TO COOK APPLES.

Star (Christchurch), Issue 6120, 5 March 1898, Page 3

TO COOK APPLES.

Apples are of all the fruits the most wholesome, both in their cooked and uncooked state, and as a portion of children's daily diet they can hardly be served too often. They lend themselves to endleßS preparations, so that they can always be put on the table in a fresh and appetising guise. For cooking purposes, as a rule, the smooth-skinned, green apple will be found most suitable, while that with a rough exterior is best for eating. Apple Charlotte. — Pare, core and slice 21b of cooking apples, and stew them gently to a pulp, with of sugar, the finely-chopped rind of a lemon, and a small piece of cinnamon, and, if liked, a few cloves. Well butter a mould, and place at the bottom and round the sides of it some thin slices of bread, dipped in melted butter. The bread should slightly overlap each slice, so that tho apple will not escape. Then put in the apple pulp, and cover it with more slices of thin bread, dipped in butter; cover the top with an oldplato, and bake in a quick oven. Serve with whipped cream or boiled custard. A very dainty charlotte is made by using finger biscuits in place of the bread j the apple mixture should be poured,' on very hot, and well pressed down. This is better eaten cold than hot, and may be served with the whipped cream piled on top. Chabtreose of Apples. — Boil gently one cupful of tho best xice (previously well washed in three or four waters), with n, quart of milk, until the rice has absorbed all the milk, and is quite tender, then add sugar to taste. Take six or eight large apples, peel and cove, without breaking them, put them in a dish, strew sugar thickly over them, and fill each hollow with a little raspberry or red ourrant

until the dish is full, brush the whole ovett with the white of an egg and a little butter, and sift a little sugar and cinnamon over last of all; bake in a quick oven until the apples are soft. Serve with cream . Apple Cheesecakes. — Pareandcoreslbof apples, aud stew them with Jib of Bugar, the chopped rind of a lemon, and half a cup of water. Then melt 3oz of butter, and take fivo eggs, leaving out the whites of two ; beat well, and mix all together. Pill Borne patty-pans lined with puff paste, and bake for twtnty minutes Apple Flummery. — Pare, core, and slice 21b of apples, and Btew them with lib of sugar, the grated rind of a lemon, a piece of stick cinnamon, a few cloves," and half a cup of water. Let them stew until quite tender, then take out the spices, and beat them to a pulp. In the meantime, soak an ounce of gelatine in a little cold water for twenty minutes, and add to the apples with a cupful of cream, stir over the fire for a minute or two, and turn into a mould that has been soaked in water ; when cold, turn out and serve with well-flavoured, cold, bpiled custard poured over, and finger-biscuits as garnish. Apple Fbittebs. — Make a smooth batter with -Jib of sifted flour, a little Bait, one tablespoonf ul of clarified butter, three wellbeaten oggs, and half a pint of milk. Pare and scoop out the cores of a few large apples, slice in thin rounds, and stre wsugar thickly over them ; let them remain fortwo hours. Then throw a few at a time into the batter, take each piece out separately, and fry in plenty of boiling lard, oil, or clear dripping; drain them on apiece»o£ cooking paper, heap them on a hot dish, and serve with sifted sugar, in which,.a pinch of pounded cinnamon has been mixed. Apple Pancakes. — Make a baiter »aB directed for apple fritters, chop six moderately-sized apples very small, and mix in the batter, fry in boiling lard or butter until a good golden colour is obtained. A little salt is a great improvement to the flavour of the batter. When done, serve with sifted sugar and lemon. Apple Snow. — Eeduce half-a-dozen apples to a pulp, and press them through-a sieve, then Rweeten and flavour to taste. Take the whites of six eggs, and whisk them for some minutes, strew into them two tablespoonf uls of fine sugar, beat the pulp to a froth, and mix the two together, and whisk them until they look like snow, pile into a high mound in a round, glass dish, and garnish with bright-coloured jelly and finger-biscuits. Apple Snow with Sponge Cake. — Take some slices of sponge-cake, lay them in .a glass dish, and soak them with three tablespoonfuls of sherry and one cupful of cream. Stew five or six well-flavoured apples with lemon rind, cloves, sugar, &c. ; boil to a pulp and press through a sieve, then beat with the whites of six eggs until it is white and frothy, heap over the cake as high as possible, and serve at onoe. Apple Roly-poly. — Shred very finely 6oz of beef suet, and mix with lib of flour, then work in a pinch of salt, and make a paste with half a pint of water. 801l it out to about the third of an inch thick and eight inches wide ; spread over rather thickly 21b of apples stewed to a wellflavoured pulp. Leave £in of the edges untouched with the fruit, roll up, and fasten the ends securely with a little cold water, tie in a floured oloth, and boil forone hour and a half. Serve with sweet sauce or boiled custard. ■■ Apple Ginger (imitation of preserved ginger).— Take 41b of large apptes, weighed after they they have been pared, cored and cut into quarters. Make a syrup of 21b of sugar, boiled in one pint of water, and pour it over the fruit. Let the apples stand in this for two days. Then add 41b of loafsugar, and the chopped rind and juice of three lemons. Put into a muslin bag 2oz of bruised ginger and hah 7 a teaspoonful of cayenne, and let all simmer until the-fruifc is Boft, but not broken, and the juice is clear. Then add one glassful of gin. Keep in covered jars in a dry place.