Apple Dishes

Radio Record, Volume II, Issue 24, 28 December 1928, Page 12

Apple Dishes

A DELICIOUS apple sweet can be made from ilb. apples, 1 lemon, 2 eggs, 30z. butter, 2oz. sugar, and +-lb. puff pastry. Roll out pastry, and line a pie dish with it. Peel and core the apples, and gently stew them till soft With the lemon rind, sugar, and a little . water, Rub the pulp through a sieve, and place in a saucepan with the butter, lemon juice, and yolks of eggs, and allow to simmer. Fill the dish with the mixture and cook in a fairly hot oven till set. Whip the whites of eggs, spread them over the top of the dish, and sprinkle with castor sugar. Return dish to the oven to brown, and decorate with glace cherries. | Apple’ Batter. | Apple batter is a nourishing and satisfying pudding. Place 4 oz flour and a pinch of salt in a basin. Beat up three eggs, and add to the flour with a gill of milk. When well beaten, stir in a pint of milk gradually. Peel, core, and cup llb, apples into slices.

Butter a pie dish, place the apple slices in it, and sprinkle with a little grated lemon rind and 80z. sugar, Stir the batter again, and pour over fruit. Bake in a moderate oven for about an hour, or until batter sets. When cooked, spread ioz butter over the top, sprinkle with castor sugar, and place in oven again to brown slightly. ~ Apple Fian. When visitors come to tea, apple flan is always a favourite dainty. Mix together 40z. flour, a pinch of salt, half teaspoonful baking powder, a dessertspoonful castor sugar, and rub in 202. butter. Stir in the-well-beaten yolk of an egg mixed with a table‘spoonful of water. Roll out the paste, and line a well-greased tin with it. Prick well, and bake in a warm oven. Peel and cut some apples into thin slices, and, arrange in rows in the tin. Boil loz. sugar, and a gill, of water, and add a tablespoonful of lemon juice. Pour this over the flan, and bake until apples are cooked. Serve when coid, with thick cream. ;