APPLE PIES

Wairarapa Times-Age, 2 July 1941, Page 2

APPLE PIES

LIKE MOTHER USED TO MAKE. SAVOURY AND SWEET. Apple Fondu. Beat the yolks of 4 eggs well, then add “ cup sugar and beat until thick. Add 1J cups cake crumbs (sponge for preference), 4 grated apples, the juice of 1 lemon, mix well, then add the whites of the eggs, beaten to a stiff froth.- Place in a well-greased ovenproof dish and bake in a moderate oven for- about 25 minutes. A few shredded almonds on top is an improvement.

Macaroni and Apple Pudding.

Boil -Jib flat macaroni in plenty of slightly salted boiling water for 20 minutes. Strain well and turn into a saucepan or frying p)an in which 2 level tablespoons butter have been melted. Stir macaroni until butter is absorbed. Beat the yolks of 3 eggs with J cup sugar, add to macaroni with 1 level teaspoon ground cinnamon, a pinch ground cloves, 3 thinly sliced apples, J cup raisins, and if liked 1 cup chopped walnuts. Lastly add the egg-whites, beaten to a stiff froth, and fold gently in. Place in a well-greased ovenproof dish, put pan in dish of water, and bake in a moderate oven for one hour, oi’ until set and nicely browned. Apple and Walnut Shape.

Peel and core 4 cooking apples and cut into small pieces. Add 3oz sugar, the grated rind and juice of 1 lemon, and about S cup water. Cook until tender, then add Joz gelatine, previously soaked in a little cold water. Rub through a sieve and allow to cool. When half set, beat with a rotary beater, then add 2 well-beaten eggwhites, 1 tablespoon whipped cream, and lastly 2 tablespoons chopped walnuts. Stir lightly and turn into a wet mould and allow to set. Turn out and serve with a boiled custard made,

from the egg-yolks.

« Apple tlelly

Wash apples well and cut into slices without peeling or coring. Cover with cold water and simmer until tender. Tie a clean kitchen towel on to the legs of an upturned kitchen chair, place a basin underneath, then pour apple into towel and allow all the liquid to drip out. On no account squeeze the cloth, as this action will cloud the jelly. Measure the juice and allow 11b sugar to every pint liquid. Bring to boiling point, skim a little, and boil quickly for 20 to 30 minutes or until the liquid will jell when tried on a cold saucer. Remove from fire and just before filling jars add a few drops vanilla. Pour into warm jars and allow to cool. Pour over a little melted paraffin wax. Tie down securely.