1938-03-08 — Page 2

Fage

The Homely Apple

May Be Treated In A Score Of Ways

The proverbial “apple a day" need peel, core, and cut the apples -

in

THE CHINA MAIL, MARCH 8, 1938.

APLEVILLE

YESTERDAY'S JOINT

It is often difficult to know how best to use the remain of yester- day's food such food must not be. wasted, and here are a few sugges- tions for its rehabilitation.

SAVOURY JELLY

Make neat slices of meat from the remnants of beef, muston, veal, or poultry, freed from all inedible parts. Hard-boil one egg. Melt a packet of aspic jelly. Slice the hard- boiled egg and use to line a wetted mould. Just cover with the liquid jelly and stand in a pan of cold water till the jelly is set. Ther

not necessarily be taken in the raw.quarters, set on top of the tapioca, Many things can be done with this with round side uppermost, sprinkle ter, some short pastry. homely fruit, and by way of sugges-over sugar and nutmeg, cover, and Stew the apples together with the fill the mould with the slices of tion we give you the following re bake in the oven until the apples brown sugar. Add the butter and meat, seasoning each layer of slices. cipes.

are soft. Serve with cream or cus-the egg-yolk and beat well in. Line With beef add scraped horseradish. Apple Flan

tard, if liked.

ja pie dish with pastry, add the ap-With mutton add chopped mint, Take lb short pastry, lb ap-

Apple Souffle Pie

ple mixture, and bake in a moderate with real add chopped thyme and Whip the egg-white grated lemon rind. With poultry ples, sugar, few cloves, pint Take lb apples, 1 dessert-oven till set. packet cherry jelly crystals, 4 pint spoonfuls sugar. 1 tablespoonful stiffly and add two dessertspoonfuls add, if possible, some slices of ham, hot water, lemon rind, cream. water, grated rind lemon, 3 egg- of white sugar, and with this cover bacon, or cooked sausage Cover thewith the melted jelly, and turn out. Dissolve the jelly crystals in the yolks, and 4 whites, loz butter, 1oz the top of the apples. Place hot water and leave until cold and four, 4 pint milk, 1 tablespoonful dish back in the oven until the mer-when set. This is an excellent cold just beginning to.

ingue has browned lightly on top. supper dish, best served with a set Prepare castor sugar, short pastry.

salad. the apples for stewing and cut into Prepare the apples and stew them

Apple Delight

A RAGOUT rather thin slices. Cook them in a till they are tender with the one and

Take 10 rice, 102 sugar, pie-dish in the oven with sugar and a half dessertspoonfuls of sugar and plenty of water, add cloves and water. Then mash them up finely grated rind 1⁄2 lemon, pint milk, 1 lemon rind to flavour, and be very or rub them through a sieve, and let egg-yolk, 1 small tin pineapple rings, careful to keep the slices whole. them cool. Roil out the pastry and 13 large apples, 3 glace cherries.

SCALLOPS

Use remnants of boiled beef for this dish, the more underdone the meat the better. Cut it into nice pieces. In a walnut of butter fry a When cooked, leave until cold. Roll line the rim and halfway down a pie-

couple of sliced onions. To them FOR THE SYRUP out the pastry. Grease a fian-ring, dish with it. Trim the edge and

add a generous tablespoon of flour place it on a greased baking sheet, decorate the rim with small circles

One gill pineapple juice, 1 gill and brown it. Add a half-pint of and line it. Trim and decorate the of pastry, damping the latter to

gravy, a tablespoon of edge. (If a fan-ring is not avail-make them adhere. Melt the butter water, 4oz loaf sugar, 1 teaspoonful stock or able, use a sandwich tin.) Place a in a saucepan, add the four, and, arrowroot, lemon juice, cochineal vinegar, and a seasoning of salt, Cook the rice with the lemon rind pepper, and made mustard. Put in round of buttered paper in the bot-when they are well belended, stir in

-Cool the meat, and cook gently till it is tom of the pastry, and shake in the milk and bring the sauce to the and milk until quite thick. some rice. Bake in a hot oven for boil Cook the mixture until it slightly and add the egg-yolk to thoroughly heated through, about fifteen to twenty minutes, leaves the sides of the pan, keeping bind, add the sugar, and spread on When cold, then remove the paper and rice and it well stirred. Then draw it aside a plate to cool, and set.

