APPLES.

Southern Cross, Volume 13, Issue 52, 24 March 1906, Page 7

APPLES.

As the season is now at its best for apples a few hints on some of their uses may prove acceptable. Baked Apple Rolls. —Roll biscuit crust out very thin ; on this spread apples out quite thin and fine ; roll the dough so that it will form a smooth roll, and plaice in a narrow deep tin, add a little water, sugar, sugar, or make a liquid sauce of creamed butter and sugar, a beaten egg, and a pint of boiling water poured over the egg, sugar, and butter ; flavour to taste, and butter and bake. Serve in slices-, and spread with butter and sugar, a well-beaten egg, and a pint of boiling water poured over the egg, sugar, and butter ; flavour to taste. Baked Apples and Pears. —Cut in neat halves, and take out the cores of about 6 or 7 apples and pears. Each adds to the flavour of the other. Use a generous half-cup of sugar to sprinkle over when the fruit becomes soft. Add enough water so that there will be a rich syrup to pour over. Apples in Jelly.—Make a syrup of 1 lb of sugar and a pint of water, peel, halve, and core six large apples of-equal size, let the syrup cool, then put ir* the apples with the thin yellow rind and juice of one lemon ; simmer all very gently, and as soon as tender, take out each piece separately, and place it on a glass dish ; measure the syrup, and allow half an ounce of gelatine to a pint ; when dissolved and nearly cold pour it over the apples. When set garnish the dish with whipped cream or blanched almonds, and serve. The syrup may be coloured with carmine if so preferred. Apple Chutney—Roil two quarts of good brown vinegar with 6 lb of cooking apples- (weighed after beingpeeled and cored), and 2 lb of moist sugar, until reduced to a pulp The apples must be juicy. Turn this into a preserving pan and add 1 lb of sultanas, 4 ozs. salt, 2 ozs. mustard seed, 1 oz. grated ginger, i oz. cayenne and a clove of garlic. Let stand, stirring the ingredients every day for a week. Bottle and cork tightly. For the plum chutney, supplement the apples with plums 1 , and add another pound of sugar. Boil till it thickens to almost the same consistency as the apple pulp. Children’s Pudding.—Peel and core some apples, cut them in slices, and stew them gently until quite soft. Put them into a piedish, make a thick custard with a pint and a) half of milk, and about two tablespoonfuls of cornflour, and when well-boil-' ed pour it over the stewed fruit. Put a little butter on the top, and bake until brown on the top.