Baked Apples in Cream

10 medium apples, 3/4 cup sugar, 1 cup water, 1/2 cup morello cherry preserves, 4 egg yolks, 4 tbspn icing sugar, lemon peel, 4 egg whites, 2 tbspn breadcrumbs.

Method: Wash, peel and core apples. Parboil in water and sugar. Drain and arrange on greased fireproof dish. Fill apples with drained preserves. Cream egg yolks with icing sugar and grated peel. Beat egg whites, combine with creamed yolks and crumbs. Cover apples with this cream, place in mod. oven, cook until tender. Serve immediately.

Source: contributed by R. Maas in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.11 ['Potpourri' insert].

Savoury Supper Sandwich

1 thick slice of bread, made mustard, slice cooking apple (raw) and rasher of grilled bacon.

Method: Fry bread in melted butter until golden brown, top with a thin coating of mustard and some sliced apple. Add a rasher of grilled bacon and a sprig of parsley.

Source: contributed by E. Gutsche in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.10.

Sweet & Sour Mornay

1&1/2 lbs stewing steak, cut into small pieces, just cover with water, then add 1 sliced onion, 1 can vegetable soup, 1/2 cup sugar, 1/2 cup vinegar, 1 dspn Worcestershire sauce, salt and pepper. Cook until steak is tender. Add 2 oz marg, 1 tin pineapple pieces (15 oz) and thicken with 1 tbspn flour blended with 1/2 cup water. Serves 6-8 people.

Source: contributed by M. Maas in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.5 ['Potpourri' insert].