Norwich bulletin., 1917-02-10

l It Is nice to have many true xr1end1- Jennie: Your letter is so helpful: hope shall see your writing often send in a few apple rectpes- Afterttcught-Take one pint of ap- pie sauce sweetened to taste, stir In. the yolks of two eggs we'll beaten Bake for 15 minutes, cover with a mertngue made of two well beaten whites or sugar. Return to the over, and brown
 Apples in BIoonnlCook some red ap-. pies in boiling water until soft Have the water half surround the apples and turn often. Remove the skins care fully, that the red color may remain, and arrange them on serving dish. To the water add one cup of sugar, grated rind of one lemon and the 1uice of one orange and simmer until re- duced to one cup. Cool and pour over apples. Serve with cream sauce.
 Cream Sauce-Beat the whites Of one egg stiff;. add the well beaten yolk of the egg and gradually add one cup of powdered sugar; beat three-1ourtns ferreO into mixture. and add one-hah teaspoon vanilla
 Brown Betty No. 1-One cup bread crumbs, eight sliced apples. one-half cup molasses. one-half cup Of cold water; butter baking dish, put in q layer Of bread crumbs, then layer of apples: sprinkle with cinnamon and sugar and dot with bits of butter. Re- peat until dish is full. Insert a knife in several places and pour in the va ter and molasses Set in a pan of hot water and bake 45 minutes. Serve with cream or hard sauce.
 Brown Betty No. 2-Pare and chop six apples; place layer of apple In a well buttered pudding dish, then layer of bread crumbs, sprinkle with brown sugar and cinnamon; repeat un- til disn is full; add several Jumps of butter and pour over sweet milk or hot water to a little more than cover the apples. Bake in moderate oven cream or plain sauce.
 Apple Biscuit-To one pint of light bread sponge add one-Quarter cup of molasseS, one tablespoon Of lard and graham or whole wheat for a soft dough. Beat vigorously and finally add one large cup of chopped apples; work into dough. shape into biscuit and place in muffin pans and allow them to be very light before baking.
 Plain Apple charlotterSoak one tine in two tablespoons of cold water, add to one pint of hot apple sauce, flavor with any preferred flavor and press through sieve. As soon as the cup of whipped cream. Set away to cool.
 Apple Cobbler-Pare and quarter enough tart apples to fill a baking dish three-fourthS full; cover with a rich baking powder biscuit dough made soft enough to stir; spread over the apples without rolling. Make several cuts in center to allow the steam to escape. Bake three-quarters of an hour and serve hot with sugar and cream.
 Apple Custard-Beat the yo1ks of three eggs and add one-half cup of sugar; cook for one or two minutes and remove from fire. Gradually add one pint of grated apple. Pour into serving dish and cover with a mer- ingue made of the beaten whites of three eggs and three tablespoons of sugar.
 Apple Tart-Line a deep pie tin with rich paste and fill it three -fourtns full of pared and sliced apples. Dredge with sugar. Put a twist of crust around the edge When nearly baked, spread with a thin layer of jelly or jam and pour over custard made of one cup of milk, one tablespoon sugar and two egg yo1ks. Return to oven and bake until custard is set
 Apple Sauce Cake-One cup un- sweetened apple sauce, one and one half cups sugar, one-quarter cup of one level teaspoon of cin- one-haR teaspoon cloves, one half teaspoon of soda, one level tea spoon baking powder and two cups of flour. Strain apple sauce, add soda, melted shortening and four sifted with baking powder and spices. Beat all and bake in two layers and put together with frosting.
 SPRY