Now is Apple Time

Ladies' Mirror, Volume 4, Issue 10, 1 April 1926, Page 57

Now is Apple Time

CJhe ShCousewife ypho pins her faith on apples lap ill be accused of monotony if she tries the following receipes

Cf reach Apple CJ art Ingredients :—lib, short pastry, j lb. puff pastry, 11b. cooking apples, 3ozs. loaf sugar, loz. butter, the rind of half a lemon, two tablespoonfuls of water, two tablespoonfuls of apricot jam, the white of one egg, a dessertspoonful of granulated sugar. Line a deep sandwich or flan tin with short pastry. Peel and core the apples, cut them in quarters if small, or if large cut each quarter in two. Rub the yellow part of half a lemon rind on to the loaf sugar, nut it in a stcwpan with the apples, the water and butter, and toss them over gentle heat until the apples are about half cooked. Leave until cold. Then pile them in the lined tin, cover with the jam, then with a layer of puff pastry. Brush over with whipped white of egg, sprinkle with sugar and bake in a moderate oven about twenty minutes. Apple and Quince Pudding INGREDIENTS : -libs, apples, •-*- one quince, loz. butter, the rind of half a lemon, 3ozs. granulated sugar, Jib. quince jelly, suet or short pastry. Peel, core and cut the quince in very small pieces. Put them in a stewpan with enough water to cover and stew until they are tender. Leave until cold. Peel, core and cut up the apples. Line a basin or pudding mould with the pastry. Put in a layer of apples, then a little quince, sugar and grated lemon-rind, and repeat until the mould is quite full. Cover with pastry, then with buttered grease-proof paper and steam for two hours. Make the quince jelly quite hot. Turn out the pudding, cut a small piece of pastry out of the top and pour in the butter, made liquid. Pour over the quince jelly and serve. dMarlborough Pudding 1 NGREDIENTS : 2ozs. loaf sugar, the rind of one lemon, 2ozs. butter, Ipt. of milk, one tablespoonful of caster-sugar, two tablespoonfuls of rice, a strip of angelica, a few glace cherries, a small piece of cinnamon. Peel the apples, cut each one in halves and remove the cores. Butter a fireproof dish with loz, butter, put in the apples, core-side downwards. Rub off the yellow part of a lemon rind on to the sugar, then crush the sugar to powder. Sprinkle this over the apples, and pour over a tablespoonful of water. Cover closely and bake until tender in a moderate oven. Put the rice in a stewpan with loz. butter, the castersugar, milk and cinnamon. Simmer until thick and creamy. Pile it on a

dish, arrange the apples on it. place a glace cherry in each half apple, and stick with pointed strips of angelica. Pour the syrup over the apples and serve either hot or cold. Jellied ip pics INGREDIENTS : Six mediumsized apples, six cloves, one gill of cream, half-pint packet of raspberry jelly, 2ozs. loaf sugar, the juice of a lemon. Boil the sugar with half-a-pint of water for five minutes; add the lemon juice. Peel and core the apples without breaking them, and stew them with the cloves in the syrup until tender. (Only one or two can be cooked at a time as the syrup must cover the apples.) Cool a little. Then take out the apples and place them in a glass dish. Remove the cloves, melt the jelly in the syrup from the apples and when it is cold and just beginning to thicken, pour it slowly over the apples. Leave until set, then garnish with whipped cream. zApple Cream INGREDIENTS: —ll b. cooking -*■ apples, 3ozs, caster-sugar, a bay leaf, a small piece of cinnamon, Joz. gelatine, a gill of cream, a dessertspoonful of Maraschino, a few drops of carmine. Peel, core and cut up the apples, put them in a stewpan with the sugar and a breakfastcupful of water, add the bay leaf and cinnamon and cook gently to a soft pulp. Add the gelatine, previously soaked in a little water, and when it has dissolved, rub the mixture through a sieve! Leave until almost cold; then add the cream, lightly whipped, the carmine and the Maraschino. Mix well. Turn into a wet mould and leave until required. Then turn out and serve. Apple Souffle ‘Pudding INGREDIENTS : —ll b. cooking -*• apples, four cloves, half teaspoonful grated lemon rind, 2ozs. granulated sugar, one tablespoonful of flour, loz. butter, one egg, one dessertspoonful of caster-sugar, half pint milk. Peel, core and cut up the apples, put them in a stewpan with the cloves, granulated sugar and two tablespoonfuls of water. Cook gently to a pulp, then rub through a sieve. Put this puree in a buttered fire-proof dish. Melt the butter over gentle heat. Stir in the flour and when smooth add the milk gradually, then the sugar and lemon rind. Take off the fire, stir in the beaten yolk of egg, and let it cool a little, then fold

in the stiffly whipped white of egg. Pour this on the apple puree and bake half-an-hour in a moderate oven. Queen c Pudding INGREDIENTS : Puff pastry, 1 11b, apples. 2ozs. caster-sugar, 2ozs. fresh butter, two heaped tablespoonfuls of fine bread or cake crumbs, grated rind of half a lemon, two eggs, 2o;:s. sugar. Butter a piedish and line the sides only with puff pastry; garnish the edge with a plait of pastry. Peel, core and cut up the apples, stew them until soft with very little water, beat to a pulp, and add the sugar, lemon rind, butter, breadcrumbs, and beaten yolks of the eggs. Turn this mixture into the lined dish and bake for half an hour in a moderate oven. Then beat the whites of the eggs until stiff and dry. Fold in the caster-sugar, pile or pipe this on the pudding and set in a just warm oven. Gompofe of e Apples INGREDIENTS: Six cooking •*- apples, I lb. red-currant jelly, a few drops of carmine, 2ozs. almonds, 2ozs. granulated sugar. Peel the apples and remove the cores without breaking them. Make a syrup with the sugar and three-quarter pint of water, and cook the apples until tender in this. Then take out the apples and boil the syrup rapidly until it is reduced to a gill. Add the carmine and reefcurrant jelly. Pour this over the apples and leave until quite cold. Blanch the almonds, cut them in strips, and stick them into ' the apples. Garnish with whipped cream. Apple Gjflan INGREDIENTS:—4ozs. flour, 1 A teaspoonful of baking powder, the yolk of one egg, a pinch of salt, 2ozs. butter, a good tablespoonful of water. Mix together the flour, salt and baking powder and sift them. Rub in the butter. Beat the egg yolk; then mix the water with it and stir it into the flour. Mix well. Roll out and use to line a flan tin that has been well greased. Prick the paste well, line it with grease-proof paper and fill with rice or peas. Bake for twenty minutes. Then remove rice and paper. Fill the pastry case with thin slices of apples, arranging them in rows. Pour in two tablespoonfuls of lemon syrup and bake until the apples are tender. Serve hot or cold.