“AN APPLE A DAY”

Wairarapa Times-Age, 17 March 1939, Page 8

“AN APPLE A DAY”

SOME POPULAR DISHES. Men particularly always seem to choose apples as their favourite sweet —and here are several variations you will find will soon become popular with your family. Apple Porcupine. Take 6 medium-sized apples, cupfuls water, 1J cupfuls sugar, 1 tablespoonful butter, | teaspoonful cinnamon, cream, blanched almonds. Boil, sugar and water for-five minutes; pare and core apples and cook carefully in syrup until soft, but not broken; remove and place in a baking dish. Add butter and cinnamon to syrup and boil until thick; fill cores with thick syrup and. stick almonds, cut lengthwise in strips, / into apples, place in a moderate oven to brown nut tips. Cool and serve with plain or whipped cream.

Apple Cups. Take l|lb. cooking apples, f cupful water, '3 tablespoonfuls sugar, onethird cupful fine, moist breadcrumbs, 2 tablespoonfuls grated orange rind, 1| tablespoonfuls butter. Pare and core the apples; slice thinly and place in a pan with water. Cover and cook over low heat until tender, but not until they lose their shape. Turn into six small fireproof custard cups and top with a mixture of sugar, breadcrumbs, and orange rind; dot with bptter. Bake in a hot oven for twenty minutes. .< VoLau-vent Case.

Take the puff pastry and roll out to one-third of an inch thick, cut two large ovals or rounds, using a floured mould or knifd Brush outer top edge of one with cold water; cut off a three-quarter-inch wide band around edge of remaining oval and place this ring on plain pval, pressing lightly, then press in very lightly the inside edge of the ring to prevent uneven rising. Prick several places with a fork and leave aside for about ten minutes before putting in the oven. Roll remaining piece a quarter of an inch thick and cut shape for cover if preferred to meringue. Bake in a hot over) for about eight minutes, then reduce heat to moderate and continue baking twenty to thirty minutes. Cover with paper if pastry browns too quickly. Apples and Apricots in Custard. Take 6 apples,. 1 small tin apricots. 1 pint good custard, castor sugar. Peel and core the apples. Roll an apricot well in castoi’ sugar, and place in the cavity in the apple. Place apples in a well-buttered pie-dish and pour the custard over. Bake slowly until cooked. Serve will) whipped cream. Apple Souffle Pie. Take Jib. apples, dessertspoonfuls granulated sugar, 1 tablespoonful water, grated rind of half a lemon, 3 eggkolks, 4 egg-whites, 1 oz. butter, 1 o.x flour, 1 tablespoonful castor sugar, .some short pastry, 4 pint milk. Prepare the apples and stew them till they are tender with granulated sugar and waiter. Then mash them up finely or rub them through a sieve and let them cool. Roll out pastry and line the rim and half-way down a pie-dish with it. Trim the edge and decorate the rim with small circles of pastry, damping the latter to make them adhere. Melt the butter in a saucepan, add the flour, and when they are well blended stir in the milk and bring the. sauce to the boil. Cook mixture until it leaves the sides of the pan, keeping, it well stirred. Then draw it aside and cool slightly. Add the grated lemon rind and castor sugar. Beat in the egg-yolks one at a time, then add one gill of the apple pulp before folding in the stiffly-whisked egg-whites. Butter the unlined part of the pie-dish and glaze the pastry by brushing it with milk. Turn in the mixture and bake it in a hot oven at first, decreasing the heat as soon as the pastry is set.

Apple Meringue Vol-au-vent. Take 11b. apples, water, sugar to taste, J lemon (rind only), Joz. butter, 1 egg, 1 tablespoonful castor sugar, 1 vol-au-vent case.

Prepare the apples as for stewing, and cook them till tender, adding sugar to taste and sufficient water to keep them from burning. Then rub them through a sieve. Return pulp to the saucepan, add butter and finely-grat-ed lemon rind, and beat in the yolk of the egg. Cook this for a minute or two without letting it boil, then cool a little before turning the mixture into the vol-au-vent case. Whisk the egg-white to a stiff froth and fold in the castor sugar. Heap this on top of the apple and put the vol-au-vent into a cool oven to set and lightly brown the meringue. Serve it decorated ; with crystallised rose leaves.