TO-DAY’S RECIPE

Wanganui Chronicle, Volume 73, Issue 441, 5 December 1930, Page 2

TO-DAY’S RECIPE

APPLE RECIPES A Dainty Apple Sweet.—To 2 cupfuls of hot apple pulp add 1 tablespoonful of butter and the juice of 1 lemon. Alix 1 tablcspoonful of flour with 1 cup of sugar and stir slowly into the mixture. Beat the yolks of 2 eggs and the white of 1 until foamy; fold into apple and turn into a pic dish that has been lined with a rich pie crust. Bake in a quick oven 25 minutes. Beat the other egg white until dry and stiff; add 1 tablespoonful of sugar and beat 1 minute. Spread on pie and brown in the oven. Serve the pie warm.

Apple Charlotte. —Butter some slices of stalo bread, or dip each piece in molted butter, cut to fit a straight tin, such as a large pannikin; place one round on the bottom of the butter fin, the side pieces overlapping each other, fitting closely: fill the centre with apples stewed in as little water as possible, and flavoured to taste; lay another round over and bake in good oven until the broad is a light brown. Turn out, sprinkle with sugar, ornament with jam.

Apple Souffle. —Six or sevcri fine juicy apples, four eggs, one cup of fine breadcrumbs, one cup sugar, two tablespoons butter, nutmeg, and a little grated lemon peel. Parc, core, and slice apples, stow thorn without a drop of water until tender; mash to a smooth pulp, and while hot stir in butter and sugar. Let It get cold, and whip in first the yolks and then the whites of eggs, beaten stiff alternately, with the breadcrumbs; flavour. Beat throe minutes and bake in a buttered dish in a moderate oven. Keep covered.