Ordinary apple soufflé or cobbler

(Recipe #24, page 167)

Ingredients: ½ pound flour [1-3/4 cups], 3 ounces of butter, ⅜ quart [1-1/2 cups] of milk. 2 tablespoons of sugar, 6 eggs, lemon peel or 8 ground bitter almonds, and 1½ teaspoons of salt.

Combine the ingredients as in the preceding recipe. Place ¼ of the dough in a well-buttered mold or dish, top with 2 heaping soup-platefuls of quartered cooking apples (any fruit may be substituted), sprinkle with sugar and cinnamon, cover with the rest of the dough and bake for 1¼ hours.

As noted, this recipe can be used with any fruit. Plums, either fresh or dried, must be pitted (the latter cooked soft before pitting). When juicy fruits are used such a sour cherries, blueberries (whortleberries), or lingonberries, zwieback crumbs should be mixed with the fruit to absorb the juice; depending on the acidity of the fruit, the sweetness may have to be adjusted.

Translated by David Green.

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