USE FOR APPLES

Taranaki Central Press, Volume IV, Issue 436, 18 May 1937, Page 3

USE FOR APPLES

INTERESTING RECIPES No fruit is more used in the average- menu than the apple, for it has excellent keeping qualities and can be utilised jn many interesting and decorative ways. The new season’s crop is here, so let us see what we call provide in the way of pudding variety by using the apple. * * * Apple Chartreuse. Ri.ce 1 tea cun p Milk 1 qwart - Lemon rind .. 1 teaspoonful Apples *.. 6 Boil the rice gently in the milk with the addition of the lemon rind aud*a pinch of salt. Cook till tender add' sweeten to taste. Peel and core the> apples and. place in a buttered pi&ttish. Fill each core with raspberry jam and arrange rice between the apples. When the dish is full brush over with white of egg, sprinkle with sugar and bake at 425 deg. for one hour. Serve with custard or cream. * * * Apple Fritters. Peel and core some applet* and slice them into rounds half an inch thick. Sprinkle sugar thickly over them and leave to stand one hour. Make a smooth creamy batter by mixing four- tablespoons of flour and a pinch of salt with 4-wo egg yolks and a little milk. Allow to stand for half an hour more and just before using, fold in. the stiffly .beaten egg-whites. Put in the rounds of apples, cover with sifted sugar and serve with sliced lemon. * * * Cocoanut Apples. Peel and core as many apples as required. Fill the centres with butter and bake in a buttered dish with some golden syrup. Baste with the syrup while they are cooking. When don© remove from 'the. dish and

sprinkle with grated cocoauut, which ■ will cling to the apples. Place them iin a glass dish and fill the centres i of the apples with jellp or jam., and I pour custard around. * * * Baked Apple Pudding. Flour 2 cups Salt - 1 teaspoon Butter 1 tablespoon Baking Powder 4 teaspoons Milk to mix. Rub butter into flour, add salt and I baking powder. Mix to a soft scone ( dough with milk. Roll out >in. thick Spread over with butter and finelychopped apples. Sprinkle with sugar and nutmeg. - Roll up like roly-poly and pinch the ends together. Place in a greased piedish. Put one tablespoon of butter and two tablespoons of sugar in a basin and pour over it one cup of boiling waiter. Stir till the sugar dissolves. Pour over the roll and bake at 425 deg. for one hour. * * * Rich Apple Shortcake. Butter Jib. Sugar 11bEgg 1 Flour 4oz. Cornflower . 4oz. Baking Powder £ teaspoon. Cream butter and sugar, add egg, then flour, etc. Roll out and divide iu two portions-. Line the baking tin with one-half. Cover with sliced apples and sprinkle with tugar and either nutmeg or cinnamon. Cover with other portion of dough and prick the top with a fork. Bake at AOOF. for three-quarters to one hour. * * * Brown Betty Pudding. Place alternate layers of apples, peeled, cored and sliced, with layers of breadcrumbs and raisins, in a greased piedish. ‘ Between each layer put a sprinkling of sugar, lemon juice, and mixed spice. Fill up the dish with a syrup made of equal parts of golden syrup and water. Cover with buttered breadcrumbs and bake at 420 deg. for one hour.