RECOMMENDED RECIPES

Taranaki Daily News, 2 August 1930, Page 7 (Supplement)

RECOMMENDED RECIPES

•SEASONABLE COOKERY. - Apple Fritters.— i apples, frying fat, sugar. Fritter' batter. —4oz. flour, salt, 1 egg white,' 2 tablespoons warm water. 1 dessertspoon melted butter, or ealad oil.' Peel and core the applet and cut into rounds about' £in. or firm enough to handle. Sprinkle with sugar and stand for j hour. Make a batter by sifting flour and salt, adding water and oil; stir smoothly and beat. Stand the mixture for at least an hour, and stir in gently the whipped egg White. Dip each apple, ring into the batter, take on the point of a skewer and put into a pa* of strained, and heated fat. Fry until crisp and lightly browned. Dredge with castor sugar. Serve very hot. Apple Dumplings (baked). —Halfpound of short paste, 1 tablespoon of currants, 5 or 6 applet, a. little sugar. Pare and core the apples and fill the centre with currants. • Roll out the paste thinly; and cut 'it into rounds largo enough to just cover the apples: Place one in the centre of each round; wet the edges of the paste, and press gently •to the top of the' apple. Put them join downwards on a-baking sheet and bake them 20 to 30 minutes in a moderate oven. When nearly done; brush lightly over with water, sprinkle with sugar, and return to the oven to finish baking. . Pomraee Aux Goutons.—Butter ■an earthenware, pyrex, or enamel diish; and cover the bottom' of it with small pieces of bread spread with butter. Reel and core the apples. Stand one on each piece of bread, and fill the centre with brown sugar and a dab of butter on top of each. Roast in a brisk oven till the fruit is quite soft. Serve hot in the dish in which cooked, eaclr'serve includ■ing the bread as well. Apple Meringue. —Peel and core two '•pounds of apples and stew’ them with a little water and sufficient' sugar' until quite tender. Put them through a sieve; crumble into them enough sponge cake (etale) to slightly thicken. Butter a fireproof dish and fill with the mixture. Bake in a moderate oven 20 minutes and cover with buttered paper to-save top browning. Whip the whites of two eggs to a stiff froth. Stir in a tablespoonful of fine sugar for each white. Pile the nieringuo on' the pudding and brown in a quick oven. Use the egg yolks for custards and cakes. .