Molasses Sauce

Individual recipe

2 tablespoons Golden Drip syrup I teaspoon vinegar or 1 teaspoon lemon juice Salt 1/4 teaspoon butter 1/16 teaspoon mixed spices

Large recipe

1 cup

2 tablespoons 1/2 lemon

1/8 teaspoon

1 tablespoon 1/4 teaspoon

Mix and cook until somewhat thick. Instead of mixed spices you may use cinnamon or vanilla and 1 ounce of chocolate.

Mixed Spices

1/2 teaspoon cloves 1/2 teaspoon allspice 1 teaspoon mace

1 teaspoon grated nutmeg 3 teaspoons cinnamon

Dutch Apple Cake

2 cups flour 1/2 teaspoon salt

3 teaspoons baking-powder 2 tablespoons sugar

1 egg, or none

1 cup milk

2 tablespoons melted butter

Make a drop batter, spread about 3/4 inch on a buttered tin. Stick full of thin wedges of apple, sprinkle with sugar and cinnamon, and bake until brown. Serve with molasses sauce.

Apple Pudding

2 large apples grated 2 eggs well beaten 1/2 cup maple syrup

3/4 cup milk

2 cups corn flakes

Mix together and bake until set like a custard.

Apple Tapioca Or Sago

3/4 cup pearl or minute tapioca

Cold water to cover, soak one hour Drain, add 4 cups water 1/2 teaspoon salt

Cook in double boiler until transparent. Core and pare 7 sour apples, arrange in buttered pudding-dish, fill cavities with sugar and few drops lemon juice. Pour tapioca over apples and bake in moderate oven until apples are soft. Serve with sugar and cream. Other fruits may be used - peaches, pears, stewed prunes, bananas or cooked figs, or quinces.

Apple Sauce

6 apples 1/3 cup water

1/4 cup sugar, or

1/4 cup Golden Drip syrup

Cook apples and water together over a slow fire until tender. Add sugar and cook until it is dissolved. If molasses or brown sugar is used put with apples and water and cook slowly, covered, in the oven till red in color.

Apple Porcupine

I cup water

1 cup sugar } Boil 5 minutes

6 apples 4 eggs, whites 1/2 cup powdered sugar

2 tablespoons blanched almonds

3 tablespoons currant jelly

Pare and core the apples and cook them until tender in the syrup. Take them out on a platter, and fill the centers with currant jelly. Make a meringue of the eggs and sugar, and cover the apples with it, then stick in the almonds. Place in the oven with the door open for 5 minutes.

Cherry Puffs

2 cups flour

4 teaspoons baking-powder

I egg, or none

1/4 teaspoon salt 1 cup milk

Make a drop batter, put a spoonful in each of 10 or 12 buttered cups, then a few cherries; cover these with another spoonful of batter and steam for 20 or 30 minutes. Serve with sauce made from the fruit juice.

1 cup juice 1/2 tablespoon butter

1 tablespoon sugar, if needed I tablespoon flour

Either fresh or canned fruit may be used, but reserve the juice for the sauce. Other small fruits may take the place of cherries.