Evening Republican, Volume 16, Number 66, Rensselaer, Jasper County, 16 March 1912 — French Apple Pie. [ARTICLE]

French Apple Pie.

One tablespoon butter or drippings, % cup sugar, 4 teaspoons milk, 1 cup bread flour, 1 teaspoon baking powder, a little nutmeg, 1 egg yolk, 2 egg whites (if meringue is desired) sliced apples to fill pie tin and sugar to sweeten—about % cup. Butter tin thoroughly. Mix sugar with, apples and pack into tin, adding 2 tablespoon s hot water. Cover with a second pan and set in hot oved fifteen minutes. In Cbe meantime make a batter of the other ingredients, creaming the butter, addlnt to itthe sugar and egg yolk, then turning in alternately the flour mixed with baking powder, and the milk. Spread over apples, return to oven and let bake slowly thin ty minutes. When dQne, fnvert on a baking plate, cover top with meringue made of the egg white and 2 tablespoons powdered sugar, return to the oven for eight minutes to brown,- and serve hot or cold with a maple or fruit sauce.