Newspapers / The Waynesville Mountaineer (Waynesville, … / Oct. 29, 1951, edition 1 / Page 10
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I WAYNESYILLE MOUMTAINEEE OCTOBER 29, 1951 SECOND SECTION Haywood County Apple Pie Special r ' " cr -"'"" -np". v '-..iH i ture. l ' . ' Vhip cream and Told this and the boiled dressing into the first mix ture. Place in the freezing tray of your electrical refrigerator and freeze. When ready to serve, cut in squares and place on a bed of let tuce; garnish With sections of ap ples w hich have been dipped in lemon juice to keep from turning dark. No dressing is needed with this as it is already mixed with the sal ad. Haywood County Apple Pic Special Measure 2 cups sifted flour into sifter: add 1 teaspoon salt. Sift to gether. Cut in 23 cup vegetable shortening. Add 5 tablespoons ice water by teaspoons full, tossing flour mixture with a fork until all the flour-coaled bits of short ening are dampened. Turn mixture onto a square of waxed paper; gath er up corners, pressing from the outside to form a compact ball. Divide into half, using one portion for top crust. Allow to chill 15 minutes in refrigerator. Koll pas try i in. thick and line pan. Kill with sliced apples (5 medium-sized tart apples), Over apples sprinkle 1 cup sugar, 2 tablespoons sifted flour, 'n teaspoon salt. 1 k teaspoon cinnamon. Dot with 2 tablespoons butler. Adjust lop crust. Bake in hot oven 450" F. lor 10 minutes; lower to 350' F. and continue bak ing for 40 minutes, and you will have a perfect apple pie. . Applesauce Wash, pare, quarter, and core the apples; or leave the skins on if the sauce is to be put through a col ander. Cook the apples until soft in a covered pan, using just enough water to keep them from scorch ing. Put the sauce through a col ander, or stir until smooth. Sweet en to taste, and add a few grains of salt. Flavor may be varied by adding lemon juice or spices, if available such as cinnamon or cloves. Nut meg should be added just before serving; it may make the flavor bit ter on standing. Fried Apples and Sausage 5 medium apples 2 tablespoons butter 8 whole clones 2 tablespoons brown sugar 2 tablespoons granulated sugar 2 tablespoon vinegar 1. Wash, peel and core apples. Cut in eighths. 2. Melt butter, add apples and cloves, sprinkle with sugar and vinegar. Cover and simmer 10-15 minutes. 3. Remove cover and simmer un til liquid thickens but do not over cook so that apples are mushy; Serve with piping hot sausage cakes. ' Jonathan, Mcintosh Cortland,. Northern Spy and Stayman are ex- cellent varieties for frying. .-. Hot Spiced Apple Julc 1 qt. apple juice U teaspoon whole cloves I 1 stick cinnamon : 2 whole allspice 1. Bring apDle juice to a boll, Add spices and simmer gently for 3 minutes. Remove spices. . 2. Serve hot with a dash of nut meg on top and a curl of apple peel or maraschino cherry. les Can Be Served Part Of Any Meal B Mary Cornwell r ........ f thp enuntv's best Die bakers is the one which was O.ilniprl it. hist vpr' i yi - . ...... . . ---- . . OlltPst Oil UlC AUULt iJLWUaC ..vifV o t.yu tiovnu.lC 111 11113 aCVtlUll, L3UUI JTI1UIU'. . i..ll.: nltnlll t people think or a .U l,r yellow one ime muse I the teacher,' -or else, a faith maybe a scoop of on top. However, Home y Cornwell points out are enough ways to fix rve them at every meal, ur a snacK in ueiweun. in mighty well with the her foods, and can be er.vtnmg irom a sana- main dish of a dinner. nwdl has selected some jos. wnicii' are pnnieu in this section. She suggests ah ap ple compote or applesauce lor breakfast, or a steaming platter of fried apples and sausage. For lunch there are those apple sand wiches, or maybe an apple-carrot salad or "heavenly hash" salad. For a main dish on a chilly winter's evening, she asks "How about bak ed apple with sausage?" or for something equally filling, an apple-veal salad. For dessert there's applesauce cake, or the country's pet apple pie. Finally, what bet ter to warm up guests who have HIS .ILY re OFFER GOOD 2 ME DAYS just shivered., through the front door than a cup of hot spiced ap ple juice? Apple Sandwiches For a buffet meal, here is a rare combiation of health, real novelty, appetizing beauty and palate ap peal: Apple sandwiches, with a half-dozen delicious spreads. Have them either made up, or plenty of sliced apples and spread ready for each to "roll his own". Slice medium-sized apples, but do not peel! Dip in lemon juice and dry on a paper towel. Spread with the following: 1. Mix six tablespoons sharp cheese, one tablespoon butter and three tablespoons orange juice. Beat until smooth. 