RECIPES.

New Zealand Graphic, Volume XX, Issue V, 29 January 1898, Page 142

RECIPES.

Hot-Weather Lunches Try to plan your meals so that there shall be but little tire during the middle of the day. Cold meats may always be provided, and very many persons are fond of cold vegetables. Cold peas are delicious, as are also stringbeans or butter beans. Potato salad is excellent, especially if one is fond of onions. While the morning fire is on, a pot of coffee or tea may be prepared. Those who have never tasted cold coffee have missed one of the luxuries of life. Salads may be made and put away for the midday lunch. Much mav be saved in the way of hard work and heat by a judicious use of cold food. Do not use ice if there is a cold cellar or a deep well in which butter, milk and cold dishes may be put.

Apples, peaches, and pears are quite as healthful diet as berries, and are delicious and appetising served uncooked, fresh and cold, or made into pies, puddings, and creams, for the breakfast, luncheon, dinner or tea table. When serving them in their natural condition select those of a spicy flavour ; drop in ice water for a few moments, then wipe and polish with a soft towel. Arrange in a small fancy basket, giving each guest with the fruit a plate, a silver knife and a finger Ik>wl. To serve apples with cream take very ripe apples; pare and slice ; place in a bowl and sprinkle with powdered sugar and a little nutmeg: set on ice until cold, and serve with thick, rich cream. Apples and peaches iced make a very easily prepared dessert. Pare well-flavoured apples and ripe sweet peaches in the proportion of three peaches to one apple ; chop into small pieces ; place in a fruit bowl in alternate layers, sprinkle with powdered sugar and pounded ice. Serve immediately. A very acceptable breakfast dish is baked apples. Wipe sweet, ripe apples clean ; remove the cores ; stand them in a baking pan ; fill the centres with butter and sugar, sprinkle lightly with cinnamon and powdered sugar. Bake in a moderate oven until tender. Serve cold in their own syrup. To make apple dowdy, butter a baking dish and line the bottom and sides of it with thin slices of buttered bread. Fill the centre of the dish with thinly-sliced apples ; grate over a little nutmeg. Mix half a cup of golden syrup with half a cup of boiling water, and pour over the apples. Sprinkle with brown sugar, and put over more buttered bread. Cover the top of the baking dish with a tin pie pan, and set in a moderate oven for two hours. When done, loosen the edges with a knife, and turn out on a dish. Serve with sugar and cream.

To maxe apple slump, a famous New England dish, sift a quart of flour, add a teaspoonful of salt and a tablespoonful of butter with half a teaspoonfni of soda : mix to a soft dough with buttermilk. Have six large tart apples pared, quartered and cored : put them in the bottom of a baking dish with one pint of water: roll out the dough : spread over the apples; cover the dish, and stew slowly in the oven for half an hour. When done, dust with sugar and serve with bard or soft sauce.