Pastry for two-crust pie (p. 21) 1 Sugar ¾ cup Cornstarch 1 tablespoon Cinnamon ½ teaspoon Apples, tart, pared, sliced 6 cups
Mix dry ingredients lightly with apples in a bowl. Put filling into pastry-lined 9-inch pan. Top with second crust. Fold edges of pastry under and press together firmly to seal.
Bake 50 to 60 minutes or until filling is bubbly and crust is lightly browned.
Flour, unsifted 1½ cups Salt ¾ teaspoon Shortening ½ cup Cold water About 3 tablespoons Butter or margarine 2 tablespoons
Apples, tart, pared, sliced 1½ cups Sugar ¼ cup Salt ⅛ teaspoon Cinnamon ¼ teaspoon Nutmeg ⅛ teaspoon
Mix flour and salt thoroughly. Mix in shortening only until mixture is crumbly. A pastry blender, two table knives, or a fork may be used for mixing.
Add water, a little at a time, mixing lightly. Dough should be just moist enough to cling together when pressed. Shape dough into a ball.
Roll out on a lightly floured surface until dough is about 12 by 12 inches. Dot with butter or margarine.
Fold pastry so that two sides meet in center. Press folded pastry with fingers. Fold ends to center and press with fingers.
Divide pastry into six balls. Roll each ball out on a lightly floured surface to make a 6-inch square.
Place about ¼ cup apples onto half of each pastry square about ½ inch from edges so that when top is folded over the turnover will be triangular.
Mix sugar, salt, cinnamon, and nutmeg. Sprinkle apples with sugar mixture.
Moisten edges of pastry squares. Fold pastry diagonally over apple mixture. Seal edges with a fork. Prick tops of turnovers.
Bake until lightly browned, about 25 to 30 minutes.
Shortening ½ cup Brown sugar, packed ⅓ cup Egg 1 Light molasses ½ cup Flour, unsifted 1½ cups Salt ½ teaspoon Baking soda ¾ teaspoon Ginger ½ teaspoon Cinnamon ½ teaspoon Boiling water ½ cup
_Preheat oven to 350°F. (moderate). Grease an 8- by 8- by 2-inch baking pan._
Beat shortening and sugar until creamy. Add egg and molasses; beat well.
Mix dry ingredients thoroughly. Add to molasses mixture alternately with boiling water. Beat after each addition.
Pour batter into pan. Bake 35 to 40 minutes. Serve warm.
Zwieback crumbs 1 cup Butter or margarine, melted 2 tablespoons Sugar 2 tablespoons Cinnamon ¼ teaspoon Cream cheese, softened 16 ounces Sugar ½ cup Flour 2 tablespoons Salt ½ teaspoon Lemon rind, grated 1 lemon Lemon juice 1 lemon Egg yolks 5 Sour cream 1 cup Vanilla ½ teaspoon Egg whites 5