HEALTH IN APPLES

New Zealand Times, Volume XLIX, Issue 11247, 27 June 1922, Page 4

HEALTH IN APPLES

DISHES THAT PLEASE CHILDREN. Apple* are a rccojmiscA food for children. hoiiij excellent purifiers. .L,iton raw or o<>< kt\|. iii V v t-.ne up the ?\v.-?em, be>ide> being uuwl .ippvti>in£ aivl enjoyable article «•: diet. T%e:e are muiic!nii< -weys in v!.i«h ;ippW may be u>ed in cooking, hut the g ro<*ii>es ate e>pecially suitable for children's meals. In ph'iee of the old-tiiae boiled apple dumpling, which has an enervating af-ter-effect. partly Mew the apples with very little water, place in a pie dish, cover with a light >-cone mixture, brush with milk and bake for twenty minutes in a medium oven. This can be varied •?v using an egg batter for the top in place of the scone. This, of course, makes a rich sweet. For apple cake, cream together one tablespoon each of bu**er and sugar, add oue egg and two cups of self-raising flour. Ali x with milk or water. Roll out thin, and spread half with thick stewed apples (cold). Fold the other half over, pinch down the edges and bake in a good oven. Cut in squares. This may bo eaten hot as a pudding or cold for lunches. Surprise cakes are small buns which oonlain apple in the centre. Cream one tablespoon and a half of butter with three-quarters cup of sugar, and add one egg; sift into mixture one cup and a half self-raising flour, and mix with milk or water. Well grease patty -tins, place a small portion of the mixture in each tin, follow with a teaspoon of stewed apple, and finish with more cake mixture. When baked, these cakes are delicious, and furnish a surprise as they axe broken open revealing the apple centre. For parties or special meals, soak a little gelatine and add it to stewed apples just before taking from the fire. The apple must be stewed with as little water as possible. Place in small moulds or caps, and when cold and set, turn out and serve with custard. Apple turnovers are made by placing a small portion of stewed apple in the centre of squares of pastry, and folding the corners to the centre. Moisten with milk, and bake in a hot oven. When baking apples, do not peel, but wipo with a cloth, and scoop out the centres. Place in wide flat dish, fill each cavity with sugar, and pour water round them to the depth of an inch. Sweeten this also with sugar, and bake till brown and eoft. If cooked in this way, the children get the nourishing ftnd medicinal properties of the applet, which would be lost if peeled before cooking. For a cheap puff pastry in the making of an npple tart, try the following method, which is simple and gives good results:—Take two cups of flour (plaint, and add a pinch of salt. Now rub into It a good tablespoon of beef or marrowbone dripping. Mix with .water to a soft and pliable dough. Roll out as thin as possible and spread well with dripping. Use liberally, as the quantity of dripping used ensures crisp flaxiness in the pastry. Sprinkle with flour and fold in the usual way. 801 l out again, spread the second time and fold. Repeat a third time, and thefolded pastry is ready for use. Brown and flaky tarts may be made by baking this paste in patty tins. Serve with a filling of 6tewed apple, and they will be found to be delicious. Money is well spent vAich puarcheees eating apples for the children, as the ripe, juicy fruit is undoubtedly a laxative.