The Gertrude Bobbitt Circle cook book

Mrs. Jas. F. Marsh APPLE CRUMBLE 6 to 8 medium size apples Vo cup butter 1 cup brown sugar y2 cup flour Wash, pare and slice apples into a well greased vegetable pan. Mix sugar, butter and flour together until it is crumbly, using: the fingertips sprinkle this mixture over the top of the apples and bake 35 to 40 minutes. Serve warm. Mrs. Walter Carter BAKED STUFFED APPLES 6 large red apples 1 teaspoon cinnamon 1 cup chopped bananas Chopped nut meats 1 cup chopped cranberries Whipped cream 1 cup sugar Do not peel apples, but cut off stems. Remove all the core and part of the pulp, leaving the walls of the cup about %-inch thick. Mix bananas, cranberries, sugar and cinnamon. Fill the apples with mixture and cover with chopped nut meats and bake in oven until tender. Serve cold with a spoonful of whipped cream on top of each apple. Mrs. Curry Krider BAKED FRUIT DUMPLINS Roll out the mixture of baking powder, biscuit dough. Cut in 4 or 5 inch squares and in the center of each place IV2 tablespoons of chopped fresh apples, peaches, apricots or sweetened berries, or of canned or stewed fruit which has heen sweetened. Fold up the edges, press them together and place fold side down in a baking pan, which has been rubbed with shortening. Bake in a moderate oven (350 degrees F.) for 30 minutes and serve hot with hard sauce, Lemon or Nutmeg sauce. — Hard Sauce 1 cup powdered sugar 1(3 cup butter 1 teaspoon vanilla Cream butter and sugar gradually, beating until the sauce is light and creamy. Add vanilla. Set in cool place until served. Mn. W. M. Eagle APPLE CRISP 4 cups sliced apples *4 cup hot water y2 cup butter V2 cup flour V2 cup sugar Arrange apples in buttered baking dish. Pour hot water over the apples. Cream butter, and flour and sugar to make crumbs. Sprinkle on top of apples and bake at 400 degrees. Mrs. C. C. Holt BANANA FRITTERS 1 cup flour Pinch of salt 1 teaspoon baking powder 1 egg 1 tablespoon of sugar Enough milk to make a batter that will stick to pieces of bananas Cut bananas into small pieces, preferably the long way of the banana. Roll slices of banana in the batter. (Size about 1 inch in length). Fry in deep fat Crisco or lard until brown. Then roll onto plate, sprinkle with pulverized sugar. Mrs. Jessie Earnhardt PINEAPPLE ICE BOX DESSERT Yz cup butter 1 cup drained crushed pineapple 1 cup sugar 2 egg whites 2 egg yolks l|3 cup pineapple juice 1 tablespoon of cream 25 graham crackers (crumbled) Cream butter and sugar. Beat egg yolks with cream and stir over hot water until thick and smooth. Then add crushed pineapple and juice and fold in stiffly beaten egg whites. Line a shallow loaf pan with wax paper and put a layer of cracker crumbs in the bottom. Over this pour l|3 of the mixture, cover with crumbs and then more of the mixture, then more mixture and crumbs until all is used. Cover pan with wax paper, fasten with rubber band or string and place in ice box for 5 or 6 hours. Unmold and serve with whipped cream. Mrs. A. H. Bond, Milwaukee, Wis. (Sister of Mrs. Carl Weinbrunn) SYLLABUB 1 pint cream a day old \/-> cup sugar V2 euP fresh milk 1 tsp Sherry flavoring (optional) V2 cup sweet cider Little nutmeg on top y2 tsp vanilla