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Show ; r- CACHE AMERICAN'S V Tested Recipe '; By Frances Lee Barton ; o : THE cobbler, own cousin to tnei English deep-dish apple pie, belongs be-longs here in America, where it! Ma p p e a r s in many, many guises. Apricot Apri-cot cobbler, has taken its. place as one.of the favorites amor our many ..levies fof fruit cob- . bier. . Apricot Cobbler 2 tablespoons quick-cooking tapioca; tapi-oca; cup sugar; ,i teaspoon 8alt; 2 tablespoons melted butter;; i cups cooked apricots, drained; V cup apricot juice. 2 cups sifted flour; 2 teaspoons; uble-acting bakingXpowder; Vii teaspoon salt; 6 tablespoons butteri 4t other shortening; cup milk) (about). . j Combine quick-cooking tapioca,! sujrar, salt, butter, apricots, and fruit juice.; let stand 15 minutes, or, while crust is being made. Sift flour once, measure, add bakingi po nder and salt, and sift again. Cutl in shortening. Add milk gradually, stirring until soft dough is formed. Turn out on slightly floured, board' nd knead 30 seconds, or enough! o shape. Roll of dough; into strip, 2 inches wide and inch thick; line sides of 8x8x2-inch pan, fit! iug closely into corners. Fill with apricot mixture. Roll remain-; Ing H dough Vi inch thick; with' sharp kc:fB make silts to permit, escap 0' steam. Fit over aprlcots.( prosM.'ig eOjjM of dough together with fo'k dipped in flour. Bake in hot ovn (40' F.) 15 minutes; then reduce heat to moderate (350 F.), and bake 15 to 20 minutes longer. Spiinkio powdered sugar over topj if desired;, Serves 8.. j |
