ABOUT APPLES.

Star (Christchurch), Issue 6728, 24 February 1900, Page 3

ABOUT APPLES.

Sow to Cook Them. Steamed Puddings.— l. Mix weil together four medium-sized ..apples (peeled, cored, and finely chopped), boz of chopped suet, three tablespoonfuls of castor sugar, of crystallised cherries, a small quantity of finely-cut lemon peel* 3oz of bread-crumbs, 3oz of flour, two tablespoonfuls of apricot jam, a wineglassful of brandy, and three «ggs. When, thoroughly well mixed, steam ia a mould for .one tour and' a half. • ' 2. Put into a saucepan 'half a- piiiit of water, 3oz of sugar, and 2oz of buUter. Bring to the boil, then stir in by degrees Boz of finely-silted flour; beat well, take tihe saucepan off the fire, and mix in one by one three eggs. Add lastly a gill of milk, and when thoroughly mixed put a layer of the mixture half an inch tOiick into a buttered and sugared mould ; cover with a layer of apples whifch have been previously sliced and stewed with a little sugar and water and two or -three* cloves for five or ten minutes, and repeat these alternate layers till the mould is full. . Steam the pudding in boiling water for a little over an hour, and serve with a sweet sauce. 3. Beat £lb of butter to a cream, with Boz of castor .sugar ; then add the zest of a lemon, eight apples finely chopped, £lb of bread-crumbs, (half a wineglassful of hock, and, lastly, sis eggs -well beaten ; mix all thoroughly together, and gteam in a buttered mould for about an hour and a quarter; serve with a wine sauce. Simple Baked Pudding. — Peel eight large apples and stew them till tender; then rub them through a sieve, and mix with ,tbem 26z of picked sultanas, tJhe zest of half a lemon » loz of ground .almonds, of sugar, and five eggs ; mix well, and bake in a> buttered mould in a moderate oven. Brown Betty. — Make a layer of breadcrumbs in a pie-dish, then put in -a layer of good ripe cooking apples, peeled and thinly sliced ; next some brown sugar, with a few cloves, and coyer with some pieces of butter. Repeat this till the dish is full, then make a roof, so to speak, of thin slices of bread and burtlter, having first poured .into the dish about a teacupful of water. Bake the pudding slowly, and serve with brown sugar. Apple Mould. — Gook iilb of apples, rub them through a sieve, and add to them of casitor sugar beaten up with the yolks of two eggs, and £oz of gelatine previously soaked in a little waiter and dissolved over the fire. Mix all together, tihen add the whites of two eggs beaten to a stiff froth, and turn into a mould rinsed out in cold water. When set turn out aHd serve with, cream or custard. Eve's Pudding. — Mix together in a basin six large apples, peeled, cored and chopped, the juice of a lemon aid half the rhind grated, a good pinch of salt, two teacupfuls of fine bread-crumbs, one teacupful of very finely-chopped suet, and a teaspoonful of carbonate of soda dissolved in sufficient hot water to incorporate the whole into a damp mass. Stir thoroughly, turn into a buttered mould, and boil for three hours. Serve with a sweet custard sauce or with liquefied apple jelly. Friar's Pudding. — Boil some apples (as if for apple sauce), to a pulp, sweeten and •flavour to. taste, and to two breakfastcupfuls of ithis add 2oz of butter, the yolks of four eggs, and lastly th& whites of the eggs whipped to a stiff froth. Butter a piedish, and strew it thickly with breadcrumbs, add a' few -small pieces of butter, and then pour in the above mixture, well beaten. Cover with bread-crumbs, sprinkle the surface with liquefied butter, and bake for 30 minutes. The addition of a little powdered ginger and spice is considered an improvement by some. Apple Chutney.— Peel and quarter 3£lb of sour apples;, put, them, into a saucepan with half a gallon of vinegar, add lib of tomatoes, 21b of tamarinds, lib of raw sugar, and Jib of salt. Boil all together and when thoroughly cooked pass allthrough a coarse sieve. Have ready yib of raisins, stoned and chopped, 2oz of ground ginger, *oz of cayenne, 4oz of 1 mustard seeds, and 2oz. of garlic, finely chopped. Mix in the chutney whem, cold. A delicious pudding, something like a souffle may be made as follows :— Stew 1 Jib of apples with a very little water till reduced to a P«lp. then pass through a hair sieve, and mix- with a beaten-up egg. Beat up the yolks of two eggs with 2oz of sugar for ten minutes, then add to them 2oz of almonds, with two or three bitter ones all finely chopped ; add all this to the apple puree, and mix in it at the last the whites of the two eggs whisked to a very stiff froth, Pour the whole into a pie-dish and. bake in a moderate oven for 20 to 30 minutes. Danish Pudding.-Put half a pint of cream and half apjat of milk intaa saucepan on the fire, to the boil, then add Jib of .at.pook for 10 tq 15

Minute*, Miffing it occasionally. Have I'i'Udy jirelorl flvo Tnerlhinwized apples (be CHrcful to ehoofjft perfectly sound fruit)* boil • •low lit w/t(cf very gently, and when tender '"liiovo fcho cores and fill up the hollows with jrtlil oi' jelly < placo them at the bottom of a buttered mould 6in in diameter, and •'in deep, When the Hago is cooked mix witli h before it is cold 3oz of butter, 2oz of Very iJnely-obopped almonds, sugar to tfWto, flhd four eggs. Pour this on the top of tho ftpplea, and steam the pudding for about tlircC'Cjtmrtcra of an hour. Apples nut! batter make a good combination. When to bo served in the form of fritters, the applca should be peeled, cored, and cut hi dices 4in thick, and then soaked in brandy for a couple of hours. At the timo of frying drain each piece of apple, flip it in flncly-ppwdered sugar, and then in uomo hotter, and fry in fat, which must. bo fiuito boiling. Be careful to drain the fritters thoroughly before serving, when they should be sprinkled plentifully . Avith sugar.