MORE ABOUT APPLES

New Zealand Listener, Volume 20, Issue 518, 27 May 1949, Page 22

MORE ABOUT APPLES

AST week we only touched the fringe of the subject of apple recipes. Here are some more, and perhaps the Daisy Chain may send us some new discoveries of their own. Apple Chocolate Pudding Peel, core, and quarter 4 or 5 large cooking apples. Boil till tender with very little water until there is no water left. Have some lemon rind in for flavouring and remove it before mashing the apples into pulp, then add a cup of breadcrumbs and 1 dessertspoon of melted butter. Beat up 2 eggs, add a little lemon juice, ¥Y2 cup sugar, and a small tablespoon of cocoa, afid mix this well and lightly into the apple-mixture. Turn into Piedish and bake about ¥2 hour, Apples as a Vegetable Core big apples, making a fair-sized space. Fill this with chopped mushroom, or mashed potato mixed with grated onion, or breadcrumbs mixed with onion and a little milk, pepper and salt. Pour a half-teaspoon of worcester sauce over each,'and put a wee dab of butter. Bake in shallow dish with a little water. Serve with roast, grilled or fried pork or beef, or with roast chicken. Quickly Made Apple Sauce This is especially nice with pork. Cook 3 medium-sized apples with 1 tablespoon water until tender, mash with fork, then add 2 tablespoons sugar, 1 tablespoon salt, a little pepper, and a little mustard mixed with 2 tablespoons vinegar. Mix well. Apple, Onion and Tomato = * This is very nice with liver and bacon, pork chops, or sausages. Slice apples and peeled tomatoes, and finely grate the onion, Season with pepper and salt, and a little butter or bacon fat. Arrange in whatever proportions desired in an oven dish, sprinkle with breadcrumbs and bake until nicely cooked and brown on top. The 3 ingredients may be fried together in a deep frying pan or a stewpan, in bacon-fat. Baked Apples Core smooth medium-sized apples but do not pare them. Cut a circle through peel horizontally or prick the peel with a fork. Into the cavities of the cores put sugar and a lump of butter, or fill them with chopped raisins and walnuts, or even grated pineapple. Cover well with sugar and pour a cupful of boiling water around them. Sprinkle with nutmeg before serving. Serve with custard or cream. Core apples, and fill centres with pas-sion-fruit, grated pineapple, or chopped nuts, and a little butter. Bake gently ‘ill soft but not broken, Then make a meringue by beating together whites of 3 eggs, then gradually add 6 tablespoons castor sugar. Cover each apple with this, . ‘Baked Apples with Meringue

and sprinkle on a few chopped nuts or desiccated coconut. Brown lightly in a cool oven. _ Cold Apple Mould One pint stewed apples, 1 small sponge ‘cake, 1 pint custard, 10z. gelatine, 30z. sugar, juice of 1 lemon. Line a mould with sponge cake cut in strips, mix cooked apple, gelatine and lemon Dn

juice, and pour into mould, Place a round of sponge cake on top. When cold and set, turn out and serve with custard.