"MANKIND'S BEST WINTER FRIEND."

Pukekohe & Waiuku Times, Volume 5, Issue 175, 19 May 1916, Page 2 (Supplement)

"MANKIND'S BEST WINTER FRIEND."

APPLES MAKE SCORES OF APPETISING DISHES.

THE FIRST OF FRUITS

By MISS AMIE MONRO (Lecturer-in-Charge, Domestic Science Department. Sydney Technical College.)

Despite the fact that we have such sayings as ''An apple a day keeps the doctor away," "Eat an apple before going to bed, you rob tlu: doctor of his broad," we certainly do not appreciate fully its many valuable qualities for culinary and other purposes. This is, no doubt, because the apple has been with us so bug that we consider it too commonplace. Apples may be said to Ik.' to other fruits what potatoes arc to other vegetables. Apples contain a large percentage of water. The malic acid, phosphates, and salts which they hold render them valuable as a brain stimulant and bloodpurifier. In the Winter time it should be considered one of mankind's ;.est friends, being very easy to procure when green vegetables and other resit fruits are scarce, and possessing lasting fjualitics. USES IX COOKERY. Thf anple possessor; infinite possibilities in the culinary line. There is no other fruit that can be made into so many delicious and appetising concoctions.

(1) It is most useful as an addition to many relishes—chutneys and pickles —for which purpose it readily lends itself.

(2)Tt is one of the chief ingredients in mince meat, which is used in making maiiv de-.-vrt dishes, as pie.s, tarts, and rnlry*. (;i) They are certainly less used with meat than in any other way, though we all knmv that aon'es make pork products mo e digestible. bene,, the reason of serving apple sauce with roast pork. A custom not so well known, but

advisable, is to serve either apple salad with, or a dessert of apples after, ham or pork chops. The addition of fried apples to the gravy served with pork chops is beneficial for the same reason, as well as rendering tlieni more appetising. (4) Apples combine well with other fruits, and for this reason they should be served to form a variety of dishes, instead of just being served in the ordinary way, as baked, stewed, apple puddings, and pics. (;>) Served with cereals is anotnei way of affording many changes. Apples and rice and apples and tapioca are both delicious; and apple snowballs, which are. a combination of rice aim apples, form one of the most wholesome and delicious cereal dainties, very much appreciated by children. In the making of salads are many delightful concoctions of apples, either with other fresh fruits, as oranges, bananas, and grapes, dried fruits as dates and ra r sins i.uts of all kinds, eel. cry, olives, or cheese. Some of these may bo lined in combination, others are better with the apples alone. (7) Then there is the baked apple, which may either accompany the dinner proper, be served as a dessert, or served as a fruit for freakfast. The best to select for baking is a tart, green apple, or one that has not become mellow.

Many cooks ruin baked apples by using too much sugar and water. AVatcr should never be poured into the apple. A little in the tin only should be used. When one considers that an apple is 75 per cent, water, it is cvi dent that enough wafer comes from the apple to moisten the sugar, which is put in the hole when the core is removed. One tablespoonul of sugar is sufficient lor the greeuest apple. The addition of a little butter, a clove, or squeeze of lemon juice is an improvement. Baked apples may alxo have as a filling chopped raisins, dates, nuts, cocoanut, or marmalade. They may be served cither plain or with whipped cream or custard.

(B)Apple water, made from sliced applet, with the addition of loaf sugar, slice of lemon, and boiling water, is a refreshing invalid beverage. RECIPES. APPLES AND BANANAS. Ingredients: $-doz. apple-;, $-doz. bananas, 1 tablespoon butter, sugar to taste. Method: Peel, quarter, and core the apples, peel the bananas. Have ready a greased pie-dish ("enamelled or china), fill the dish with alternate layers of apples sliced and sliced bananas, sprinkle sugar over each layer. See that tho bananas form the top layer, brush thickly with melted butter, cover closely, and bake in a slow oven for an hour and a half. Remove the cover and brown. Serve hot, with a pic-collar round the dish. APPLES AND DATES. Ingredients: Apple pulp or puree, i cupful- dates stoned and cut in halves. For the apple puree, take 6 apples, wash, quarter, and core them ; put into a saucepan with loz. butter, rind of half and juice of 1 lemon, 1 gill water, 3 oz. sugar. Cook slowly till soft; take off the fire and rub through a fine colander or sieve. Carefully stir in the dates and serve in a glass dish, either alone or with custard or whipped cream. APPLES ASD PRUNES. Ingredients: Apple puree a» above, }lb. prunes, I gill water, 2 oz. sugar piece lemon rind. Method : Soak prunes for two hours in enough water to cover them; drain off the water; make a syrup with the water and sugar; add prunes and lemon rind; stew till tender; stir in the apple pulp, simmer for 10 minutes; allow to cool. Serve as above recipe.

MINCEMEAT. Ingredients: lib. raisins, lib. currants, ljlb. ntOKst sugar, £lb. suet, Jib. mixed candied pel, 1 All), apples, i teaspoon mixed spice,' grated rind of I lemon and the strained juice, $ saltspoon of salt, 1 gill brandy, 1 gill sherry. Method: The apples should be most carefully peeled and cored, and very fine chopped, or they may l>e grated. Russets are excellent for inincameat, but any good-flavoured apple not too watery will serve. The suet should list say '"Baliia" or tell the children if von send them to the i-;tore.

be chopp.'d very finely, the candied peel shredded, then chopped, and the rest of the ingredients added by degrees, the spirit going in last. The whole should be mixed with a large wooden spoon and packed in a jar; then covered to keep the flavour in and the du.st out APPLE SAUCE. Ingredients: 4 apples, juiiv J lemon, butter, 2 tablespoons water, 1 oz. sugar, pinch salt. Method: Peel and slice the apples, and put into a saucepan with the lemonjuice, water, and butter, and stew till soft. Add a pinch salt, and sweeten (if apples are old thej will require only a little sugar). Beat smooth or rub through a sieve. BAKED APLES--I. Ingredients: 0 apples, l cupful boiling water, i cupful brown sugar, i teaspoonful cinnamon, juice of J lemon. Method: Wash, dry, and core the apples, make a cut tound the centre just through the '-kin. Mix the cinnamon with the brown sugar, fill up the cavities with it; put the apples into an earthenware or enam.dled baking dish; pour th L > boiling water into flic dish; add ienionjuicc. Bake in a moderately lint oven until soft, frequently brushing thv> syrup that foi ms in the dish over them! When the apples may be p : erced readily with a skever they are done. Serve Imt or cold

HAKKI) APPI.KS-11. Ingredients: Half-a-dozen apple, sugar j butter cloves, syrup made by boiling, a tablespoon sugar, and 1 tablespoon of boiling water until clear and thick. Method: Wa>h, dry, and coir, the apples nearly all th.> way through. Mike a cut round the skin as in above reeipe. Siaad on a greased baking di-h : ii',l up the cavity in each apple with a little sugar, butter, elov.v and a little and hake in a very moderate oven from more sugar: brush overuith the i-yrup, :i() to !•"> minutes.