2. Equal portions of grated cheese, minced celery, finely chop ped raisins moistened with may onnaise dressing. 3. Equal parts of cream cheese, finely chopped dates and preserved ginger. 4. One cup cottage cheese and i,2 cup bar-le-due mixed together, 5. One cup cottage cheese, Vl2 cup finely chopped water cress, three tablespoons mayonnaise dressing. 6. Equal parts of Roquefort cheese, cream cheese and pecan meals cut very fine. Serve hot, buttered pop coin with these sand wiv1ictr,an "watch the gang go for this tray. TAKE YOUR CHOICE for a limited time only . . . . when you buy a new . ET-TOWER DISHWASHER Not Installed. Slichtlv hicher in the West. - "Ulicic use not contrary to current local ordinances or slate laws. Come in soon ... See the Youngstown Kitchens ELECTRIC SINK Features famous Jet-Tower Dishwashing! Fifty-eight, jets of piping-hot, boostcr licatcd water shear oft all 'food soil in less than 10 min utes'. Vigorous, top-to-hot-tom Hydro-Brush Acliou. i See tha Youngstown Kitchens FOOD WASTE DISPOSER m-hc garlmge forever. Three ways best: 1 I'" kes toiiliniioiis fcnl. (i sclf-ilean'mg, ) self-reversing action means longer life. I "'.'. MARTIN ELECTRIC CO. hi c 31 Main Street Apple Compote Pare and core the apples. Put them in a pan with water and sug ar enough to cover them; add cin namon, and lemon peel which has been previously soaked, scraped on the inside, and cut in strings; boil them gently until' the -apples are done, take them out in a deep dish, boil the syrup to a proper consist ency, and nour it on them. (From John Farley's "London Art of Cookery," 1787.) : Naked Apples and Sausage What could be more appetizing than a dish of baked apples and sausage for a wintry night dinner? Select and core medium-sized, tart apples. In the center, place small link sausage or spicy sausage meat. . Bake at 375 F. for 30 to 45 minutes. ' " In the center of a large dish, place a mound of steamed hominy. Around this arrange the baked ap ples. Serve with hot biscuits. Apple-Carrot Salad 2 medium-sized apples 4 medium -sized carrots 13 cup seedless raisins 13 cup chopped walnut meats 3 tablespoons salad dressing 2 tablespoons lemon juice 2 tablespoons whipped cream 1 teaspoon sugar 1 cup chopped celery Core and dice apples, add grated carrots, raisins, celery and nut. meats. Combine remaining ingredi ents, add to salad and toss. Serve on curly endive or lettuce. Apple-Veal Salad Here is a salad that is a nearly lunch in itself plenty of today's popular vitamins, honest-to-good-ness nourishment and, moreover, delicious. I cup diced apples (skin left on) 1 cup diced cooked veal 1-cup celery I FORE NOV. 1. SAVE THE ?AL FEDERAL EXCISE TAX 1 cup cooked peas 1 cup cooked string beans Mix the ingredients with may onnaise dressing and serve in a bed of lettuce. Heavenly Hash Salad 2 cups apple sauce ',2 lb. marshmallows 2 tablespoons lemon juice 1 lb. red grapes or Bing cherries ',2 lb, almonds : 1 cup boiled salad dressing 1 pint whipping cream Slices of apples Cut the marshmallows into quar ters and add the apple sauce. Place In a covreed dish and let stand overnight in the refrigerator. If canned cherries are used, drain well and cut in half. If grapes are used, cut in half and remove seeds. Next morning add cherries and almonds, which have been cut Into thin slices, to the-apple sauce mi' D Buy In Waynesville, Hazelwood, L Junaluska w r j Look For The Merchants' Participation In This Big ADE EVENT TM ' V" .' ,1 If 'IK i 1 t" ' i ' V J .
The Waynesville Mountaineer (Waynesville, N.C.)
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Oct. 29, 1951, edition 1
10
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