MORE APPLE SUGGESTIONS

New Zealand Listener, Volume 19, Issue 471, 2 July 1948, Page 22

MORE APPLE SUGGESTIONS

PPLES eaten raw are, of course, best of all from the point of view of health; even invalids and young children can be given raw apple scraped from the fruit with a teaspoon, if they are unable to chew them, To eat a raw apple, unpeeled, after dinner, is good for both teeth and tummy, while to eat a raw apple and drink a large glass of milk together every morning has been found to relieve rheumatism. Here are a few of the scores of other ways in which apples may be used: Apple Stuffing This is good for pork, or duck, or veal. Fry a small minced onion in a little butter (or fat) until light brown; add 3 sour apples, chopped or grated, and fry a little more; then stir in pepper and salt to taste, a dessertspoon of sugar and one of grated lemon rind, and a breakfast cup of breadcrumbs. Mix well, and moisten with a beaten eggor milk-or vegetable stock. Orchard Pudding This is a glorified apple pudding, steamed. Make a good suet paste with 8o0z. flour sifted with 142 teaspoons baking powder and % teaspoon salt; 4oz. finely shredded suet, and mixed with milk and water. Roll out and divide into 3 parts. Grease a pudding basin and cover the bottom with strawberry or raspberry jam before lining it with paste up to not quite the top. Now fill up with sliced apples, sprinkle with sugar and about % cup of water flavoured with lemon juice; cover with a thin layer of paste and spread on top of it a layer of black currant jam. Finish with a third layer of thin paste, cover with buttered paper, and steam for 2 to 2% hours. Serve with hot custard (or cream). Devon Apple Curranty Sift %4lb. flour with a teaspoon of baking powder and 1 teaspoon salt, into a mixing bowl. Add %4lb. of finely shredded suet, 2 tablespoons sugar, 4 large, sour apples peeled and chopped into pieces about the size of Jump sugar; and a few sultanas or currants. Stir all well together and mix with a beaten egg and sufficient milk to make a cakelike mixture. Steam in a greased basin for 2 to 2% hours; or bake in, pie-dish, moderate oven, about 14% hours. Tenterden Apple Pie This is the traditional apple pie of the County of Kent. Two pounds of cooking apples; ‘"%lb. sugar; "lb. cheese; some cloves; and some short pastry: Peel, core and cut the apples in thick slices. Place a layer in a piedish. Sprinkle on a tablespoon of sugar then add the remainder of the fruit and sugar, and the cloves. Pour in 2 teacup of water. Cut the cheese in thin slices, and cover the apples with them. Sprinkle with the merest suggestion of pepper, and a little nutmeg, and 1 teaspoon sugar. Roll out the pastry, line the edge of the pie-dish with a strip of pastry, put on the pastry cover. Press

the edges together, raise them slightly with a knife, and sprinkle on a little sugar; and bake in a good oven 40 to 50 minutes. Dutch Apple Pie Pastry: %4lb. shortening; Y2lb. flour; 12 teaspoon baking powder, salt to taste, milk to mix. Use a sponge tin for this pie. Line sponge tin with pastry, spread with raspberry jam: Sprinkle jam with desiccated coconut. Chop up sufficient apples and sprinkle with spice and sugar, mixed together. Place on top of coconut. Wet edges and put on pastry top. Brush over with milk, sprinkle with sugar. Bake in good oven Ya to ¥% hour. Delicious. Apple Chutney Four pounds of apples; 21b. tomatoes; 2 large onions; 1lb. sugar; ¥41lb. salt; Voz. ground ginger; 4% teaspoon cayenne; Yoz. allspice; 1 quart vinegar; 1lb- seedless raisins. Skin tomatoes,

= a ee ew mince apples and peel onions. ‘Tie spices in a muslin bag. Boil all together in saucepan 1 or more hours, till brown and cooked. Half a cup of finely chopped mint added makes an interesting flavour. Apple and Bacon Pudding This makes a savoury, tasty mealand needs no meat coupons. Make a suet crust with 2 large breakfast cups of flour, 1 cup shredded suet, 2 teaspoons baking powder; 1 teaspoon salt and water to mix. Roll out into an oblong, cover with slices of bacon, then slices of onion, and slices of apple, sprinkling with chopped parsley between each and a very little powdered sage and thyme if liked, just to give a delicate flavour. Roll up as for jam roll, enclose in greased paper and then a pudding cloth, and boil for 2 hours. Serve with 2 or 3 vegetables. Apple and Fig Pudding One cup flour; 1 cup breadcrumbs; ¥, cup shredded suet; salt; 1 cup diced apples; 1 cup chopped figs or dates; 2 level teaspoons baking powder; 42 cup sugar. Mix with milk, but do not make too wet. Steam 2% to 3 hours.