TESTED RECIPES

Hawera Star, Volume L, 21 February 1931, Page 13

TESTED RECIPES

Apple Tolly.—Take 1 raspberry jelly, b apples, 3 egg whites. Mane jelly hi the usual way and pour it into a mould. Peel, core, ana slice the apples and stew them till quite tender adding sugar to sweeten. \Vhen soft, press through a sieve. Beat the whites of eggs till quite stiff, and mix lightly with apples. Turn out the mould and pile the apple mixture in the centre. Stuffed Apples with Jam. —Peel large cooking apples, scoop out the cores, put them in a casserole. Tor three apples, put one tablespoonful of sugar in a stewpan with a teacupful of water, aud boil for five minutes. Add the juice of half a lemon, pour this over the apples, cover, and hake in a moderate oven till quite tender. Then in the centre oi each apple place a few blanched almonds, finely chopped. and fill with apricot jam.

Egyptian Apples. —1 eel and core lib cooking apples. I"iaee dates (well washed and stoned) in the centre or each. Put the apples in a pot with a few extra dates. Pour over them about, a pint of flavoured syrup, and simmer gently until the apples are soft. Take the apples out, thicken the syrup with a little arrowroot, cook, and pour over the apples. Chocolate Roughs.—Make a chocolate dip by breaking -Jib of chocolate. Add to it 2oz cocoa, butter, and Jib icing sugar and mix well. Put into a basin, stand in a saucepan of boiling water, and stir well, being careful n does not boil. To make the roughs, use the warm choc-dip, adding enough dedicated coconut to make ft quite j stiff. Take a fork and life the rough pieces on waxed paper.

Vanilla Creams. —Take the who to of an egg (not beaten), and add to it about half its own quanity of cold water. Stir well to mix the two together, . and add a little vanilla flavouring. Then -put in -enough icing sugar to make it easy to shape into little round balls. Then put a piece of dried walnut at the top and bottom ox each, and leave for twenty-four hours to dry. You can vary the taste of these creams by adding different flavourings. West Indian Cake. —Take lib butter, Jib plain flour, J of a grated nutmeg, -ill) currants, Jib sultanas, boz mixed peel, lOoz sugar, Jpint milk, 2 eggs, 1 teaspoon curb. soda. Mix all well together and bake in a moderate oven for two hours. Almond Toffee.—lib granulated sugar, 1 gill of water, J teaspoonful of cream of tartar, J teaspoonful of tartaric acid, 1 teaspoonful lemon extract, 3 tablespoonsful of vinegar. Take the sugar, the water, the vinegar, and the cream of tartar; boil till crisp on testing, then add a teaspoonful of lemon extract, in which the tartaric acid has been dissolved. Pour on to a battered slab, fold in the edges, and pull with buttered fingers as soon as possible. Treacle Toffee. —1 pint brown sugar, i pint treacle, 1 tablespoonful vinegar, I tablesipoonful butter, ! ,1 teaspoonful bi-carbonate of soda. Put the sugar, the treacle, the vinegar, and the butter into a large saucepan mix well, and boil till a few drops will harden and snap- when dropped into cold water. Then stir in the bi-car-bonate of isoda free from lumps. This will whiten it. Turn it into a greased tin to cool, turn in the edges as they cool, and as soon as it can be handled pull it until firm and white, draw it into sticks and cut into inch lengths.