To-day’s Recipe

Sun (Auckland), Volume III, Issue 903, 21 February 1930, Page 5

To-day’s Recipe

THREE NICE APPLE SWEETS APPLE AMBER Peel, tore, and slice six large apples, put them in a saucepan with 3oz of moist sugar, and the rind of one lemon. Let them stew till all are tender , then rub them through a sieve. Line a piedish with pastry. Add the yokes of three eggs to the apples, then pour the mixture into the dish and bake in a moderate oven for about 15 minutes. Whisk the three whites to a stiff froth , then pile it on the apples, sprinkling on it a little carter sugar. Put it back in the oven for a few minutes till the whites of eggs arc a pale brown, and quite set. APPLE SOUFFLE Boil a pint of milk with the pared rind of a lemon in it. Strain off the lemon rind and put in 3oz of rice. Cook this slowly till the milk is absorbed. Add 2oz of caster sugar. Beat it well with a I spoon to crush it, and next press the rice on the bottom and sides of a cake tin , and let it dry in a cool oven. Have ready some nicely stewed apples which have been rubbed through a sieve; add to them the beaten yolks of two eggs, and loz of butter. Stir over the five to cook the eggs, but do not boil it. Beat the whites of three eggs to a stiff froth and add lightly to the apples. Put it into the rice border, and bake in a quick oven about half an hour. It must be served immediately. APPLE MERINGUE Dip some pieces of stale cake in milk and place in a pie-dish. Take eight good-sized apples, pare and core them, and place in slices over the cake. Sprinkle with eight good tahlespo-'nfuls of sugar, and hake the apples in a vfoderate oven till lender. Beat whites of six eggs and six l aljlcspoonfuls of caster sugar, and hake the apples in a moderate oven till tender. Beat the whites of six eggs and six tahlespoonfuls of caster sugar with a few drops of vanilla flavour to a stiff froth, and, heap this over the apples. Let the meringue hrown in the oven, . and when cold serve with cream.