By JOAN KINGSBURY
Staff Correspondent
®
The arrival of autumn with its
brisk, cool days and beautifully
colored leaves also signals the
arrival of the fall crops. Apples,
pumpkins, and winter squash reach
maturity providing a nice change
from the summertime fruits and
vegetables.
Apples are a good bargain. Crun-
chy, sweet and natural, they make
the perfect snack. Calorie wise they
are a dieter’s friend containing only
80 caleries per medium apple. The
varieties are many: MacIntosh,
Delicious, Rome, Cortland, Spy.
Apples are much cheaper when
purchased by the bushel or basket.
But with a large amount of apples
to use up the cook might want to try
some new ways to create delicious
apple dishes.
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Pork Steak with Sauerkraut and
Apples is an easy to prepare casser-
ole. Layers of pork, sauerkraut,
sliced apples, sliced onions are cov-
ered with sweet cider, then baked
for two hours until the pork is nice
and tender.
Apple butter is an All-American
favorite. This tasty spread can be
prepared at home quite easily.
When preparing apple butter or
applesauce, a food mill is handy to
use since apples can be cooked with
the skins on then pressed through
. the mill to remove them.
Baked Apples are an easy to
prepare dessert. Raisin-Nut Baked
Apples are flavored with honey.
When the apples are done baking, a
glaze has formed on them. Raisin-
Nut Baked Apples are tasty served
hot or cold with heavy cream,
whipped cream or sour cream.
Bess Truman’s Ozark Pudding
was a favorite dessert for the Tru-
mans both at the White House and
at home in Independence, Missouri.
This recipe appeared in the Con-
gressional Club Cookbook. Mrs.
Truman served her Ozark Pudding
with either whipped cream or ice
cream. A note from her indicated
that the addition of a little rum adds
to the pudding flavor, but is not
necessary.
PORK STEAK WITH
SAUERKRAUT AND APPLES
2-2V» 1b. pork steak
1% Ib. (3 ¢.) sauerkraut
6 med. apples, peeled, cored and
sliced
3 med. onions, sliced
Salt
Freshly ground pepper
Butter
Sweet cider
Brown pork quickly in a little fat
in a heavy skillet. Arrange in layers
in a large casserole half the sauer-
kraut, half the apples, the pork
steak, the onions, the remaining
sauerkraut and the remaining
apples. Sprinkle each layer lightly
with salt and heavily with pepper.
Dot the layers occasionally with
butter and dot the top lavishly. Pour
on sweet cider to not quite cover.
Cover and bake for two hours in a
325 degree oven. Serves 4-6.
APPLE BUTTER
3 qts. fresh sweet cider
8 1b. juicy ripe apples
2% ¢. brown sugar, packed
2 t. cinnamon
4 t. allspice
I% t. ground cloves
Vs t. salt
Boil the cider in a big stainless
steel or enamel kettle until the
amount is reduced by one-half or
about 30 minutes. Meanwhile
quarter and core the apples but do
not peel them. Add to the reduced
cider and cook over low heat until
the apples are tender. Stir almost
constantly. When the apples are
cooked, force the mixture through a
sieve and return to the kettle. Add
the sugar, spices and salt and cook
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as
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Apples galore!
over low heat until the mixture
thickens, or about one half hour. If
necessary use an asbestos pad to
insure low heat. Stir almost con-
stantly. Pour at once into hot sterile
jars and seal. Makes 4 pints.
NOTE: To test apple butter for
doneness, pour a little on a cold
plate. When no rim of liquid sepa-
rates around the edge of the butter,
it is sufficiently thick.
RAISIN-NUT BAKED APPLES
Whole apples
Raisins
Chopped nuts
Honey
Core as many apples as you
require and pare them down around
the top about one inch. Place in a
casserole or baking dish with 1»
inch water. Fill the centers of the
apples with a mixture of plumped
raisins (ones soaked in water or
sherry to fullness), chopped nuts
and honey. Spread the tops of the
apples with additional honey. Bake
for 30-40 minutes in a preheated 350
degree oven basting often with the
syrup that forms. When done, the
apples should be lightly glazed.
Serve them either hot or cold, with
heavy cream, whipped cream or
sour cream,
BESS TRUMAN’S
OZARK PUDDING
1 egg
yc. sugar
3 heaping T. flour
1Y4 t. baking powder
it salt
» ¢. raw, chopped apples
/» ¢. chopped nuts
t. vanilla
Rum or 1 t. rum flavoring
1 ¢. whipped cream or ice cream
Beat egg well and add sugar.
beating light and creamy. Sift flour,
baking poweder, salt and add egg
mixture. Blend well. Fold in apples
and nuts; add vanilla and rum.
Pour into a greased, paperlined
dish; bake in a slow oven (325
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degrees) 30 minutes. Serve with
whipped cream or ice cream.
Less risk
with aspirin
An aspirin a day could reduce the
risk of heart attack significantly for
thousands of men with coronary
artery disease, according to a Vet-
erans Administration study reported
of Medicine.
The cooperative study, conducted
at 12 VA medical centers across the
country, involved 1,266 men with
unstable angina (new or changing
pain associated with coronary
artery disease), a condition that
seriously increases the risk of heart
attack and death.
All patients who met the study
criteria were treated initially in
coronary care units and then were
followed for 12 weeks. Half of them
received: 324: mg. of aspirin (the
amount in a single tablet) adminis-
tered daily in a buffered solution.
The control group received only the
buffered solution with no aspirin,
H. Daniel Lewis, Jr., M.D., of the
Kansas City VA Medical Center and
Chairman of the Cooperative Study
Group said that aspirin reduced the
incidence of heart attack and death
causing any gastrointestinal side
effects.
Dr. Lewis stressed that the treat-
ment has been shown to be of value
only in a specific group of patients
and that it should be administered
only by a physician in a hospital
setting.
“Nevertheless,” he added, ‘‘coro-
nary artery disease is the leading
cause of death in this country and
unstable angina often precedes the
heart attacks that can cause death
or disability in these patients.
“With its low cost and low risk,
the use of aspirin could be benefi-
with unstable angina,” he said.
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