Cs/he PURITY CDK BADK

929 SAUSAGES AND FRIED
APPLES

Prick sausages well with fork.
_Place in deep frying pan; pour in
boiling water to cover bottom of
pan; cover and cook over moderate
fire. When water evaporates, re-
move cover, and turn sausages
several times in order that they may
be nicely browned. Turn on to a
platter. Core a number of large tart
apples. Cut in rings 1 inch thick
and fry in sausage fat. Garnish
sausages with apples and serve.

530 APPLE FRITTERS

14 cup Purity Flour

| teaspoon baking powder
14 teaspoon salt

Fruit Sugar

4 cup milk

l egg

1 tablespoon melted butter
Apples

Lemon juice

Method:—Sift flour with baking

powder, salt and 1 tablespoon fruit

sugar; add milk, beaten egg and
butter and beat thoroughly. Wipe,
core and pare apples; cut in 44-inch
rings; sprinkle with fruit sugar and
a few drops of lemon juice. Cover
and let stand 20 minutes. Drain
thoroughly; dip slices in batter and
fry in deep fat (which browns a
cube of bread in 60 seconds). Drain
on unglazed or brown paper. Serve
with lemon or hard sauce (see Re-
cipes No. 669 and 666).

531 BAKED APPLES

Wipe, core and remove slice from
ends of apples. Place in baking dish.
Fill centres with sugar and cinna-
mon (1 teaspoon cinnamon to 1 cup
sugar), dot with small pieces of
butter; pour water around apples
(24 cup water to 6 apples). Bake in
moderate oven of 350 degrees for
30 to 45 minutes. Baste every 10
minutes. Place on serving dish and
pour juice over apples. Serve with

cream.