Left-over tongue and boiled place the pastry on a sieve to cool to cool it slightly. Add the grated cut into rounds a quarter of an inch When cold, arrange the apple slices lemon rind and castor sugar. Beat smaller than the pineapple rounds,

Place Potato

can be used. Butter "well in rings in the flan and pour over in the egg-yolks one at a time, then and put on to the pineaple. sufficient jelly to cover. When quite add one gill of the apple pulp before on this the apples, previously baked some scallop shells. Cut into shreds set, decorate with whipped cream. folding in the stiffly-whisked egg-with sugar, and a little butter, but a pound of cold boiled potatoes, and

Apples and Tapioca

whites. Butter the unlined part of not broken. Fill the centre with from this half fill the shells. Grate Take 1lb apples. 4lb tapioca, the pie-dish, and glaze the pastry by chopped pineapple and coat with pre-pup about 4oz. of tongue, using lean Turn in the pared syrup. Place a glace cherry pieces. Have ready a level teaspoon nutmeg, 1 teaspoonful salt; 1 pint brushing it with milk.

of chopped shallots or chives, and water, loz shredded suet. or butter, mixture and bake in a very hot oven on top of each. sugar to sweeten."

at first, lessening the heat as soon To make the syrup, dissolve the same measure of chopped parsley. over the sugar in the liquid and boil for ten Put a layer of tongue Wash the tapioca in several as the pasty is set.

minutes. waters, allow it to soak for an hour'

Danish Apple Trifie

Add the arrowroot, potato and sprinkle with the herbs. 1 blended with a little water, and Then take a teacup of white sauce, in the pint of water, put into al Take 4 good-sized appies, pie-dish with the suet or butter.teacupful brown or white

bread-cook for seven minutes, stirring mix into it. a pinch of mace and a tablespoon of cream, and put this Cover and bake in the oven until crumbs, 1 clove, sugar to taste,

well.

the tapioca is clear; stir in salt; whipped cream, red currant jelly, Apple and Brown Bread Pudding mixture over the tongue. Season

FORMA NAMINTER

ST SORE

GAIN

butter.

Peel, core, and slice the apples and cook until soft with the sugar and clove. Fry breadcrumbs until crisp in some butter and a dessert spoonful of sugar. Cool crumbs. Put a layer of apples at the bottom of a glass dish, then a layer of

Take 2 cupfuls chopped apples, 2with pepper and salt, cover with a cupfuls brown breadcrumbs. two final thin layer of potato, set dabs thirds cupful finely chopped suet, 1 of butter on top, and bake with scal- cupful milk, 1 tablespoonful flour, 1 lops in a moderate oven. cupful raisins, 1 egg, 1⁄2 teaspoon-

ful salt.

Mix breadcrumbs and apples-to- gether. Add suet, stoned chop-

egg

ROCK GARDENS IN MINIATURE

crumbs, and repeat To make this Ped raisins, the beaten

"special" sweet, a tablespoonful of mixed with milk, four, and salt. Mix

well Steam in a buttered mould A novel decoration for the dinner- sherry may be sprinkled between

for two hours. Serve with custard table when flowers are scarce, is layers. Cover with stiffly whipped cream, which should be smoothed over with a palette knife. Decorate (by piping in latice fashion with red currant jelly or raspberry jam).

Apple Betty

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FORME

throat

fore

Take 6 apples, 4 tablespoonfuls

sance.

SELF-SUPPORTNG

found in the everlasting rock gar- dens which are becoming so popular with modern hostesses. The pieces can be built up, too, into a mina- ture rock garden with all the brightness of a real garden, but with the obvious advantage that in

sugar, rind of lemon, butter, golden syrup, slices of state bread. It is amusing to think that “bon-the winter they do not fade, but Peel and core the apples, addled” bodices have returned to remain gay and colourful as ever. lemon rind, sugar, and a little water. fashion. One famous designer, at The flowers are a reproduction of Cook till clear and soft. Remove the least, is using bones in the bodices actual rock plants in bloom, and crusts from the bread. Dip the of debutantes evening gowns, to are made of pieces of rock from slices of bread into melted butter keep them trim and slim-fitting the hillside. The stone is specially and syrup and lime apie-dish evenly Not hard bones, of course, but just prepared to give the flowers their with it, wedging triangular pieces light strips that hold the "top" natural form and colour, which can in at the corners. Pour in the cool closely to the figure, and give the be restored by soaking in cold stewed apple. Cover with slices of essentially slender line that is em bread dipped in butter and syrup. phasised by the bouffant, skirt. Bake in a hot oven till bread is Moire is a favourite material for real moss in the crevices at the brown. Turn out on to a hot a frock of this type, and the bodice rock base they look very charm- dish. Sprinkle with sugar and cin-can be without visible means offing as a centre piece for a dining- namen. Serve v with custard..

support, because the bones will table where candles, are used, and Apple Amber

make it stay put Of course, if are a decided change from the Take 11b stewed apples, 3 tables-shoulder straps are desired, they metal and glass flowers which have

been 80 fashionable lately poonfuls brown sugar, 1 egg, loz but may be added.

FORMAMINT

water.

Some of these rock gardens have