APPLE ROLL
- 4 medium sized apples
- 1½ 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 ½ inch thick, spread with apples and roll into a long roll; cut into pieces about ½ or 2 inches long; place with cut side down in hot syrup, put small piece of butter on top and sprinkle with cinnamon and sugar. Bake in hot oven until apples are done and crust golden brown. Turn out on platter; add syrup and serve with plain or whipped cream. Peaches or other fruit may be used in place of apples.
MERINGUES
- whites of 3 eggs
- 1¼ cups granulated sugar
- 3 teaspoons Dr. Price's Baking Powder
- ¼ 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 slow oven 30 minutes. 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 sweetened whipped cream and crushed raspberries or strawberries or ice cream.