APPLE RECIPES.

Southern Cross, Volume 9, Issue 4, 27 April 1901, Page 11

APPLE RECIPES.

Boiled Apple Padding. Make a paste as for scones, line a mould with it, and fill the centre with apples, pared and quartered, and sweetened and spiced to taste. Draw the crust over the top and boil in a pot of water. The pudding may be boiled in a cloth, bnt it is not so light and often becomes soggy. Serve with a sauce or cream and sugar.

Apple Snowballs. —Boil some rice and milk until tender. Pare and core some apples, put a quantity of sugar in the hole where the core was punched out. Put some rice around the apples, pressing it smoothly, tie each ball separately in a cloth. Boil or steam until the apples are tender. Remove the cloths and serve with sauce or cream.

Sauce for Above.—A very delicate pudding sauce, made without butter, is to scald a pint of milk, adding to it one cup of sugar that has been beaten thoroughly with the yolks of two eggs. When the sauce is thick, take it from the fire, allow to cool a few minutes, and add the whites of the eggs beaten to a stiff foam, and flavouring. Beat the sauce until it looks foamy, then send to the table. The flavour may be varied by adding yanilla, rose, lemon or almond ex-

tract ; or one tablespoon grated chocolate, melted over boiling water, may be added ; or a few spoonfuls currant or raspberry jelly give a nice flavour, or nutmeg or cinnamon may be used. Apple Batter Pudding.—Beat two eggs with one cupful sugar, add alternately one and a half cup milk and two cups flour, in which is sifted two teaspoons baking powder ; lastly, add one large tablespoonful of melted butter. Pour into a shallow baking dish, well buttered, and stir in lightly a pint of sliced apples. Bake for half an hour in a moderately hot oven. Serve with cream and sugar, or with bard sauce made of butter and sugar creamed together.