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GRATED APPLE PIE

Beat together until light and creamy the yolks of 3 eggs and
Y% a cupful of sugar. Stir in a cupful of freshly grated apple,
mix well and add 4% cupful of sweet, thick cream and the grated
rind of a small lemon, and a few grated almonds. Line a flat pie
plate with rich pastry, pour in the apple mixture and bake in a
moderate oven until light brown, and spread with a meringue
made of the whites of 3 eggs, beaten to snow, to which you add
6 level tablespoonfuls of sugar. Brown slightly. Serve cold.

—Mrs. E. Golding
DUTCH APPLE CAKE

134 cupfuls flour Mix 1 tablespoonful butter in flour

1 teaspoonful salt with 1 egg well beaten and %4

1 heaping teaspoonful baking cupful of milk :
powder

Put in pie plate and cover well with apples. Sprinkle with
cinnamon and sugar. Bake and serve with hard sauce or cream.

—Mrs. M. A. Van Roggen
BAKED APPLE DUMPLING

1 cupful flour 16 teaspoonful salt
3 tablespoonfuls shortening 14 cupful water
Mix all together and roll very thin, cut in squares, place %4
apple in each square, sprinkle with 2 teaspoonfuls sugar, bit of
cinnamon and ™% teaspoonful butter. Wet edges, fold together
by corners, place in pan, pour sugar and water, cinnamon and
butter over, and bake. Serve with any good sauce.

—Mrs. Jack Wilson (Prince George)
APRICOT PUDDING

14 lb. dried apricots 14 lb. fine white hominy
14 Ib. sugar
Wash apricots in cold, then hot water and put with hominy
in a scant quart of cold water to soak for 1 day. Then cook in
a double boiler for 2 hours. Add sugar slowly and cook for 2
more hours. Stir every half hour. When the pudding is cooked,
turn into wet molds and serve very cold with cream or milk.

—F, E. Stewart
FILLED APPLES

Peel the apples nice and smooth; cut out the core and rub
each apple at once with lemon juice, whereby they remain very
white. Place in a saucepan and put over them equal portions of
white wine and water; sweeten to taste and add a little lemon
peel. When nearly soft on one side turn very carefully and allow
the other side to become soft. Remove very carefully; put on a
platter and, when cool, fill the center with canned fruit. Cook
the. juice in which the apples were cooked into a thick syrup and,

when partly cooled, pour over the apples.
—Mrs. E. A. C. Studd

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