THE RIGHT RECIPE

Evening Star, Issue 20996, 9 January 1932, Page 21

THE RIGHT RECIPE

USING WINDFALL APPLES SOME WELL-TESTED RECIPES. Windfall apples can be used for many excellent preserves and dishes. Here are some well-tested recipes:— Apple Ginger. Peel and core some windfall apples and cut the pieces into cubes, mien you have 21b of these put them into a basin with Joz of whole ginger. Next a syrup must be made by putting IJIb of loaf sugar into a pint of water, which, with the rind of thinly-peeled lemon, should be put in a stewpan and brought to the boil. Let this simmer for ten minutes. When the syrup is prepared, pour it oyer the apple and ginger, and allow it to stand for twenty-four hours. Then turn the whole into a preserving pan and add the juice of the peeled lemon. Boil this until the cubes are tender, and see that they remain whole. When finished the cubes should be transparent. Apple Pudding. This is a recipe from a Yorkshire village. For it you will need one egg, two or three large apples, six tablespoonfuls of fjour, three taolespoonfuls of sugar, a pinch of salt half a pint of milk, and a small piece of lard. Make a batter of the egg, flour, sugar, milk,, and salt, then grate the apples, which have been peeled and cored. Add these to the batter and let it stand at least an hour. Next melt enough lard in a meat tin to cover the_ batter, which should then be poured in. The batter should just cover the tin, for in Yorkshire they do not make it thick. Bake in a moderate oven until brown, then turn and bake the other side. Serve at once with a sweet white sauce. Apple Snow. This delicious sweet can be served cold or hot. To 11b of apples add 2oz of sugar or more it the apples are very sour. Stew the- peeled and chopped apples in a pan, with the sugar and the juice of half a lemon. When cooked, sieve them or mash very finely, add the beaten yolks of two eggs, return the mixture to the pan, and cook for five minutes stirring. Beat up the whites of the two eggs with a suspicion of sugar, and if the dish is to be served up hot place it on the apples in a fireproof glass dish and brown in the oven. If it is to be served cold, pile the beaten whites on the centre of the apples and surround with thick cream. Apple Jam. Apple jam is not insipid if made according to the following recipe, for it is well flavoured with lemon and has the addition of almonds. You will need SJlb of sliced apples, Jib chopped almonds, 4lb preserving sugar, the rinds of two lemons and the juice of four, and 1 pint of water. Choose the windfalls of a good cooking apple, and put the prepared apple, sugar, and water into a preserving pan (> grating the lemond rind over it. Bring to the boil, stirring frequently, and cook until the apples are in a pulp and the jam thickening. Add the chopped almonds and the juice of four lemons, boil up and bottle when slightly cool. Dried Fruit Salad. A dried fruit salad can be very delicious, though many people think otherwise. A little fresh fruit added often makes a good deal of difference, or a touch of colour imparted by the addition of fresh cherries or any brightcoloured fruit. A prune and orange salad is very good, but serve separately from different dishes, as if mixed together beforehand the whole effect of your salad will be ruined by the addition cf the dark-coloured fruit. If fresh strawberries are not available, there is a very good tinned variety on the market which in salads or trifles at least defies detection, and serves the purpose satisfactorily. Marrow Savoury. Assemble one large marrow, 2oz of butlbr, 2oz of cheese, a piece of a shallot, some fine breadcrumbs, pepper, salt, and cayenne to taste. Peel the marrow, cut it-lengthways, take out the seeds, and cook it until it is tender. Drain well, put it into a deep dish, and pour a little of the butter (melted) over it; then add the grated cheese and the piece of minced shallot. Sprinkle with pepper, salt, and a little cayenne if liked. Put the breadcrumbs on top and the remainder of the butter, cut into small pieces. Brown in oven and serve with beetroot and potatoes. Marrow Into Curd. Lemon cheese made with vegetable marrow is delicious, and it goes twice as far:— Ono pound marrow, sugar to taste, loz butter, one lemon, one egg. Cut the marrow into small pieces, add the grated rind and juice of the lemon, and stew until quite soft, with sugar to taste. Stir in the butter and mix all together. Beat the egg well and put into the mixture when off the fire. Heat up again until it thickens, stirring, all the time, turn into jars, and tie down.