6. When cakes are baked, place on serving dish, remove
upper half; spread mashed fruit over lower, replace upper;
cover with mashed fruit or place on it whole fruit and dust
with fruit sugar.
7. Serve with whipped cream.
Note. — Bananas, fresh or preserved strawberries, rasp-
berries or peaches may be used.
DUTCH APPLE CAKE.
^tb.
\i c. butter.
^tb.
3^ c. sugar.
1 T.
1 egg.
2 tb.
Yz c. milk.
4tb.
2 c. flour.
^T.
33^ T. baking powder.
^ T. salt.
2 apples.
T. cinnamon.
1 T.
2 tb. sugar.
1. Cream the butter, add sugar gradually.
2. Add well-beaten egg.
3. Mix and sift flour, baking powder, salt.
DESSERTS
249
4. Add flour alternately with the milk.
5. Spread in a well-greased pan.
6. Wipe, quarter, core and pare apples; cut in eighths.
7. Place apples on batter in rows, pressing sharp edges
into batter.
8. Sprinkle with sugar and cinnamon mixed.
9. Bake in a moderate oven 30 to 40 mins.
10. Serve hot with cream or a pudding sauce.
Note. — This mixture may be combined as in tea biscuit
method.
FRUIT ROLY POLY.
4tb.
IMtb.
1 c. flour.
2 T. baking powder.
M T. salt.
2 tb. shortening.
]A c. milk.
1. Make as Tea Biscuit.
2. Roll thick; spread with 1 c. grape jam or other
fruit.
3. Roll, place on a plate dredged with flour; cover with
a cloth and steam 45 mins.
4. Serve with sugar and cream or a sauce.
STEAMED APPLE PUDDING.
¥2
6 apples.
Mtb.
6 to 8 tb. sugar.
4tb.
1 ^ c. flour.
^T.
3 T. baking powder.
^T.
¥2 T. salt.
2T.
3 tb. shortening.
2 tb.
% c. milk.
1. Wipe, quarter, core, pare and slice apples.
2. Spread in buttered baking-dish; sprinkle with sugar.
3. Steam, until apples are nearly tender.
4. Combine remaining ingredients as tea biscuit mixture.
5. Pour over apples, cover; steam 20 to 25 mins. longer.
6. Serve with sugar and cream or a sauce — ^Lemon,
Caramel or Brown Sugar.
250
CANADIAN COOK BOOK
APPLE DUMPLINGS.
4 tb.
2 c. flour.
V2T.
4 T. baking powder.
VsT.
y2 T. salt.
^tb.
4 tb. fat.
1 tb.
H c. milk.
1
6 apples.
1 tb.
6 tb. sugar.
f.g.
}/2 T. cinnamon.✪ Apple Dumplings
1. Mix first five ingredients as for Tea Biscuit.
2. Roll into a thin sheet; cut into 6 rounds.
3. Wipe, core and pare apples; place on dough and fill
centres with mixed cinnamon and sugar.
4. Draw dough up around apple to cover.
5. Steam or bake until apples are tender.
6. Serve with cream and sugar or a pudding sauce.
COTTAGE PUDDING.
^tb.
}4: c. butter.
l^tb.
^ c. sugar.
2 T.
1 egg.
1 tb.
^ c. milk.
1^0. flour.
y2T.
3 T. baking powder.
f-g.
3^ T. salt.✪ Cottage Pudding
1. Cream the butter; add sugar gradually.
2. Add egg, well beaten.
3. Mix and sift flour, baking powder and salt; add al-
ternately with the milk.
4. Turn into buttered baking pan; bake in a moderate
oven 35 to 40 mins.
6. Serve with a hot pudding sauce.
B. MILK PUDDINGS
CARAMEL FLAVORING.
1 c. sugar.
1 c. boiling water.✪ Caramel Flavoring
1. Melt sugar in frying pan and brown slightly.
DESSERTS
251
2. Add water slowly; cook until consistency of syrup.
Note. — Sugar begins to caramelize when the melted
sugar bubbles. Caramel may be kept for flavoring desserts
and sauces. For coloring gravy and sauces, sugar may be
melted then allowed to change to dark brown color; add
water and finish as caramel.
