How to Cook Apples.

Manawatu Herald, Volume III, Issue III, 24 December 1891, Page 3

How to Cook Apples.

# From the People we gather the following : - Could I give her a recipe for " using up broken bread with apples?" And \ery timely cornea a reply to the request., for which I have to thank "Lizzie," who kindly has sent me an " economical apple charlotte " which she says she often uses in her family as a palatable and cheap pudding. Soak any pieces of stale bread overnight in cold water. Next day squeeze the bread as dry as possible and mix as for ordinary bread pudding with sugar, a little giound cinnamon or mixed spice, one egg and a little dripping. Well grease a tin and line it with this mixture, then put in a thick layer of sliced apple and sugar, spread over that a little of the prepared bread, and over that move apples and sugar, cover over with a crust oi the prepared bread, press well down, add some pieces of good dripping on top, cover clown with a plate, and bake slowly for two hours. " Perhaps some other readers would be glad to know that apples of any sort, windfalls, large and small, make delicious marmalade if peeled , cored, and cut up. as for a pudding, then stewed in a small quantity of water, about a pint and a half to a gallon of fruit. When sufficiently tender, pass them through a sieve or strainer, add sugar as for jam, and boil for one hour and a half." " Jenny " wishes to know how to make apple ginger. None of my correspondents say whether it is the dessert dish of this name or the preserve so called they desire I have, therefore, had to make a guess as to which they mean, and have assumed it must be the preserve. Take two or three pounds of small russet apples, peel, core, and quarter them, or if you prefer use Ribstone or other pippins ; hard apples of any sort will do, but the large sorts will require, in place of being quartered, to be cut in eight parts ; put the apples in a jar with layers of slightly bruised whole ginger, about two ounces. Make a syrup with a pound and a half of lump sugar, on^ ounce of ginger, and three-q arfers of •• pint of water, pour the syrnp when it is boiling over the apples, and allow them to stand till next day. Then simmer the whole very slowly until the apples are tender and transparent. Then take out the apples and drain them over the preserving pan and boil the syrup fast until it is thick. poUr it again over the apples, and when cold bottle close to exclude air.