Mrs. Wilson's Cook Book Part 23

HUCKLEBERRY SHORTCAKE

Place in a mixing bowl

Three-quarters cup of sugar, One egg, Four tablespoons of shortening, Two cups of flour, Four teaspoons of baking powder, Three-quarters cup of water.

Beat and mix and then pour into well-greased oblong pan and bake in a moderate oven twenty minutes. Cool and then split, and fill with the prepared berries and serve with custard sauce.

To prepare the huckleberries for the shortcake, place in a saucepan

Two cups of stewed huckleberries, One-half cup of cornstarch, One cup of brown sugar.

Stir to dissolve and then bring to a boil and cook slowly for five minutes. Add one-half teaspoon of nutmeg and then cool and use for the filling.

LEMON DUMPLINGS

Place in a bowl:

One tablespoon of baking powder, One cup of flour, One and one-half cups of fine bread crumbs, One cup of chopped suet, One cup of brown sugar, Juice of one lemon, Two eggs, Grated rind of one-half lemon, One and one-half cups of milk.

Beat to thoroughly mix and then pour into well-greased mould and boil for one and one-quarter hours. Serve with lemon sauce.

PEACH CAKE

Place in a mixing bowl

Three-quarters cup of sugar, One egg, Four tablespoons of shortening, Two cups of flour, Four level tablespoons of baking powder, Three-quarters cup of water.

Beat just enough to mix and then pour into a deep well-greased and floured layer-cake pan. Cover the top thickly with diced peaches and then place in a small bowl

Six tablespoons of flour, Four tablespoons of sugar, Two tablespoons of shortening, One teaspoon of cinnamon.

Rub between the tips of the fingers until crumbly and then spread on the top of the peaches and bake in a moderate oven for thirty minutes.

PEACH DUMPLINGS

Place in a mixing bowl

Two cups of flour, One teaspoon of salt, One teaspoon baking powder, One tablespoon sugar.

Sift to mix and then rub in one-half cup of shortening; then mix to a dough with one-fourth cup of ice-cold water. Set on ice for one hour, then roll out one-eighth inch thick and cut into four-inch squares.

Fill with pared and stoned peaches, placing two tablespoons of brown sugar and one-half teaspoon of nutmeg in each dumpling. Brush the edges with water and then fold the pastry together. Place on a well-greased baking sheet and add one-half cup of water to the pan and bake in a moderate oven for thirty minutes.

APPLE CAKE

Place in a bowl

Two cups of flour,

and then add

One-half teaspoon of salt, Three teaspoons of baking powder, One and one-half teaspoons of nutmeg.

Sift twice to blend and then rub in five tablespoons of shortening.

Break an egg into a cup and then fill cup to the two-thirds mark with milk, beat to blend the egg and milk and then mix into the dough. Roll out one-half inch thick and then line an oblong baking sheet. Pare and cut the apples into quarters and then into thin slices. Place one cup of sugar and one-half cup of water in a saucepan and add the apples, a few at a time, and cook for a few minutes. Lift and lay on the prepared dough. Place in a moderate oven to bake for thirty-five minutes. After the cake is in the oven for eighteen minutes baste frequently with syrup in which the apples were cooked. Ten minutes before removing from the oven sprinkle thickly with brown sugar and cinnamon.

DUMPLINGS FOR STEW

Place in a mixing bowl

One and one-half cups of flour,

and then add

One teaspoon of salt, Two teaspoons of baking powder, One-half teaspoon of pepper, One teaspoon of grated onion.

Add two-thirds cup of water and mix to a dough. Drop by the spoonful into the stew and cover closely and boil for twelve minutes. If you open the lid of the saucepan while the dumplings are cooking they will be heavy.

CHERRY DUMPLINGS

Wash individual pudding cloths in warm water and then rub with shortening and dust slightly with flour. Now place in a bowl

One cup of sugar, One and one-half cups of flour, One-half teaspoon of salt, Three level teaspoons of baking powder, One-half cup of fine bread crumbs, One egg, One cup of milk, Two cups of stoned cherries.

Mix and then place one cooking spoon of the mixture into each prepared dumpling cloth. Tie loosely and then plunge into boiling water and cook for twenty minutes. Lift into the colander and let drain for three minutes and then serve with stewed cherries for sauce.

STEAMED ROLY POLY PUDDING

One and one-half cups of flour, One-half teaspoon of salt, Three teaspoons of baking powder, Four tablespoons of sugar.

Place in a mixing bowl and sift to mix. Now rub in four tablespoons of shortening and mix to a dough with a scant two-thirds cup of water. Roll out one-half inch thick and spread with well-cleaned huckleberries and then cover quickly with brown sugar. Roll like for jelly roll and then tie in a cloth and plunge into boiling water or place in a steamer and cook for one hour. Serve with fruit sauce.

If using canned huckleberries, drain them well, then thicken the juice and use for sauce. Any variety of fresh fruit may be used.

FRUIT CUP CUSTARDS

Place six nice berries in each custard cup and then place in a mixing bowl

Two cups of milk, Six tablespoons of sugar, One-half teaspoon of nutmeg, Three eggs.