Show i 4 w pie By CLEMENTINE PADDLEFORD This Week Food Editor U t ! I This recipe I picked firsthand from the apple bowl of the world Visiting in the testing kitchen of the Washington State Apple Commission in Wenatchee I dipped a spoon into a newly developed fresh apple mousse So refreshingly tart so delightfuljn itsjich nuttiness! That day 1 was given a choice of any one of six new apple dishes to present exclusively to This Week’s readers Not a moment’s hesitation — this one is yours! You can use the Washington apples or not but there’s a good chance you will The state ships apples to every important city coast to coast Our national average apple crop is around 106 million bushel boxes Washington StateTannuaT average is l7Tm3Koh bushels or more than of the United States total And most of the ft J t one-four- b jj th SPRINKLE peanut brittle over the top for a new taste CWAiW Jomt VtlM f f i t r i I f ? WHY STOP THE FUN WITH ONLY ONE? THEY’RE PURE D00NI &££AO Better because thdre’s BUTTER In batterl For LORNA 30 SNORT- - LORRA a the richer-tastin- g shortbread get DOONE soon! FK REWTCRS NARISCt FARCY CRESTS Better FLUFFIEST MARSHMALLOW and ABISC£7 FANCY CRESTSl sprinkled with delicious shreds of cocoanut CAKES Better because of because they're topped with NABISCO COOKIES! A h PTVWy the smooth moist GOLDEN FIG JAM filling surrounded by a tender cake flH AU NATIONAL THIS WEEK RISCUIT COMFANY Mofgin EtSrory I7 1957 |