of fresh strawberries, place them in a
glass dish and scatter over 2 tablespoonfuls of pounded sugar; prepare
1 pint of custard with Allinson custard powder according to recipe
given above, and while still hot pour carefully over the fruit, set
aside to cool, and just before serving (which must not be until the
custard has become quite cold) garnish the top with a few fine
strawberries.

APPLE COOKERY

APPLES (BUTTERED).

1 lb. of apples, 2 oz. of butter, ground cinnamon and sugar to taste.
Pare, core, and slice the apples; heat the butter in a frying-pan,
when it boils turn in the apples and fry them until cooked; sprinkle
with sugar and cinnamon, and serve on buttered toast.

APPLE CAKE

6 oz. each of Allinson fine wheatmeal and white flour, 4-1/2 oz. of
butter, 1 egg, a little cold water, 1-1/2 lbs. of apples, 1 heaped-up
teaspoonful of cinnamon, and 3 oz. of castor sugar. Rub the butter
into the meal and flour, beat up the egg and add it, and as much cold
water as is required to make a smooth paste; roll out the greater part
of it 1/4 inch thick, and line a flat buttered tin with it. Pare,
core, and cut the apples into thin divisions, arrange them in close
rows on the paste point down, leaving 1 inch of edge uncovered; sift
the sugar and cinnamon over the apples; roll out thinly the rest of
the paste, cover the apples with it, turn up the edges of the bottom
crust over the edges of the top crust, make 2 incisions in the crust,
and bake the cake until brown in a moderately hot oven; when cold sift
castor sugar over it, slip the cake off the tin, cut into pieces, and
serve.

APPLE CHARLOTTE.

2 lbs. of good cooking apples, 2 oz. of chopped almonds, 4 oz. of
currants and sultanas mixed, 1 stick of cinnamon about 3 inches long,
sugar to taste, the juice of 1/2 a lemon, and Allinson bread and
butter cut very thinly. Pare, core, and cut up the apples, and stew
them with a teacupful of water and the cinnamon, until the apples have
become a pulp; remove the cinnamon, and add sugar, lemon juice, the
almonds, and the currants and sultanas, previously picked, washed, and
dried; mix all well and allow the mixture to cool; butter a pie-dish
and line it with thin slices of bread and butter, then place on it a
layer of apple mixture, repeat the layers, finishing with slices of
bread and butter; bake for 3/4 hour in a moderate oven.

APPLES (DRYING).

Those who have apple-trees are often at a loss to know