1. Heat milk to lukewarm.
2. Add sugar, stir till dissolved.
3. Add rennet, mix thoroughly.
Page 76 · 6 recipe records on this page
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
6. When cakes are baked, place on serving dish, remove upper half; spread mashed fruit over lower, replace upper; cover with mashed fruit or place on it whole fruit and dust with fruit sugar.
7. Serve with whipped cream.
Note. — Bananas, fresh or preserved strawberries, raspberries or peaches may be used.
DUTCH APPLE CAKE.
1/4 tb.
\i c. butter.
^tb.
3/4 c. sugar.
1 T.
1 egg.
2 tb.
Yz c. milk.
4tb.
2 c. flour.
^T.
3 3/4 T. baking powder.
1/4 T. salt.
2 apples.
T. cinnamon.
1 T.
2 tb. sugar.
1. Cream the butter, add sugar gradually.
2. Add well-beaten egg.
3. Mix and sift flour, baking powder, salt.
4. Add flour alternately with the milk.
5. Spread in a well-greased pan.
6. Wipe, quarter, core and pare apples; cut in eighths.
7. Place apples on batter in rows, pressing sharp edges into batter.
8. Sprinkle with sugar and cinnamon mixed.
9. Bake in a moderate oven 30 to 40 mins. 10. Serve hot with cream or a pudding sauce.
Note. — This mixture may be combined as in tea biscuit method.
FRUIT ROLY POLY.
4tb. 1 1/4 tb.
1 c. flour.
2 T. baking powder. 1/4 T. salt.
2 tb. shortening. ]A c. milk.
1. Make as Tea Biscuit.
2. Roll thick; spread with 1 c. grape jam or other fruit.
3. Roll, place on a plate dredged with flour; cover with a cloth and steam 45 mins.
4. Serve with sugar and cream or a sauce.
STEAMED APPLE PUDDING.
1/2
6 apples.
1/4 tb.
6 to 8 tb. sugar.
4tb.
1 ^ c. flour.
1/4 T.
3 T. baking powder.
^T.
1/2 T. salt.
2T.
3 tb. shortening.
2 tb.
1/2 c. milk.
1. Wipe, quarter, core, pare and slice apples.
2. Spread in buttered baking-dish; sprinkle with sugar.
3. Steam, until apples are nearly tender.
4. Combine remaining ingredients as tea biscuit mixture.
5. Pour over apples, cover; steam 20 to 25 mins. longer.
6. Serve with sugar and cream or a sauce — ^Lemon, Caramel or Brown Sugar.
APPLE DUMPLINGS.
4 tb.
2 c. flour.
1/2 T.
4 T. baking powder.
1/8 T.
y2 T. salt.
1/4 tb.
4 tb. fat.
1 tb.
1/2 c. milk.
6 apples.
1 tb.
6 tb. sugar.
f.g.
1/2 T. cinnamon.
1. Mix first five ingredients as for Tea Biscuit.
2. Roll into a thin sheet; cut into 6 rounds.
3. Wipe, core and pare apples; place on dough and fill centres with mixed cinnamon and sugar.
4. Draw dough up around apple to cover.
5. Steam or bake until apples are tender.
6. Serve with cream and sugar or a pudding sauce.
COTTAGE PUDDING.
^tb.
}4: c. butter.
l^tb.
1/2 c. sugar.
2 T.
1 egg.
1 tb.
1/2 c. milk.
1 1/4 c. flour.
1/2 T.
3 T. baking powder.
f-g.
3/4 T. salt.
1. Cream the butter; add sugar gradually.
2. Add egg, well beaten.
3. Mix and sift flour, baking powder and salt; add alternately with the milk.
4. Turn into buttered baking pan; bake in a moderate oven 35 to 40 mins.
6. Serve with a hot pudding sauce.
B. MILK PUDDINGS
CARAMEL FLAVORING.
1 c. sugar.
1 c. boiling water.
1. Melt sugar in frying pan and brown slightly.
2. Add water slowly; cook until consistency of syrup.
Note. — Sugar begins to caramelize when the melted sugar bubbles. Caramel may be kept for flavoring desserts and sauces. For coloring gravy and sauces, sugar may be melted then allowed to change to dark brown color; add water and finish as caramel.
1. Heat milk to lukewarm.
2. Add sugar, stir till dissolved.
3. Add rennet, mix thoroughly.
Records on this page
Apple DumplingsDutch Apple CakeFruit Roly PolySteamed Apple PuddingCottage PuddingCaramel Flavoring