Boston Cooking-School cook book

Bake Chocolate Cake (p. 662) in an angel-cake pan, remove from pan, cool, fill center with whipped cream, sweetened and flavored, and pour around Thin Chocolate Sauce (p. 606). Or, bake in shallow cake pan and cut in squares. Serve either hot or cold. COTTAGE PUDDINGS AND SHORTCAKES 571 PINEAPPLE OR PEACH UPSIDE DOWN CAKE Cottage Pudding 3 tablespoons butter 3 tablespoons brown sugar Canned sliced pineapple or peaches, etc. Cream butter, add sugar, and spread bottom and sides of heavy frying pan with mixture. Cover bottom of pan with slices of pineapple. Pour in cottage pudding mixture. Bake in moderate oven (350° F.). Turn onto serving dish, pineapple side up. Garnish with whipped cream, if desired. APPLE PAN DOWDY Cottage Pudding 2 cups sliced apples 44 cup molasses or brown sugar Arrange layer of apples in bottom of buttered baking dish. Sprinkle with molasses or brown sugar. Pour over Cottage Pudding batter. Bake in moderate oven (350° F.). Turn onto serving dish, apple side up. Serve with Hard Sauce (p. 609), Hard Sauce with Cream (p. 609), or whipped cream, etc. APPLE, PEACH, OR APRICOT DUMPLINGS Roll or pat Baking-Powder Biscuit (p. 90) or Shortcake I (p. 572) mixture 14 inch thick. Cut in 4-inch squares. Place whole fruit, pared and cored or pitted, in middle of squares. Fill fruit with sugar mixed with cinnamon or nutmeg. Sprinkle with grated cheese or dot over with butter. Draw 4 corners of dough together on top of fruit. Pinch edges together. Prick with fork and bake 30 minutes in moderate oven (350° F.). Serve with Hard Sauce (p. 609), Foamy Sauce I or II (p. 608), or Lemon Sauce II (p. 610). PEACH COBBLER 2 cups sliced peaches 24 cup sugar 1 egg, well beaten 14 cup butter Baking-Powder Biscuit (p. 90) or Cottage Pudding (p. 570) Mix egg, sugar, and peaches. Spread in buttered baking dish, dot over with butter. Cover with biscuit dough. Bake in hot oven (450° F.). Serve with Hard Sauce (p. 609), Hard Sauce with Cream (p. 609), or Lemon Sauce II (p. 610). To give added flavor, put 2 peach pits with peaches. SHORTCAKES To Bake Shortcakes. Toss mixture on floured board and divide in two parts. Pat, roll out, and put half in round tin. Spread lightly with melted butter and place other half on top. Or cut out with large biscuit cutter and bake on buttered cooky sheet. Bake 12 minutes in hot oven (450° F.). To Serve Shortcakes. Split with fork and spread with butter. Spread fruit between layers and on top. Cover with whipped cream, using pastry bag and tube, if desired. Cream may be put between layers as well as on top. If cake is used, do not spread with butter. For fruit, use any of the following: Warm Apple Sauce. Sliced Bananas, sprinkled with sugar and lemon juice. Strawberries, slightly crushed and sweetened to taste. Warm. Raspberries, slightly crushed and sweetened to taste. Peaches or Apricots, sliced and sweetened, fresh or canned. Stewed Blueberries. SHORTCAKE I 2 cups flour 1 tablespoon sugar 4 teaspoons baking powder 34 cup milk Y% teaspoon salt 4 to 4 cup butter Mix dry ingredients, sift twice, work in butter with pastry mixer, fork, or finger tips, and add milk gradually. Bake and serve. SHORTCAKE II 2 cups flour Few grains nutmeg 14 cup sugar 1 egg or 2 egg yolks, well beaten 4 teaspoons baking powder 14 cup butter ¥% teaspoon salt ¥% cup milk Mix dry ingredients and sift twice, work in shortening with pastry mixer, fork, or finger tips, and add egg and milk. Bake and serve. SHORTCAKE III Bake One-Egg Cake (p. 655) or Two-Egg Cake (p. 656). Cool, split, and spread with fruit. Garnish with whipped cream. COTTAGE PUDDINGS AND SHORTCAKES 573 DUTCH APPLE CAKE I