for wear at the resorts, and Judy will 
_~ have something to tell her readers 
“ag ‘ 
a 
rs 
=" 
| The ‘i abe M ae 
and Jay them on lettuce leaves. 
a 
~~. 
ae 
cinnamon | or nutmeg, 
; cup. sugar and one- fourth teaspoon spice 
about those next week. She will also 
have a word to say about tae bewitch- 
_ ing new hats for Southern wear. 
svi i SATURDAY 
aa Breakfast 
Oatmeal with Baked Apples 
Creamed Dried Beef 
ee Wn Baked Potatoes 
ie - Coffee and Doughnuts 
See Laps Luncheon 
Cheese Omelet 
Toasted Muffins 
‘Grapefruit Salad* 
Wafers Coffee 
Dinner 
- Cream of Clam Soup 
_ Baked Beans Brown Bread 
; Cauliflower au Gratin 
Crackers Cheese Coffee 
*GRAPEFPRUIT SALAD 
Cut | a grapefruit in half, and scoop out 
the pulp in as large pieces as possible, 
Make a 
- dressing of 2 tablespoons sherry wine, and 
j cae to taste. 
rhe Apple on the Table. 
an apple a day keeps the doctor 
away.” What truer words than 
these have ever been spoken?  Be- 
- sides this, apples are obtainable near- 
ly all the year and owing to their 
a4 abundance are usually quite cheap. 
_ They may be prepared in an infinite 
_ variety of ways so that their valuable 
properties of potash salts and sugar 
may not be lost. Why, then, not have 
_ them as an important article in the 
5 eo: 
Quite as popular as any method, 
and certainly as easy to cook, are 
‘baked apples. In the fall when ap- 
ples are at their best, their own flavor 
cannot be improved upon by spices, 
but in. the late winter and spring 
when they have lost a little of their 
taste, spices may be cleverly used to 
make a toothsome dish. Following 
is a tule for baked apples that may 
or may not be spiced: 
Wipe and core sour apples. Place in a 
baking dish, fill cavities with sugar and 
allowing one-half 
~t0° i ht apples. Cover bottom of the 
WTS 
EAGLE 
‘*MIKADO’’ 
NORTH SHORE BREEZE 
dish with boiling water, and bake until 
soft, basting frequently with syrup in the 
dish. Serve hot or cold with cream, 
Baked apples are delicious served 
with meringue. Pile the meringue on 
the apples, brown in the oven, cool 
~~ and serve with boiled custard. 
Many palatable puddings and 
dumplings may be made of apples, 
steamed or baked, as well as the time- 
honored’ apple pie. A very good 
steamed apple pudding is made us 
follows: 
2 cups flour, 4 teaspoons baking powder, 
1-2 teaspoon salt, 2 tablespoons butter, 3-4 
cup milk, 4 apples cut in eights. 
Mix and sift dry ingredients; work in 
butter, add milk gradually, mixing with a 
knife; pat and roll out on a floured board, 
Sprinkle apples over the dough, season 
with sugar, salt and nutmeg, and roll like 
a jelly roll, Cover closely and steam for 
one hour and twenty minutes, and then 
serve hot with vanilla sauce. 
Another way of making this same 
pudding is to use twice as many ap- 
ples, sprinkle them with sugar and 
cook them until soft in earthenware 
kettle on top of stove. Cover the 
apples with dough, rolled to size to 
fit kettle, cover kettle tightly and 
steam fifteen minutes. Serve with 
the apples on top when turned into 
serving dish. 
Excellent for using stale bread is 
this bread and butter pudding. Cover 
the bottom of a shallow baking dish 
with apple sauce; cover with small 
triangular pieces of stale bread from 
which the crusts have been cut. 
Sprinkle with sugar to which has 
been added a few drops of vanilla. 
jake in moderate oven and serve 
with cream. 
A pleasing variety in the breakfast 
eriddlecakes is made by the addition 
of one cup very finely chopped apple 
to any griddle batter. Keep stirring 
to evenly distribute apple. 
Apple fritters are wholesome and 
delicious. Use the following batter: 
11-3 cups flour, 2 teaspoons baking 
powder, 1-4 teaspoon salt, 2-3 cup milk, 1 
egy. 
Mix and adding 
sift dry ingredients, 
milk gradually and then the egy well 
beaten. To this batter add 2 sour apples, 
pared, cored and cut in eights. 
spoonfuls and fry in deep fat. 
Drop ny 
(Always 
PENCIL NO. 
9 
use new fat for dough mixtures). Drain 
on brown paper, sprinkle: with powdered 
sugar and serve on folded napkin, 
A pleasing sauce for cold pork is 
made by adding 5 apples, pared, 
cored and quartered, to % pint of 
gravy; simmer in a saucepan until 
tender; when sufficiently cooked, beat 
to a pulp and season with cayenne. 
Waldorf salad is made with equal 
quantities apples and celery, mixed 
and chopped quite fine. Moisten with 
mayonnaise dressing and serve on 
crisp lettuce leaves, garnished with 
canned pimentoes cut in fancy shapes 
or in strips, Nuts may be added if 
preferred. 
In the rare instances when fresh 
apples are not procurable, dried ap- 
ples fill the bill almost as nicely and 
may be used in almost as many ways. 
The following rule for dried apple 
cake is economical and successful: | 
Soak three cups of dried apples over- 
night; drain off water and cut up apples 
and boil with two cups molasses until 
thick; take off the fire and put into a 
bowl, Adda cup of shortening, a table- 
spoonful of cinnamon, dessertspoonful of 
cloves, the same of allspice and a cup of 
sweet milk. When cold, stir in a table- 
spoonful soda, dissolved in hot water, 4 
cups flour, added gradually, 3 eggs, well 
beaten, This rule will make three loaves. 
“Tu LAND oF THE FREE.” 
The attraction at Ye Wilbur Thea- 
tre, Boston, beginning Monday even- 
ing, January 3d, will be “The Land 
of the Free,” a new play by Edward 
Locke, the author of “The Climax,” 
“The Case of Becky,” and that latest 
of phenomenal New York successes, 
“The Bubble.” New England thea- 
tre-goers will thereby have an oppor- 
tunity of witnessing performances of 
“The Land of the Frée”’ before it 
goes directly from the Boston engag=- 
ment into New York for the long run 
which has been mapped out for it. 
“The Land of the Free” is describ- 
ed as an up-to-the-minute war play, 
but with no guns, no spies and “o 
preparedness propaganda, replete with 
tense dramatic climaxes, and contin- 
ually alternating with laughs and 
tears. While not pro-German, and 
not pro-Ally, it is certainly pro-Amer- 
ican to the very core. 
‘ 
reer 
ja A tirretcid Graded tn Five Degrees The Finest Pencil Made for General Use 
SA dg jit ten , EAGLE PENCIL COMPANY 
Ciebier > a ; tit 8377 BROADWAY NEW YORK 
PORE Oe, pie ae F or Sale at Nite eae. 5c. Each, or 50c. per Boz6 
‘S _ Hexagon Shape, Highly Polished in Yellow Finish with Gilt Tip and Red Ring, Fitted with best Red Erasive Rubber, 
pied Se Se The. Mikado i is a Superior Quality of Pencil and contains the very finest specially prepared lead, which is exceedingly 
smooth and durable. 
