SOME “FRUITY” RECIPES

Sun (Auckland), Volume IV, Issue 946, 12 April 1930, Page 21

SOME “FRUITY” RECIPES

APPLES FRESH AND COOKED j If you have not yet tried small baked i apples with roast pork, do so, as it is a change from the usual apple sauce, and has the further advantage of saving the washing-up of an extra saucepan. Fried apples, instead of tomatoes, : with bacon, are also something different. Then, of course, there are apple fritters, apple dumplings, stewed apples, and many other different ways of serving this excellent fruit. While cooking-apples are good, try making apple meringue. Line a piedish with a good flaky pastry and bake it. Into this pour heated apple sauce flavoured with cinnamon or nutmeg, and the yolks of two eggs slightly beaten. Make a meringue by beating the egg whites till dry, then adding two -tablespoonfuls of powdered sugar and half a teaspoonful of lemon juice, j Spread this roughly over the pie and i j brown in a moderate oven. Apples, however, like most other fruit, are specially beneficial when eaten raw. The eating of raw apples not only tends to stimulate the gums, but also cleans the teeth. Raw apples in vegetable salads containing celery, carrots and cabbage (shredded) are ! particularly good. Make apple, celery and nut salad by chopping all into small pieces and | mixing in a good salad dressing. Serve I either on a bed of lettuce or in the j shell of the apples from which the I I chopped apple was taken. A few j strips of pimento or a shaking of j ! paprika give a finishing touch. HOW TO BAKE DUMPLINGS Take four apples, medium size, little butter and sugar, 6oz short crust, for which is required:—6oz flour, scant level teaspoon baking powder, pinch salt, 3oz butter, about two tablespoons cold water. Peel and core apples, not quite through. Fill the hole with a little butter and sugar. For the short crust, sift the flour, baking powder and salt, rub the butter in lightly till the mixture looks like fine breadcrumbs. Add the water gradually, but do not make the paste too dry, or it cannot be moulded easily. Turn on to a slightly floured board, divide the pastry into four j