Mrs. Wilson's Cook Book Part 22

Pare the apples and then cut into thin slices. Now place a layer of apples in a pudding pan and sprinkle each layer with

Two tablespoons of flour, Six tablespoons of brown sugar, One-quarter teaspoon of cinnamon.

Repeat this until the pan is full. Now place a crust on top and bake in slow oven for forty minutes. To serve: Run a knife around the edge of the pan to loosen the crust. Invert the plate over the pie and turn the pie upside down upon the plate. Cover with fruit, whip and cut into wedge-shaped pieces and serve with custard sauce.

CONGRESS PIE

Use an oblong pan similar to that used in making cheesecake. Line with plain pastry and then place three cups of bread crumbs in a bowl and add

Two cups of boiling water, One-half cup of syrup, One cup of brown sugar, Four tablespoons of shortening, One teaspoon of cinnamon, One-half teaspoon of nutmeg, One-half teaspoon of cloves, One cup of finely chopped nuts, One cup of raisins or currants, One cup of marmalade or fruit b.u.t.ter.

Beat to thoroughly mix and then pour into the prepared pan and bake in a slow oven for one-half hour. Cool and then ice with water icing. Cut into two-inch oblongs.

DOWDY, NEW ENGLAND STYLE

Apples or peaches may be used. Wash the fruit and then pare and cut into thin slices. Measure two pints of the prepared fruit and dust over it so as to thoroughly coat each piece with

One teaspoon of cinnamon, One-half cup of flour.

Then pat smoothly in baking dish and cover with

One cup of brown sugar, Four tablespoons cold water.

Cover with a crust the pastry and bake in a moderate oven for forty-five minutes. Let cool and then run a knife around the edge of the baking dish and loosen the crust from the dish. Place a large platter over the dowdy and then invert. Dust the dowdy lightly with nutmeg and serve with fruit or vanilla sauce.

APPLE CUSTARD PIE

Line a pie tin with plain pastry. Now place one and one-half cups of thick apple sauce in a sauce pan and add

One cup of sugar, One-third cup of cornstarch, One-half cup of cold water.

Dissolve starch in water.

Place on the fire and bring to a boil and then cook slowly for five minutes. Cool and then add

One-half teaspoon of nutmeg, One well-beaten egg.

Pour into prepared tins and bake for twenty-five minutes in a moderate oven.

SHORTCAKE

The shortcake is typical of Scotland. It is a mixture of flour, sugar and shortening worked to a paste and then rolled one-half inch thick and then decorated in various ways. The thrifty Scotsman, after leaving the mother country and settling in the new America, felt that the use of much shortening was too expensive, and so his thrifty housewife, who was willing and even anxious to be a partner to him, cooperated by cutting down on the amount of shortening and still turn out a rich palatable cake. This is how she does it: Place

Two cups of flour, One-half teaspoon of salt, Two level tablespoons of sugar, Two level tablespoons of baking powder,

in a bowl and sift three times. Now rub in six tablespoons of shortening and then add seven tablespoons of water and work to a smooth elastic dough. Turn on a prepared pastry board and mould into shape to fit the pie tin with the hands. Wash the top of the dough with milk and sprinkle with sugar and cinnamon and bake in a moderate oven for twenty-five minutes. Remove, cool and cut into wedge sections like pie and serve with cheese or fruit.

PEACH SHORTCAKE

Yolk of one egg, One-half cup of sugar.

Cream well and then add

Three tablespoons of shortening, Four tablespoons of water, One cup of flour, Two teaspoonfuls of baking powder, One-half teaspoon of vanilla.

Beat to thoroughly mix and then bake in well-greased deep layer-cake pan in a moderate oven for twenty minutes. Cook and then split and fill with well-drained canned crushed peaches. Place together. Now place white of egg and one-half gla.s.s of apple jelly in a bowl; beat with Dover egg-beater until the mixture forms into a stiff meringue.

BANANA SHORTCAKE

One-half cup of sugar, Four tablespoons of shortening, One egg.

Place in a mixing bowl and then cream well, then add

One and one-quarter cups of sifted flour, Three level teaspoons of baking powder, One level teaspoon of vanilla extract, One-half cup of water.

Beat to mix and pour into well-greased and floured oblong baking pans.

Now spread the top of the cake with three bananas sliced very thin.

Place in a moderate oven and bake for thirty-five minutes. Use the white of egg and half gla.s.s of apple jelly for a meringue.

OLD VIRGINIA SHORTCAKE

Sift the flour and then fill a quart measure, using a tablespoon to lift the flour. Care should be taken not to shake or pack the flour down, as the quart of flour should weigh just one pound. Place in a bowl and add

Three level tablespoons of baking powder, One teaspoon of salt, Three-quarters cup of sugar.

Sift again to mix and then rub in one-half cup of shortening. Place one and one-half cups of b.u.t.termilk in a pitcher and add one teaspoon of baking soda. Stir to thoroughly dissolve the soda and then use this to mix the flour to a dough. Knead well in the bowl with a spoon and then turn on a slightly floured board and roll or pat out one inch thick. Cut with a large biscuit cutter and brush the top with shortening and bake in a hot oven for eighteen minutes.

APRICOT SHORTCAKE

One-half cup of sugar, Four tablespoons of shortening, Yolk of one egg.

Cream until light and frothy, and then add

Four tablespoons of water, One cup of flour, Two level teaspoons of baking powder.

Beat to thoroughly mix and then pour into well-greased layer cake pan.

Bake for twenty minutes in a moderate oven. Split and fill with cooked apricots and then place in a bowl

White of one egg, left over, One-half gla.s.s of jelly.

Beat to thoroughly mix with the Dover egg-beater until it forms a stiff meringue. Pile on top of cake and garnish with single piece of apricot.