68 EDITH ADAMS’ 12TH ANNUAL PRIZE COOK BOOK

FRUIT DESSERTS

PACIFIC SUNSET APPLES
(Native Dish Contest Winner)
4 fully-colored cooking apples
1%4 cup apple juice (preferably) or
water
Few drops food coloring

Y% cup honey

Divide fruit into eighths, discarding
calyx end, core and stem; then cut into
%Z-inch cubes ‘so that each retains its
skin. Bake in one layer to which the
colored juice has been added, dribbling
honey over top, until the apples are quite
soft and the golden liquid has been
absorbed. This requires a moderately
hot oven, about 375 degrees F. Top each
serving with a rounded tablespoon of
whipped cream and garnish with % tea-
spoon of red currant or brightly-colored
apple jelly.

Mrs. L. C. Thomson,
Avenue, Powell River, B. C.

QUEEN’S TASTE STRAWBERRY
SHORTCAKE
(Native Dish Contest Winner)

Half cup melted butter or half butter
and shortening. Break into this 1 egg;
beat slightly and fill up to 1 cup with
milk. Add this to 2 cups of sifted pastry
flour which has been sifted with 4 tea-
spoons single baking powder, or 2 tea-
spoons double-acting baking powder and
lg teaspoon salt. Mix well. Cook in
greased muffin tin in a 425 degree F. oven
until delicately browned. (This is
sufficient for six to eight muffins.

Have ready prepared a generous supply
of chopped or mashed strawberries liber-
ally sweetened with berry sugar. Remove
shortcake from tins to individual serving
plates and press lightly with fingers,
when they just barely break. Pile high
with the crushed and sweetened berries,
which will fall over and around cakes.
Top with a little whipped cream and
one whole strawberry.

Mrs. Ann M. Richardson, 2463 Seymour
Boulevard, Lynnmour, B. C.

APPLE SUNSHINE
6 medium apples
14 cup water
Y% cup brown sugar
2 tablespoons butter
Dash of salt
1 teaspoon grated lemon rind
1 tablespoon lemon juice
2 eggs
2 tablespoons sugar
Peel, core and slice apples, add water
and cook until tender. Add sugar, butter,

111 Poplar

salt, lemon rind and juice. Beat until
smooth or rub through a sieve. Cool
slightly, stir in the well-beaten egg yolks
and turn into a baking dish. Beat egg
whites until stiff but not dry, add the
2 tablespoons sugar gradually, continuing
to beat. Pile on top of first mixture and
bake in a moderately slow oven, 325 de-
grees F., until the top is nicely browned.
Serve hot or cold. Six servings.

at L. Durand, R.R. 2, Chilliwack,

APPLE ROLL
4 medium-size apples
1% cups sugar (part brown, part white)
2 cups water
Peel, core and chop apples fine. Cook
sugar and water slowly and put in deep,
flat, wide baking dish.
Make a dough of following:
2 cups flour
2 tablespoons sugar
% teaspoon salt
4 teaspoons baking powder
3 tablespoons shortening
l egg
Y% cup milk
Make a soft dough, roll out to %-inch
in thickness and spread with the apples.
Sprinkle with brown sugar and cinna-
mon and roll up. Cut in pieces about
1%4 or 2 inches thick, and place cut side
down in the hot syrup. Sprinkle with
sugar and cinnamon. Bake in hot oven
till apples are soft and crust brown. Serve
with cream.
Mrs. Mildred Valley Thornton,
Comox Street, Vancouver, B. C.

BLACKBERRY CRUMBLE

Put layer of blackberries into baking
dish. Add a layer of green apples. Fill
the dish and sprinkle over the top the
following mixture: 1 cup brown sugar,
% cup butter and % cup of flour, all
crumbled with the fingers. Bake at 375
degrees F. for 30 to 40 minutes.

Mrs. A. Boucher, 4862 Pine Crescent,
Vancouver, B. C.

BERRY WHIP
1% cups crushed strawberries, logan-
berries, blackberries, raspberries
1 cup icing sugar
2 egg whites
2 teaspoons lemon juice
Pinch of salt

1771

Put ingredients into large bowl. Beat
until stiff with rotary beater. Use as
topping for cake or as dessert, piled

lightly in sherbet glasses.
Miss Ruth Hindmarch, Westview, B.C.