RECIPES.

Southern Cross, Volume 9, Issue 51, 8 March 1902, Page 11

RECIPES.

Rotal Apple Tart. —Line a piedish with good puff paste, and bake it to a delicate brown. Meanwhile, make a boiled custard of three yolks of eggs,

' half a pint of milk and sugar to taste. Have ready about half a pint of good I thick apple sauce. When the pastry is baked, put a layer of apple sauce into it, then a thin layer of red currant jelly. Over these slowly pour the cold custard. Whip the whites of eggs to a stiff froth with 1 oz. of castor sugar, heap this on the tart, and just brown lightly in the oven. Serve cold. For the custard, a little cornflour should be used if only one egg be used as thickening. Apple chutney, —Boil two quarts of good brown vinegar, with 6 lb. of sound cooking apples, weighed after peeling and coring, and 2 lb. of moist sugar, until reduced to a pulp. The apples must be juicy, and of good flavor. Turn this into a preserving pan, add lib. Sultanas, 4oz. salt, 2oz, mustard seed, loz. grated ginger, -oz. cayenne pepper, and a clove of garlic. Let stand, stirring the ingredients every day for a week. Then bottle, cover closely, and keep in a cool place. Mr J. S. Baxter has been fortunate in putting a tea on the market that exactly suits the public taste, namely, Hava Tea at Is 6d per lb. Some tea drinkers might be a little dubious of the quality, the price being so low, but the fact is this, that the quality is really excellent; we have sampled it ourselves, and thoroughly enjoyed a cup of Hava Tea. As Mr Baxter says, this tea pleases the palate and suits the purse.