RECIPES FOR HOME ECONOMICS CLASSES. aye

3. Butter a baking-dish; put in one-quarter of crumbs, one-half of apple,
and sprinkle with one-half of sugar mixture. _

4. Put another layer of crumbs, apple and sugar, and sprinkle the remaining
crumbs on top. :

5. Add water and bake slowly, covered at first.

6. When apples are soft, remove cover and brown crumbs,

7. Serve with cream or lemon sauce.

-8. Ripe berries may be substituted for apples.

PUDDING SAUCES.
LEMON SAUCE.

1% c. sugar. 1 ec. boiling water.
1 tbsp. corn-starch, or 1 tbsp. butter.
2 tbsp. flour. 1 tbsp. lemon.

Grated lemon-rind.
1. Mix sugar and flour and add boiling water.
2. Cook over direct heat until no taste of raw starch (10-15 min.).
3. Remove from fire and add butter, lemon juice and rind.

Variations. - BROWN SUGAR SAUCE.
% c. brown sugar. 1 ec. boiling water.
1% tbsp. flour. 1 tbsp. butter.

1% tsp. vanilla,
Prepare as Lemon Sauce.

VANILLA SAUCE.

Same as Lemon Sauce, using 1 tsp. vanilla instead of lemon juice and rind.

CARAMEL SAUCE.

Same as Lemon Sauce, using 2 tbsp. caramel instead of lemon and rind.

CUSTARD SAUCE.

% ¢c. milk. 11% tbsp. sugar.
Yolk of 1 egg. Salt.
¥ tsp. vanilla.

1. Beat yolk of egg; add sugar and salt.
2. Add hot milk slowly, stirring constantly.
3. Cook over hot water, stirring until mixture coats a silver spoon.
4. Remove from heat; strain; add flavouring.
CHOCOLATE SAUCE.
% ec. white sugar. 1%-2 sq. chocolate. .
% ec. water. Y, tsp. vanilla.
1. Melt chocolate over hot water.
2. Add one-half the.sugar gradually.
3. Add boiling water slowly, then the remainder of sugar.
4. Cook until sugar is dissolved and sauce is thick.
5. Add flavouring.