APPLES.

Auckland Star, Volume LIX, Issue 77, 31 March 1928, Page 4 (Supplement)

APPLES.

their uses. I SOME CANADIAN REOPEN Apples in both Canada «~» - United States are used in JJ» ways than in New Zealand, WW £row so well. A write- f,„ n ?"» ot snows gays:— Next to jelly the apple is most useiul in the form of this side of the water, howeL becomes a much more delectable fill food. Apple sauce in Enriand k often a thick brown p u j pv j* l * wita roast pork, goose, ind duet?!! both it and stewed apple are firm? m •poilt bv having Kt, P „ P f £ rorer should not be used for cutting the apples, but after thev they should be sliced off the'ewthat whole instead of cutting quarters after the EnglUh fashion. £ will then be no Irapments of coia Uft in tme irmt that is to be cooked.

As soon as apples come into we always have a large bowl of on hand, whirh is replenished about tW times a week, and eaten at almost meal and between meals, and this — is perfectly white and smooth, and*!? over sweet. It is added to oatmeal ruige and cream lor breakfast, kJZa on bread and butler at tea, and aftm when the young people come in at niSt from sports or late classes, they tw»Ctheir supper off cocoa and apple Z! wifch thick slires of brown or wMu bread and butter. I find that this i,far cheaper than jain arxi takpj very litth time to prepare. ***■

When apples are young they net! extra flavouring, but the older they gtvtr the more 1 hey require. Even with oofe young apples I often add a squeaSTS lemon or orange juice, or small bit* of pineapple left over from a tin of ftet fruit, and always a little water to invent them sticking to the pan. Whea&» apples have been stored theT reqnire more cooking and are improved by the addition of a little powdered and nutmeg.

Another method very popular h Canada of making apple sauce is to pn> pare the apples as for jelly, Le, —* top and tail, and put them, —j\ all, into the saucepan, cover with —*-r and boil to a pulp. Then run throufc a sieve, return to the stove and aid sugar and flavouring to taste. This k the more economical method if applM [are scarce and dear.

As a variant of the ordinary aaph charlotte a very good way of aovfw a really nice pudding is to Mtk abort a cupful of bits of stale bread (fata from crusts) in milk, and when soft bat with a fork until smooth. Beat '»>" a cupful of apple sauce and two weßbeatcn eggs. Pour into a deep pie disk in whicn has been melted about a tevtf dessert-spoonful of butter, and ia a [moderate oven until lightly brown.Bern 'with custard or any good podding t*l

I Apple roll also makes a rhingn T* prepare this make a good plain paste, roll it out to about £in in thickness aad spread with butter, then with brown sugar, sprinkle with cinnamon and antmeg. and lay thin slices of apple evenly over it. Roll np and place in a deep buttered pan; cat several slashes aeroK the top, and poijr over a little owe made by boiling one cup of water wiiii half a cnp of sugar, cinnamon, nutmeg, eta, for a few minutes. Put the roll in the oven, and baste frequently with the sauce until it is well browned. Serve with cream or costard. If preferred the paste may be cat into squares, a few slices of apple placed in each, and the pastry closed over it the form of dumplings. The sauce l« poured over, a* over the rolL Both hhete puddings are equally good cold and the sauce forms a sort of toffee on the cJtside which if much appreciated.

If apples are not available the roO may be made with raising, figs or dates instead.

Apple sauce cake is excellent and wj simple. Add to 1 enp of moist brow* sugar 3 teaspoonsful of powdered cinnamon,\and a dash of cloves and nutmeg, and mix in 1* cups of unsweetened apple sauce into which has been stirred 2 teespoonsful of baking soda. If the since is a little warm it will be all tae better. Then add $ cup of seeded raisins sad } cup of currants. Mix all together wift 2 cups of sifted flour, and last of all i cup of melted butter or shortening. This requires no ejrgs or other liquid than thi sauce, but if it seems too dry a tceßbeaten egg may be added or little warn water. Beat well until the whole is smooth and bake in a moderate oven. A white lemon icing goes very well with this if it is desirad to elaborate it

In X ova Scotia. wli?re apples and silt fish are staple foods, apple sauce » often eaten with salt cod. Boneless cod i« best. This is broken into small pieces and boiling water poured over it. ADo*" it to stand for half an hour, pour off the water and cook in fresh water until it comes to boiling point. Again poar off the water, and serve with a <rood white sauce to which two hard boiled eggs chopped have been added. Serve in a fireproof dish or un rounds of buttered toast, with apple sauce.

The French Canadian method of making an apple pie is a change from the ordinary t-art of American type. One begins by lining a square tin about two inche? in depth with a good plain pastry. Then set Thin slices of apple against each other in a solid phalanx until tin is quite full: put in the oven, baste frequently with a syrup thickened with a little cornflour and Ikake until the whole is a light brown.