RECIPES

Poverty Bay Herald, Volume LV, Issue 17238, 19 April 1930, Page 12

RECIPES

THE DAILY APPLE Castle Pudding. Ingredients: 2oz. hotter, 202. eastor jmgar, -loz. flour, 2 eggs, grated rind of half a lemon, 2 tablospoonfuls milk. Method: Cream butter and sugar, add flour alternately with the beaten eggs. Stir in the milk and lemon rind. Put the mixture into small moulds and bake for 15 minutes.

Apple Snowballs. Ingredients: Apples, to each apple allow one tablespoont'ul riee, J pint milk, 1 clove, some moist sugar, pincft of salt, and a little castor sugar.

.Method: Simmer the rice in the milk until all the milk is absorbed. Then add a pinch of salt and sugar to taste. Pare and core the apples, keeping tliem whole, then fill tho centre of each with moist sugar, and put in a clove. Cover evenly with tho rice, and tie each ball in a pudding cloth. Put into boiling water and boil gently for 45 minutes to one hour. Sprinkle with the castor sugar ana servo.

Apple and Cheese Pudding. Ingredients: 2 large appl.es, 2 tablespoonfuls butter, 2 breakfastcupfuls bread-crumbs, 1 teaspooni'ul of ground cinnamon, a pinch of ground cloves, a little grated nutmeg, the juice of half a lemon, 2 tablespoonfuls of hot water, brown sugar and grated cheese. Method: Mix together one cupful of the bread-crumbs with the butter, a quarter of a cupful of brown sugar, and the spices. Peel and slice the apples, put a layer in a well-greased pie-dish, sprinkle with sugar, then put a layer of the bread-crumb mixture, and continue with alternate layers of apples and the mixture until the dish is full,- mix the lemon juice with the hot. water and one dessertspoonful of sugar, and pour this over the contents of the dish. Mix the rest of the bread-crumbs with the grated cheese and sprinkle over the top. Cover with grea.sed paper, then bake in a moderate oven until the apples are well cooked. Remove the paper and allow the top to brown. Serve hot. Novel Apple Tart.

Ingredients: 4 apples, J cupful stoned and chopped raisins, i cupful sugar, a little treacle, 3 tablespOonfuls tapioca, a little salt, pastry. Method: Pare and core the apples and Jill the centres with raisins and sugar. Place in a p'ie-dish and bake in hot oven until nearly done. Put the tapioca into 3 cnpfuls boiling water and boil until clear. Add the remainder of the raisins and sugar with just enough treacle to make the mixture yellow. Pour this Over the apples, cover the edges with pastry and bake until a golden brown.

Apple and Apricot Charlotte. Ingredients; 6 large apples, fib. apricot jam, rind of one lemon, small pieces of butter, small strips and a round of bread and butter, sugar to taste.

Method: Peel and core the apples, stew until tender, add a knob of butter ami sugar to taste. Warm the jam and pass through a sieve, add to the apples and mix well together. Dip the strips and the round of bread in melted butter and line a greased mould with the strips; Jill the mould witli the apple pulp, covet with the round of bread and bake about 20 minutes in modera'te oven until well browned, then serve hot.