THE RIGTH RECIPE

Timaru Herald, Volume CXXXVII, Issue 19512, 10 June 1933, Page 10

THE RIGTH RECIPE

SOME APPLE RECIPES. Apple Crust. This is a pudding equally suitable for summer or winter, as it can be served either cold or hot with cream or custard. Butter a piedish and half All with cooked apples, sprinkling in sufficient sugar to sweeten them. For the crust take one tablespoon of butter, one cup of sugar, one egg, half a cup of TTiilk, one and a-half cups of flour, one teaspoon of baking powder, a little vanilla essence, and the grated rind of an orange or lemon. '.Cream the butter and sugar and beat in the egg and milk. Sift the flour and baking powder, and stir them into the mixture, finally adding the essence and find. Beat them together, and then pour the mixture over the apples. Bake for about thirty minutes, and serve either hot or cold. French Apple Tart. With apricot jam this is a novelty. Make some good puff pastry and line a fairly deep tin, so that the edges stand over an inch in height. Cover the bottom of the pastry with strained marmalade, and over the marmalade lay finely sliced apples overlapping each other. Bake in a hot oven till nicely browned. Make sure the pastry is thoroughly cooked, and, when It is done and ready for serving, spread a thin layer of apricot jam over the apples. Apple Sandwich Cakes. These make a tasty tea. The ingredients required are three eggs, six ounces of butter, six ounces of flour, six ounces of sugar, and flavouring. Cream the butter and sugar and add one egg and a little flour. Beat them together lightly, then stir in another egg and a little more flour, and mix them thoroughly before adding the remaining flour and egg. Beat the mix-

ture lightly for a few minutes and bake it in two greased sandwich tins for about twenty minutes. When they are cooked, turn on to a sugared board to cool. Prepare the filling in the following way:—Grate up two large apples, and beat them into a white of an egg and a cup of white sugar. Beat them together till they are soft and foamy, and then spread the mixture between the cakes.

Apple Crisp. Grease a casserole and fill with six apples which have been pared, cored, and thinly sliced. Add half a cup of water and one teaspoon cinnamon. Then combine three-quarters of a cup of sugar, three-quarters of a cup of flour, and sjx tablespoons butter, and work with fingertips until crumbly. Spread over the apples and bake in a hot oven for about thirty minutes. Serves six.