The farm cook & rule book

Drain the grated pineapple. Whip the cream until stiff and fold in the powdered sugar, the cut marshmallows and the fruit juices. Then fold in the pineapple and serve in dishes lined with sponge or angel food cake. Berry Dumplings 2 cupfuls flour 2 tablespoonfuls butter % teaspoonful salt milk to moisten 4 teaspoonfuls baking powder berries Work the butter into the dry ingredients which have been sifted together. Add sufficient milk to moisten. Roll out i/4 inch thick and cut in circles with a diameter of 4 or 5 inches. Place 1 large strawberry or 3 small ones or several raspberries or blackberries in the center of every circle and cover with the dough, pressing the edges together firmly. Brush with milk, sprinkle with sugar and bake in a hot oven 20 minutes. Serve with a pudding sauce or Berry Butter. King Apple Dumplings IVo cupfuls flour V2 teaspoonful salt 1 cupful sugar 2 teaspoonfuls baking powder % teaspoonful cinnamon 4 tablespoonfuls shortening % teaspoonful nutmeg V2 cupful cold water 2^74 cupfuls apples Mix the flour, salt and baking powder together thoroughly and work in the shortening, using either butter, lard or a mixture of these fats. Add the water and roll 1/2 inch thick. Sprinkle the dough with chopped or sliced apples, the sugar and spice. Poll like a jelly roll, cut off 2-inch pieces and place in a pudding dish cut side down. Pour a part of the apple syrup on them and bake 25 minutes in a hot oven. Apple Syrup 1 cupful brown sugar 1 teaspoonful vanilla 3 tablespoonfuls butter 2 tablespoonfuls flour 1 cupful water % teaspoonful salt Mix the sugar and flour, add the water, salt and any pieces of apples that were not used in the dumplings. Cook until the mixture thickens. Add the butter. Use a part of this when baking the dumplings and the rest as a sauce when serving the dessert. Prune Pudding 3 cupfuls cake crumbs iy2 cupfuls cooked prune pulp 1% cupfuls whipped cream % teaspoonful lemon extract Combine the prune pulp and cake crumbs and beat until they form a light paste. Then fold in the stiffly whipped cream and the lemon extract. Set in a cold place several hours before serving. Serve with or without whipped cream. Fruit Fritters 1 cupful flour 2 eggs % teaspoonful salt 2 teaspoonfuls butter % cupful milk fruit Mix together the dry ingredients, beat in the milk gradually, and then stir in the egg yolks, beaten until they are a light lemon color. Add the melted butter and stiffly beaten egg whites. Then dip the fruit in this batter, drain it for a moment and drop it in deep fat. Fry until a golden brown on one side, then turn and brown on the other side. When cooked, drain and dust with powdered sugar. Serve with a hot pudding sauce. Among the fruits which may be used are bananas, apples, peaches, and oranges. In every case pare or peel the fruit, slice the cored apples in rings, divide the bananas into halves lengthwise and then into quarters, quarter the peaches and separate the orange into sections or cut in circles. Steamed Fig Dessert iy2 cupfuls molasses % teaspoonful nutmeg 1^ cupfuls suet, chopped 1% teaspoonfuls soda 3 cupfuls chopped figs 1^2 cupfuls sour milk 1% teaspoonfuls cinnamon 3 eggs 3% cupfuls flour