EXCELLENT, SEASONABLE AND TESTED RECIPES.

Hutt News, Volume 3, Issue 7, 10 July 1930, Page 2

EXCELLENT, SEASONABLE AND TESTED RECIPES.

The Apple Season. While the whosesome apple is in season these recipes will -be useful to those who like to cook them frequently. Apple Fritters.—Take 2 ozs flour, 1 ef£g> i &*& tepid water, 1 dessertspoon melted butter, a pinch of salt, apples. Mix flotar with the yolk of t3ie egg and the butter, add water by degrees. Ju&t 'before using, beat the white of the egg to a stiff froth and mix into the batter. Peel the apples thinly, remove the cores and. cut across into rings about three-quarters thick, dip into the batter and fry in hot fat until light brown. " ' Apple Sandwich.—Mix together 5 tablespoons flour, 3 tablespoons cornflour, 2 taibiespoons sugar, 1 teaspoon baking powder, 2 teaspoons cinnamonpowder, Jib melted butter and milk to make a soft paste. Spread a flat tin ivritOi half the mixtuwe, cover with light-ly-sttewed apples, add the rest of the pa.ste and bake, in a moderate oven half •hour. s .-.-.. Steamed A.pple Pudding—Mix 6 oiss bread c numbs, 4 ozs beef-suet, 4 ozs sugar, 6 ozs chopped apple, 1 tablespoon treacle, grated rind of a^lemon, % teaspoon mixed spice and 1 teaspoon bak-ing-powder; beat up an egg, add i cup milk and mix with the otSier ingredients. Put into a greased mould, cover with a greased paper.and steam for 2 hours. Tarn out and serve. Apple Sauce for Pudding: Mix 1 good teaspoon cornflour with I tablespoon apple jelly, 1 small cup cold water and a grating of lemon-rind. Stir this anixture in a small saucepan until it boils. Apple and Cake Custard—Butter and line a basin with stale plain cake, then | fill the mould with sweetened stewed apples. Make ready 1 pint costard;

turn tie apple shape out of the basin when cold, and pour the custard round ■it.: , ■'..-_.■ ■" . ■•■ •.■•■ ■■ ■.-■■