YOUR APPLE A DAY

Nelson Evening Mail, Volume LXXIII, 12 May 1939, Page 2

YOUR APPLE A DAY

DELIGHTFUL APPLE RECIPES APPLE CHUTNEY Four pounds apples (pared and cored), three or four large onions (finely sliced), 21b brown sugar, 2 teaspoonfuls salt, one teaspoonful ground all-spice, 1 teaspoonful cayenne, loz whole ginger, 2 tablespoonfuls cloves, a few blades of mace, and a little white pepper. Put the ginger, cloves, and mace in a muslin bag, put the whole in a preserving pan with two bottles table vinegar, and boil two hours. BAKED APPLE DUMPLINGS Apples, a few cloves, sugar, short crust. Peel and core apples without breaking, make sufficient short crust to cover number of apples chosen: cut into pieces, knead each piece into a round, place an apple in each piece and work over the apple. Fill centre with sugar, put a clove in and fasten at top. Turn the joined side down on a greasy tray, brush with a little water and sprinkled with sugar. Bake in moderate oven half an hour; sprinkle with castor sugar, and serve with boiled custard. APPLE CAKE Ingredients.—£lb sclf-raismg flour, ilb butter, two tablespoons sugar, two tablespoons of water, one egg. Mode.—Mix butter and sugar together, add egg, then water, lastly the flour. Peel and slice three or four large apples, boil with sugar to taste. Roll cake out very thin, put the apple between. Bake in a flat baking dish or tray for 2ft minutes in a moderate oven. APPLE OMELET SOUFFLE

Take 1 gill apple pulp, 2 eggs, i lemon (rind only), 2 dessertspoonfuls castor sugar.

To obtain the apple pulp, prepare some apples and stew till tender, adding only just sufficient water to keep them from burning. When cooked, rub through a sieve. Separate the eggs. Beat up the yolks, and whisk the white to a very stiff froth. Add the sugar and finelygrated lemon rind to the apple pulp, and stir in the egg-yolks. When well mixed, fold in the wisked whites. Turn into a buttered pie-dish and bake in a moderatelyhot oven for about twenty minutes and until lightly browned. Serve in the dish.