RECIPES.

New Zealand Graphic, Volume XX, Issue XIV, 2 April 1898, Page 430

RECIPES.

Apple Float.—Pare two good-sized tart apples. Beat tbe whites of four eggs to a stiff froth ; add four tablesjiooiiful.s of powdered sugar, and licat until fine and dry. Grate the apples into this mixture a little at a time, beating all the while. Have ready a good-sized glass dish partly filled with whipped cream ; heap the float by tables|>oonfuls over the surface, and dot here and there with candied cherries. Apple Snow.—Beat the whites of three eggs to a stitt’ froth ; then add slowly five or six tables|>oonfuls of stewed apples, and float on either custard or whipped cream. Apple Custard.— Grate sufficient apples to make one pint of pulp. Separate four egsrs; add to the yolks half a cupful of sugar; taat; add one pint of hot milk; cook for a moment, take from the fire ; add the apple gradually or the milk may curdle. Turn this into the dish in which it is to lie served. Beat the whites of the eggs rather stiff; add to them three tablespoonfuls of powdered sugar, beat again and heap over the apple German Compote. —Peel and core the apples so that they will reniainwhole, throwing each as it is finished into a bowl of cold water to prevent discolouration. Place them in a baking-dish, fill the cavities with orange marmalade ; pour over sufficient water to almost cover the apples, and sufficient sugar to make a palatable sweetness, and a little grated lemon rind. Cover, and cook until the apples are tender. Remove each carefully to a flat glass dish. Moisten a teaspoonful of arrowroot ; add it to the liquor, assuming there is half a pint ; if more, add a second teaspoonful ; bring to boiling point, then stir in a little orange marmalade. Pour over the apples, garnish the dish with squares of toasted bread and serve warm. Apple Cup Custards. —Pare and core four good-sized apples, steam them until tender, press through a colander ; add while hot a tablespoonful of butter, the yolks of four eggs, four tablespoonfuls of sugar and one cup of milk. Turn thisintobaking-cups, and bake for twenty minutes. Beat the whites of the eggs until stiff; add sugar, taat again ; heap over the top of the cups ; dust thickly with- powdered sugar, and brown a moment in the oven. Serve cold. Poached and Shirred Eggs.—New-laid eggs only should be used for poaching. The white of t! e egg is held in thin membrane, outside of which there is a watery substance containing a little albumen. In two or three days this membrane will become very tender, frequently rupturing as soon as you drop it into the hot water. The yolk of the egg then stands out prominently, and the white spreads over the bottom of the pan so that you cannot keep the egg at all in shape. The beauty of a poached egg is the yolk almost covered in this thin film, the white sufficiently hardened to form a sort of veil for the yolk. Fill a saucepan with tailing water, break the eggs, one at a time, into a saucer ; draw the pan where the water will not tail and slip the eggs down into it. Break another, and another, until the tattom of the pan is covered. Then draw the pan over a moderate fire, but still where the water cannot boil, and baste carefully the tops of the yolks until they are a bluish white colour. Have ready your platter covered with neatly-toasted squares of bread, take each egg up on an egg slice, trim off the ragged edges ami slide it carefully on to the toast. Dust lightly with salt and |>ep|>er, and send immediately to the table. Shirred eggs are made by covering the tattom of a shirring cup with ataut two tablespoonfuls of breadcrumbs ; break an egg on top of this and stand the cups in a baking-pan, then into a quick oven for ataut three minutes, or until the whites are of a creamy consistency. Serve at once in the cups in which they were cooked.

The Same with a Difference.—Miss Belmont: Oh. yes; Miss Mashem Is very clever. She Is a 8.A.. you know. Mr FltzToe: Ah, I see—a Big Attraction, of course