MISCELLANY

New Zealand Listener, Volume 37, Issue 933, 28 June 1957, Page 23

MISCELLANY

Baked Apples | Core smooth, medium-sized apples. Do not pare them but cut a circle horizontally through the peel, or prick the peel with a fork. Into the core cavities put sugar and a little lump of butter, or stoned dates or cooked prunes or chopped raisins and walnuts. Sprinkle well with sugar and stick a clove in each if liked. Place in casserole and pour over them a mixture of honey and water (equal parts), heated together. Bake till cooked (about an hour), basting frequently with the honey-syrup, Jellied Vegetable Salad Two medium sized cooked beets, 2 2ooked carrots, 42 to 34 cup cooked peas, % pint hot water, % pint vinegar, pepper and salt and chopped mint to taste, 12 oz. gelatine (2 dessertspoons) and 2 dessertspoons sugar. Chop mint very finely and add it to the vinegar. Dissolve gelatine and sugar in the hot water; then add the vinegar to it. Dice beetroot and carrots and arrange nicely, with peas, in individual moulds. Pour the liquid over and leave to set. Turn out on to crisp lettuce leaves and serve with a mayonnaise dressing. Apple Jelly (New) Cut about 6 Ib. unripe apples into small pieces, skin and cores as well. Barely cover with water, bring to the boil and boil about % hour. Leave till cool, strain through jelly bag all night. Next day, measure, bring to the boil. Add 1 cup sugar to 1 cup liquid, the juice of 2 lemons, 1 teaspoon salt, 1 tablespoon butter. Boil briskly 1% hour or until it will set. Take off fire, stir in 1 bottle raspberry essence. Stir well and bottle hot. Strawberry essence may be used, also lime essence with a little green food flavouring.