THE COOK’S CORNER.

Putaruru Press, Volume IV, Issue 156, 28 October 1926, Page 2

THE COOK’S CORNER.

SOME WAYS WITH APPLES. Jellied Apples. Peel and core eight firm apples, and putting them in a wire basket place them in a saucepan with enough water to eov.cr. Boii until tender but not i( mushy,” then lift out the wire basket. -Make' a hot syrup, allowing a pound of castor sugar to a pint of water and add tlie juice - of a lemon. Place the wire basket of apples in the syrup and let the fruit simmer. When it looks clear, remove the basket and arrange the apples in a flat glass dish, which must be kept hot. Add to the syrup an ounce of gelatine dissolved in a little water and boil for a minute or two, adding a few drops of cochineal. Pour over the apples and leave in a cool place' for twelve hours. Serve with sponge' fingers. Brown Betty., This is a simple pudding popular with yqung folks. Prepare two and a half breakfastcupsful of breadcrumbs, and • cut—rkr-ce juicy apples into sections as for .tarts. Grease a pudding dish, sprinkle with breadcrumbs; put in a layer of apple', sprinkle with two tea spoonsful of castor sugar, and add a layer of breadcrumbs; continue these layers until the dish is almost full, having tlie breadcrumbs and sugar last. On this last layer sprinkle a little powdered cinnamon or grated nutmeg, and dot over it all two heaped tablespoonsful of butter or margarine cut in dice. Serve hot with cream. A Pretty Sapper Dish. Choose apples which will cook until tender-without breaking. Make a rich syrup, allowing a pound of sugar to three cupsful of water. In the syrup place the apples in a wire basket, and boil until almost tender. Lift the basket and stand it on a round tin in the oven for a few minutes, boiling down the syrup meanwhile. Remove the apples from the oven and arrange them close toge’her on a heated fireproof platter. Fill the centre of each apple with red currant or raspberry jelly and pour a little syrup over each. Beat until stiff the whites of two eggs and add to them a tcaspoonful of sugar. Pile them upon the apples and jdneo the dish in a hot oven until the eggs are tinged with gold. They need careful watching as they brown very quickly.