APPLE PIES

Wairarapa Times-Age, 25 June 1941, Page 2

APPLE PIES

LIKE MOTHER USED TO MAKE. SAVOURY AND SWEET. Last-Minute Apple Charlotte. Mix together 2 cups fine white , breadcrumbs, 6 vita-wheat biscuits put through a mincer. 1 dessertspoon suI gar, 1 heaped tablespoon butter. Stir I over gas until slightly browned, then i add just enough top mill: to stick i crumbs together (about .] cup). Well ' butter a round cake tin and press I crumbs tightly in bottom and sides of tin. Reserve a little of the crumbs for top. Fill with cooked apples (not too moist), cover with the remaining crumbs, and bake in a moderate oven for about 20 minutes. Turn out carefully and pour over the following sauce: Melt 1 dessertspoon butter in I a saucepan, add 1 dessertspoon brown I sugar and 1 dessertspoon water and boil up quickly. When a nice brown, pour over charlotte at once. The sauce may be served separately. Cornmeal and Apple Cake. Sift 1 cup plain flour with 2 level i teaspoons baking powder and a good pinch salt. Cream 3oz butter well, gradually add two-thirds of a cup of ■ castor sugar and beat until almost I white. Add 2 well-beaten egg-yolks, 1 cup grated apple, the grated rind of I 1 lemon. Add 1 j cups cornmeal to I flour, etc., and add it alternately to butter mixture with 1 cup milk. Lastly, fold in the well-beaten whites of 2 eggs and bake in a well-greased and lightly-floured square tin in a moderate oven for one hour. Spiced Apple Pie. Peel, core, and slice 3 or 4 cooking apples. Melt 1 tablespoon butter in a saucepan, add 2 tablespoons sugar, add apples, and cook until soft, but not broken, then turn them into a flat ovenproof dish and keep them hot. Sift Boz plain flour with 1 level teaspoon baking powder, a pinch salt; rub in soz butter or margarine, add the yolk of an egg and enough water to-form a firm dough. Roll into an oblong shape and spread with a little butter, sprinkle with 1 tablespoon brown sugar, 1 level teaspoon ground cinnamon, the grated rind of 1 lemon, and if liked a few sultanas. Roll up like a Swiss roll and cut into slices about 1 inch thick. Place on top of apple and bake in a moderate oven for about -15 minutes. Brush over with a little thin water icing and return to oven for a few minutes. Serve hot or cold.