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VESSELS
APPLE CRISP Jenny Winia
6 med. sized apples 1/4 ce butter
1/4 ce granulated sugar 1/2 ce flour
1/4 tspe cinnamon 3/4 ce brown sugar

Peel the apples and slice into buttered baking dish.
Sprinkle with sugar and cinnamon. Combine the butter, brown
sugar and flour; spread on top of apples. Bake until apples are
done and the top is browned, at 350° F. for 30 minutes.

SPICED APPLE PUDDING | Joan Feenstra
1 1/2 ce cold milk Dash of cinnamon

Dash of salt 1 pkg. (4 oze) vanilla pudding,
Dash of nutmeg instant

1/2 ce applesauce

Combine milk, applesauce, salt, cinnamon and nutmeg in bowl.

Add pudding mix, beat slowly with rotary beater or at lowest

speed of electric mixer until well blended, about 2 minutes. Let

stand until firm. Makes 4 servings.

APPLE RICE PUDDING Johanna VanVeen
1/2 ce rice 1/3 ce. raisins

l tspe salt 1/2 tspe cinnamon

4 1/2 ce boiling water 2 ce diced apples

2 eggs, separated 2 T. melted butter

1/2 ce sugar

Wash rice thoroughly and boil it in salted water until
tender. Beat egg yolks until light and to them, add sugar,
raisins and cinnamon. Combine with the rice. Add the diced
apples and melted butter and blend thoroughly. Beat egg whites
until very stiff. Fold into rice mixture. Pour into greased
casserole and bake at 325° F. for 30 minutes or until apples are
tender. Serve warm either with cream or plain.

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