THE RIGHT RECIPE

Evening Star, Issue 21721, 16 May 1934, Page 5

THE RIGHT RECIPE

When apples are in. At most tables the apple is a fruit not of discord, but of accord . The old like it, the young like ir, and the doctor likes it. Nor does anyone easily tire of it, perhaps because it may he presented in so many ways. Apple pie is hard' to teat, and so is a covered apple tart, or a

French Apple Tart, which is achieved as follows;

Ingredients: lllb apples, ;loz of butter, ,‘Joz of castor sugar, 6oz of flour, a little milk, 1 egg, pinch of baking powder, apricot glaze. Cut up and stew the apples with loz of butter and the sugar. When they are quite soft, beat them to a pulp. Rub the rest of the butter into the flour, stir in the egg (well beaten) and enough milk to make a firm paste. Grease a baking tin, and on it stand a greased ring. Roll out the paste and line the ring with it (be careful to sec that it lies smoothly on the tin at the bottom). Pour apple and garnish the tap' with very thin slices of apple. Bake' in a moderate oven till a light golden brown. Take out and brush over with apricot glaze made with two tablespoonfuls of apricot jam and two lumps of sugar boiled with . two tablespoonfuls of water.

Another way with pastry is called

Amber Pudding. Ingredients: 11b of apples (when peeled and cored), 30. z of castor sugar, 1 lemon, 2oz of butter, 1 large or 2 small eggs, a small piece of pastry. Stew the apples until soft, with sugax-. butter, and a little lemon juice, rub tnrough a sieve, then add the yolk of egg, well beaten. Pour into a piedish half lined with the pastry, and bake in a slow oven until set. Spread over it a meringue made with the white of egg, decorate with cherries and angelica, and just colour, a golden brown in the oven. Serve cold.

. Two other cold apple entremets make popular Sunday supper dishes during the long apple season—apple jelly and apples meringued.

Apple Jelly. Ingredients: 11b ot apples Opiums may be used as an alternative), 2oz of loaf sugar, loss of gelatine i teaspoonful of. cochineal. Stew the fruit thoroughly with the sugar and i pint of warm water. Add some lemon juice, as desired. Dissolve the gelatine in 1 gill of cold water, pass the apples through a sieve, and stir in the gelatine. Stand aside, and just before it sets pour into a wetted mould. Turn out on to a pretty dish, and serve with whipped cream ou top,

Apples Meringued. Ingredients : 1 .apple for each person, 2 whites of egg or more, castor sugar. Peel and core the apples and put each into an individual fireproof glass dish with a little water and about a teaspoonful of sugar. Bake slowly till tender, basting them now and then with the syrup. Whip the egg whites to a stiff froth mixed-with castor sugar, and heap them on top of each apple. Shake more sugar over, and bake in a very cool oven till golden brown. Decorate with pink dyed sugar. These apples may ajso be served hot.

Alice’s Apple Meringue. Ingredients: 2oz of sugar to lib of apples, 2oz of butter, the juice of a lemon,! and 1 egg. Melt the butter and sugar with the lemon juice. Peel, core, aud slice the apples. Stew ' them until tender in the melted butter, watching that they do not burn. When the apples are quite tender, put them through a wire sieve and add the yolk of egg, well beaten. Butter a souffle dish, crumb some stale spongecake or any plain cake, and put the crumbs at the bottom of the dish. Pour the puree over. Beat up the white of egg with sugar, and ornament the apples with the aid of a forcing bag, putting a few chopped nuts in the middle. Put the dish in the oven for just a few minutes to set the meringue, but not to colour it.

Birds in the Nest. This is a great favourite in the nursery. To make it, grease a fireproof dish and into it put four or five apples, cored and quartered, and 2 dessertspoonfuls of sugar. Over them pour the following mixture: —Mix 2 tablespoonfhls of flour with 1 well beaten egg, gradually adding -} pint of milk. Then bake for thirty minutes.