TO-DAY'S RECIPE
APPLE CAKE. Jib self-raising flour 3oz. butter loz. sugar 1 egg 2 tablespoons milk 3 apples 2 tablespoons water 3 tablespoons sugar cloves, or lemon rind. Peel, core and slice the apples, place in the syrup made with the water and 3 tablespoons sugar, cloves, or lemon rind, and cook till soft, clear, and as dry as possible. Leave till quite cold before using. Sift the flour, rub in the butter, add loz. sugar, mix well. Make into a dry dough with the beaten egg and milk. Turn on to a floured board. Cut in half. Roll out half into about an 8-incb square. Place on an upturned, greased Swiss roll tin. Spread with the cold stewed apple. Roll out other half, large enough to cover apple. Mark into fingerlengths with the back of a knife. Glaze with egg and sprinkle with sugar. Bake in a moderate oven 25 to 30 minutes. When cooked, leave on tin till cold. Sprinkle with icing sugar and cut into the marked fingers. Serve on a paper d'oyley.
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Bibliographic details
Waipukurau Press, Volume XXX, Issue 189, 19 August 1935, Page 4
Word Count
176TO-DAY'S RECIPE Waipukurau Press, Volume XXX, Issue 189, 19 August 1935, Page 4
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