DESSERTS 121

STRAWBERRY SPONGE

1 tablespoon gelatine 2 tablespoons lemon juice
14 cup cold water 1 teaspoon grated orange rind
Y4 cup boiling water Dash of salt
14 cup white sugar 1 pint ripe strawberries
4 cup orange juice 1 egg white

Soak the gelatine in cold water for 5 minutes; dissolve in the
boiling water. Add the sugar; stir till dissolved. Add the orange
and lemon juice, the grated rind and the salt. Chill the mixture
until it begins to set. Stem the strawberries, saving 8 for garnishing;
crush the remainder and fold into the chilled mixture. Fold in
the stiffly beaten egg white. Chill in a mould until set. Unmould;
serve with chilled Custard Sauce. Serves 6.

STEAMED APPLE DELIGHT

14 cup shortening 14 teaspoon baking soda

14 cup brown sugar 1 teaspoon baking powder
1 egg 1 teaspoon ginger

16 cup molasses (warm) 1 teaspoon cinnamon

1 tablespoon grated orange rind /% cup thick sour milk
114 cups sifted all-purpose flour 1 cup apples, finely chopped

Cream together the shortening and brown sugar. Add the
unbeaten egg; beat till light. Add the slightly warm molasses
and the orange rind; again beat. Add the sifted dry ingredients —
alternately with the sour milk; fold in the finely chopped apples.
Fill an oiled mould 24 full; cover tightly. Steam in a covered
steamer for 114 hours. Serve with Lemon Sauce. Serves 6.

BLUEBERRY ROLY POLY

2 cups sifted all-purpose 1g cup milk
flour 1 teaspoon grated lemon rind
3 teaspoons baking powder 3 cups blueberries
14 teaspoon salt (canned or fresh)
2 tablespoons white sugar 2 tablespoons brown sugar
V4 cup shortening 1 tablespoon flour
1 egg, well-beaten 1 teaspoon lemon juice

Sift together the 2 cups flour, the baking powder, salt and
white sugar; cut in the shortening. Make a well in the centre; add
the well-beaten egg, milk and lemon rind. Mix with a few quick
strokes; turn on a floured board and roll into an oblong 14” thick.
Sprinkle with a mixture of the blueberries, brown sugar, flour
and lemon juice. Roll as for jelly roll; place on an oiled plate.
Steam for 11% hours; serve with Butterscotch Sauce. Serves 6.