TODAY’S RECIPE

Otago Daily Times, Issue 27387, 12 May 1950, Page 2

TODAY’S RECIPE

SAUSAGE AND APPLE PIE Required: 4 large apples, Joz sugar, 3 tablespoons water, Jib sausage meat, salt and pepper to taste, 1 heaped teaspoon stale breadcrumbs, butter as required. Method: Peel, core and slice apples. Allow 2 more if they are a popular accompaniment to sausages in your family. Place in a greased fireproof dish. Sprinkle \yith sugar and water. Mash sausage meat. Season and arrange over apples. Cover with crumbs. Dab here and there with butter. Bake in a moderately hot oven, 375 degrees F. (Regulo 4), for about £ hour. For three or four persons Swedish Apple Tart’ Required: 3oz flour, 2oz butter, soz sugar, l egg, Jib apples, lemon rind, jam. Method: Separate egg yolk and white. Prepare a dough by knead.ng together flour, butter, yolk and loz of the Line greased and floured flan case with this dough- and bake at 350 deg. F. or regulo 5 until golden brown. Sprinkle with a little grated lemon rind and spread with jam. Peel, core and slice the apples. Dissolve 2oz sugar in enough water to prevent burning, continue cooking until sugar spins a thread. Add apples and simmer until soft, taking great care that they should not become pulpy. Remove from fire, cool and arrange on flan. Whisk egg white until stiff, fold in remaining sugar. Spread over apples and return to oven at lOOdeg. F. or regulo £ until the meringue top has set.