APPLE SECRETS

Apple Tapioca Pudding

7 O K Apples * 2% cups boiling water
% cup tapioca 14 teaspoon salt
Cold water to cover tapioca 14 cup sugar

Soak the tapioca in the cold water for one hour. Add
the boiling water and salt. Cook in a double boiler
until the tapioca is transparent. Pe d core the apples.
Put in a baking dish. Fill the ho ith sugar. Pour
the tapioca over the apples. Bake in a moderate oven
until apples are soft.

O K Apple Pudding

1 cup flour 4 cup milk

2 teaspoons baking powder 1144 cups sliced O K Apples
4 teaspoon salt 2 teaspoons cinnamon

36 cup sugar 3 tablespoons butter —

1 egg % cup brown sugar

Mix the flour, baking powder, salt, sugar, egg and
milk, and beat for two minutes. Pour into a shallow
pan. Top with apples and sprinkle with one teaspoon
cinnamon. Mix butter and brown sugar and spread on
top. Sprinkle with the rest of the cinnamon. Bake in
a moderate oven 25 minutes. Serve warm, with plain
or whipped cream or with any sauce preferred.

Scalloped Apples

Cut one small stale loaf in two. Remove soft
parts and crumb fairly fine. Melt 14 cup butter and stir
in the crumbs lightly with a fork. Cover the bottom of
a buttered baking dish with the crumbs.
thick layer of O K Apples, cut in thin
slices. Sprinkle with sugar and a dash
of nutmeg or cinnamon. Repeat, cover- f
ing the top with bread crumbs. Bake in |
a moderate oven for 40 minutes. Cover
at first to prevent the crumbs burning.
Serve with sugar and cream.

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