THE HOME.

New Zealand Herald, Volume LVII, Issue 17459, 1 May 1920, Page 4 (Supplement)

THE HOME.

SOME APPLE REOIPF3.

At this season apples are in excellent condition for , cooking purpose). Some finite are not altogether suited for the delicate digestions, of children, but there ;ieed be no fear on this head with regard . to the apple, which as a matter of fact is l most wholesome fruit. This is a very important consideration where young fami- . lies are concerned, and no doubt accounts largely for the great popularity of apple dishes. In view of the suitability of the apple as a food for both young and old, no housekeeper should neglect the opportunity of practising the preparation of a number of these dishes. As an illustration of what may be done, there are appended a variety of useful recipes. Apple Dumplings.— ard chop finely lib of good firm beef suet, ard mix it in a basin with Jib of flour, a good pinch of salt, and half a teaspoonfui of baking powder. With a little, cold water rrake these intrrrdicnts into a firm paste. Take half a dozen medium-sized apples, p«.re and core them, and then roll in tine sugar. With floored hands work a piece of pastry around each apple, - and before closing the pastry fill in the centre of the apple with red currant jelly or sugar, brineins the edges carefully together. Scald a pudding cloth and flour it, placing the dumplings in it in a row with a space Between, then roll up and tie with a piece of string between each dumpling. Have » old plate or saucer in a potful of water, ad when fast boiling put in the dumplings and allow them to boil rapidly for an hour. Carefully turn out, remove cloth JJid strings and serve very hot. Steamed Apple Pudding.—Mix in a basin 605. of breadcrumbs, 4o» of beef suet', and 4oz of sugar. Pare and chop 60s cooking apples (601 of chopped apples), and mix them with the other ingredients. Add also a taMespooniul of treacle, the grated rind of a lemon, half a teaspoonful of raised spice, and a teaspoonful of baking powder. Beat up an egg, add to it half a teacupfol of milk, and mix these with the other ingredients. Put into a greased mould, cover with a greased paper and steam for two hours. Turn out and serve the podding with apple sauce. Apple Koly-Poly.— quite a plain short crust, rod it out as for jam rolypoly, spread over with some stewed apple, sweetened and flavoured with a little lemon-rind, and not too juicy. Shake over a good tablespoonful of breadcrumbs and the same of stoned raisin, currant*, and sultanas. Roll up as usual and steam for two hours. Stew the parings and cores of the apples used with a little water and sugar; strain, and use the syrup instead of milk to make a saace to serve with the pudding Apple Charlotte.—: lib sliced apples, jib chopped suet, 601 breadcrumbs, 3c* brown sugar, rind of lemon. Well greasa a piedish with some margarine, and coat thoroughly with come browned crumbs. Mix together the suet, breadcrumbs, sugar and lemon rind. Put a layer of this mixture in a pie-dish, then a layer of apples, and to fill tho dish. Bake in a moderate oven for about an hour and a-balf, till quite soft inside Turn oat carefully and sprinkle with caster sugar. Fritters may be recommended as economical, since three or four apples go a long way. Peel and core the fruit, cut into rings, and sprinkle with sugar and a little grated lemon rind. Dip each piece into some frying batter (quit/- a satisfactory eggless one can be made with two tablespcoufals of self-rawing flour, a dessertspoonful of salad oil, and enough milk and water to form a.thin. coating consist ency). Fry in deep fat till a pale, golden colour;- drain. ana'dish up on a paper. Send to table with caster sugar sprinkled over. Apple and Barley Pudding.—Cover a barely filled teacup (about 4ox) of barley with cold water, boil for one minute, then strain &nd replace in the pan with three pints of cold water. Boil gentry for two ours, adding towards the end a level half-teafrpoonful of salt, and when done sugar to taste. Pare, core and cut into rather short thick pieces (thin slices of apple are often tough when cooked) three good cooking apples, and mix with the cooked barley. Turn the whole into a greased pie-dish, and bake for about one hour in a moderate oven. Drisd Apples and Tapioca.— six dried apples for about 12 hours, then add water to increase the measure of what remains unabsorbed to five tescupfuls (about , two pints). Pour this over ilb seed tapioca, allow it to soak for an hour, then , - boil- gently until it becomes clear, adding sugar to taste when nearly done. Place the apples in a pie-dish, pour the tapioca round, and bake gently for about twenty j minutes. i

HOUSEHOLD HINTS. Soak a cauliflower prior to cooking it in mwajted water. This draws ont the in Sects. If the water is salted the insect* are killed, but remain in the vegetable. , Two drops of camphor cm your tooth brush mates a good tooth cleanser; it will also mat© your gums rosy and prevent anything like cold sores or affections on your tongue. When the plug from the bath or wash basin get* mislaid—and it generally does ■*h«n von arojn a hurry—just slip a'penny over the outlet 1.0'.t, and you will find the pressure of water will ke<p •'!, in place. Bras* that is chased is better cleaned with lemon than metal polish. Rub well wrtb half a lemon until all stains disap pear. Wash thoroughly in hot, soapy ■water, and dry and polish with leather. A jood deal of coal ma\ be. .saved in the u c" 71 '*' when ™ k "V '" finished, and the fire" is l.i'l required, an ordinary brftk if placed it: tH,. middle of the red cinders It will throw out a good deal of heat. It when jw« are baking anything thi oven f<« too hot, f m in a r(a i, n of -rid Water csU.-.d of leaving the door open. ... - '""'- Lt " ~van and the steam ris,„. fron, H.t water prevents th© contents burn"

Hie Wt way to dm* a room if to dam I two clusters : " paraffin' ~,1 the. dav befor, ' thev in. q um-o ;u ,d put them awav ~ ! an old ~,, They will I* drv nriougf. u «*■ ih, N|, ~,„„ day T!,e,e j,,,,,. jTithir up the dim instead of scattering it T)„r*i ofUu a lot of «,,,,, .„ ~, the en 1 of a thkk candle wn.-n you arc trying ti, ghi it ml* a narrower' candle rti.k. ~, rare this waste got, a bow] o| ' no- wax*- a,,, pi** the end of the ,-And).' in it until the wax softens. J- (>U lAn U.e,, press the rani'le into the candlestick v W \' easily, and it will .It firmly.