Apple Roll
4 medium sized apples
1-1/2 cups sugar
2 cups water
Peel, core and chop apples fine. Cook sugar and water in baking pan over slow fire. While cooking make rich biscuit dough (see strawberry shortcake, [page 21]). Roll out about 1/2-inch thick, spread with apples and roll into a long roll; cut into pieces about 1-1/2 or 2 inches long; place with cut side down in hot syrup; sprinkle with cinnamon and sugar and put small piece of butter on top of each. Bake in hot oven until apples are done and crust golden brown. Turn out on platter. Serve with plain or whipped cream. Peaches or other fruit may be used in place of apples.
Meringues
whites of 3 eggs
1-1/4 cups granulated sugar
3 teaspoons Royal Baking Powder
1/4 teaspoon vanilla extract
Beat whites of eggs until stiff and dry; add gradually two-thirds of sugar, and continue beating until mixture holds shape; fold in remaining sugar sifted with baking powder; add vanilla. Drop by spoonfuls on unglazed paper and bake in moderate oven 30 minutes. Increase heat and bake 30 minutes longer. Remove any soft part from center of meringues and return to oven to dry out, after turning off heat. Use two meringues for each serving and put together with ice cream or with sweetened whipped cream and crushed raspberries or strawberries.
Banana Cake with Jelly Sauce
1 cup flour
2 teaspoons Royal Baking Powder
2 tablespoons sugar
1/4 teaspoon salt
3/4 cup milk
1 egg
4 bananas
Sift together the flour, baking powder, sugar and salt; add milk and beaten egg; mix well. Peel and scrape bananas; cut in halves, lengthwise, then across. Pour batter into greased shallow pan, place bananas on top and sprinkle with sugar. Bake in moderate oven 15 minutes. Serve with
1 cup water
2 tablespoons jelly
1 tablespoon sugar
1 teaspoon corn starch
Put water into saucepan; bring to a boil; add jelly and sugar; stir until dissolved; add corn starch wet with a little cold water; boil 3 minutes.
Charlotte Russe
1 pint cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Mix ingredients. Have very cold and whip to stiff froth. Line dish with sponge cake or lady fingers, fill with whipped cream and serve cold.