APPETISING APPLE DISHES

Sun (Auckland), Volume I, Issue 124, 16 August 1927, Page 5

APPETISING APPLE DISHES

Apple Mousse.—Stew the apples in a very little water until tender, and then pass through a sieve. Whisk after adding powdered sugar according to taste. Allow the whites of three eggs for every six apples and whisk these. When stiff fold them into the puree and add a little flavouring. Pile in a deep dish and serve with sponge fingers. Compote of Apples.—Peel a pound of apples, cut in quarters, and add cup of sugar in half a cup of water. Add the rind of a lemon and a tablespoonful of rum. When cooked lift the pieces of apple out and arrange in a silver dish, and cover them with some finely chopped candied peel. Pour the syrup round, adding more rum if desired. Fried Apples.—Peel and core some large apples and cut them in thick slices. Make a mixture of an ounce of butter, three ounces of sugar and the juice and grated rind of a lemon, and fry the apples in it until tender. Garnish the slices with dabs of currant jelly or some preserved cherries, and pour the frying mixture round.