Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 5 · column 5 of 9 · from the scan, no model involved
egg mixture with a rubber spatular using an under-over rather than a stirring motion. Spread the almond topping over the poached apples and bake in center of oven for about 20 minutes or until the surface is golden. Serve at room temperature.
P S. I have also used pears from our garden instead of apples.
Another favorite of Mrs. Liverman’s is Dutch Apple Pie.
Dutch Apple Pie
1 nine inch unbaked pie shell
Topping Two-thirds cup unsifted all purpose flour
One-third cup light brown sugar, firmly packed One-third cup butter.
Filling 2 pounds tart cooking apples 1 tablespoon lemon juice 2 tablespoons flour V* cup granulated sugar Dash of Salt 1 teaspoon cinnamon Prepare pie shell refrigerate until ready to use. Make topping: Combine flour and sugar in bowl and cut in butter until mixture is consistency of coarse cornmeal. Refrigerate. Preheat oven to 400 degrees F. Make filling: Core and pare apples. Slice thinly into large bowl. Sprinkle with lemon juice. Combine flour, sugar, salt and cinnamon. Mix well. Toss lightly with apples. Turn filling into unbaked pie shell, spreading evenly. Cover with topping. Bake 40-45 minutes or until apples are tender. Makes 6-8 servings. Please note: Extension Homemakers please call the Extension Office, 675-3619, to register for the Christmas Workshop. The first meetingwill be Friday, November 30, 10 a.m. at the Flint Hill fire hall. Subsequent meetings will be Wednesdays from 10 a.m. to 2 p.m.
94.5%