Crescent cook book

Crack egg into saucepan and add tablespoonful of water and Mapleine, beat, and add one tablespoonful powdered sugar, continue to beat and add same amount of pow- dered sugar until frosting is thick enough to spread on cake, MISCELLANEOUS POULTRY DRESSING (For One Fowl) 1 loaf stale Bread, soaked in cold water, then wring out in cloth 1 heaping tablespoon Butter melted 1 teaspoon powdered Sage 1 teaspoon grated Onion, if desired Salt and Pepper to taste 1 teaspoon Crescent Baking Powder will make it light and fluffy; no egg necessary [PAGE TWENTY-THREE] Pie crust can be made more healthful by the addition of a level teaspoon of Crescent Baking Powder to each pie; % less shortening can be used LINE LOAF CAKE PANS WITH GREASED PAPER as PUDDINGS AND DUMPLINGS FRUIT PUDDING (For Fresh, Small Fruits) 1 pint Flour 1 teaspoon Crescent Powder 14 teaspoon Salt Sift together flour, salt and powder; mix with it enough milk, or milk and water, to make dough soft enough to drop from spoon. Have ready well-buttered earthen baking cups; fill about % full of blueberries, pitted cherries or other small fruit; fill cup within one inch of brim with dough; set in steamer over boiling water, cover tightly and cook 20 minutes, keeping water in pot boiling constantly. Serve hot with hard or foaming sauce, Baking DUMPLINGS FOR SOUP 1 cup Flour > 14 teaspoon Salt 1 teaspoon Crescent Powder Sift together. Add 4% cup finely chopped suet, and enough milk te make stiff dough. Make into dumplings size of marbles, drop into soup, cover, and boil 10 minutes. Baking SUET PUDDING 2 Eggs 1 cup Milk 14 cup Molasses 14 cup finely chopped Suet teaspoon Salt teaspoons Crescent Baking Powder | scant cups Flour Spices to taste 1 cup mixed chopped Fruit— Raisins, Citron, Currants or Almonds Steam 2 hours and serve with a soft sauce. wo Ne DUMPLINGS FOR STEW OR FRICASEE 1 pint Flour 1 teaspoon Crescent Powder 14 teaspoon Salt 114%4 cups Milk Drop by spoonfuls into stew, being careful not to drop more than will cover surface of liquid. Boil without raising cover for fifteen or twenty minutes, Baking APPLE DUMPLINGS 2 cups sifted Flour 14 teaspoon Salt 2 teaspoons Crescent Baking Powder 14 cup Lard 14 cup cold Water 4 Apples, pared and cored Sugar, Butter and Mapleine Sift together flour, salt and baking powder, work in lard and mix to a dough with water. Roll into a square sheet 1% of an inch in thickness and cut into four pieces. Place an apple on each piece, fill core with sugar and small piece of butter, cover apple with dough. On each dumpling place a small piece of butter, and sprinkle with sugar and cinnamon. Into % glass of water put 4% teaspoon of Mapleine, pour over dumplings and baste several times while baking, “POOR MAN’S PUDDING” 14 cup Chopped Suet 14 cup seeded Raisins 14 cup Currants, washed, picked cups grated Bread 1 cup Flour 1 teaspoon Crescent Baking Powder 1% cup brown Sugar 1 pint Milk Mix all well together, put into well-greased mold, set in saucepan with boiling water to reach 4% up sides of mold; steam 2 hours; turn out on dish carefully; serve with butter and sugar, OLD FASHIONED APPLE DUMPLING 2 cups sifted pastry Flour 2 teaspoons Crescent Baking Powder 4 teaspoon Salt % cup Shortening _ About 34 cup Milk Cinnamon or Nutmeg Sugar Sift together three times, flour, baking powder and salt, work in the shortening and mix to a dough with milk as needed. Roll in a square sheet 44 inch thick and cut into four pieces, Lay a cored apple on each piece, fill the center with sugar and cinnamon, then draw up the paste to cover the apple, make smooth, and bake in a buttered dish. When nearly baked brush over with milk, dredge with granulated sugar and return to oven. Serve hot with hard sauce.