THE EVER WELCOME APPLE

New Zealand Listener, Volume 20, Issue 517, 20 May 1949, Page 22

THE EVER WELCOME APPLE

OW glad we are when fresh apples come in every year. They are a fruit of which. we never tire. The skin should be eaten, but if you must peel your apple, at least do so as thinly as possible. Even very young children and very elderly people or invalids benefit from raw apple scraped from the skin with a teaspoon. An ideal packed lunch consists of wholemeal bread and butter and slices of cheese, with a couple of apples. If a glass of milk can be fitted in somehow, the meal is really complete, Apple Pudding One cup flour, 1 teaspoon baking pow-der,-1 tablespoon butter, 1% cup milk, pinch salt. Mix all ingredients to a dough. Roll out, spread with apples, finely chopped, make into a roll and put into pie-dish with ¥2.cup sugar, 4% cup butter, and 1 cup boiling water. Bake till crust is brown, basting frequently. Frosted Apple Pie Half fill a pie-dish with apples which have been stewed with no sugar and very little water. Then pour this mixture over the hot fruit: 1 breakfast cup flour, 142 teaspoons cream of tartar baking-powder (not phosphate), 42 to % breakfast cup shredded suet and a pinch of salt. Mix to a dough with 1 small cup of milk. Spread over apples, then shake 1 cup sugar over dough and pour 1 cup boiling water over the whole. Bake approximately half an hour in a good oven. Serve with cream or custard. Apple Cake Two and a-half cups pie (some wholemeal), 242 teaspoons baking powder, 1 cup sugar, 42 cup butter or good shortening, 1 cup chopped nuts, 144° cups minced or finely chopped apple, 2 tablespoons cocoa; 1 cup raisins, 1 teaspoon spice, pinch salt. Cream shortening and sugar, add uncooked apple and a little vanilla. Mix in sifted dry ingredients with ‘enough milk to make soft cake mixture. Bake in moderate oven 14%4 to 2 hours, according to depth of cake. Apple Fruit Cake This cake should be left 10 to 14 days before cutting. Have ready 142 cups stewed apple sweetened with 12 cup sugar and with 1 tablespoon butter melted into it. Mix together 1 cup brown sugar, 1 tablespoon cocoa, 1 dessertspoon spice, 12 teaspoon baking soda, 2 large cups flour, lemon peel and dried fruit to taste (about 144 to 2 cups). Add the apple mixture, and a little milk if necessary. Line tin with greased paper and bake in moderate oven about 114 hours. Apple Cake Pudding Fill »well-buttered deep pie plate with any sponge-cake mixture. Into this drop ‘peeled and quartered apples and bake as

for a sponge-cake. Serve tepid, or cold, sprinkled with a little sugar. Apple Filling Bake 4 large apples. Mix the pulp of the apples with juice of 1 orange, a little of the grated peel, 42 cup brown sugar, 2 tablespoons melted butter or cream, and 2 tablespoons honey. Beat, and keep in little jars. A pinch of cinnamon may also be added. Apple Sandwiches Use’ brown bread spread with fresh butter., Slice crisp rather tart apples in thin slices and put between slices of bread, with a little thick mayonnaise. The apples may be coarsely grated and mixed with mayonnaise if preferred,