Cooking For 1966 SCALLOPED APPLES

Press, Volume CVI, Issue 31161, 10 September 1966, Page 2

Cooking For 1966 SCALLOPED APPLES

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CELIA TIMMS)

Here is an old-fashioned method of serving apples, but with a “new look.” Ingredients: Ijlb apples with good flavour. 4 tablespoons brown sugar. 1 large lemon. 2oz candied fruits—cherries, pineapple etc. Thin bread and butter. 2 egg-whites. 2oz castor sugar.

Method: Peel, core and quarter the apples. Cut into slices and arrange in a greased oven-proof dish in layers, sprinkling each layer with sugar and the grated rind of the lemon—and lemon flesh cut into small segments. Cut the candied fruit into slices and blanch in boiling water for a minute or two to soften. Lay fruits on top of apples when dish is full. Cover with lid or a piece of greaseproof paper or foil. Cook iv a moderate oven (375 deg) until apple is soft Remove from oven and top with squares of bread and butter from which the crusts have been removed. Put back in the oven at same temperature until delicately browned. Whip egg-whites until stiff, add two teaspoon-

fuls of the measured castor sugar and beat again for one minute. Then fold in the balance of sugar carefully and pile this on top of the pudding. Dredge with a little icing sugar and return to oven until meringue is set and lightly coloured.