Domestic science (Johnson, for schools and homes)

Dutch Apple Cake: Use formula for baking pow- der biscuits, except add to the ingredients enough more fluid to make a "drop batter," and add oiie egg. Spread the mix- ture with a spoon, until it is one-half inch in thickness, on a shallow baking pan. Mash, quarter, core, and pare, four sour apples. Cut each quarter into halves, lengthwise. Lay the pieces in parallel rows on the top of the paste, the sharp edges down. Sprinkle with 2 tbsp. sugar, mixed with 1-2 tsp. cinnamon. Bake in a hot oven, from 25 to 30 min., or until the apples are soft. Serve with lemon sauce. Other fruits may be used instead of apples. Cottage Pudding: Add to the formula for biscuits, 1-2 c. sugar, 2 tbsp. butter, 1 egg, and milk to make a some- what thick "pour batter". Mix with spoon, bake in a butter- ed pudding dish 30 to 35 minutes, or until the centre is found to be cooked. Serve with a hot pudding sauce. Yankee Apple Pudding: Add to formula for bis- cuits, 1 to 2 more tbsp. shortening. Stir with a spoon to a paste that may be spread with a spoon, but will not run. Pare good "baking apples"; slice, but not thin. Spread the pastry over a baking pan or pudding dish, about one fourth inch thick, covering the sides of the dish with the pastry, also. Place the sliced apple in the dish, on the pastry, pressingthcm down lightly. Add 1 tsp. cinnamon or allspice, to taste, a little grated nutmeg, 12 tsp. salt, 4 tbsp. sugar, and 1 tbsp. butter. The apples should be one inch thick in the dish. Spread a cover of pastry over the apples, observing that they are all covered. Bake in moderate oven, until the apples are soft. Serve hot or cold, with cream sauce. Other fruits that will slice may be used in the same manner. Short Cake: Add to the formula for biscuits, 1 to 3 more tbsp. shortening, and one tbsp. sugar. Divide into two equal parts. Shape one portion to fit a shallow tin plate or 120 DOMESTIC SCIENCE pan. Brush tKetop of the dough lightly with melted butter. Shape the second portion of the dough, and place it upon the first. Bake in a hot oven. When cooked, separate the two portions of the pastry, and lay them upon two separate plates, soft side up. Place the crushed fruit to be used, al- ready sweetened, on one half, and cover with the other half. More fruit may be placed on the top, if desired. Serve with cream and sugar, if desired. Suet Pudding: 2 c. flour, 4 tsp. bak. powd., 1-2 tsp. salt, 3 tbsp. finely chopped suet. Cold water. Have suet very cold. Mix and sift dry ingredients. Remove the mem- brane from the suet; cut the suet in slices thin as possible, then chop very fine and stir it into the dry ingredients. Add water gradually until the mass forms a "spreading" paste. Fill well-greased moulds two thirds full. Cover and steam two to three hours. Serve with hot sauce. This pudding may be baked instead of being steamed. Pudding Without Pastry. Entire Wheat Pudding: 1 1-2 c. entire wheat flour, l'2tsp. bak. soda, 1-2 tsp. salt; 1-2 c. molasses, 1-2 c. milk or water, 1 egg, beaten, 2 tbsp. butter, melted, 1 c. raisins, seed- ed and chopped.