Apple Recipes

Manawatu Times, Volume 63, Issue 79, 4 April 1938, Page 11

Apple Recipes

Nothing, unless it be a really wellmade apple pie, is better than the oldfashioned apple turnover. The following is a dependable recipe:—ilb flour, 6oz butter, 1 teaspoonful lemon juice, pinch of salt, cold water to mix. Sift the flour and salt, cut the butter into pieces, and mix it with the flour on the pastry board. Now chop the butter into the flour until the little bits of butter are about one-eighth inch square. Pile up, and gradually mix with water until a soft, but firm, dough is made, keeping the pieces of butter whole. Add the lemon juice with the water. Roll the dough into a long strip, fold it in three, leave for a few minutes, then turn the sides to the ends and roll again. Fold in three and leave again. Do this four or five times, then roll the pastry out and cut in squares about three inches each way. Peel and core about six medium-sized apples, and either slice them very thin or shred them on the shredding part of a big grater. Add a teaspoonful of sugar for each apple, and one or two cloves with tho bud portion removed. This part will discolour the apples. Pile little heaps of the apples on each pastry square. Moisten the edges of the pastry and lift the corners, folding the pastry over the apples so that the four corners meet in the centre and the edges overlap a little. Press the edges gently together. Put into a hot oven and cook until the pastry is well risen and pale brown, then reduce the heat and cook for a little longer. Apple gems are always acceptable Stew some apples with a little lemon juice and sugar. They must not be too soft. To a breakfastcupful of self-rais-ing flour allow one egg, a tablespoonful of butter, a good pinch of salt, a little sugar, and enough milk to mix. Sift the salt and the flour, add the sugar, and rub the butter well in. Beat the egg well, and add it, with enough milk to make a very soft dough, not quite soft enough to pour. Butter some large patty tins, half fill them with stewed apple, and drop the batter in tablespoonfuls on top. Bake for 25 minutes in a moderate oven. Serve with cream. Small apples are delightful if peeled and cored, the centres filled with a mixture of butter, sugar, and finely chopped preserved ginger, and the apples rolled in sugar with which a little ground ginger has been mixed. Baked this way they are most tasty.