537.—PRUNE FILLING
To recipe for Boiled Icing (see No. 521) add two-thirds of a cup of cooked prunes which have been stoned and cut in small pieces, and the chopped meats from six of the prune stones. Spread between layers of cake.
CHAPTER XXIV
HOT DESSERTS
538.—APPLE ROULETTES
Use recipe for Baking Powder Biscuit (see No. 424); roll dough very thin, brush with melted butter, and spread with one cup of chopped apple, mixed with one-fourth cup of sugar, and one teaspoon of cinnamon; roll firmly like a jelly roll, cut in three-fourths-inch slices, place in buttered pan, and bake in a hot oven fifteen minutes. Serve with hot liquid sauce.
539.—DUTCH APPLE CAKE
| 1½ cups flour | ½ cup milk |
| 3 teaspoons baking powder | 2 tablespoons melted shortening |
| ½ teaspoon salt | 3 apples |
| 3 tablespoons sugar | 2 tablespoons sugar |
| 1 egg | ¼ teaspoon cinnamon |