RECIPES USING APPLES

When stewing apples, add twice the water required. After five minutes, pour half of the water into a jug, then finish cooking the apples. The water poured off makes a delicious drink.

APPLES, BAKED

Peel and core apples, one for each person, and cut more than halfway down each apple to make six sections. Bake the apples in syrup, in a moderate oven. When the apples soften, take a spoon and press in the centre to open out the top sections into a petal shape. Put a spoonful of cooked minced meat, or corned beef, in the centre of each apple. Baste with syrup and put under the grill to glaze.

APPLE CHARLOTTE (1) ½ lb. Cooking apples, 3 oz. Brown’ sugar, 2 oz. Breadcrumbs, ½ oz. Suet, a few pats of margarine, lemon juice, ½ teaspoonful cinnamon. (Enough for four persons.)

Grease a -£-pint pie-dish and coat with toasted crumbs; mix ingredients (excluding apples and margarine) and fill dish with alternate layers of the mixture and chopped apples. Dot with margarine, bake in a moderate oven until browned, sprinkle with sugar.

APPLE CHARLOTTE (2) (Enough for four persons.) Peel, core and slice eight medium apples; sweeten. Stew until soft. If they are not smooth enough, rub them through a colander.

Set over a low heat and stir in the yolks of two eggs. As soon as the mixture is really hot (it must not boil), turn it into a bowl.

When cool, whip in the beaten whites of the eggs mixed with a dessertspoonful of sugar. Add this to some sliced sponge cake.

APPLES, CODDLED

Take sharp apples of equal size (one for each person), cut into halves and remove the cores without breaking. Lay the apples in the bottom of a pan, sprinkle with sugar and cover the bottom of the pan with water. Put on the lid and allow the apples to steam until tender. Put them into a dish, carefully pour syrup over them and serve when cool.

APPLE DELIGHT

Allow one apple for each person. Peel, core and halve the apples, dip them in syrup and cover with breadcrumbs. Bake in a moderate oven; serve with custard.

APPLE DUMPLINGS

Peel and core an apple for each person. Put half a cupful of flour for each apple into a bowl with a pinch of salt and a quarter teaspoonful of baking powder per apple and a little cooking fat. Mix to a soft dough. Coat each apple with the pastry and boil each one in a separate floured cloth for one and a half hours. Sweeten to taste.

APPLES AND ONIONS, FRIED 2 cupfuls sliced apples, 2 tablespoonfuls margarine, 1 cupful finely sliced onions, 1 tablespoon sugar, ½ teaspoonful salt. Melt the margarine in a pan, add ingredients (except sugar and salt), cover and cook slowly until tender. Turn frequently.

Sprinkle with sugar and salt, serve on hot fried bread or toast.

APPLES, PICKLED

For pickled apples you need about 5 lb. Of medium-sized sweet apples. Peel, and stick five cloves in each one. Boil the apples in 1 pint of vinegar and 1 ½ lb. Of sugar. Add a spice bag.

Remove the apples as soon as they become tender. When all are cooked, boil the syrup five minutes longer and pour this over the fruit. Store in a large jar and leave the spice bag in the jar.

APPLE PIE 6 large thinly sliced apples, 1 cupful sugar, 1 teaspoonful cinnamon, ½ teaspoonful nutmeg, pinch of salt, 1 teaspoonful lemon juice, 1 teaspoonful margarine. (Enough for four persons.) Fill an unbaked pastry case with the sliced apples. Mix the other ingredients and sprinkle over the apples. Dot with margarine.

Rake in a hot oven (450°F.) for thirty to forty minutes.

APPLE PIES, FRIED

Make some pastry dough and roll and cut it into flat biscuit shapes. Put a little cooked apple on one half of each, fold over the other half, seal with water and fork the edges. Fry until brown in hot far. These are delicious, but do not make them thick.

APPLE PIE, SLICED (Enough for four persons.) Line a pie-dish with pastry crust, sprinkle with sugar and fill with thinly sliced apples. Sprinkle with sugar and a little cinnamon, add a few dabs of margarine, and a tablespoonful of water. Cover with a top crust. Bake in a moderate oven for half an hour.

APPLE PUDDING 1 cupful flour, 1 cupful sugar, sail, 1 egg (optional), 1 cupfuls diced apple, 1 teaspoonful margarine, 1 teaspoonful baking powder, 1 cupful milk, nutmeg. (Enough for four persons.) Mix ingredients, except apples, as for a pudding. Put the apples and the mixture into a buttered dish, dot with margarine and sprinkle with a little cinnamon. Bake in a moderate oven (350°F.).

APPLES, SAVOURY 4 large apples, 2 rashers of bacon, 1 large cooked sausage, sail and pepper, mustard. (Enough for four persons.)

Peel and core the apples, cut up cooked rashers and sausage.

Stuff the apples and add seasoning. Cook on a greased baking dish in a moderate oven until the apples are tender. Add jelly to the apples before serving.

APPLE SNOW

Take the pulp scraped from baked sharp apples and beat until smooth. Sweeten, and to every large cupful add the beaten white of an egg. Beat thoroughly until the mixture is as light as possible. This is a nice filling for a cake or top for a trifle.

APPLE TARTS

Line tart trays with pastry crust. Fill each one with a layer of chopped apple and sprinkle with sugar. Bake in a moderate oven and allow to cool. Whip a little cream until stiff and sweeten this. Just before serving, cover the apples in each tart with the whipped cream. A little currant jelly on top adds to the effect. Small individual tarts are nice this way.

APPLE TAPIOCA PUDDING (Enough for four persons.) To half a cupful of tapioca add 1 ½ pints of cold water. Cook slowly until the tapioca is clear, stirring to prevent burning. Remove from gas, sweeten and flavour. Pour into a deep dish containing six medium-sized apples, peeled and sliced. Bake in a moderate oven (350°F.) until the apples are cooked. Serve cold.

APPLES, WINDFALL

Use windfall apples for making apple-rings. Peel and core them, cut into rings £ in. thick. Soak the rings for twenty minutes in salt water (use a basin and add a piece of kitchen salt, about the size of a walnut, to the water). Strain, dry in a cloth.

Put the rings on wire cake-trays and place in a very cool oven.

After three hours, turn off the gas or electricity and leave for two more hours. Leave to cool, then pack tightly into airtight jars. Use three months later.

BAKEWELL TARTS (FILLINGS) 2 oz. Margarine, 2 oz. Sugar, 2 oz. Semolina, 1 egg, 1 teaspoonful baking powder, almond essence. (Enough for four persons.) Melt the margarine and sugar, stir in the semolina. Remove from heat and stir in the egg, essence and baking powder. Line a pie-dish with thin pastry, add the filling and bake in a moderate oven for half an hour.

BLACKBERRY AND APPLE FOOL 2 lb. Blackberries to ½ cupful sugar and 1 pint water, l lb. Apples to ½ cupful sugar and ½ cupful water.

Prepare the fruit and stew it in its respective quantities of sugar and water. Pass all the fruit through a sieve and serve in glasses with custard.

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