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Show t Sister Mary L I'se apples! There Is no fruit more satisfactory from every point of view! Inline and Iron bolh are found In ap pi, I. ime i- e -eniml to digestion and '.ron to life itself. And from a purely mercenary side apples ap-ples are one of the cheapest fruits. A very diversified number of acceptable desserts use this fruit as a foundation. Served with top milk or cream "Urown Betty." "Apple Grunt." "Apple Tapioca." Ipplc Custard." and a dosen or more others are delicious and nutritious as well AppU-s baked for the children's lunch Is u dish that is u t en I standby, and should not be overlooked by anj mother. MENU FOR TOMORROW. Breakfast Stewed dried peaches, ham. toast, coffee. Luncheon Creamed MPragus on toast. pickled carrots warm gingerbread, lea Dinner I'ot loast of venl. baked, sweet potatoes, canned string beans, banana ba-nana salad, apple amber, eoffet SISTER MARY'S RECIPES- Sweet potatoes are vrn easily pre- pared It haked whole In the skins. Scrub well and bake In a moderate oven. Th eklna are so thick that few people csr-to csr-to cat them. BO It wouldn't pay to rub them with butter The potatoe may h cut in half and the pulp scraped from the shell, seasoned and put back to HAM TOAST. 1 cup chopped lean ham ' 2 egps :,olks). ' UlissH 1 tablespoon flour. ! IH 2 cups milk. Meaafl Put ham In sauePan with a little but-tr. but-tr. Add -kk yolks wrii hcaten with flour lour on milk, stirring constant!' until thick Add pepper and pour on hot i toast. i;'"'iHll BlH APPLE AMBER. 4 lnrre apples. tlBsBsl 4 tablespoons suirar j -H 'i tahlesroons butter. ' (ilH 2 "gga. ' MliaaH lemon. h'fc ffH 's teaspoon each cinnamon and cloves. 'wBsaa t tablespoon water. llll Short paatrj f;( mlH Peel, core and slice apples. Put Inln a liruHBsBl Btewpan uith the sugar and watf-r nd bBlfl simmer gentl) un tii tender. Pub through i f'LI a strainer. Return to the fire with the ! MH Juiec and fin.-l grated rind of the lemon HiiH nd the spices: Wbea hot, stir In th. 1 lilisH butter and the olks of the ejra. Cook j H'L until the mixture thickens. Lines deep j jrBiBV pic ilL-ih with pastrc makinR: the extreme -H ,! H efp f tin cnlst iii'e thick. Pour In iasafl the apphl mixture and bake in a modc-r- 1 ' f'l ate oven until jet. Peat whites of agga i' ibsbsh until Stiff and drv with four tnblesponna , Of Sugar and spread over the top of Ih.i 'Ml pudding Brown slightly in a hot oven. Serve hot or cold. ',' 'iltlH Mai snva: Sweets tdo lone hoarded IBSBsh are nkeiv to find the palate stale, f ' raaH |