½ t-vanilla A few grains of salt Wash and core the apples. Mix the sugar, cinnamon, vanilla and salt, and fill the cavity with the mixture. Place the apples in a small pan, and pour a little water around them. Bake twenty-five minutes in a moderate oven.
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Boston Cream Pie (Six portions) 3 T-butter 8 T-(one-half C-sugar) 1 egg ¼ C-milk 7/ C-flour 8 1½ t-baking powder ¼ t-vanilla Cream the butter, add the egg. Mix well. Add the sugar and mix thoroughly. Add the milk alternately with the flour and baking powder. Mix thoroughly. Add the flavorings. Bake in two layer-cake pans, fitted with waxed paper, in a moderate oven for twenty minutes. Spread the following filling between the layers. Filling 7 T-sugar 3 T-flour 1/ t-salt 8 1 egg-yolk 1 C-milk ½ t-vanilla Mix the sugar, flour and salt. Add slowly the egg-yolk, beaten, and the milk. Stir well. Cook ten minutes in a double boiler, stirring occasionally to prevent lumping. Add vanilla and remove from the fire. When partially cool, spread part of the filling over one layer of the cake. Allow to stand five minutes and then add more filling. Allow to stand two minutes. Place the other layer on the top. Spread a meringue over the whole and place in a hot oven long enough to brown it delicately. Meringue 1 egg-white 1/ t-salt 8 2 T-sugar 1/ t-baking powder 8 Add salt to the egg, beat until thick and fluffy, add the sugar and baking powder and beat one minute.
CHAPTER CXXIV RUTH PASSES BY
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