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Show BAKED QRABAPPLES At no time of the year do wo havo such choice of baking apples, sweet and Bour, largo and small, as at Just this minute, and wo ought to tako liberal lib-eral advantage of this fact. At this tlrao of year wo ntsed not resort to any of tho devices (fillings) to in-creaso in-creaso their flavor. They aro better plain baked. Sweet apples requiro no seasoning, and only a little water need be used with them In tho pan when cooking. The fire must not bo too hot, ns the sugar In the skin quickly burns. These are delicious with cither milk or cream, as aro baked sour apples also, and some of thoso lattor need but little sugar. Baked" apples aro said to bo three times as digestible as raw apples and as everybody knows, tho apple Is a valuable food, not because it furnishes furnish-es much energy, but because of its stimulating powers and minerals, whether whe-ther raw or cooked. Chooso tho larger variety, next above the Siberian crabs. Leave on tho stem If you choose, but take off tho dry blossom. Prick tho skin with a pointed knlfo nnd cook from eight to ten minutes with a little water In the pan. These, llko all apples, bake beautifully between two hot stones In the flreless cookor.. Their pecul'-ar pecul'-ar quality, of a bitter nature, makes them moro valuable In somo ways than other apples r Anything bitter stimulates tho liver, liv-er, hs do also all the sour fruits. Tho grapefruit Is peculiarly valuable on this account and no ono can estimate tow much of tholr fine complexions the English and Scotch owe to marmalade, mar-malade, sorved every morning for breakfast and offen with tholr Indispensable Indis-pensable afternoon tea. Grapefruit is also extremely stlmu latlng to tho gastric juices; It starts them flowing copiously thus greatly aiding In digestion. But is Is quite damaging to the teeth, which shou'd bo brushed Immediately after uolinj; this fruit. |