THIS WEEK'S WINNING RECIPE

Rotorua Morning Post, Volume 1, Issue 209, 28 April 1932, Page 7

THIS WEEK'S WINNING RECIPE

DUTCH APPLE CAKE ' 2 cups flour. £ cup sugar. 4 teaspoons baking powder. 1 teaspoon salt. 4 tablespoons shortening. 1 eggt cup milk. Sliced apples.Cinnamon. Sift dry ingredients together; work in shortening. Beat egg with milk and stirl"into dry mixture. Spread out flat in greased pan about Jrinch thick. Cover surface with wedge-shaped apple slices. Sprinkle generously with a mixture of sugar and cinnamon, and dot with shortening. Bake in hot oven 20 to 30 minutes. Serve hot, with lemon or Vanilla sauce. (Will bake while dinenr is being eaten). — Mrs. Tschopp, 43 Pukuatua Street. APPLE CHEESE Take a quantity of apples (any hard acid apple will do). Stew them till quite soft, and then rub through a sieve, which removes all the peel and cores. To each pound of pulp add 31b. preserving sugar, first boiling the sugar with a little water till candied high. Put apples into the sugar and boil it quickly 20 minutes stirring all the time. Fill moulds and cover it up. It keeps for two or three years, and is a delicious and useful dish, always ready on an emergency. — Mrs. A. S. Hyde, Ruihi Street, Rotorua.

APPLE CRUMB PUDDING Six cboking apples, 8oz. breadcrumbs, ' llh". brown sugar, butter, cloves, water. Method: Peel, quarter, core and slice the apples. Grease a piedish thickly with butter. Cover the bottom of the dish with crumbs. Add a layer of apples, a f ew pieces of butter, and a few cloves. Sprinkle over these some sugar and a little water. Add layer in ihe same way until the dish is full, putting breadcrumbs on top layer. Place small pieces of butter and a good sprinkle of sugar over the top. Bake in a hot oven for an hour. Serve hot or cold in the same dish. — No name, Private Bag, Te Ngae Road. STUFFED BAKED APPLES Peel and core some large apples. Stuff the centres with stoned dates and a little brown sugar. Place in a deep tin or piedish and half fill with water. Add two or more tablespoons of golden syfup. Place a lump of butter on each apple, and sprinkle dessicated cocoanut over all. Baste the apples frequently; (American recipe) . — Mrs. W. Brown, Malfroy Road, Rotorua. AMBER PUDDING Six apples, 3 eggs," 1 tablespoon butter, sugar to taste, pastry, essenoe of lemon or lemon juice. Peel and core apples and stew them with a little syrup made from the p eels 'and cores. Ptilp them and add butter and flavouring. The rind of a lemon might be boiled with the syrup to flavour it. Beat up the yolks and mix with the pulp, which place in a piedish edged with puff paste. Bake till the pastry is done. Whip the whites of the eggs stiff with sugar and flavouring and pile on top. Place again in the oven to set. — Mrs. A. S. Hyde, Ruihi Stteet.