Baked Honey Aoi medium apples : 7 tablespoons candied honey - Core apples and score with knife. Place in deep baking bowl and fill each apple with 1 tablespoon candied honey. Sprinkle with cinnamon. Put % cup water and 1 tablespoon honey in the bottom of the bowl. Bake in a hot oven (425 deg. F) and baste several times during the cooking period - Cinnamon “% cup water - depend on the size and variety of the apples. Winter banana apples take about 35 minutes to cook. Ce * * oa ordinary baked cnes. Mrs. Norman Thompson; Box 523, Port he Alberni, B. C. Taffy Apples % cup water 1 tablespoon butter 1 teaspoon vanilla Pinch of salt Cook together until they form a hard ball when tried in cold water, 260’ F. Have eight medium sized apples. ready _with wooden skewer in each. As soon as the taffy is ready dip each apple in the hot syrup. Twirl the apples to make sure that ail is covered. Place on a greased pan or on wanes paper to cool and harden. | ‘1 cup brown sugar % cup white sugar TR cup syrup | % * * won a prize for 15-year-old Bob Harris, 1210 Lakewood Drive. Jellied Apple Fill quart bowl with alternate layers of thinly sliced apples and sugar; add half cup of water, cover. Bake in a slow oven for three hours. Cool, turn out.. There will be a clear firm jelly with red apple sliced imbedded in it. To serve 6 persons use 8 medium apples and 2 cups of water. * oh ok ei Even if this does not always jell it will be thick, clear and red in color like preserves and will make a very nice accom- yg for rice puddings.. The recipe won a prize for Miss . G. West, Doriston, sash PO, BC. Schagl-days Pudding » : - Beat 2 eggs and add 3 cups of milk, also brown sugar and vanilla to taste. bread and stir in % cup of seeded or puffed raisins. Line a well-buttered baking dish with sliced apples (sides too) and pour in pudding mixture. Dot generously with butter and bake in moderate oven (375’ F) in a pan of water for 55 minutes or until apples are tender and baked. whole family served as a Autumn luncheon dish. The recipe wins a $1 prize for Mrs. W. D. Croy, 2923 East 17th Ave., Bread Pudding. 2 eggs % cup sugar °4 teaspoon vanilla 2 cups stale bread 1 quart milk -\% teaspoon salt % eup raisins ‘Soak the bread in the milk until it is very soft, then mash ' it up fine. Heat the bread and milk mixture until near boiling. Beat eggs until light and then add the sugar, salt and vanilla. _ When well mixed, stir into the bread and milk, pour the whole into a baking dish, set in a pan of. water and bake in a 325 deg. ‘ a oven. Serves 6. THE | VANCOUVER “SUN SEVENTH ANNUAL COOK BOOK from No. 2 can of apricots or peach halves; combine syrup with the liquid in the dish. Time required for cooking will | The honey flavor distinguishes these apples from the The recipe for this simple and popular Halloween treat. Pour this over 2 cups of cubed stale. This simple dessert is healthful and appetizing for the ~ deg. F. and bake 30 minutes. eae,” The recipe for this delicious dessert won a. prize for Miss. oot Spileeet fruit Tapioca Pudding - Mix 3 tablespoons quick-cooking tapioca, %4' cup. sugar, : % teaspoon each salt, cinnamon and nutmeg. Drain ‘syrup. with enough water to make 2 cups. Add to tapioca and cook 15 minutes. Beat 2 egg yolks; add. Cook 2 minutes over boiling water, stirring constantly. Reserve 8 halves of fruit, fe chop remaining halves, and add to tapioca. sugar, swirl around pudding, and place fruit halves in centre. Bake in a moderate oven (325’ F) for 20 minutes. Serves 4. * ‘ Co . ae ‘ * Khia AOS ¥ uf SR Se ‘The recipe for this attractive dessert won a prize for Mrs. J. Soderman, 859 vied Street. Apple Raspberry Topsy. Turvy. 2 | if In an 8inch square pan melt 2 to 3 tablespoons butter. Sprinkle with 4% cup brown sugar. In the pan arrange thick cored apple slices or ae heat in oven while-preparing — batter and cover with % cup well-drained canned raspberries — ‘before turning in the atte BATTER 1% cups sifted flour 2-3 cup fine shamans sugar 3 teaspoons baking powder 1 egg | fe % teaspoon Salt % cup milk } ~ 3 1-3 tablespoons butter or butter and shortening mixed. Measure flour, add baking powder and salt. Cream butter and gradually blend in sugar. Beat and add egg. Add dry in- gredients, alternately with milk. Spread over apples ye raspberries in pan and bake in moderate oven, about 350’ F for about 50 minutes. Turn upside-down in hot serving dish, cut in squares ‘and serve with cream. This recipe makes 9 to 12 servings. Miss Vera Anderson of Fraser Arm, B.C. suggests several _ fruit variations for the recipe which won her a $1 prize. These | include inch thick banana slices with chopped candied ginger and broken walnuts; canned pineapple slices with marachino cherries, drained; or drained unsweetened apricots and prunes vis alternately placed in prepared pan. Maple Tapioca > | 1 cup maple syrup 1 egg a cups milk te 1/3 cup quick cooking tapioca Pinch of salt 7 a Cook the milk, tapioca, salt and maple syrup together for 15 minutes in double boiler, stirring frequently. Add beaten egg yolks and cook for two minutes longer. Let cool sapere then stir in well-beaten egg white. Place in cool place until — serving time. Serve with. whipped cream, flavored with vanilla. Serves four. This nutritious dessert won a prize for Mrs. Knowles, _ 1541 East 28th Avenue. 2% 34 cup molasses 3%, cup sugar °%4 cup buttermilk 3 tablespoons butter % teaspoon ginger 1 tablespoon bread flour 2 eggs Beat eggs. Mix dry ingredients. Add milk to syrup, then te He add eggs and melted butter. Beat for 2 minutes. Bake ina 10-inch pie plate lined with uncooked pastry shell. Bake ina 450 deg. F. oven for 10 minutes then reduce the heat to 450 Josephine Rowa of ae West 14th Avenue, 3s ‘ ee y Be} : sil: at a WS PN Re eater Ht ee * aaa | «ie nema rr ees fer Pour into baking Sat dish. Make a meringue with 2 egg whites and 6 tablespoons CO a gee Fe ai spay So i iia Pa. Molasses Custard ee wee ee % teaspoon soda . a Pts FH Tae 95 OP a eee