ReTRo HouSeWiFe

RECIPES FROM THE RETRO HOUSEWIFE

DESSERT

AEBLEKAGE (Apple Cake), Norwegian

Ingredients

• 2 cups crumbs
• 2 ½ cups apple sauce
• 1 tbsp, sugar
• ½ pint whipping cream
• ½ cup butter
• 2 tbsp. Sugar
• 1 tsp. vanilla
• Red jelly or jam

Preparation Instructions

The crumbs may be from dried French bread or zwieback. Brown the crumbs well in a skillet with butter and sugar. Place the prepared crumbs in a serving dish in layers alternately with the cooled, tart apple sauce. (Layers of crushed macaroons may also be added.) Allow to harden in refrigerator. Turn onto a platter and decorate with whipped cream and dots of jelly. Additional whipped cream may be served in a separate dish.

Variation:The following method may also be used: Butter an oven proof dish, put layers of bread crumbs and layers of apple sauce in the dish alternately, letting the bottom and top layer be of bread crumbs. Pour 1/3 cup melted butter down through the layers, bake for 30 minutes in a hot oven (425°). Then turn out and decorate as above.

Contributed by Mrs. G. Molgaard, 1950

HAVE A COMMENT, QUESTION OR RECIPE OF YOUR OWN? Send it in!

Here's a Pfaltzgraff Coupon:

Pyrex 3-qt. Rectangular Baking Dish
Price: $8.95 at Cooking.com

With all the high-tech equipment in the marketplace these days, it's easy to overlook something that's been around for decades (actually since 1919)--Pyrex. Originally called "fire glass"� because it could withstand heat, Pyrex has proven to be an excellent material for bakeware--especially for fruit desserts like cobblers and crisps, quick breads and bar cookies. This 3-quart oblong pan measures 13" by 9" by 2". Although not technically nonstick, few things stick to Pyrex and those that do clean away quickly and easily after the pan has been soaked in hot water.