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BEST OF ALT
By NANCY CRAIG • RADIO MIRROR FOOD COUNSELOR
Heard at 1:15 P.M. EST, Mon.-Fri., on ABC. (Recipes tested by the Macfadden Kitchen)
Apple time is here! Bright cool November brings plenty of crisp apples. I make the most of them in my meal planning. We get apple hungry! We eat them out of hand — wonderful with a piece of sharp Cheddar for a between-meal snack or for dessert. Every school lunch box has a shining apple. And we all agree that now's the time for delicious apple pie or apple cake. The family asks for seconds when we serve steaming apple dumplings. Try it! Then give them apple fritters, crisp with batter, sweet with custard sauce. Serve apples for breakfast — apple pancakes, and don't forget big bursting baked apples. With a puff of whipped cream they'll be good for dessert. Apple names for this month? Fall Pippin, Jonathan, Tompkins King (excellent for making jelly), Mcintosh, Gravenstein, Wealthy, Snow, Rome Beauty, and Grimes Golden.
STUFFED APPLE DUMPLINGS
APPLE PIE
1 recipe pastry % cup sugar
2 tablespoons flour V2 teaspoon cinnamon % teaspoon nutmeg
% teasoon salt 6 cups apples, peeled
and sliced 1 teaspoon lemon juice 1 teaspoon lemon rind
2 tablespoons butter
Roll out half the pastry. Line the bottom of a 9" pie pan. Combine sugar, flour and spices. Sprinkle half this mixture over pastry lined pan. Add apples and sprinkle remainder over the apples. Sprinkle with lemon juice and rind and dot with butter. Roll, fit and seal top crust. Bake in a hot oven (425° F.) 40 minutes or until apples are tender. Makes 1 9" pie.
Apple Pie Supreme: Whip Vi cup heavy cream. Spread over apples before placing top crust. Proceed as directed above.
3 cups sifted flour
3 teaspoons baking
powder ]/2 teaspoon salt
2 tablespoons sugar V2 cup shortening
1 cup milk
6 medium apples, pared
and cored Yz cup brown sugar,
firmly packed % teaspoon cinnamon % cup raisins 2 tablespoons butter or margarine
Mix and sift flour, baking powder, salt and 2 tablespoons sugar. Cut in shortening very fine. Make a well in the center, add milk and stir quickly until a dough is formed. Press into a ball. Roll out on a lightly floured board xk" thick. Cut into six 6" squares. Place an apple in the center of each square. Combine the sugar, cinnamon, and raisins. Spoon some in the center of each apple and dot with butter. Moisten edges of squares with water and bring points up over apple. Seal edges by pressing together with fingers. Place on a greased baking sheet. Bake in a hot oven C450° F.) 10 minutes. Reduce heat to moderate (350° F.) and continue baking 30 minutes more.
APPLE FRITTERS
1 cup sifted flour 1 teaspoon baking
powder 1 teaspoon sugar
y> teaspoon salt 1 egg, separated
% cup milk 1 large apple
Mix and sift flour, baking powder, sugar and salt in mixing bowl. Add egg yolk and milk. Blend well. Beat egg white until stiff. Fold into batter. Pare, core, cube apple and add to mixture. Drop from spoon into deep,hotfat(365°F.). Cook until deep golden brown 3 to 5 minutes. Drain on absorbent paper. Serve hot with powdered sugar. Makes 4-6 servings.
The apple: in pies, in tarts, as dumplings and fritters, or just out of hand.
RADIO MIRROR for
BETTER LIVING
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