TESTED RECIPES.

Star (Christchurch), Issue 17697, 18 November 1925, Page 9

TESTED RECIPES.

Ginger Apples.—Take six medium, equal-sized apples, pare them, and remove the cores—but leave the apples whole. Place in a deep piedish or baking tin and add water to come three parts up the height of the apples - also four ounces of sugar, and a little lemon juice; bake until the apples arc tender, but not broken. Then lift then: carefully out, and place in a glass-dish; fill the centres with a little preserved ginger finely chopped, and a very little syrup. Pour round them one pint ol custard to which a tablespoon ful o< the ginger syrup has been added. Steamed Brown Bread.—lngredients : lib wholemeal flour, 1 teaspoon ful carbonate of soda, 2 small teaspoonfuls cream of tartar, 1 teaspoonful brown sugar, half teaspoonful salt, half pint milk. Method: Mix all the dry ingredients together very thoroughly, being careful that no lumps of carbonate of soda or cream of tartar arc left.; add the milk, stirring with a knife to a stiff dough. Divide the mixture into two parts, and put into two 21b earthenware jam jars which have been well greased. Cover with greased paper and tie down securely. Steam for two hours in any saucepan (hat will hold the two jars upright, with water to reach halfway up the iars. Turn out. shaking gently, on to a sieve and leave to dry overnight. Apple Fool.—Pare and core the apples. and stew them until they are soft enough to pulp. Sweeten and flavour, and three parts fill the small glasses with this mixture. Top with whipped cream, and a sprinkling of castor sugar. Wholesome Home-made Sweets. Coffee Fudge: Take half a cupful of golden syrup, one cupful of sugar, one gill of milk, one tablespoonful of butter and two tablespoonfuls of essence of coffee. Boil all together for fifteen minutes, stirring constanty, ad beat until the mixture begins to .ervstallise. Pour into a buttered tin and mark into small squares before it. hardens. Frittered Apple.- Peel, cure and slice Ifib of good cooking apples; piacc them in a medium-sized piedish, then make a batter as follows: Mix four ounces of flour with one tcaspoonful of baking powder, and two ounces of white sugar: warm one ounce of butter and beat, into it. one egg and two tablespounfuls of milk: gradually stir this mixture into the flour then continue. to beat until the batter is perfectly smooth. Pour it over tho apples, and bake in a moderate oven for half an hour. Apple Flummery.- Peel, core and slice 21b of cooking apples, and stew until tender with six ounces of sugar, add the grated rind cf liaif a lemon, and two tablespoonfuls of water. Line the bottom of a glass dish with slices of sponge cake or Swiss roll, ancl on to this put the apple puree, cover with a little custard, and decorate with glace cherries and angelica. Lunch Cake.— One pound of flour, half a pound of sugar, four ounces of candied peel, four teaspoonfuls of baking powder, half a pound of butter, half a pound cf raisins and three eggs. CTeam the butter and sugar, add the eggs, raisins and chopped-up peel. Alix the baking powder with the. flour, and stir into the other ingredients gradually, add a little milk, if necessary, if the mixture is too stiff.