NOME MAKERS' CORNER

White Ribbon, Volume 20, Issue 4, 1 May 1948, Page 8

NOME MAKERS' CORNER

BY “LYNETTE 1

APPLES At the* present time apples arc plentiful, and those of us who have them growing begin to wonder how we can \ary our apple desserts to save our families from boredom. Here are a few stand-bys and variations. When baking apples many people leave the cores in, but a delightful change is to remove the cores and stuff the apples with dates. Apple Crisp is a quickly prepared and satisfying apple dish. Core and slice six apples into a pie-dish. Add ! of a cup of water and sprinkle the top with a crumb mixture made from 5 cup oi wholemeal, * cup sugar, and 2 tai lespoons of butter. Hake in moderate oven <340 degrees F). As a variation, cinnamon or cloves may he sprinkled on the apples before the crumbs or orange juice may be added to the water and the rind incorporated in the crumbs. This gives the apples a flavour of quinces. Some find it difficult to make a good light sponge crust for stewed apples. Here is a “fool-proof” recipe. Beat 1 egg, add i cup sugar and beat for 5 minutes. Fold in 1 cup flour sifted, with a pinch of salt and 1 teaspoon baking powder. Add enough milk to make an easily poured batter, and put on to the HOT fruit. A few* passion fruit added to the apple makes a delicious variation. As a “fancy” sweet, Porcupine apples have few rivals. Core and peel six api*h-s and steam all till tender (b or 20 minutes). Cool and cover with a meringue made from 2 stiffly beaten egg whites to which have been added fib. sugar. Blanch and slice thinly a few almonds and stick them into the meringue to form a porcupine effect. Bake in a slow* over (300 F.) for about 15 minutes, preferably on a wooden slab.