COOKING HINTS.

Auckland Star, Volume LIX, Issue 171, 21 July 1928, Page 4 (Supplement)

COOKING HINTS.

THE JUICY APPLE. ' * HOW TO SERVE. . Delicious Apple Sponge: Stewefl !1 : apples, 2 eggs, 4oz sugar, butter *nd 1- liuur, 1 teaspoonful baking powder, pinch d .salt, about 1 cupful milk. Beat the sug*r r and butter to a cream, and add the ' be * ten W' ■ lir > the eifted flour .and powder. With sumcient milk to mak* " r ! a rather thin batter. Pour the batter ' v ; over the apples in a pie-dish, and bake it; for hall' an hour. Serve either hot or j cold. ,e, Apple and Bacon: Cut apples into a; rings as for fritters; sprinkle with aalt r,| and pepper and fry till tender in a nj very little fat, turning once. Serve with ,e| slices of fried or grilled bacon and a little j tomato puree. Apples baked whole and 5 . sprinkled with salt instead of art '' excellent with roast meat. Apple Amber: fi large apples. 1 dessert- 4 spoonful butter. 2 eg.-?. 2oz sugar, juice land rind of 1 lemon, daky pastry. Perf and slice the apples; add the juice and grated rind of the lemon, and gte*- : gently until tender. Add'butter and , sugar, and beat in the yolks of the eggs. " _ Lastly, add the stifdy-beaten eo» whites" n " Lino a buttered pie-dish Csides only) with puff or flaky pastry, and fill with " : the apple mixture. Bake in a moderate jj! oven for 25 or 30 minutes. Baked Apple Pudding: 6 apples, 1 . I quince, 2 tablespoonfuls 1 '.oz. butter. 2 eggs, 4oz.° 'cake . jcrumbs (any plain cakes, 2 table- ' spoonfuls milk, half cup water. Cook the sliced and peeled quince and apples -. = with water, sugar, butter and a squeeze =; of lemon. When soft, stir in the milk." 1 ; crumbs, well-beaten eggs and a grate of ? nutmeg. Butter a pie-dish, and sprinkle ' with a few crumbs, then put in the misture. and bake in a moderate oven for one hour. Turn out and sprinkle with .sugar. This pudding is equally nice ■ served hot or cold, and, if liked, may ibe served with boiled custard. Apple Birds' Xests: li pints water, r: i-cupful tapioca, 6 apples of even size, a e' few seeded loz butter, lioi; i. sugar, 12 cloves. Soak the tapioca overt; night in half a pint of water, then cook ]! till clear with the remainder of tue : water, and add loz of sugar. Core the / t apples and peel thinly: place in a butf tered pie-dish with butter, raisins and t cloves in holes left by the cores. Sprinkle the remainder of the sugar over them 'and pour over all the tapioca. Bake far _! about one hour, and serve with boiled p custard. -j Stuffed Apple Meringues: Gor S even- , sized apples. 12 date?. I tea? ] poonful currants. 1 dessert?poonfni j cantor sugar, whites of two eggs. Peel and core the apples without breaking them. Stone tin- dates and mix with the currants and sugar. Fill. : the centre of each apple, and place on a j. buttered baking tin. Cover with jrreased i paper, and bake in a fairly hot oveu ! until the apples are tender. Froth the whites, stir in 2oz of castor suzar very J gently. When apple- aiv cold. jjiask them with the meringue. and bake in a 1 moderate oven f"r ten minutes. ; Apple Fritters: 2 large apples. 4*;>/ 1 flour, pinch salt. 1. tabk--p"oniul melted ' butter. 1 gill tepid wati-r il part boiling to 2 parts cold), 2 white- of Beat : egg whites to a stiiV froth. Sift 'lour | and salt. and make a bob- in th»- centre. ; Pour in butter and water and ?tir in the • dour with a wooden spoon, always keep 1 in-;: the liquid in the middle. lie:-.*, until ' quite smooth and full of .'iir bubble-. Put in half whites, and stir lightly, then ■ the other half and stir until no white . streaks remain. Have ready a deep ■ saucepan of fat smoking hot. Peel and - core the aj>ples, and cut into tairly thick rings. Dip each ring into batter and . drop into the hot fat. Allow to brown lightly, then take out and drain on T-aner. 1 Serve' very hot with sugar snrinkle«: over, and boiled custard served separately.