Newspapers / The Echo (Pisgah Forest, … / Sept. 1, 1946, edition 2 / Page 10
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Feminine News-Views The Kitchen Corner I have a new recipe for you, for canning apples. It comes to me by way of a friend who got it from a friend . . . you know how that goes. Well, the friend’s friend says she has been doing this for several years and is highly enthusiastic because she can have apple pud dings or apple pie during the win ter and they taste like fresh. The process is very simple—I’ve already done my first ones—and here is how it goes: Peel, core, remove bad spots, and slice the apples as you would for apple pie. Put them into cold water while preparing the fruit, to keep them from discoloring. Sterilize the jars. Make a syrup of sugar and water—cup of su gar to 2 cups of water for every quart. Pack the apples into hot jars, fill jars to top with hot syrup, and process in the oven at 250 degrees for exactly 70 minutes; otherwise the apples may get cooked too much. The fruit re mains white in the syrup and only about half cooked, so that when you take it out to make a nice pie or pudding next winter, it is almost like working with fresh apples. Uses For Applesauce 1. Serve it on top of breakfast cereal. 2. Spread it on waffles, pancakes or French toast—a good saving on syrup and sugar. 3. Flavor with mint and tint with green vegetable coloring, and serve with all types of lamb dishes. 4. Flavor with cinnamon and tint pink and serve with all pork dishes. 5. Mix with cream cheese and ground peanuts and use as a sand wich spread, with lettuce. Chopped celery may be added. 6. To 2 cups of apple sauce, add 1 tablespoon of lemon juice and 2 tablespoons of prepared horse radish. This makes a delicious rel ish. 7.Add 2 cups of applesauce and 1 cup of cottage cheese to 1 pack age of lime flavored gelatin and 1 cup of boiling water. Mix well and chill. 8. Spread thick applesauce be tween graham crackers, stacked four or five high. Frost entire out side with whipped cream and chill for 15-20 minutes. Children love this dessert. 9. Delmonico apples: Put a layer of applesauce in a buttered bak ing dish, sprinkle with ground almonds or peanuts, dot with but ter and sprinkle with crushcd mac aroons. Add a little water and bake 12-20 minutes at 400 degrees. 10. Beat two egg whites until thick. Beat in four tablespoons of sugar and teaspoon of baking powder. Beat until stiff but not dry. Fold in one cup of thick ap plesauce to complete meringue. Heap meringue on doughnuts and bake in moderate oven until mer ingue is delicately brown. Serve hot. This same meringue may be used on squares of leftover cake that has become a bit dry, andi needs a little dressing up. ] 11. Five Minute Pie: Drain in a Double Irish Chain Quilt Is Popular 4f. Patchwork quilts are no quaint relics of the past, but smart and gay decorating pieces. They do double duty as bedspreads and- warm covers,and in combination with furniture of Early Ameri can design, they add charm and color to the bedroom. The Double Irish Chain is an excellent pattern for using up small scraps of printed cotton and the sturdy parts of worn sheiets. To cover the gap between the edge .of the quilt and the floor, a harmonizing dust ruffle is attached to the bedspring. (NOTE—Dire^ction leaflet for making DOUBLE IRISH CHAIN QUILT, Leaflet No. S 22-17, is available to you freei at the Library.) TESTED RECIPES For cool, refreshing dishes for hot days, we suggest these recipes: Sea Food Shortcake “Tender, crisp waffles with tuna sauce”— % cup butter or fortified mar garine ’/4 cup enriched flour 2 cups milk 7—.7-oz. can flaked tuna (1 cup) 2 tbs. chopped pimiento 1 cup cooked peas V2 tsp. salt 1 tbs. lemon