COOKING HINTS.

Auckland Star, Volume LXIV, Issue 17, 21 January 1933, Page 3 (Supplement)

COOKING HINTS.

APPLE DISHES.

VARIED RECIPES.

A Devonshire Apple Dish.

One pound of flour, Jib of very firwly chopped beef suet, 2 tablespoonfuls of sugar, about 4 apples. Mix the flour and suet together in a bowl and moisten with water. Add more water, stirring all the time, until the dough is reduced to the consistency of a thick batter, and then mix in the sugar. Peel and cut the apples into very thin slices and put the mixture into a well-greased baking dish and bake until thoroughly cooked. American Apple Sauce Cake. One cupful of apple sauce, 2 tablespoonfuls of shortening, 1 cupful of sugar, 1 slightly rounded teaspoonful of baking soda, 1 tablespoonful of water, 1 teaspoonful of cinnamon, 1-8 of a teaspoonful of nutmeg, 2 cupfuls of flour* Cream the sugar and shortening together, add the apple sauce into which has been mixed the soda dissolved in water: mis thoroughly, add the flour, cinnamon, and nutmeg which have been sifted together, and mix all together. Line two pie plates with paper, put in the mixture, and bake for about 20 minutes in a moderate oven. Apple Almond Pudding, z Apples, |lb of castor sugar, Sox ot butter, 2oz of ground almonds, 1 egg, 2oz of fine breadcrumbs, and a few blanched almonds. Peel and cr-e some good cooking apples, then cook them in the oven in a jar very slowly with just a spoonful or so of water. Meanwhile grease a pudding dish and mix together the sugar, butter, ground almonds, and egg. Mix the breadcrumbs with the cooked apple and place in the prepared dish; cover with the mixture. Split some blanched almonds in half, lay on the top', and bake for three-quarters of an hour in a very moderate oven. Serve either hot or cold. Scotch Apple Pudding. One pound of peeled and cored apples, Coz of sugar, 4oz of butter, the juice and grated rind of a lemon, 4 eggs, 1 dessertspoonful of fine breadcrumbs. Stew the apples with the sugar and a small cupful of water until tender, then, while they are still hot, mix in the butter, lemon juice and rind, the wellbeaten eggs, and the breadcrumbs. Line a pie dish with paste, pour in the apple mixture, and bake in a hottish oven. Just before serving powder thickly with sugar and brown. Apple Tart With Sponge Crust. One and a half pounds of apples, sugar, 3oz of butter, 4 tablespoonfuls of flour, 1 egg/ i a gill of milk, and 1 small teaspoonful of baking powder. Peel, core, and stew the apples with sugar to taste and a very little water; put them into a pie dish. Rub the butter into the flour, add 1 dessertspoonful of sugar and the baking powder, and mix thoroughly with the well-beaten egg and milk. Beat well. Pour this mixture over the apple and bake for half an hour in a moderate oven. Apple Croutons. Six apples, 3oz of butter, 2oz of sugar, 2 tablespoonfuls of water, bread- Peel, core, and quarter the apples, and put them in a stewpan with loz of the butter, add the sugar and water, and stew quickly on the fire, tossing them up or stirring with a spoon; a few minutes' cooking is sufficient. Put the remainder of the butter in a frying pan and when melted put in two or three squares, circles, or fingers of bread half an inch thick, fry until a pale golden brown, drain, sift sugar over, pile the apple on them, and serve very hot.

Friar's Omelette. Four sour cooking apples, 2oz of breadcrumbs, 2oz of sugar, loz of butter, 1 egg, and half a lemcm. Pare, core, and slice the apples, stew them with the sugar, butter, and grated rind and juice of the lemon until tender, then stir in the egg, which has been well beaten. Butter a pie dish, spread with half of the breadcrumbs, pour in the apple mixture, cover with the remainder of the crumbs, add a few bits of butter here and there, and bake for IS minutes ia a moderate oven. Serve in the dish or turn tlie pudding out.