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Show This and That in Cookery APPLES are so commonly found in all markets, so wholesome as a fruit and so popular as a food, we find new ways of serving them most welcome. Pierrot Apples. Pare and core six large cooking apples, ap-ples, cut into eights. Make a sirup with one cupful of water and cook gently until they are nearly done. Add two tablespoonfuls of butter and finish cooking. Now add one cupful of rich cream, stir to mix and pour Into a glass dish, grate nutmeg over the top and serve just warm. Fried Apple Pudding. Line a buttered pudding dish with strips of sponge cuke (cut one-half inch thick) which have been dipped into in-to milk and sauted lightly in melted butter. Cut cored, pared apples into rings and cook them in the butter. Place half of the apple rings in the lined dish and spread over them one- half cupful of strawberry preserve or jam with plenty of the sirup. Repeat and top with more cake. Bake one-half one-half hour, turn out, sprinkle with sugar su-gar and serve with cream. Apples With Cheese. Cut circles of white bread one-fourth inch thick, dip into melted butter, then roll in grated cheese. Place half on a buttered baking dish. Cover with rings of cored apple. Bake in a hot oven and serve sizzlingly hot. Chicken Custard. Chop cooked chicken, stir in a thick white sauce, add one beaten egg, and cook stirring constantly ; pour into custard cus-tard cups, sprinkle with buttered crumbs and brown delicately. Prepare some biscuit sandwiches by rolling out the biscuit dough thinner than usual, spread one with chopped, seasoned ham and cover with another. Bake until well browned. Cheese or any other filling may be used. Grated maple sugar, peanut butter are some other fillings which are worth trying. , 1933. Western Newspaper Union. |