TO-DAY’S RECIPES

Sun (Auckland), Volume III, Issue 841, 9 December 1929, Page 5

TO-DAY’S RECIPES

HOT RHUBARB SHORTCAKE Male a stiff paste with slb flour, 003 butter, one dessertspoon easier sugar, and a little baking powder and water. Divide into three equal parts, roll each out thin and cut into squares or rounds. Spread one piece lightly with butter, lay on a greased tin, then the second piece, also buttered on top, and then the third. Bake in a quick oven, separate the three layers, spread with the stewed, sweetened rhybarb and press together. This is very nice served hot with sugar and lemon-juice. POMMES AU BEURRE Peel and core the required number of good-sized cooking apples . Lay each apple in a very wellgreased fireproof dish. Fill the centre of each apple with butter and sugar, two cloves, and a good dust of cinnamon or nutmeg. Finally, squeeze over the filling some lemon or orange' juice with a little grated rind. Put the dish in a very moderate oven, and as the filling melts baste the apples with the syrup that forms in the dish. When tender remove from the oven, and serve very hot in the same dish. APPLE TOAST Cut six apples into quarters, take the core out, peel and cut them in slices: put in a saucepan loz butter, then throw over the apples about 2 03 of white powdered sugar and two tablespoons of water. Put the saucepan on the fire, let it slew quickly, toss them up, or stir with a s^on—a few minutes will do. When tender cut two or three slices of bread half-an-inch thick; put in a frying pan 2 03 butter, put on fire. When butter is melted put in your bread, which fry a nice yellow colour. When crisp, take them out, place on a dish, and a little sugar over. Pile on the apples an inch thick and' serve hot.