SOME APPLE RECIPES.

Dominion, Volume 1, Issue 108, 30 January 1908, Page 3

SOME APPLE RECIPES.

. Baked 'Apples.—Jare somo fino hrgo apples,. scbop out tilt cores , "itjiout ■ going through, place,the fruit m - .'■lazed - 'earthen dish, -.Tnih»the,end:from. wKi-W tho *«re' Was removed upwards/ fill tho hollows with minced candied peel and a little sugiir. theh place them .in a hot;6veti to bake; when-the apples.are iicarly,dcfie,\ pour into ,thd'dish a nicelyTmado'';bustardV; When ,tho custard .is well set. it is ready, and on no "account'-must it. be allowe v tjj bqi| ; though the" top'should be. of a brt- ji/.poltiiff.i; dust! tho .whdlo 'mth caster : r'. •••' ; .l;'fc : Mable:'in>4fco -'dish ,'in fthich: it.iwasriod^jedvVt'V.i-r:• • T Applo, Chocsecakei.—l3ake or ,-bpil" somo ppelM and .cored;, applip, J a nd' tp.lfeyjjr of 'pulp-allowllb. of qnshfvi lumpsugnivOoz: lemons jvbfeflt, lip .%$ fresh' eggs,i andmi x thej;,}rhole-;t'pg>thfcV:, iinfd,ttis stir |U>JVo£Vbiittcri justibeek' in'elted,; pub into, tins lined .with'puff':pasti?,isift'..caster;^s'ugar, //over ev.ery ione,.vand/set: a'.'mbileratelv. heated oven;; 'X'X y.?>: Apple Custard.— apples; and remove; tho corps,; p'utVthom into a stowpan with a cofFc'e-cuphil' ot-wntpr, and let theiii Bimmer. until ;,tbcy. are.,:soft and have formed a .thiclf pulp ; beat -thenl well, and. stir in a P.?und ..of slupip; sugar; juice, of 'three .lemons, - with tho -peel ofntwo. cut 'tliiii and beaten finb in, a ; mortar/i] Well beat' the yokes 'eggs': and stir ..into the 'abovoj'put into a piquish, mix together and bako in' a sloiv ,eve'n ;; ill tho meantime -beat up' .'tho whites of four'eggs. Wher.-tho pic is, done arrange th§ meringue iipftn 'the top, ; piling it well up, dust with, caster sugar, and. pass a red" hot salamander over- it. This is a delicious tart.' : A Jvew, Apple Jelly.-—Pare and core a dozen good sound apples, oiit' into lumps and put them/into: a preserving pan/ just cbver thorn with water-, adding five cloves, and a blade.of mace, , and boil until -the Airhole is dissolved; then strain through;a■ firieisievc.; Have ready another .pan,'-.with 'as• much; syrup,:as., yoil, have' ajiplo. jelly, boil tho syrup, until "neTirly a caramel (that is' about the'jfoiirth degree, caramel, being the fifth -degree)'; now mix Me jelly with;tho syrup,,and allow,it,,to; simmer for 10 .minutesy put-into small moulds,'and store in'a dr^,' cool place.- '' Apple Marmalade! l —Thinly: peel the apples, Rfitl boil .until they ;will pulp, then .remove tho - cores,: take' an equalf weight of sligarYas pulp, wet the lumps of.'sugariby just dipping into water;-'boil the sugar-until it can be wall •'skimmed and'.it is ;df>a -thick syruj), then stir it into the apple pulp:and,simmer it over a clear fire for. a quartet of'an hour ; a little grated . lemon peel. may bo added; if ; liked, rut into small pots'/ cover, and sit away in a dry. place. .' x '

tfpp'® Paste,T-rPpre, core, and. cut a PP.'.es • (not■, into slices), weigh: them,, and allow lib.. .of, the, best lump . sugar' to every pounjl of fruitput' the applcsiinto a jar,, set in'.tho ovdn/and' cook''until quitb soft';, boil the sugar'. to a''syrup,, allowing' a .'breakfast cup of water to every 21b. of sugar, .drop,in your and add. a teacupful'bf marmalade arid a little grated ginger. . Let all- simmer for.10 ( minutes; wet yoiir shapes, then fill them with paste; the jelly will turn 1 out firm, and .'keep;fdr: many years if stored in a'drv place. : , ' ■'•

-Another Apple Jelly.—Peel and core the apples,, cut them into quarter's, . and boil until soft; put them into a cloth and wring out the juice; add the white of an egg well beaten, and sugar to. taste; when it just comes to boil, skim carefully and reduce to a proper consistency.'; This ■will makejan excellent, .jeliy. . ... ~ ■

To Dry. Apples.—Choose even-sized : and well-flavoured, apple's,- and set them-iri cool oven; ■as soon as- they are well,.farmed through ' take thdm out, and when cold put them jntp the pveii again : repeat this severnl times; and as they begin to feel soft squeeze, /hem: very carefully, little by little,'and latten, them by : .(legrces. 1 They mustibe.allowed;: to remain: in the oven, after thoy aro flattened, and as soon as they-are sufficiently dry,'store, in tin boxes lined with paper. " Apple Sauce for Pork and Ducks.—Pare and quarter the apples and remove the; cores, halve, the quarters into two lumps, and throw into cold water as vou do, them, to keep their whiteness ; place them in a baking jar with just sufficient water to keep them from burning,, and set in the oven, covered with, a lid. \\ hen nicely done,.beat with a forlc and sweeten;; send to the tablo in a tureen.."lt is better to cook-apple sauce without sugar, and sweeten whilo beating; this will keep them,of a cood colour. ' The value-of ■ fruit, as a diet hbeconio very widely ■ recognised, of latbvyears. Good, sound, ripo fruit carinot-harm the most delicato stomach, and*it is an excellent plan to commence the morning meal-with a ripe applo or any fruit, in season. Children should- bo taught to' reject - tho;- skins and stories 'of fruit, as' these- frequently.; set up irritation of. th'o stomach And intestines, and'l(iad to disastrous consequences.- Tdmatoes .are excellent blood purifiers, and should enter largely into -tho summer diet. Thero is'an idea ;existing that the.eating of' tomatoes produces cancer. - ' Soma -years; .ago" onef of. the best known cancer specialists, was asked whether thero was any scientific' basis for this assumption, and he unhesitatingly answered that there was none. '

In a great majority of cases wandering and homeless folk are not truly describable as unemployed, but as "work-shy." They do not. want anything to do, and look upon those who find work for them as tho very reverse of friends. What they want to make acquaintance with is the stern old riile that "whosoever will not, work, noither shall he 'eat."—"Country Life,"