ANYONE CAN COOK Page 53

wees ees ees ee eee_ee eee ee eee ae eee eee eee eee ee ses ES ™

Pudding aud Desserts

et
incl

ALMOND AND HONEY DESSERT
By MRS. C. J. WORSFOLD

1 pint rich milk 3 egg yolks
34 cup chopped blanched 1% cup honey
almonds 1144 tbsp. gelatin
'g tsp. salt 1 cup cream (whipped)

Seald milk and almonds in double boiler. Beat egg yolks lightly and add
honey and salt. Combine mixture and cook until mixture is thick. Add
gelatin soaked in % cup water. Cool. Flavor with vanilla and fold in
whipped cream. Turn into ring mould and serve unmoulded with chopped
fruit in center.

APPLE BUTTERSCOTCH RINGS
By MRS. A. C. HAMILL

2 cups flour 4 tsp. salt

4 tsp. baking powder 1 tbsp. shortening
Add enough milk to make a dough easy to roll out.
Roll to %4 inch thickness and cover with chopped apples. Spread a little
sugar over the apples and roll like jelly roll. Cut into % inch slices.
In an 8” x 8” cake pan, make a syrup of:

3 cups brown sugar 3 tbsp. butter

1% cups water

Bring this syrup to a boil, then put the apple rings into it. Bake until
they are a delicate brown and the syrup thickened. Serve with cream.

APPLE CRISP OR RHUBARB CRISP
By MRS. A. PAQUETTE

1 baking dish of apples or 14 cup flour

rhubarb (cut fine) 4 lb. butter
| 1 cup sugar
| Place apples in dish. Blend 1% cup sugar, % cup flour, %4 lb. butter. Roll
out like pie crust about % inch thick and cover fruit. Bake until crust
is brown. Serve with. cream.

APPLE MERINGUE
By MRS. L. CROCKETT

Apples Apricot jam (or jelly)
Sugar (or apple sauce) 1 sponge cake
2 eggs

Cook apples and sugar (with very little water)—do not have the fruit
too juicy. Place in a:fireproof dish. Put over the fruit a layer of apricot
jam, apple jelly, or any other jelly or jam to taste. Beat the whites of
the eggs until very stiff, adding a little sugar. Pile the meringue on the
apples and put in a cook oven until a golden brown.

EE Se a