APPLE DESSERTS ARE SEASONAL IN MANY DELICIOUS RECIPES

[Welland Tribune December 8, 1943]

By Betsy Newman

We use a lot of apples at our house, and I catch myself suggesting apple dishes frequently. Fresh apples don’t absorb our precious ration coupons, which is all to the good.

Today’s Menu
Smoked Fish cooked in Milk
Bakes Sweet Potatoes
Battered Beets Vegetable Salad
Baked Apple Slices
Coffee or Substitute

Smoked Fish Cooked in Milk
1 smoked finnan haddle or 2 white fish
1/2 cup of milk

Wash fish well, removing head if white fish is used. Put into baking pan, cover with milk and bake 10 to 15 minutes. Serves 4.

Vegetable Salad
1/4 head of lettuce
1/2 cup of diced celery
1/4 cup of minced green pepper
1 carrot, shredded
1/4 cup of minced onions
1 fresh or cooked whole tomato
1/2 cup of fresh spinach
2 tablespoons of French dressing
2 tablespoons of mayonnaise

Chop vegetables and toss lightly together, then marinate them in the French dressing. On bed of shredded lettuce arrange mound of mixed vegetables and serve with mayonnaise. Serves 4.

Baked Apple Slices
2 cups of flour
4 teaspoons of baking powder
1/2 teaspoon of salt
1/4 cup of shortening
3/4 cup of milk
4 large apples
1/2 cup of sugar
1/4 teaspoon of cinnamon

Mix ingredients as for biscuit dough, handle as lightly as possible. Roll out dough on floured towel to 1/4 inch thickness. Cover dough with sliced apples and sprinkle 1/2 cup of sugar and cinnamon over apples. Roll like jelly roll and cut into 1-inch slices. Place slices in greased baking pan, and bake 20 minutes in a moderately hot oven (400 degrees F) Makes 8 slices.

Apple Pancakes
3/4 cup of sifted flour
1/2 teaspoon of salt
3/4 cup of milk
2 eggs, well beaten
2 cups of thinly sliced pared apples

Mix flour and salt’ combine well beaten eggs and milk; add flour and beat until smooth. Add apples sliced 1/4 inch thick. Pour enough of this mixture into a 10-inch greased frying pan to form a thin layer over bottom. Shake over heat until brown on bottom, then place on lowest rack under broiler for 1 minute, or until firm. Remove from pan and sprinkle each pancake with powdered sugar and cinnamon. Roll like jelly roll and slice crossswise. Makes 2 large pancakes, 3 servings each.