WHAT TO DO WITH APPLES.

Hawera Star, Volume XLV, 9 May 1925, Page 15

WHAT TO DO WITH APPLES.

From, the days of Eve, apples have always been a popular fruit with the housewife. They may be served in .such a variety of delightful ways, that one never he at a loss for a sweet while there at*© a few Woolseys or Northern Spys in. the pantry. Below are a few novel recipes that, may be quickly and easily served, with little preparation. Amber Pudding.—Take six apples, peel, core, slice, add vinegar to' taste, stew unti.l soft, - flavour with grated lemon rind or nutmeg. Yolks of three eggs beaten anil added to apples, place in oven to set-. Whip tile to a stiff froth, sweeten, find pile on top of the pudding. Brown lightly in the oven.

Bird’s Nest Pudding.—One teacup of sago, or tapioca boiled in a, pint of water until transparent, sweeten and flavour with lemon juice. Place peeled and. cored apples whole in a buttered pie-dish, fill the centre of each with sugar and small piece of butter. Pour the sago over and bake -until the apples are tender. Apple® Frosted.- —Peel apples and stew in, thin syrup till quite tender. When cold dip them in a. well-whipped white of an egg or brush them over with it, using isoft brush and quite covering them. Dust powdered sugar thickly over and put in cool oven to candy.

Apple Fool. — Four apple®, ■spongecake, two. tablespoon® of sugar, one egg. Bake apples, till soft, then scrape the pulp out, add sugar and cake crumbled up, and the egg beaten. Whisk all. together, stir over fire till hot. Serve either hot or cold.

Apple Toast.—Cut six apples into quarter®, take the core Out, peel and cut them in istlices; put in a saucepan loz. butter, then, throw over the apples about 2oz. of white powdered sugar and two> tablespoons of water. Put the saucepan on the fire, let it stew quickly, toss them up, or stir with, a spoon —a, few minutes will do. When tender cut two or three slice®' of bread half-an-inch thick; put in a frying pan 2oz. butter, put on fire When butter ns 'melted put ill your bread, which frv a nice* yellow colour. When crisp, take them out, plfice o‘n a dish, find: a. little Sugar over. .Pile on the apples' au inch thick and serve hot. Auple Snow.—2lb. of good cooking apples, rind fine! juice of one. lemon. Crink thoroughly and rub through a sieve. Beat up whites of two. egus and half a pint of cream separately into a 'Stiff cream, mix with fruit, and serve with whipped, cream on top.