Six apples, peeled, cored and sliced, 1 cup sugar✪ Apple Dumplings. Line 6 cups well greased, with the paste rolled out thin, wet edges, fill with apples, some of the sugar, cover with more paste; put in shallow stewpan large enough to contain them, with boiling water to reach halfway up the cups; steam thus 45 minutes; turn out on dish, sift sugar over them. Serve with spice sauce. PEACH DUMPLING. Make a rich biscuit dough and cut in small squares. Pare peaches and cut in halves, extracting the seeds and putting sugar in the cavities✪ Peach Dumpling and covering with other half of peach with a little sugar on top. Pinch the edges of the dough carefully over the peach and bake in a moderate oven for half an hour. Serre hot or cold with sugar and cream. DESSERTS 139 CREAM PUFFS. Heat together 1 cupful of water and l1/^ cupful of butter until they boil. Add l1/^ cupful of pastry flour all at once and beat it until smooth; let it cook 5 minutes, stirring it all the time. When cool, add 5 eggs✪ Cream Puffs, 1 at a time, stirring the unbeaten egg into the dough until it is smoothly blended before adding another. Place a rounding tablespoonful of dough on a greased tin, shaping it slightly to make it round, or dragging it between two knife blades into a long shape if for eclairs. Bake them in a moderate oven for about 25 minutes. Cool and fill with cream filling. Eclairs should be frosted on top. Put 2 cupfuls of milk to scald in a double boiler. Mix l/o cupful of flour, y8 cupful of sugar and % teaspoonful of salt well together, and add the hot milk,- stirring out all the lumps. Return it to the fire and let it cook for 10 minutes, then stir in 1^ teaspoonful of butter and 2 eggs, beaten until yolks and whites are mixed. Let this cook for about 3 minutes, stirring constantly. Cool and add the vanilla. To fill the puffs use a pastry bag and tube, making a small hole for the tube, or make a cut in the side and insert the filling by teaspoonfuls. COLD COFFEE SOUFFLE. Cook !/2 CUP of ground coffee in 1 pint of milk in a double boiler for 20 minutes. Strain on to the beaten yolks of 3 eggs ; return to the boiler and cook until thickened. Add % cup of sugar, 14 teaspoon salt and % teaspoon of gelatine which has soaked in 1-3 cup of cold water✪ Cold Coffee Souffle. Strain, add the stiffly beaten whites of 3 eggs ; turn into mold ; chill and serve with whipped cream. CHARLOTTE RUSSE. One pint cream, 2-3 cup sugar, ^ box gelatine, 1 tea- spoon vanilla, 4 tablespoons sherry✪ Charlotte Russe. Cover gelatine with i/o 140 * DESSERTS cup water. Dissolve over hot water. Add sugar while whip- ping cream. Stir 4 tablespoons of milk in gelatine and strain over cream. Stir until it begins to thicken, then pour in a mould lined with sponge-cake. Delicious. — Mrs. J. C. Kittrell. CHARLOTTE RUSSE. One pint thick cream, y2 cup wine, 2 cups sugar, whites of 4 eggs frothed, 1-3 box gelatine dissolved in a cup of milk. Blanched almonds if desired. — Mrs.. J. H. Parham. TUTTI FRUTTI JELLY. ✪ Tutti Frutti Jelly

AI-modernized reading of the original text

Six apples, peeled, cored and sliced, 1 cup sugar. Line 6 cups well greased, with the paste rolled out thin, wet edges, fill with apples, some of the sugar, cover with more paste; put in shallow stewpan large enough to contain them, with boiling water to reach halfway up the cups; steam thus 45 minutes; turn out on dish, sift sugar over them. Serve with spice sauce. PEACH DUMPLING. Make a rich biscuit dough and cut in small squares. Pare peaches and cut in halves, extracting the seeds and putting sugar in the cavities and covering with other half of peach with a little sugar on top. Pinch the edges of the dough carefully over the peach and bake in a moderate oven for half an hour. Serre hot or cold with sugar and cream. CREAM PUFFS. Heat together 1 cupful of water and l1/^ cupful of butter until they boil. Add l1/^ cupful of pastry flour all at once and beat it until smooth; let it cook 5 minutes, stirring it all the time. When cool, add 5 eggs, 1 at a time, stirring the unbeaten egg into the dough until it is smoothly blended before adding another. Place a rounding tablespoonful of dough on a greased tin, shaping it slightly to make it round, or dragging it between two knife blades into a long shape if for eclairs. Bake them in a moderate oven for about 25 minutes. Cool and fill with cream filling. Eclairs should be frosted on top. Put 2 cupfuls of milk to scald in a double boiler. Mix 1/4 cupful of flour, y8 cupful of sugar and % teaspoonful of salt well together, and add the hot milk, stirring out all the lumps. Return it to the fire and let it cook for 10 minutes, then stir in 1^ teaspoonful of butter and 2 eggs, beaten until yolks and whites are mixed. Let this cook for about 3 minutes, stirring constantly. Cool and add the vanilla. To fill the puffs use a pastry bag and tube, making a small hole for the tube, or make a cut in the side and insert the filling by teaspoonfuls. COLD COFFEE SOUFFLE. Cook 1/2 cup of ground coffee in 1 pint of milk in a double boiler for 20 minutes. Strain on to the beaten yolks of 3 eggs ; return to the boiler and cook until thickened. Add % cup of sugar, 14 teaspoon salt and % teaspoon of gelatine which has soaked in 1-3 cup of cold water. Strain, add the stiffly beaten whites of 3 eggs ; turn into mold ; chill and serve with whipped cream. CHARLOTTE RUSSE. One pint cream, 2-3 cup sugar, ^ box gelatine, 1 teaspoon vanilla, 4 tablespoons sherry. Cover gelatine with i/o cup water. Dissolve over hot water. Add sugar while whipping cream. Stir 4 tablespoons of milk in gelatine and strain over cream. Stir until it begins to thicken, then pour in a mould lined with sponge-cake. Delicious. — Mrs. J. C. Kittrell. CHARLOTTE RUSSE. One pint thick cream, 1/2 cup wine, 2 cups sugar, whites of 4 eggs frothed, 1-3 box gelatine dissolved in a cup of milk. Blanched almonds if desired. — Mrs. J. H. Parham. TUTTI FRUTTI JELLY.

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Apple DumplingsPeach DumplingCream PuffsCold Coffee SouffleCoffee SouffleCharlotte RusseTutti Frutti Jelly

The Henderson cook book