- wa- wa ter 1 teaspoon lemon juice 2 slices of lemon 9 a Inch thick 2 tablespoons currant Jelly J Q cup finely chopped nuts i cup whipping cream 2 tablespoons powdered sugar J 3 teaspoon vanilla Pare and core apples Make a a. syrup of or sugar and water and boll boil three minutes min min- utes Add lemon juice and rind Put apples in a 0 pan with a close fitting cover and put one teaspoon ea of currant Jelly in the the cavity of ot each each apple Pour over the syrup cover closely and bake In a slow slew oven for half halt an hour Baste Daste frequently with the Juice In the tle pan The apples should be transparent transparent trans trans- parent when done If It the Juice does not jelly remove apples and cook the syrup a few minutes longer Try Tryon on a cold saucer to see If it It Jel jel- lies Pour syrup over apples arid and when cool enough to handle coat each earh apple with the chopped nuts Let cool Serve on glass plates topped with tl the cream whipped and sweetened This Is a delicious desert that is bot both h economical and nourishing Copyright 1922 N N. E E. E A. A Service |