APPLE DISHES

Wairarapa Times-Age, 24 May 1938, Page 4

APPLE DISHES

SOME DELICIOUS RECIPES. Apple Meringue Pie. Take 3 cupfuls hot, sweetened, stewed apples, J teaspoonful grated lemon rind, 2 eggs, 2 tablespoonfuls melted butter, 2 tablespoonfuls castor sugar, short pastry. ’ Line a pie-plate with short paste, prick it all over to prevent crust from rising, and bake it in a hot oven till crisp and pale golden. Mix apples with melted butter, lemon, or orange rind, and the well-beaten egg-yolks. Fill this mixture into the pastry shell when it is cold. Beat the egg-whites till stiff, beat in two-thirds of the sugar until very stiff, fold in the remainder of the sugar, and pile on top of the pie. Put in a slow oven to set and brown slightly—about ten minutes. Apple Cheese Cake. Take lib. short crust, loz cakecrumbs, 2oz sugar, 1 lemon, lib apples, 2oz butter, 2 eggs, water. Peel core, and slice the apples. Place in a saucepan with the sugar, thinlypared lemon rind, and a little water. Cook till the apples are tender. Rub through a fine sieve. Return to saucepan. Add butter. . Stir over heat till fat is melted. Remove pan from the stove. Mix in the cakecrumbs and well-beaten eggs. Roll out the pastry. Cut into rounds and line patty-pa nr., Fill with apple mixture. Bake in a hot oven for fifteen to twenty minutes. Dust with castor sugar. Serve hot with cream. Apple Gingerbread. Take i cupful butter, 2 eggs, Ulb. apples. 1 cupful chopped walnuts, 1 cupful chopped raisins, 1 teaspoonful vanilla essence, 1 teaspoonful ground cinnamon, 1 cupful castor sugar, 1 cupful chopped dates, 2 cupfuls flour, J teaspoonful ground cloves, 1J teaspoonfuls baking soda, pinch salt. Peel and quarter apples, core and slice. Cook till tender with only enough water to keep them from burning. Stone and cut up dates, chop walnuts, and cut up raisins. Rub apples through a coarse sieve. (There should be one and a half cupfuls of pulp). Sift flour with spices, salt, and baking soda. Beat butter and sugar to a cream. Beat and add eggs. Stir in vanilla essence and add prepared fruit and apple pulp. Pour into a buttered loaf-tin lined with buttered paper. . Bake in a moderate oven for one hour. Spanish Apples.

Take 6 large tart apples, 3oz castor sugar, loz butter, 1 dessertspoonful water, i teaspoonful vanilla essence. Core and wipe the apples, then place them in a fireproof dish well buttered. Mix butter, sugar, and vanilla essence together with a wooden spoon, then stuff the apples with the mixture. Sprinkle a little sugar over and pour water into dish. Bake for forty-five minutes, basting frequently. Serve hot. Crisp Apple Pudding.

Take 12 lumps of sugar, 6 apples, 1 teaspoonful lemon juice, bread, spice.

Make first a little caramel by boiling lemon juice and sugar together in a saucepan. Then remove crusts from some slices of bread. Cut slices into rounds the size of a penny. Dip each in the caramel, then use them to line a plain greased pudding mould. Now cook apples to a pulp after peeling and coring. ■ Sweeten, flavour to taste with ground cinnamon or cloves. Fill lined mould with apple puree. Cover with more rounds of bread dipped in caramel. Pour over any remains of caramel, then cover with greased paper. . Bake about fifteen minutes in a gentle oven, then turn out and serve.