106 KATE AITKEN’S CANADIAN COOK BOOK

SPICED APPLE ROLL

Temperature: 350°F. Time: 40 minutes
2 cups sifted all-purpose 2 cups apples, peeled and
flour finely chopped
4 Serepoous baking powder 2 tablespoons white sugar
34 teaspoon salt lf cup raisins, chopped
\y teaspoon mace 1 teaspoon cinnamon
: “hed shortening 14 teaspoon cloves
34 cup molasses
rg cup milk lf teaspoon nutmeg
1 tablespoon melted butter 2 tablespoons butter

1 cup hot water

Sift together the flour, baking powder, salt and mace; cut in
the shortening until the mixture is crumbly. Beat the egg lightly;
add the milk. Add to the flour mixture and stir quickly; turn on a
floured board and knead gently till smooth. Roll in an oblong 4”
thick and brush with the melted butter. Mix together the chopped
apples, sugar, raisins, cinnamon and cloves. Spread on the batter;
roll up like a jelly roll. Place in an oiled baking dish, shaped into a
circle. Mix together the molasses, nutmeg, butter and hot water.
Pour over roll; bake in a moderate oven till done. Serves 6.

Nore TO Brives: Here’s a dessert with a sauce ready-made.

REFRIGERATOR CHEESE CAKE

114 cups graham cracker V4 cup white sugar
crumbs 4 cup milk
2 tablespoons white sugar 1 Soper salt
6 tablepoons melted butter 11% cups cream cheese
2 tablespoons gelatine 1 teaspoon grated lemon rind
14 cup cold water 3 tablespoons lemon juice
2 eggs, separated 1 cup cream

Roll the cracker crumbs very fine before measuring. Add 2
tablespoons white sugar and the melted butter. Blend well; re-
serve 14 cup of this mixture; press the remainder on the bottom
and sides of a deep 9” pie pan; chill. Soak the gelatine in the cold
water for 5 minutes. Combine the 2 egg yolks, lightly beaten, with
4 cup white sugar, the milk and salt. Cook over boiling water
till the mixture is like custard. Add the soaked gelatine; stir till
the mixture begins to thicken. Mix the cream cheese with the
lemon rind and juice; add to the custard mixture. Add the cream
and blend well. Fold in the stiffly beaten egg whites. Pour into
the chilled crust. Sprinkle the top with the reserved 14 cup of
crumbs. Chill for 6 to 8 hours before using. It’s rich and delicious.
Yield: 8 pieces.