832 Rural School Leaflet. 



SOMETHING FOR FARM GIRLS TO DO 



Mary M. Jones. 



Baked Apples 

 Choose apples of equal size, greenings or baldwins if you have them. 

 Wash and wipe them dry. Pare thinly with a sharp knife, and remove 

 the core; do this with an apple corer if you have one, if not, use an 

 ordinary sharp paring knife and be careful not to cut away too much 

 of the apple. Place in a pan stem end down, and into the cavity put 

 four raisins or two stoned dates and a teaspoonful of sugar; sprinkle 

 more sugar, perhaps three tablespoonfuls altogether, over the outside 

 of the apples, together with some cinnamon or nutmeg if you like it. 

 For six apples, use about half a cup of water in the pan. Bake in a 

 moderate oven until soft but not mushy. Serve these warm for supper 

 instead of preserves, using cream with them if possible. 



Apple Salad 

 Choose apples of a good bright color and of even size. Wash and 

 wipe them dry, and polish until the skins are bright and shiny. With 

 a sharp knife cut a circle in the stem end. Take out the core and as 

 much of the apple as is possible without breaking the skin. Put 

 into a bath of cold water, so they will not discolor. The apple 

 pulp removed may be used for the filling, provided you have been 

 careful to remove it without crushing. If your garden has yielded 

 celery, and your woods have given you walnuts, use one part 

 apple, one part celery, and one part walnuts for the filling. If the 

 celery is lacking, use the inner parts of a head of cabbage, being sure 

 it is crisp and white. Hickory nuts, beech nuts, or butter nuts may 

 replace the walnuts. Mix the filling with a small quantity of the salad 

 dressing. Wipe the apples dry and fill them, taking care that the polish 

 is not removed by spilling the dressing. As a finish, put a tablespoonful 

 of dressing on top of each apple. The apples should then be served on 

 lettuce leaves if you have them, but if not, on cabbage leaves, being 

 sure that the cabbage is crisp. 



The Salad Dressing 

 ]\Iix three teaspoonfuls of sugar, one-half teaspoonful of mustard, 

 one teaspoonful of corn starch, and one teaspoonful of table salt. Beat 

 the ingredients into the yolks of two eggs. Add three tablespoonfuls 

 of cream, either sweet or sour, one-half cup of vinegar and the beaten 

 whites of two eggs. Cook until it thickens, stirring constantly. Remove 

 from the stove and stir in four tablespoonfuls of melted butter. When 

 cold, thin with plain or whipped cream. If the cream is whipped, the 

 dressing is light and feathery. For use with fruits or vegetables, the 

 amount of sugar may be changed to one's taste. 



Note. — We wish the farm girls would try above recipes and exhibit 

 the results on " Fruit Day." 



