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Show 1 Ways of Cooking Apples -( ---j ;' . . 5 - - ' -V Baked Apple, Half Peeled. (Prepared by tho United States Department of Agriculture.) WNU Service. When the oven is in use for other cooking it's a good time to have an apple dessert or apples in some other baked dish. Apples with vegetables, or meat, like scalloped apples and sweet potatoes, or apples with carrots car-rots or apples with pork chops en casserole, cas-serole, are served hot. Apple desserts are enjoyed either hot or cold. Baking apples in their skins is one of the favorite ways of cooking them because it is so easy. What could be simpler on a busy day, than washing wash-ing and coring a few big rosy apples, filling the cavities with sugar -and a little butter, and then baking them In a dish that can be sent to the table direct from the oven, either hot or cold? The baking dish may be covered cov-ered at first so that the apples will cook partially in their own juices. Some people like to pare the apples as well as core them, and to bake them in a heavy sirup, with a sugges tion of lemon or spice flavoring, or both. To make these look very attractive at-tractive a little red vegetable coloring color-ing may be added to the sirup and a candied cherry or eranberry set on top. Whether pared or cooked in their skins apples to be baked may have the cores replaced by various stuffings such as nut meats, raisins, figs, dates, or by preserves of distinctive dis-tinctive flavor. Other baked desserts made with apples ap-ples by the bureau of home economics of the United States Department of Agriculture are scalloped apples, with crumbs on top; apple cobbler, with biscuit dough; dutch apple cake, with the dough underneath and the apples above; apple turnovers, and apple dumplings, all made with pastry; apple ap-ple tapioca pudding, and apple upside down cake. Served in any of these ways, apples are wholesome and valuable valu-able in the diet and add to the day'; supply of fruit |
