Cookery Corner

Northern Advocate, 26 June 1937, Page 9

Cookery Corner

/Apple Sauce and Shredded Pineapple. Eight tart apples, 1 cup sugar, 1 cup water, 2 tablespoons lemon juice, 1 cup shredded canned pineapple. Pare and quarter apples, remove seeds and cook in water and lemon juice until soft. Then stir in sugar until dissolved. Press through a colander and fold in pineapple. Serve cold as a relish with roast pork. ' Scalloped Apples. One and a half cups soft breadcrumbs, tablespoons butter, 2 cups apples, cut in pieces, £ cup sugar, £ teaspoon powdered cinnamon, i teaspoon nutmeg, h cup water. Place the butter in a saucepan and set it on the stove. When the butter is melted, add the bread crumbs and stir until they are well mixed with the butter, but do not let the crumbs brown. In • a mixing bowl mix the apples, sugar, cinnamon, nutmeg and water. Put 1 cup of the crumbs in the bottom of a buttered baking dish. Cover with half of the apple mixture and sprinkle i cup of the crumbs over this. Add another layer of the apples, using all of them. Cover with the rest of the crumbs. Put a lid on the dish and set it in the oven—medium hot. Bake until the apples are tender. This will take at least an hour. Serve, either hot or cold With cream. 'to vary the apple dish, one may add the juice of half a lemon and the grated rind of the half lemon to the apple mixture before baking. Other times, orange sauce may be used instead of cream.