HOME INTERESTS.

Otago Witness, Issue 2664, 5 April 1905, Page 66

HOME INTERESTS.

A DOZEN SPECIAL APPLE RECIPES

Apples aie now in their prime. I think a few very special recipes for this wholesome and popular fruit will be much appreciated. «

— Apple Cake. —

Let me commend this recipe to you : Half a pound of flour, 3oz of butter, Joz of yeast, Joz of castor sugar, one egg, half a gill of nini'k, cinnamon to taste, apples. Sieve the flour into a basin, make a hole in the middle. Melt tihe butter, pour it into the flour. Mix the yeast and sugar together with a spoon till they are liquid. Make the milk just lukewarm, stir it into the beaten egg, and strain both into the fiour ; also the liquid yeast. His the flour well in, then knead t2e mixture well. Cover the basin with a cloth, and put it in a warm place xintil the dough, has risen twice :ts original size. Then roll the dough, out thinly, and line somi buttered baking-tins with half of it. Brush the pastry over with melted butter, then dust it with caslor sugar and powdered cinnamon. Peel and core the apples, slice them, and covet the paexry thickly with tlie slices. Cover each, with a lid of pastry, not forgetting to wet the edge of the pastry. Bake the cakes in a quick oven.

—Apple Sponge. — A Cold Sweet, Suitabl for Lunch, or Dinner: Half an ounce of leaf gefatme, lib of appies, three whites of eggs, lib of sugar, half a pint of water, a. little cochineal, one lemon. Put the sugar andl water in a saucepan, and let it boil quickly for five minutes. Gut the apples in. halves oud put them in the pan; let them stew tih they are soft, then rub them through a. wire sieve. Melt the gelatine in about four tablespoonfuls of hot water, then strain it into the apple puree ; add ai'so the rind and juice of a lemon. Take the mixtuie to a cool place and whisk it till it is a si iff froth. "When the apples feel cool add cochineal and the whites of the eggs, and continue to wliisk till the whole 13 quite set. To turn it out, dip the mould into waim water, and slip the sponge on to a glass dish.

— Apple Dowdy. — An American Dish: About IMb of epples, slices of stale bread and butter, a, little nutmeg, one gill of gCideu pyiup, one gill of water, 2oz of mown sugar. "Well butter a pie-dish, lino the bottom of if with thin slices of bread and "butter. Peel, cote, and slice the apples, and nearly fill the dish with them. Grate ovei them a dust of nutmeg. Mix the syrup cuid water together, and pour them over the apples. Put the sugar m a layer 011 the top, then cover the whole with more plices of bread and butter. Put a lid over the top of the dish, and bake in a moderate oven abou + one and a-lialf hours. Turn on to a hot di&h, and hand with it sugar and cream.

— Apples a l'Adeiiue. A Favourite Sweet Six largo apple, two tablespooufuls oi flour, twu tabic-

■.pr.o iluN o' ra->tor >-ugar, li.-if a teas^OTitisi of pondered cmsiaaoj, Lrilf a nn't of st^le cake cvumos, one e<^£, o;te lablc^poonful 01 jam, half a gill of fitut syrup. Peel and coie the apples vi'.hout cutting them. Pur them in a covered pie-dish with a little water, and ccok them gentry till they are nearly done. Let them get cold, then dip es>ch apple into etjtiml Quantities of flour and castor sugar, mixed together with the cinnamon. Beat up the egg, biU^h each apple with some of it, then rover it with cake crumbs. Fry them a golden blown in boiling fat. Dram them on paper, nil iv the middle of each with jam. Seive them with any fruit syrup, and, if liked, a little whipped cTeam on the top of ea-h.

— Apple Snowballs. — ■

A Dish Much Liked by Children • Half 3 pound of rice, eveii-size-d apples, lemon lind, sugar. Wash the rice and throw it. into a pan of fast boiling water. Cock it till about three-parts done, then drain it well. Peel and core th° apples without breaking them. Have ready some floured pu.lding-cloths. Spread l some rioe on each. Place an apple on the rice, fill in the he-Ie in the apple with a little sugar and lenicn rind. See there is enough rice in the cloth to cover the apple when it is tied up. Put the apples in a pan of fast boiling water, and boil them from 30 to 40 minutes, or ti.l they aie tender. Then lift them cut. Take off the cloths carefully, and serve the snowballs with cream, or custard.

