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SOME APPLE RECIPES. ApPLE SNOW. Pare and steam one dozen good-sized apples, steam them until tender, pass them through a sieve, or force them through a patent potato masher; add the white of an egg, and beat with an egg-beater until white and light as a meringue; flavour with sugar, and a little lemon inice. Serve with soonge cake. APPLE DUMPLINGS.—Make a short pie crust, roll it thin, and cut into squares large enough to cover an apple. Pare the apples, remove cores, and fill the space with sugar, butter, a little ground cinnamon, and nutmeg. Place an apple in the centre of each square of pie-crust, moisten the edges with white of egg, and fold together. Bake in a moderate oven about forty minutes. If preferred, the crust may be folded under the apple, leaving it round. Brush the top with egg, and ten minutes before removing from the oven dust with a little sugar. Serve with sauce. APPLE FLAAIE. -Pare and core the apples; stew them in sugar water until tender, but not shapeless. Remove them carefully to serving dish; fill the centres with apricot or raspberry jam; boil down the liquor to a thick syrup, and pour it over the apples. Just before serving pour over them a few spoonfuls of rum or brandy, and light it with a taper after it is on the table. APPLE TAPIOCA.—Arranged in a buttered dish six apples that have been pared and cored. Soak a cupful of tapioca in hot water for an hour or more; sweeten and flavour it to taste, and pour it over the apples. Bake in a moderate oven for an hour. -31 ark Lane Express,

I Trealaw Salvation Army :Band…

Theatre Royal, Tonypandy.

Opera House, Treherbert.

WISE AND OTHERWISE.

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-------HINTS FOR THE HOME.I

The Royal Visit.

Presentation at Porth.

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