The Central cook book

Mix and sift flour, baking powder, and salt. Cut in the shortening with knives, add the liquid, mixing to a soft dough. Roll on a well floured board to one-fourth inch thickness. Wipe, pare and cut apples. Cut dough in four or five inch squares or round pieces. Place apples in center, and sprinkle with sugar and cinnamon, and butter the size of a walnut. Moisten the edge of dough; bring the edges together around the apple. Pierce with a fork to allow steam to escape. Bake on a greased tin in a moderate oven until soft (about twenty-five minutes). If necessary put enough water in pan to keep from browning too fast. Serve warm with cream or any pudding sauce. Miss Maude Day. Caramel Sauce 1 cupful granulated sugar. 14 cupful marshmallow topping. 1 cupful boiling water. Chopped walnuts. Melt the sugar in a skillet until it becomes clear, amber syrup. Add the boiling water and simmer thirty minutes. Just before removing add the marshmallow topping and beat thoroughly. Add chopped walnuts if desired when the sauce has cooled. Serve over vanilla ice cream or any simple pudding. Miss Ruth Weatherly. KNOX GELATINE makes a transparent, tender, quivering jelly White Sauces THIN WHITE SAUCE 2 tablespoons butter. 1 tablespoon flour to 1 cup milk. 4 teaspoon salt. Dash pepper. This is used for cream soups and scalloped dishes. MEDIUM WHITE SAUCE 2 tablespoons butter. 2 tablespoons flour to 1 cup milk. 14 teaspoon salt. Dash of pepper. This is used for creamed vegetables, fish, meat and cream toast. THICK WHITE SAUCE 2 tablespoons butter. 4 tablespoons flour to 1 cup milk. 14 teaspoon salt. Dash of pepper. This is used for binding materials in croquettes. Three Methods of Making White Sauce 1. Melt the butter, but do not brown, add the flour and seasoning, and stir until smooth. Add the milk slowly, stirring constantly until all is added and is perfectly smooth. Let it boil up once to thoroughly cook the starch in the flour. 2. Mix the flour with an equal quantity of cold water or milk until smooth, and then add enough more milk to make it pour easily. Heat the remainder of the milk in a double boiler, and when hot add the flour mixture gradually, stirring all the time until the mixture thickens. Add the butter and seasoning. This method takes longer (fifteen minutes). 3. Cream the butter, add the flour and seasoning and stir until all is well mixed. Scald the milk and pour slowly over the butter and flour, stirring all the time. Miss Ruth Weatherly. Tomato Sauce 2 tablespoons butter. 14 teaspoon salt. 2 tablespoons flour. 1 cup strained tomato. Pepper. Melt the butter, but do not brown, add the flour and seasoning, and stir until smooth. Add the tomato juice or half tomato and half milk and add a speck of soda to keep it from curdling, stirring constantly until all is added and is perfectly smooth. Miss Ruth Weatherly. A KNOX GELATINE Dessert or Salad is attractive and appetizing Mint Sauce for Lamb 14 cup vinegar. 1 tablespoon powdered sugar. V4 cup finely chopped spearmint leaves. Dissolve the sugar in the vinegar, pour over the mint and let stand thirty minutes on back of range to infuse. Dilute with water if vinegar is very strong. Mrs. H. E. Groten. Apple Sponge Pare and quarter sufficient apples to make one pound; put them into a saucepan, cover with one pint of water; stew slowly until apples are tender. While these are stewing, cover one package of Knox gelatine with one-half cup water and allow it to soak for one-half hour. Add this to the hot apples; press through a colander, add one cupful of sugar and the juice of one lemon. When the mixture begins to congeal and is not yet thick, stir in carefully the well beaten whites of three eggs, turn into a mold to harden. Serve with a soft custard made of yolks of the three eggs. Miss Gertrude Royster. Brown Sauce