— Cai-aanelled Apples. —

A Pretty Dish if the Apples Are Not Very Smnll • One pound of apples, lib of sugar, one pint of water, half a lemon, three cloves, one gill of cream. Peel, core, and quarter theapples. Boil the sugar and water together in a shallow stew-pan for five minutes, and add tc it the strained lemon juice and cloves. Puft in the apples ; they should be in one layer only. If the syrup is not deep enough to cover them they must be turned row and then. After a time the syrup will boil away and become a pale brown ; then, as soon as the underside of the apples is glazed and 3 good brown, turn them over till the other side is nicely coloured. Then lift them, out on to f» glass dish. Let the syrup cool a little; pour it over the apples. Whip the creaau, Savour it nicely, and pile it m the centre.

— Apple and Rice Pudding. —

A pudding specially suitable for the nursery and schoolroom dinner, while it makes aiv excellent s>v. eet, for the "grown-ups' ' lunch: Two pints of milk, Jib of rice, two eggs, lib of apples, sugar to taste. Put the rice in a pan with, the milk and sugar, simmer gently for one l>our. Let it get partly cold, then add to it the two beaten eggs. Pesl, core, and slice the apples, and cook them till just tender in a syrup made by boiling half a pound of sugar in half a pint of water. Butter a mould, put in it a layer of rice about an inch thick, then a layer of apple, next rice, and so on till th» mcu'd i 5 full. Bake it in a moderate oven about three-quarters of an hour, then turn out, and serve it with a boiled custard.

— Apple Fritters. —

One great advantage of fritters is that they can so easily be reheated : Four ounces of flour, one gill of tepid wa.ter. the whites of two eggs-, half a teaspo-onful 01 salt. Sieve the salt and flour into a basin. Beat the whites of the eggs to a stiff froth, and stir them lightly to the flour, etc. Let the batter stand while the apples are prepared. Pare the apples and cut them in slioes an eighth cf an. inch thick, stamp out the cores with a sanall cutter or a sharp knife. Have ready a pan of frying fat. When a bluish smoke arises from it take the rings on a skewer, dip them into the batter, and drop them into the fa-t, fry them a gcldenbrown, drain them on paper. Dust them with, castor sugar, and serve very hox.

— Apple Souffle. —

Suitable for Children and Invalids: Three large apples, two teaspoonrals of lemon juice, two tablespoonfuls of castor sugar, ■'he whites of two eggs. Wipe the apples, then bake them in the oven till they are tender. -Next scrape all the pulp from the skins, and carefuf.ly remove every bit oi core, add to the pulp "half the lemon juice and sugar. Beat the whita of one egg to a very; stiff froth and stir if> lightly liito the pulp. Put the mixture into a small Luttered pie-dish, and baka it in a quick oven about a quarter of an hour till it is nicely puffed up. Whip the second -white to a stiff {roth, add the remaining sugar and lemon juice to it. Pile this quickly oveT th« apples and serve at once.

— Apple Trifle. —

This is a Pretty Dish : Two pounds of apples, five penny sponge cakes, ha2f a pint o-i cream, 6oz of sugar, half a lemon rind, glass of sherry, a few pistachio nuts, vanilla. Put the sugar with the thinly-p-axed. lemon rind and half a pint of water on to boil. When the sugax is dissolved add the apples — peeled, cored, and quartered. Simmer all gently till the apples

aie soft but not broken. Then remove the peel and add the sherry. Lay the cakes in a dish, heap them in the centre. On these arrange the apples, straining over the syrup Let the cakes soak weQ. "Whip the cream till just stiff, sweeten it to taste, and heap it all over the trifle. Shell and chop the pistachio nuta, and sprinkle them over the cream.

— Apple Charlotte. —

One pound of apples, Jib of suet, I.lb of bread-crumbs, a little grated lemon rind, loz of "butter. Peel, core, and slice the apples. Chop the suet finely, and mix it with the crumbs. "Well giease a pie-disb, put in a layex of suet and crumbs, then one of app'e, and so on till tho dish, is full, ending with the crumbs. Put p few tiny bits of butter here and there on top. Bake in a in<c derate oven ore hour.

—Apple Custard. —

Two pounds of apples, one pint of milt, four eggs, Joz of cornflower, 3oz of castor sugar, one lemon, vanilla. Peel, core, and quarter the apples. Put them in a si'-wpan with just enough water to cover them, the lemon rind grated, and the sugar. Allow these to simmer gently till the irai* is just tender. Lift out the apples, and lay them in a deep fireproof di&h or a pie-dish. Separate the whites of two eggs fioni the yolks. Beat up the remaining whole eggs with the two yolks. Mix the milk and cornflour smootliiy. Add the beatsn eggs. Sweeten and flavour, and pour this custard on to tbe apples. Bake in a moderate oven till the custard is set. Whip the whites very stiffly. Sweeten and flavour them, using at leist trro tablespoonfuls o£ castor sugar. Heap this over the custsrd, dust with sugar, ?iid bake -'crwly till a pale broTii. Serve tins pudding at once.

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