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Show ;.q 1 : ' .i l Autumn Is i Good Apple i Eating Time When die color appears and there is frost in the air, the apple has reached its flavorful peak. houi tbe -By DONETA GATHERUM Apple cookery is in season around the calen-I calen-I Jar. When the branches bend with fruit in the autumn and the apples start showing red or yellow color and there is enough frost in the air I to set the sugar and make the apples crispy in Kxture, then you know apple time has reached ils colorful, flavorful peak. AUTUMN IS good apple eating time, s ! Washington State claims they can grow the test apples in the country but that is an unsci-j unsci-j entific, boastful statement when you compare I a Washington apple to a Utah-grown red deli-! deli-! emus apple. Nothing could taste better. Red delicious, golden yellow delicious or j banana apples and Jonathons are Utah's most Popular varieties. Some Mcintosh. Roman Beauty, Winesap and Gravenstiens are also Fown in Utah successfully. Personal prefer-, prefer-, ance dictates the variety you will want to grow ln your home garden or purchase from local farmers or grocers. 1 THE DELICIOUS varieties probably store 1 during the winter months longer and better "un the other varieties. All apples should be kcPt in a dry, cool, dark place. Outside cellars. kind that were built earlier in this century. ; Jre ideal places for apple storage. Apples will ' keeP well in a cool, unhealed basement room. I Make sure the apples are checked weekly for I sNage. "A bad apple spoils the bushel." Ro- j 'ate the position of the apples in their container kly or bi-weekly to prevent spoilage. Use f I storage containers that are airy. Plastic con- 1 ,ainers do not prove satisfactory, i JON'ATHON apples have a tendency to de- Ve'op brown spots on the outside when they 5 arestoredforalongperiodoftimc. Sometimes "ie apple turns brown on the inside with no Jisible marks on the skin. It is wise to use Jnathons up rather quickly. Personal preferences and experience w ill de- 'ermine which apple variety you choose to use " J'our cooking. The food you are preparing is an important factor in apple selection. GOOD COOKS that live where apples are plentiful will add finely chopped or grated raw apples to many baked food.,. They put ': cup grated raw apples into cho ake batter, for example, to keep the c -list longer. Apple breads taste delicious served with cider, coffee or tea. Winter is the time to serve hearty apple pancakes pan-cakes and muffins, pudding-desserts and salads in which the unpeeled fruit flashes its bright red and yellow colors. Apple pie stuffed with raisins, nuts and spices can't be beat as a cold weather dessert. CANNED applesauce and apple slices go over well in the spring. Summertime is perfect for purchasing early apples that make up well into jellies and applesauce. apple-sauce. THERE ARE enough recipes using apples to fill seeral cookbooks. The following four recipes re-cipes are well-tested and delicious. ArrLE GRIDDLE CAKES 2 cups sifted Hour 5 tsp. baking powder 2 tsp. salt 3 Tablespoons sugar 1 tsp. cinnamon 2 cups sweet milk 6 tablespoons melted shortening or oil 2 eggs, beaten 1 cup finely chopped unpeeled apples SIFT FLOUR, baking powder, salt, sugar and cinnamon. Add milk, shortening and flour mixture to beaten eggs; beat until smooth. Fold in apples. Grease griddle lightly. Bake until top is bubbled and edges dry: turn and brown on other side. RAW APPLE CAKE 1 1 : cup flour I cup sugar 1 : cup shortening 1 egg 1 tsp. soda 1 4 tsp. alNpice ' 4 tsp. nutmeg 6 Tablespoons sour milk ( 1 tablespoon vinegar vine-gar and 5 tablespoons sweet milk ) 1 1 : cup diced apple CREAM shortening, sugar. Add egg and dry ingredients. App'cs last- B.ike at 350 for 45 to 55 minuses. Pour oer hot cake a glaze of: 1 cup powdered sugar 2 Tablespoons margarine 3 Tablespoons boiling water tsp. vanilla Serve the raw apple cake soon after baking. It doesn't keep well very long. APPLE GINGERBREAD UPSIDE DOWN CAKE 3 Tablespoons butter, melted V cup packed brown sugar V tsp. cinnamon 2 cups sliced apples ': cup seedless raisins Vt cup pecan halves I '3 cup butter, softened V: cup granulated sugar 1 egg ': cup molasses 2:: cup sifted all-purpose flour Vt tsp. soda 2 tsp. baking powder V: tsp. salt 1 tsp. ginger 1 tsp. cinnamon 1 cup buttermilk COMBINE 3 tablespoons melted butter. brown sugar and cinnamon; spread over bottom bot-tom of buttered X-inch square pan. Cover w ith apple slices. Sprinkle with raisins and pecans. Beat 23 cup butter and granulated sugar together until creamy and fluffy. Beat an egg then add molasses. Add sifled dry ingredients alternately with buttermilk, mixing well after each addition. Pour baiter over fruit mixlurc. Bake in preheated 350 degree oven for 50 minutes. mi-nutes. Let stand 5 minutes; invert onto serving plate. Serve warm. APPLE GELATIN CANDY 2': cups thick unsweetened applesauce (home canned works best) 4 cups sugar 4 packages (4 tahlcspoons) unflavored gelatin 1 cup chopped nuls I tsp. vanilla MIX 1 cup of applesauce w iih the gelatin and allow to stand 10 minutes; add remainder of applesauce and sugar. Mix well and boil 20 minutes, stirring constantly. Use a heavy saucepan. Remove from heat and add nuts and vanilla. Pour into a 9x9 inch pan lined with foil. Let stand in cool place until firm. Cut into squares and roll in confectioners sugar. |