THE RIGHT RECIPE

Evening Star, Issue 22276, 29 February 1936, Page 27

THE RIGHT RECIPE

APPLE SENSE It Is a fact that:— Apples are rich in mineral salts and nitamins. ~ , Their sharp flavour “ makes your mouth water ” Important as an aid to digestion and partly because it is surprisingly effective in preventing food from lodging in your teeth and so causing decay. Cultivate the habit of finishing each meal with fresh fruit. Although apples taste acid, thenresidue on digestion is alkaline and they are most valuable for combating the acid-forming tendencies of meat, fish, and so on. . Largest proportion of the food value in an apple lies just beneath the skin, ■o eat them, with the skin on (after careful cleaning). . , , . Whenever possible cook them .whole, and remove thin peel after cooking. • APPLE RECIPES One must remember that apples do .not belong , exclusively to the sweet course. ... , . , There is the inevitable sauce which usually accompanies roast pork and duck; and many less familiar ways of serving this fruit in the initial stages of a meal. . , . A favourite way is to use them tor winter salad, mixed with celery, chopped walnuts, and a French (vinaigrette) dressing, Apple and Celery Salad. This salad can be served in individual portions for special occasions, and it looks exceedingly decorative. Choose red dessert apples, such as Jonathans, and allow one to each person. Cut a slice from the top of each and carefully gouge out the inside, discarding core and pips. . Chop the •cooped-out apple and mix it with the dressing, nuts, and celery. Then fill the cases (which should be well polished) and replace the lids. Now try a fruit garnish for hot meat entrees. Fried Apple Rings. Select firm cookihg apples,, pare them and remove the cores. Cut them in rings, .dip these in seasoned flour, and fry them in smoking fat until they are golden brown and crisp. They should be eaten at once. Fried apple rings are especially good with curry, or as a breakfast dish, served with sausages and bacon. Pork and Apple Hot-Pot. Two pound frerh, lean pork; 21b potatoes, 2 onions, 2 large apples, i-tea-spoonful powdered sage, seasoning, stock, loz dripping. Method: Chop the onion finely and cut the prepared potatoes, apples, and pork into neat pieces. Arrange, them in a casserole in : layers, well sprinkled with salt, pepper, and a little sage. Finish with a potato layer. Pour in sufficient stock to come halfway up the dish. • . Put small knobs of dripping on top, cover, and cook in moderate oven for two hours. The lid should be removed for the last half-hour to , allow the potatoes to brown.

Baked Apple Meringue, Six large cooking apples, 1 tablespoonful honey, 2 egg whites, 2oz castor sugar. Method: Pare and core the apples, stand them on a buttered tin, and put one teaspoonful honey in th 6 centre of each.

Mak'- a meringue of the eggs and sugai ' decorate the apples with this piping it through a star force* covering the fruit completely . Decorate with glace cherries and angelica, and bake in a very moderate oven for three-quarters to one hour, to set the meringue. Serve hot or cold.

Stewed Apples. One word of advice about stewing apples, and other fruit. Do not toss the fruit, water, and sugar into a pan and hope that by letting them simmer for a while you can produce anything fit to eat.

This is the way to make a sauce, and it will be a very good sauce if you add a generous knob of butter and a flavouring of nutmeg or spice, but it will never make a reputable dish of stewed fruit. For this .you must first make a rich syrup. Fob every 11b of fruit to be stewed, take 4oz sugar, half-pint of water, and thinly-peeled lemort rind. A little stick of cinnamon or other flavouring. Dissolve the sugar arid then let the liquid boil fast without a lid until it is reduced to half and is really thick and syrupy. . Now prepare the fruit carefully and drop it into the pun, where it must cook slowly until it is just soft but still whole. „ , . Then lift each piece of frUit gently on to a dish, colour the syrup, arid pour it over.