32 FRUIT RECIPES 



SCOTCH APPLE TART 



Pare and core apples and place in a crock in a slow oven 

 with neither water nor sugar. When tender mix in Sultana 

 raisins in proportion of one-fourth pound to each pound of 

 apples. Place in baking-dish; sprinkle with grated lemon 

 and sugar, cover with a sheet of pastry well pricked and 

 bake quickly. Serve cold with milk. 



APPLE TURNOVERS 



Make simple pastry and roll out rather thin, cutting 

 in squares. In the centre of each place apple sauce, then 

 fold over by opposite corners, forming a triangle; pinch 

 together; slash, or prick and bake quickly. 



APPLE PANCAKES 



Make a simple batter as for Batter Pudding (see In- 

 troductory Recipes), adding two heaping teaspoons of 

 baking powder for each quart of flour used. Add two 

 cups very fine-chopped apple for each quart of flour used 

 and cook as for ordinary griddle cakes. 



APPLE PUFFS, OR FLIP FLAPS 



Make as for Strawberry Batter Cups, using tart apples, 

 pared, cored, and sliced or chopped. Use two layers of 

 apple: in the centre and on top. Sprinkle with sugar and 

 spice before baking. Use gem pans for the distinctive 

 form. of "Flip Flaps." 



APPLE ROLY POLY 



Make a sweet biscuit dough; roll out thin and spread 

 with a layer of chopped apples or apple sauce or other apple 

 mixture. Sprinkle with sugar, butter, and spice and roll the 

 dough over as for jelly roll. Bake in moderate oven one 

 hour, or steam two. 



