IB—Lancaster Farming. Saturday. September 7. 1960 For the Farm Wife and Family By Mrs. Richard C. Spence. Food Editor Apples ore undoubtedly one of nature's most delicious gifts to mankind. Piled in a fruit bowl, the red and yellow varieties make a pretty, appetizing picture. Hold a polished specimen in vour hand and bite through the shiny skin The crisp, juicy fruit is cool and refreshing to the taste buds. Apples are delicious cooked, as well as raw. Apole Crisp is a luscious baked dessert. The fruit slices are sprinkled with sweet molasses, then topped with a mixture of mo lasses, cinnamon, butter and flour, for a rich, crisp crumb crust. SPENCE MOLASSES APPLE CRISP cups sliced cooking apples (4 Urge apples) cup sugar, divided ’MOLASSES HARD SAUCE teaspoon nutmeg V» cup butter or margarine teaspoon salt 2Vi cups sifted confectioners’ teaspoon cinnamon, divided sugar tablespoons molasses, di- 1 tablespoon milk vided _ 2 tablespoons molasses tablespoons butter or mar- Cream butter. Add confection garine ers’ sugar alternately with milk cup sifted all'-purpose flour and molasses Makes 1% cups. Pare and core apples; cut into APPLE-CHEESE COBBLER thick slices. Mix together Vi cup of the sugar, nutmeg, 4 salt, and V* teaspoon of the cin- namon Alternate apples and_ Vi sugar mixture in a greased 6xlo-. 1 x 2 inch baking dish Spoon 4 ta- blespoons of the molasses over Vz the top Mix together remaining V-i cup sugar, 1 tablespoon molas- Vi ses, 14 teaspoon cinnamon, but- 2 ter, and flour to a crumb con- sistency. Sprinkle evenly ovei 1