Favorite recipes of Alexandria Ward

Pare and core apples - and place an apple on each pastry square. Fill cavity of each apple with the sugar and cinnamon, mixed together. Dot with butter. Moisten points of pastry square. Bring opposite points up over the apple, overlapping them. Seal well. Place about 2 inches apart in an 8 by 12 inch baking pan. To make syrup: 1 cup sugar 4 tablespoons butter 1/4 teaspoon cinnamon 2 cups water Make the syrup by mixing together in a saucepan the sugar, cinnamon, butter and water and boil 3 minutes. Pour the hot syrup around the dumplings in the baking pan. Bake immediately for 7 minutes, until the crust shows slight coloring, in a very hot oven (500°) then reduce the temperature to a moderate oven (350°) and bake about 30 to 35 minutes longer. Serve warm with the hot syrup and cream. Makes 6 dumplings. Christella Naylor APPLE MACAROON PUDDING 1 egg slightly beaten with fork 1/4 teaspoon salt 3/4 cup sugar 1/2 cup chopped nuts 5 tablespoons flour 1 cup chopped apples 1 1/4 teaspoons baking powder Mix well (mixture will be very thin) bake in pan in 325° oven for 45 minutes. Serve with whipped cream or lemon sauce. 26 Crowthers GRAHAM CRACKER PUDDING 2 eggs well beaten 1 teaspoon cinnamon 1 cup (rounded) graham crackers broken 1/4 teaspoon nutmeg 1/2 cup sugar 1 teaspoon vanilla 1/2 cup walnuts 1/2 package raisins Add all to well beaten eggs. Dissolve 1/2 teaspoon soda in 1/2 cup hot water and add to mixture. Put in cans or jars and steam 1-1/2 hours. Very important to stir every 1/2 hour. Then serve with lemon sauce or whipped cream. Crowthers FRUIT BAVARIAN CREAM 2 tablespoons gelatin 1 1/2 cups crushed fresh fruit or 1/4 cup cold water canned fruit drained of juice 1/2 cup fruit juice 1 1/2 cups cream Soak gelatin in cold water and dissolve in boiling fruit juice. Cool. If fresh fruit is to be used, sweeten to taste, depending upon the sweetness desired - if canned fruit, no extra sugar will be needed. Add fruit and place in refrigerator freezing unit to chill, stirring occasionally. When mixture begins to thicken, fold in cream, whipped until stiff. Turn into mold and return to refrigerator, to become firm. Garnish with fruit or nut meats when serving. Frances Stonehocker PINEAPPLE MOUSSE 1 large can crushed pineapple 1 envelope gelatin 1 tablespoon lemon juice (Knox or other brand) 1/2 cup sugar 1/2 pint whipped cream Heat pineapple, lemon juice and sugar to boiling point, but do not boil. Soak gelatin in 1/2 cup cold water. Add to pineapple and sugar mixture and cool. When it begins to set add 1/2 pint whipped cream. Stir once while setting, then let it set until firm. Louie Rae Woodard -27- STRAWBERRY FLUFF 1 package strawberry jello 1 tall can or two small 1 cup hot water cans Carnation Milk 1/2 cup sugar 15 small vanilla wafers 1 pint strawberries Mix jello with hot water and half of sugar, chill and whip. Mash strawberries and add sugar, let rise and drain and add juice to jello. Chill milk thoroughly then whip, fold in strawberries, cream and jello together. Sprinkle large pyrex dish with crumbs, pour in about 1” deep, cover with crumbs, let set 24 hours, top with whipped cream and strawberries. Jean Carlisle CHOCOLATE ROLL 4 eggs 2 squares chocolate or 2 1/2 cup sifted flour tablespoons cocoa 1/2 teaspoon baking powder 1/4 teaspoon soda 1/4 teaspoon salt 3 tablespoons cold water 3/4 cup sifted granulated sugar 1 cup heavy cream 1 teaspoon vanilla