Apples Are In!

Poverty Bay Herald, Volume LXI, Issue 18366, 7 April 1934, Page 10

Apples Are In!

that plentiful supplies of tipples are availnlde full advantage thould be taken of their delicious flavor and wholesome proper*! ies in .fie preparation of every-day meals. Apple Meringue. Take 3 tablespoons of rice and cook ill very tender in li pints of milk flavored with sugar and vanilla. When cooked make a border of it round a pie-dish. Put in the centre some ipples which have been stewed in .ugur and very little water, and tlavorit with grated lemon rind. Beat up .wo eggs, add half-pint of milk, and mgar to taste, pour over the apple md bake in the oven till the custard is .of. Make a meringue of the whites it the eggs, cover the mixture, sprinkle .vilit sugar and return to the oven to •inke u nice golden color. Baked Apples. Peel and core the required numboi ;f apples and cook tiiem whole in a .kin syrup and cook slowly in the oven without urcaiiing or browning too .nuch. Take tnein out and arrange n a glass dish. Put into a saucepan ioz. ot lump sugar and -pint of water, stir till the sugar has melted alnd then .mil quickly until the syrup begins to .irown. Add 2oz. of chopped almonds .md continue cooking until a cnramei is formed. Put one teaspoonful oi caramel into each apple, brush the tides of the apples over lightly witn i little cochineal, decorate the top oi jack apple with whipped cream and a flttle red currant jelly or crystallised cherries.

Apple Roll. Mix some chopped apples with ugar, grated lemon rind, ground nuts, .md raisins. Roll out some short pastry thinly and spread it with the mixture. Form it into a roll with a layer of pastry next to the mixture, --ut it. into slices and lay on a greased .raking tin. Bake lor about 23 minutes in a rather.hot oven, basting it once or. twice with the syrup whim .-(lines from the pastry. Apple Jam. Peel, core, and cut, up filb. of apples, 'lit in it) a pan (lib. of lump or crystallised ’sugar, and j|ist (‘hough water to xeep it mini burning. When a syrup .ms formed add the apples, the grateo md ot two lemons, and one teaspoon • < ground ginger. Cool; until the upJes arc cieni and the jam sets on cooling. '

Apple Jelly. Wash the apples, cut them up, covoi ■vith water, noil slowly till soft uno broken, then strain througn a jelly mg. Allow one pint of juice to every Hi., ot sugar, and boil quickly to. about lialf-an-liour, removing nu\ ■ am w hich may rise. , Test for jellying on a saucer; when ready, put into (III; ill jars ami pots and tie down .rlien cold.

Apple, Marmalade.

Wash bib. of apples, quarter and core ,hem, but do not peel. Put them inti a pan with u very little water am. oul. till soil, then rub them throng! a sieve. Weigh tne pulp and (-How if lb of sugar to every lib of pulp. I’u fruit and sugar into the pan with i dessertspoon of ground ginger and •ook until the preserve sets on cooling.