APPLE TIME.

Hawera Star, Volume XLVI, 1 May 1926, Page 15

APPLE TIME.

"An apple a day keeps tiie cuetor away, ' says the out prorerb, any many physicians prescribe a daily balced apple as one of tne first ingiedients ill a* convalescent diet. For those who cannot eat raw apples there are many ,vays oi serving tliis attractive iruit, and although not altogether new the following recipes may prove welcome additions to the household cookery Look

Apple Souffle (Cold). —Choose four or live nice green cooking apples (about lib.), and prepare them for stewing, rut them in a saucepan with the grated mid and juice of a lemon, three cloves, 3-oz. of sugar, and a little cold water. Cook till tender, and then make up to two breakfast-cupfuls by measure. Pass through a line, sieve, removing the cloves. Return the puree to the saucepan and bring to boiling point Then stir in two bare tablespoonfuls of comma mixed to a smooth paste with a little water, and stir until the apple puree i-s clear. Leave until quite cold. Then fold in the stiffly whisked whites of two eggs, and turn into a damp dish decorated with whipped cream or custard.

(2) A variation of this recipe is .to stiffen the mixture with leaf gelatine instead of cornina. Use three sheets of puree, and eoiour the mixture witli u lew drops of cochineal. Add the whites of eggs just before the mixture begins to set, and serve with whipped cream on the toil of tlie shape. (3) For use as a hot souffle mix the uustiifened puree with the stiffly whisked whites ot four eggs, and turn into a well-greased souffle dish. Bake in a moderate oven until well risen, and just lightly set. Dust with castorsugar, and serve at once. Make a custard witli the yolks of the eggs, a cup of milk, and a little cornina, and serve with the sweet.

Apple Surprise. —Line a piedish with some good pastry crust, and decorate the edges prettily with leaves or flowers of the crust. Stew six large c-ooking apples with tlie grated rind and juice of a lemon, 2oz, of butter, and a scant half-cupful of sugar. Cook gently until tender, and then beat to a smooth light puree. Stir in the whisked yolks of three eggs, and pour all into the pastry-lined dish and bake for about 80. minutes in a moderate oven. When'the apple custard is cooked remove the dish from the oven and cover the apple surface with n mernngue made of the stiffly beaten whites of the eggs and a little castorsugar. Return to the oven until lightly browned and set. Serve at once.

Apple Salads. —(1). Use equal parts of’ finely diced apple and finely chopped celery. Mix with mayonnaise dressing, and serve on crisp lettuce leaves directly it is made.

(2). One cupful of seeded and choplied raisins, two cupfuls of finely chopped, ripe apple, half a cupful ol grated nut, a little lemon or orange juice, and sufficient mayonnaise dressing (without oil) to make the mixture creamy. Serve on lettuce leaves.

(3).'One part of chopped prunes or dates, two parts of chopped ripe apple, one part of chopped celery, and a few minced nuts. Mix with mayonnaise, and serve on lettuce leaves.

Apple Charlotte. cake-tin and butter it thickly, and dust thoroughly with a thick coating of dried brown crumbs. Put an extra layer of crumbs in the bottom, and then fill the tin with finely sliced green cooking apples dusted with sugar and flavoured with grated lemon rind and ii few cloves. Be careful when filling the -dish to dust the sides of the tin and to fill in any gaps atthe sides with (more dried crumbs. Fill the tin to the brim, and press the apple down firmly with the hands. Pour over all a- table-spoonful or two of water, and cover the top with another thick layer of crumbs and a few pieces of butter. Put' a fireproof plate over the top, and leave in a moderate oven until a straw will run easily to the bottom of the mixture. Leave to -settle for a few moments, and then puss a knife between the apple cake and the tin, and turn it on to a pretty dish.

(1). Another way is to line a basin with thin slices of stale sponge cake, being careful that the entire surface of the basin is covered. Into this prepared mould pour some thick apple puree which has been stewed gently with the grated rind and juice of a large orange, the grated rind of a lemon, half a cupful of sugar, and very little water. Pour it in while boiling hot and fill the basin to the brim, taking care not to dislodge the sponge lining. Cover the surface with more -slices of cake, and cover all with a greased plate. Leave until next day, and then turn on to a pretty dish and cover with custard or cream. Apple Snonge.—Half fill a piedish with boiling apple -puree, and immediately cover the apple with spoonfuls of spongecake mixture. Bake in a moderate oven until the sponge is set and nicely browned. If the apple tends to boil over at the sides -stand the dish in another containing a. little hot water. A good sponge mixture is made witli a table-spoonful of butter beaten to a cream with two tablespoonfuls of sugar. Then add a wellwhisked egg and half a cupful of selfraising flour. Moisten with one oi two spoonfuls of cold water, and spread over the boiling apple.