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APPLES IN COOKERY
Wholesome and Appetising.
SALADS AND~SANDWIGHES. '
TM10.M a health point ot view no fruí
is moro nutritive than apples. :Tho;
lend .themselves to many appetising form
of cookery. For children there are i'm
dishes more palatable, ..although in som
winos they agree with the digestion onl;
when conked. . , :
_Fór very yoiing children raw apple
should be grated intota. dish just'before i
meal, and made '. into 'sandwiches will
birad ami butter,'or citen with ir spoon.
As an accompaniment to ronni goose
duck and pork they afford a corrective
und are served in studing or ns a située.
Apples are particularly good for. caseroli
cookery.' in this way the whole frui
Ki preserved,, and.can be served morn .cf
footively than when stewed in a pulp.
Bait.4.1 apples niake a wholesome dish
For this, .neel some, remove the cores, am
fill the centres with sugar and one olovt
in each. Having put them in a casserole
add a little water Containing sonic grater
lemon rind. Cover the dish and-hain
in the oven ipili) ihn apples are 'tender.
Delicious Dish.
Apple amber k a .delicious dish, made at
follows:-Take ti oz. breadcrumbs, 4 nz
suet, 2 oz. castor sugar, 2 eggs, 2 nz Hour.
1 lb. apples, one lemon, and Vj oz. fal.
Chop the suet finely, and mix it willi
thc dour. Peel and core the apples and
put them through a mincer or chop them
finely. Add- the breadcrumbs, sugar,
chopped apple, grated lemon peel, and a
little nutmeg to thc (lour and suet,. Heat
ll)) the eggs and mix them well with thc
other ingredient*!. Cre.'ise a mould 'oi
basin with tin? lal., then pour in lite mix
ture, cover it with greased paper, and
steam' for Lhree and a half hours. lt
should be served with sweet sance. This
is enough for six persons.
Apple tapioca, shape is a suitable dish
for thc nursery. Take 1 oz. tapioca, half
pint of cold water, 2 oz. «ligar, one pint
of apple slices, and a little cinnamon or
clove. Put the tapioca to soak overnight
iii the water with sugar nild flavoring. In
thc morning pour this into a double sauce
pan, add the sliced apples, and simmer
gently for about' two hours. I'our into
a mould to set, and nerve with boiled cus
tard, sauce or cream.
Used In Sandwiches.
Hostesses are ever seeking some new
variety of sandwich wherewith tn regale
their guests at parties. Apples can bc
used'in several ways. One is the apple
sauce and cheese sandwich mude thus:
To four tablespoonfuls of well-H'a«nn<xl
apple sance add two tablespoonfuls ol'
Knited cheese, anti a little paprika: Spread
rather thinly on butlered bread and eui in
triangles.
Apple Cream 'Sandwich- To hali' a cup
ful ol' apple sanee, add one tablespoonful
ot lemon juice, half a tablespoonful of
grated lemon peel, and enough whipped
ere.un so that tt will spread, bul not. run.
Use on butlered wholemeal bread.
Fried Apple .Sandwich.-Cul, an apple in
thick slices after the core haß been re
moved. Dust the slives with salt, pepper,
and sugar, and fry them in butter to a
delicate brown. I,ay them on lightly
butlered «lices oT bread.
Apples also make a palatable addition
tn many salad«. Here arc a few recipes: -
Walnut ami Apple Salad .--Line a alsad
howl with crisp lettuce leave«, pare, core
and cut in cubes, four apples. Alix some
nuts and apples together, place in bowl,
ami pour over them some mayonnaise
dressing. To skin the walnuts alter shel
ling put them in a basin, and pour boiling
water over them.
Celery and Apple Salad.-Take livn large
ealing apples, two slick« of celery, crystal
lised cherries, parsley, and small lettuce
leaves, (.'ut Hie apples and celery itilo
small dice, using oliy the white parl.'of the
celery. Put into a salad bowl ami pour
thc dressing over it. Mix well ami
garnish with cherries, paisley, ant) let-,
tuce leaves.
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