juice. Melt butter, add flour and blend. Add milk and cook over low heat until thick, stirring constantly. Add remaining ingredients. Mix lightly. Keep warm in double boiler. Make quick waffles with packaged mix, following directions on the package. Arrange waffles shortcake fashion with hot tuna sauce. Serves 6. Vegetable Salad Plate “Meal-in-one and such good eat ing”— sieve until very thick, 2 cups of 1 cup cold meat, cut in slivers sweetened applesauce. Place thick applesauce in a pan and bring to boil. Whip 1 egg white stiff, and, adding yolk to white, beat a little more. Fold the beaten egg into the hot applesauce and pour into a baked pie shell or graham crack er crush and set aside to cool. Just before serving, top with whipped cream. 1 cup cooked fresh peas 1 cup cooked baby limas 1 cup cooked cauliflowerets 1 cup cooked carrot strips 1 head lettuce Arrange meat, spoke fashion, on crisp lettuce on individual plates. Group chilled vegetables between spokes; spoon curry dressing in center. Serves 4. Fluffy Cheese Dressing “Sorve generously with fresh fruit salad”— 2 cups cottage cheese 2 tbs. orange juice 2 tbs. lemon juice 1 tsp. sugar Saif Drain cottage cheese thoroughly. Beat with electric or rotary beater until thick and fluffy. Gradually beat in remaining ingredients, beating until the consistency of whipped cream. Season lightly with salt, if desired. Chill. Makes 2 cups. Serve with fruit salads. Cucumber Dressing “A creamy dressing, crisp with cucumber”— 3 tbs. cream cheese V2 cup mayonnaise or salad dress ing V2 tsp. onion juice Vt tsp. salt Vs tsp. paprika cup diced'cucumber. Mash cream cheese. Beait in mayonnaise until smooth. Add re maining ingredients. Mix well. Chill. Serve on tomato wedges or slices. Makes one cup. Curry Dressing Combine 1 tablespoon curry powder, V2 teaspoon dry mustard, 1 teaspoon salt, and 2 tablespoons vinegar. Add 1 cup mayonnaise, ^^^ix well. Chill, Makes 1 cup. Stork. Cor Mr. and Mrs. Harold nounce the birth of a so > James, July 6, at / jsonv'"®’ rial hospital, ^ orr ^ weighing 8 pounds. Mr- chlorinator operator. I WiDch^^^i Paula Margaret _ p. daughter of Mr. and M*'®' Winchester, was born She weighed.7 pounds. Chester is a chlorinator op flfr rator the Pulp Mill. Mr. and Mrs. Boyd the proud parents of a ixeU da«^l indSi ar« Ann, weight 7 July 27 at the TransyJV“ munity hospital, bleach operator in the Mr. and Mrs. Karl (Karl, a digester Kill {oreiin lan) nounce the birth of ® Frazier, on August 5 jaU vania community hosp> weighed 7 pounds. ^ A baby daughter, ^o^® P lene, was born on and Mrs. Clarence gjnp* White is a Machine Bo®*” Stree'^S Mr. and Mrs. Herma^^ - .. hospi^ sylvania community . in ^inisn J Bom to Mr. and Lance, a daughter, M ofl j,. ise, weighing jvani® ^ ( gust 17 at the Transyjv^pje munity hospital. Mr- Maintenance employ^®' the parents of a new s® ’.g j Dale, born August 2 at sylvania communit father works in Finish Mr. and Mrs. CarlSy^ee» the birth of a son, .g j 9V4 pounds, on August ■ at the TrjHisylvania ^^\o1 hospital. Mr. Hyde the Maintenance Depa ^ ^ ^ Margaret Elizabeth pjcli^ jl born to Mr. and >'* D. Drake Monday, the Patton ■ .1 JlOSP* 15 Memorial j,er Hendersonville. The Machine Room empl°' pti ^ Charles Little David was born Monday afte: was Dorn oionua;' j 0 P gust 12. David weig“ pf' 6 ounces. He is the so y Barry Whitney Krelh Whitney. Pf ^ employed at Cal»° Fibre. Mr. and Mrs. .j, have announced the poU^j, Johnny, weighing . 4:®:, their home in Breva ’jjg August 27. Mr. ployed in the ^ of Ecusta. The Sent little daughters. S * ii.
The Echo (Pisgah Forest, N.C.)
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Sept. 1, 1946, edition 2
10
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