APPLE SECRETS

Beet and Apple Salad

6 to 8 O K Apples Parsley
3 to 4 beets Walnuts
Lettuce Dressing

Peel and chop the apples. Add the dressing. Add
the chopped beets. Add walnuts. Place the salad on
a bed of lettuce. Garnish with parsley.

SUPPER DISHES
Apple Compote

8 to 10 O K Apples 1 cup water
34 cup sugar
Make a syrup by boiling the sugar and water. Wash,
peel, core and quarter the apples. Add the apples to the
syrup and cover tightly. Cook until the apples are clear
but do not allow them to get broken by overcooking.
Note.—Whole Apple Compote is made by following
the same recipe, except that the apples are not cut into
quarters. Wash, peel and core the apples and cook in
the syrup.

Apple Compote and Rice

Y% cup rice 8 O K Apples
2 to 3 cups water %4 cup sugar
V4 teaspoon salt 1 cup water

Add the salt to the boiling water. Add the rice slowly
and cook over the direct heat for a few minutes. Com-
plete the cookery of the first three ingredients in a
double boiler. Put the cooked rice into
individual moulds to cool.

Make a syrup with the sugar and water.
Add the O K Apples, which have been
cored, peeled and cut in quarters. Cook
the apples until clear, in a covered sauce-
pan. Turn the moulded rice into a serv-
ing dish and surround with the apples.

13