HINTS FOR THE HOUSEWIFE

Dominion, Volume 21, Issue 189, 12 May 1928, Page 18

HINTS FOR THE HOUSEWIFE

APPLE RECIPES * _' Windfall apples in any number of varieties mixed together make the best jelly. They should .be well washed, topped' and tailed, and any blemishes or worm holes carefully ent out. Fill a deep preserving pan three parts of the way up, and pour in enough water to cover the apples. Let these boil until they have gone completely to pulp, then remove from the fire, and transfer to the jelly bag. keeping that well supplied until all the juice has run out—it will not hurt to squeeze it a little now and then.

When there is enough juice in the lower pun, measure and transfer to the stove—bring to a boil and add half a pound of sugar to each quart of liquid. Most, people think this must be a mistake, and that so small an amount of sugar must be insufficient, to set the jelly, but it is perfectly correct, and is the method used in the Annapolis Valley, Nova Scotia. Ry it I have made hundreds of pounds of excellent jelly and never had a failure (writes Beatrice Shaw). If the fruit is in good condition, and the juice is boiled long enough, it should set quickly and be of a deep rich crimson colour —it takes a little practice to know exactly how long to boil it, but it should be kept cooking until it has boiled to less than half its original quantity, poured hot into jars and left uncovered until the morning; if by that time it. is not firm enough to turn out in a shape, it m.ust go back to the pan and be boiled longer. This makes a jelly that is rather tart, and that can be used not only as jam, but also as a filling for layer cakes or Swiss roll, for decorating floating island or other sweets and as a substitute for red currant jelly with roast mutton or game.

Next to jelly the apple is probably most useful in the form of sauce. Apple sauce in England is too often a thick broivn pulpy mass served with roast pork, goose and duck, and both it and stewed apple tire frequently spoilt by litivirig bits of core left in. A corer should not be used for cutting up the apples, but after they are peeled they should be sliced off the core, leaving that whole instead of cutting it into quarters after the English fashion. There will then be no fragments of core left in the fruit that is to be cooked.

As soon as apples come into season in Canada they always have a large bowl of sauce on hand, which is replenished about three times a week, mid eaten at almost every meal and between meals, and this sauce is perfectly white and smooth, and not over-sweet. It is added to oatmeal porridge and cream for breakfast, spread on bread and butter at tea. and often, when the young people come in at night from sports Dilate classes, they' make their supper off cocoa’ and apple sauce with thick slices of brown or white bread and butter. When apples are young they need no extra flavouring, but the older they grow the more they require. Even with quite young apples I often add a squeeze of lemon or orange juice, or small bits of pine apple left over from a tin of that fruit, and always a little water to prevent them sticking to the pan. When apples have been stored they require more cooking and are improve’ll by the. addition of a little powdered cinnamon and nutmeg.

Another method very popular in Canada of making apple sauce is to prepare the apples as for jelly,, i.e., wash,

top and tail,' and put them, skins and all, into the saucepan, cover with water, and boil to a pulp. Then run through a sieve, return to the stove and add sugar and flavouring to taste. This is the more economical method if apples are scarce and dear. As a variant of the ordinary apple charlotte a very good way of serving a really nice pudding is to soak about a cupful of bits of stale bread (free from crusts) in milk, and when soft beat with a fork until smooth. Beat into this a cupful of apple sauce and two well-beaten eggs. Pour into a deep pie dish in which has been melted about a level dessert ll spoonful of butter, and bake in a moderate oven until lightly brown. Serve with custard or any good pudding sauce. Apple roll also makes a change. To prepare this make a good plain paste, roll it out to about 1 inch in thickness and spread with butter, then with brown sugar, sprinkle with cinnamon and nutmeg, and lay thin slices of apple evenly over it. Holl up and place in a deep buttered pan ; cut several slashes across the top, and pour over a little sauce made by boiling one cup of water with half a cup of sugar, cinnamon, nutmeg, etc., 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 custard. If preferred the paste may be cut into squares, a few slices of apple placed in each, and the pastry closed over in the form of dumplings. The sauce is poured over, as over the roll. Both these puddings are equally good cold, and the sauce forms a sort of toffee on the outside which is much appreciated.

If apples are not available the roll may be diade with raisins, ligs, or dates instead

Apple sauce cake is excellent and very simple. Add to 1 cup of moist brown sugar 3 teaspoonsful of powdered cinnamon, and a dash of cloves and nutmeg, and mix in 14 cups of unsweetened apple sauce into which has been stirred 2 teaspoonsful of baking soda. If the sauce is a little warm it will be all the better. Then add J cup of seeded raisins and I cup of currants. Mix all together with 2 cups of sifted flour and last of all 1 cup of melted butter or shortening. This requires no eggs or other liquid than me sauce, but if it seems too dry a well beaten egg may be added or little warm 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 desired to elaborate it.

HARICOT BEAN CROQUETTES.

Half pound of haricot beans, I lb. of bread crumbs, 1 teaspoonful of mixed herbs, 1 teaspoouful of chopped parsley, 1 egg, salt aud pepper, 1$ pints of water ot stock.

RED LENTIL PATI'IES.

Quarter pound of lentils, I onion, Joz. of any kind of fat, pepper and salt, 1 pint of vegetable stock, trimmings of pastry.' Wash the lentils, slice the onion, melt the fat in a saucepan, add the lentils and onion, stir for 5 minutes, then add the stock, bring to the boil, and simmer until the lentils are tender. If necessary add more stock, but they should absorb the stock. Mash them a little, and Season. Line some patty pans with pastry, put in some of the lentil mixture, cover with pastry and bake in a quick oven. If liked dust over with grated cheese.