some APPLE RECIPES.

Auckland Star, Volume XLII, Issue 124, 26 May 1911, Page 7

some APPLE RECIPES.

Apple Snow.- rare and steam one dozen good-sized apples, steam them until tender, pass them turought a eifsv. or force Uiem through a patent potato mashor; add tlic white of an 0<,% and beat witli an egg-beater until white and light as a meringue; flav-our with .sugar and n, little lemon juice. Serve with sponge cake. Apple Fritters.—Two eggs, beaten separately, table-spoonful of butter, one cup sweet milk, teaspoonfu! of baking powder, and enough flour to make a batter a trifle thicker than for pancakes. Add one half-dozen apples chopped fine, a pinch of salt, and n tablespoonfnl of sugar; fry until a lipht brown in deep lard, and sift powdered sugar over them when done. Serve hot -with sweet sauce or cane syrnp.

Apple flierbet.—Boil the apples, pared and cored, in sufficient water to float them until they are reduced to a froe pulp; strain them, and to half a pint of water add J \b of sugar, the juice of a lemon, and, if necessary, a little water; when cold freeze as ice cream.

Apple Cake.— Put 1 lb of sugar and half a pint of water in the preserving pan, boil it until candied, then add 2 lb of apples, the rind and juice of two lemons. Keep the apples under the syrup with the back of the spoon until soft, then stir well, and serve spread on thin layers of sponge cake.

Apple Tarts.—Lay a disc of puff paste on a round tin and place a strip all round it. Spread on the inside a layer of apple marmalade or jelly a quarter of an inch thick. Peel and core the apples, cut them in small slices, and arrange over the marmalade. Cover with sugar, anil bake in a quick oven.

Apple Dumplinga.—Make a short pie crust, roll it thin, and cut into square-; large enough to cover an apple. Part , the apples, remove cores, and fill the space with sugar, butter, a little ground cinnamon and nutmeg. Place an apple in the centre of each square of pie cru?t. moisten the edges with white of egg, and fold together. , Bake in a moderate oven about forty minutes. If preferred the crust may be folded under the apple, leaving it round. Brush the top with egg, and ten minutes before removing from the oven dust with a little sugar. Serve with sauce.

Apple Cream. —Select apples of equal size, wash and polish them, remove cores, place in a baking tin, and put a little water in the bottom of the pan. Bake in a moderate oven about thirty minutes; baste frequently so they will not burn or blacken. Fill the centres with whipped cream or else serve them with sugar and cream.

Apple Flame.—Pare and core the apples; stew them in sugar water until tender, hut not shapeless. Remove them carefully to serving dish: fill the centres with apricot or raspberry jam; boil down the liquor to a thick syrup, and pour it over the applos. Just before serving, ponr over them a few spoonfuls of rum or brandy, and light it with a taper after it is on the table.