APPLES AGAIN!

Evening Post, Volume CXXV, Issue 19, 24 January 1938, Page 14

APPLES AGAIN!

AVOID MONOTONY

A good apple year means an apple dish nearly every day for the house- | wife whc- grows her own apples, and she has to be extremely ingenious to avoid an outcry from her family on the grounds of monotony. Luckily, apples are adaptable fruit, land the use of different flavourings helps to lend plenty of variety. Oldfashioned apple-cake can be made the i Swedish way with the cooked fruit I between layers of paste made with Boz [each butter, sugar, and ground almonds, lloz cornflour, and an egg. "An excellent open tart is made by covering the pastfy with cooked drained apples, then with orange marmalade mixed with crushed macaroons, and bake. The Dutch edition of the tart is also worth trying. Line a well-greased shallow tin with a thin layer of suet crust. Cover with apple, mixed with brown sugar and a little lemon, and add another layer of crust. On top put two or three tablespoonfuls of golden syrup, and a sprinkling of brown sugar. Bake until the top is dark, crisp, and brown. Baked apples can be filled with prunes, dates, or raisins, almond paste or jam, or pieces of preserved ginger. Apple dumplings can be stuffed with jam and covered with puff paste or almond paste. Crusted apples are first peeled, then brushed with egg-white. Fill the centres with apricot jam, roll in a mixture of breadcrumbs, sugar, and ground almonds and bake in a fairly hot oven.