THE APPLE ROLL

Wairarapa Times-Age, 21 October 1938, Page 8

THE APPLE ROLL

A SATISFYING SWEET. This is an appetising and satisfying sweet. It may be eaten hot or cold. Served on a spotless white board or long dish, it looks like a gigantic shinybrown biscuit. This is how to make it for a dozen good helpings and a bit to put by:— For the pastry.—Jib- wholemeal and Jib. self-raising flour, Jib. fat, margarine and bacon or beef dripping, J teaspoon salt, soz. water or sour milk. For the glaze. —loz. each of butter, fat, and water. For the filling.—llb. cooking apples, 4 to 6ozs. brown pieces sugar, Jib. sultanas, 2oz. citron and orange peel, or more, chopped, grated rind and juioe of half a lemon, 1 teaspoon all-spice, little nutmeg and cinnamon. Pare and core apples closely, finely chop them and mix them in a bowl with the othei’ filling ingredients. Now for the dough. Sieve flour and salt into a big mixing bowl. Heat water and fat together until fat is melted, but do not boil. Make a well in the centre of the flour and pour in the hot liquid, stirring in the flour with a large fork, gradually, from the sides. When all is mixed into a soft, smooth dough, leave to cool, then knead well but lightly, and turn out on to a floured board, where you roll it evenly. Choose a big, thick baking dish of metal or ovenware, of a long slender shape if possible. Grease this 'dish well, and then roll out your dough until its longest measurement is about three inches less than that of the tin’s length. / Now spread your apple mixture over two-thirds of the dough and within 1 inch of the ends. Roll up from the sides, leaving the unfilled lap to fold over neatly. Stick this down with a brushing of juice and lift carefully by means of a broad palette knife on to your baking dish. Melt together butter, brown sugar and water, and brush this nicely over the roll. Bake in a moderate oven for 40 minutes, finishing off the brown glaze' at a higher temperature.