SOME APPLE DISHES.

Hawera Star, Volume XLV, 6 March 1926, Page 17

SOME APPLE DISHES.

, The new season apples have made a welcome appearance at last, and as the fruit ie one of the most valuable of all for health reasons, a variety of apple recipes will probably be of use. They are from Mrs Wetherell’s excellent store.

Hidden Apples.—Six apples, ilb starn sponge cane, doz ground almonds, ooz castor sugar, apricot jam, one egg. .i/eel and core the’apples very careiuiiy, without breaking' them, fill the centres with jam, grate or crumble the cake, add the almonds and sugar, mix well; then yiix with enough beaten egg to form a soft paste. Brush the apples over well with beaten white of egg, coat them with the paste, and then bake in a good oven until they aro tender.

Baked Apple Pudding. —ilb of stewed apple, two eggs, their weight in butter, flour, and sugar, one small teaspoonful baking powder, three tablespoonfuls milk. Butter a pie dish and lay the stewed apple at the bottom. Beat the butter and sugar to a cream, and add the eggs, slightly beaten; then add lightly the flour and baking powder, and lastly the milk. Mis well together, and spread this mixture over the apples. Bake in ft moderate oven for three-quarters hour or until the mixture is set through. Serve in the same dish, and dredge the top with castor sugar. Any fruit in season may be used in this excellent pudding. Apple Croutes, —Butter a fireproof dish thickly, and cover th© bottom of it with small, well-buttered squares of bread. Peel and core as many apples as there are pieces of bread, being careful not to break them. Stand an apple on each piece of bread, fill the centre hole of each with brown sugar. Put a piece of butter on top of each apple, and bake in a quick oven until the apples are quite soft. Serve very hot in the same ish. The success of this dish depends entirely on the generous use of butter and sugar. Apple Meringue. —Peel and core 21b of apples and stew them with plenty of brown sugar and very little water until soft. Then rub through a sieve or beat well. Crumble into them enough stale sponge cake to make a mixture rather like thin porridge. Butter a pie-dish well, pour in the mixture, and hake in a moderate oven with a buttered paper on ton for 20 minutes. Wdiip the whites of two or three eggs as stiff as possible, and add a heaped teaspoonful of castor sugar for each white. Pile the meringue on top of th© apple mixture, return to the oven, and brown lightly. Serve quickly, before the meringue falls. Flemish Fritters. —Mix 4oz flour with a teaspoonful of sugar and a teaspoonful of baking powder. Have some nice large apples peeled, cored, and cut into slices as for fritters.. Mix the flour quickly with all until it is like an ordinary' batter; dip the apples in the batter* and fry them in deep boiling fat. They puff up and brown very soon, and are much lighter and' crisper than when done with an egg batter. The method is also very economical when eggs are dear and scarce. Serve very hot, sprinkled well with sugar. Tapioca and Apple Delight.-—Boil three tablespoonfuls of bullet tapioca in a nint of milk flavoured with lemon." Peel and core six apples and stew with sugar to taste, and only a suspicion of water to prevent them burning. When both are cooked put a laver of tapioca in a deep glass fireproof dish, then half the apple, and then the rest of the tapioca and ap-

pie, and on top of this a liberal layer of apricot jam. Cook for 25 minutes in a moderate oven. Apple Souffle. —lib apples, 4oz sugar, four whites of eggs, half gill water, lemon rind. Peel, core, and slice the apples, put them in a pan with the water and the grated rind of half a lemon, and stew gently until they are thick pulp. Turn into a basin and beat until smooth. Add the sugar, whip the whites of eggs until very stiff, and add these to the apple mixture. Pour into a well-buttered souffle or pie dish, and bake in a moderate oven for half an hour. It should be well risen. Dredge with sugar and serve quickly. Swiss Apple Pudding.—6oz breadcrumbs, 3oz suet, four apples, 3oz sugar, rind and juice of half lemon, browned crumbs. Butter a plain mould well and line it with the browned crumbs. Put the chopped suet, the breadcrumbs, and sugar' in a basin, add the apples, peeled, cored, and roughly chopped, flavour with the grated lemon rind and juice, and mix well. Fill the mould with the mixture, cover with buttered paper, and hake in a moderate oven for an hour. Turn out very carefully, and serve with custard sauce or cream. One or two beaten eggs added will make this pudding much richer.

Apple Mould.—One pint apple puree, foz gelatine, one gill whipped cream, half gill water, carmine. Make a puree as for apple fool. Dissolve the gelatine in the water, and strain it in the puree; colour with carmine, and when nearly cold turn into a wetted border mould, and leave until set. Turn out carefully, and fill the centre with whipped and sweetened cream. Flavour with vanilla.