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APPLE PANDONDY

ql 1c. brown sugar (packed) Bs corm Inyo, s -%;
| 5 C& flour: / 1/ tsp. cinnamon. |
P . 1 tape sabtay,.fpow, ont opis /Qete. 1 tepsagrabeds
1 tsp. vinegar 7 Pan lemon rind |
1c. water Neto g La bie tsp. lemon juice —
- 5 ec. sliced -avples . - Lotsp. vanilla»:

2%tsp. baking powder 2 tbsp. butter
e DSP shortening .. oe

Combine suger, l/l c. fidirand i/h tsp. solt in

7 aeddepan, Using wooden spoon stir in vinegrr .and -
"water. “Cook over low heat until thick. Remove from
hert.

Arrenge apples in nitersii 42" x ‘gi beking dish. :
Plate remaining Lc. flour, baking powder and remain
ing 3/ tsp. salt in.a bowl. Cut in. shortening. Add
r) milk and stir briefly.

' Add cinnamon, lemon, ‘vani 18 and butter tis sauce,

-

Spoon over pple stifie. Drop dough by Hepprtye onto
\sauce—topped apples.

e . Bake in a ee Ate ON deg. ) Fah iohae 40
minutes. Serve warm, anaes plain or wjgh cream...

‘ Bllen Robertson.

“BRUGHT. DESSERT’

e 1 c. fleur < "nlite. suger, ,
1 tsp. baking soda: . 1/h tsp. ‘salt
1 cen fruit cocktail . 1 lightly beaten ege * ©

| | Sift dry ingredients and add egg and fruit
. cocktail. ix well and turn ‘into buttered 7 se 15"

pan and sprinkle with 1c. brown sugar and 1/2 c.*
cho ped almonds. Bake in a moderate oven. 50'to 60

.

a tes. Serve warm, topped with ice cream or Dre *
— thi or whipped cream, -
| ae Ds 2 Pp ‘ Anna Morrow.
: J ; han ' hs ‘ =
é aa
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