APPLE ROLL WITH LEMON SAUCE

Press, Volume CX, Issue 32306, 26 May 1970, Page 4

APPLE ROLL WITH LEMON SAUCE

This recipe will make; enough for six servings. You will Need: Pastry 2 cups self-raising flour 4oz butter Salt 1 cup cold water Squeeze lemon juice Apple Filling 4 apples Sugar to taste Grated lemon rind Lemon Sauce 1 cup sugar 1 small cup boiling water I tablespoon butter 1 tablespoon lemon juice Method: Sift flour and sail and rub in butter until like coarse breadcrumbs. Mix to a fairly dry dough with water and lemon juice. Roll out to oblong shape about 1 inch thick. Peel apples and grate them over the dough, sprinkle with I sugar to taste and grated lemon rind. Roll up firmly and lift into a large greased pie dish or ovenproof dish. Boil ingredients for sauce together and pour over uncooked roll. Bake at 350 for about one hour, basting several times during cooking with the sauce in dish.

BURGUNDY BEEF CROQUETTES For something more sustaining than toast snacks, finger croquettes may be made from minced meat, poultry, fish, vegetables or pasta. This recipe for Burgundy Beef Croquettes makes enough for six persons. You Will Need: jib finely minced steak 1 egg 2 tablespoons flour 2 teaspoons finely chopped or grated onions i teaspoon Worcestershire sauce 1 tablespoon Burgundy Salt Pepper Method: Combine all ingredients and mix very well. Form into small balls and roll in finely crushed biscuit crumbs or breadcrumbs. Fry in deep oil at 375 degrees until golden brown. Drain on absorbent paper and serve hot.