Do the same with every other bit of dough. Be sure that there are no holes in the bottom of any of the dough shells, as that would let the good juice run out and would spoil your tart. When the 8 shells are ready, Peel 8 small or 4 large stalks of rhubarb. 163 RHUBARB TARTS Cut into small pieces. Fill each tart shell as full as it can be filled. Put 1 rounded tablespoonful of sugar on the top of the fruit in each tart.✪ Rhubarb Tarts Shake the pans gently so that the sugar set- tles down upon the fruit. I>ake in a nioderatc^ly hot oven for 30 minutes. Do not let the edges get too brown. Remove from the pans and serve either hot or cold. These may be packed individually in paraffin paper for picnic use or for a school lunch. These directions, with merely a change of the fruit may be used for berry, cherry or apple tarts. 165 BAKED APPLES STUFFED WITH NUTS Scrub 6 fine apples. Remove the cores with a corer. Set the apples upright in a baking pan or dish. Fill the cores half full with light brown sugar. (Granlated sugar will do, but the other gives a fine flavor.) Put in 3 or 4 nut meats and fill up the rest of the core with sugar. Sprinkle over the tops 1 level teaspoonful of ground cinnamon, dividing it equally over the 6 apples. Put 1/2 of a level teaspoonful of butter directly- over the stuffed core of each apple. Pour lyo cupsful of water in the pan. ✪ Baked Apples Stuffed with Nuts Bake for 50 minutes. (It is impossible to tell exactly how long apples should bake as the apples vary in size. If you use large apples the}'- may need an hour while a very small apple will bake in 35 minutes. Use a moderately hot oven and bake till the apple is tender to a fork- prick and looks deliciously bursted open. A moderately large apple will be just right in 50 minutes.) 167 BAKED APPLES STUFFED WITH NUTS Serve hot with the syrup that has cooked into the pan. These apples may be drained, cooled and wrapped in paraffin paper. Fixed this way they are fine to eat cold in a school lunch or to take on a picnic. 169 ANGEL DESSERT Measure out 1 cupful of cookie crumbs, 1 cupful of thick cream, 1 tablespoonful of powdered sugar. If the crumbs are a little stale spread them on a pie pan and set them in a warm oven till they are hot. Then set out to cool. Whip the cream till stiff. Beat in the powdered sugar and add 1 tea- spoonful of vanilla flavorin✪ Angel Dessertg. Stir in the cookie crumbs and serve at once in tall sherbet glasses. This makes a quick, easy and nourishing dessert and also is a fine way to use up the cookie crumbs that are in bottom of the cookie jar. If you find there are no crumbs at hand, crumble up 4 macaroons in place of the cookie crumbs and make the same way. The addition of chopped nuts or chopped raisins or cherries makes a pleasant change. 171 FRUIT MARSHMALLOW WHIP Materials : 1 box of fresh marshmallows, 1/2 cupful of finiit juice (orange or grape juice is the best), 1 cupful of hea\'y cream. 1 tablespoonful of powdered sugar.✪ Fruit Marshmallow Whip Cut the marshmallows into small pieces, and put them into a bowl. Pour the fruit juice over the marshmallows and set in a cool place for 2 hours. During this time the marshmallows will soak up all the fruit juice and will become soft and luscious. Then whip the cream till stiff. Add the sugar and the soaked marshmallows. Serve at once in small glasses or tall sherbet glasses.

AI-modernized reading of the original text

Do the same with every other bit of dough. Be sure that there are no holes in the bottom of any of the dough shells, as that would let the good juice run out and would spoil your tart. When the 8 shells are ready, Peel 8 small or 4 large stalks of rhubarb. RHUBARB TARTS Cut into small pieces. Fill each tart shell as full as it can be filled. Put 1 rounded tablespoonful of sugar on the top of the fruit in each tart. Shake the pans gently so that the sugar settles down upon the fruit. Bake in a moderately hot oven for 30 minutes. Do not let the edges get too brown. Remove from the pans and serve either hot or cold. These may be packed individually in paraffin paper for picnic use or for a school lunch. These directions, with merely a change of the fruit may be used for berry, cherry or apple tarts. BAKED APPLES STUFFED WITH NUTS Scrub 6 fine apples. Remove the cores with a corer. Set the apples upright in a baking pan or dish. Fill the cores half full with light brown sugar. (Granlated sugar will do, but the other gives a fine flavor.) Put in 3 or 4 nut meats and fill up the rest of the core with sugar. Sprinkle over the tops 1 level teaspoonful of ground cinnamon, dividing it equally over the 6 apples. Put 1/2 of a level teaspoonful of butter directly over the stuffed core of each apple. Pour 1½ cupsful of water in the pan. Bake for 50 minutes. (It is impossible to tell exactly how long apples should bake as the apples vary in size. If you use large apples they may need an hour while a very small apple will bake in 35 minutes. Use a moderately hot oven and bake till the apple is tender to a forkprick and looks deliciously bursted open. A moderately large apple will be just right in 50 minutes.) BAKED APPLES STUFFED WITH NUTS Serve hot with the syrup that has cooked into the pan. These apples may be drained, cooled and wrapped in paraffin paper. Fixed this way they are fine to eat cold in a school lunch or to take on a picnic. ANGEL DESSERT Measure out 1 cupful of cookie crumbs, 1 cupful of thick cream, 1 tablespoonful of powdered sugar. If the crumbs are a little stale spread them on a pie pan and set them in a warm oven till they are hot. Then set out to cool. Whip the cream till stiff. Beat in the powdered sugar and add 1 teaspoonful of vanilla flavoring. Stir in the cookie crumbs and serve at once in tall sherbet glasses. This makes a quick, easy and nourishing dessert and also is a fine way to use up the cookie crumbs that are in bottom of the cookie jar. If you find there are no crumbs at hand, crumble up 4 macaroons in place of the cookie crumbs and make the same way. The addition of chopped nuts or chopped raisins or cherries makes a pleasant change. FRUIT MARSHMALLOW WHIP Materials : 1 box of fresh marshmallows, 1/2 cupful of finiit juice (orange or grape juice is the best), 1 cupful of heavy cream. 1 tablespoonful of powdered sugar. Cut the marshmallows into small pieces, and put them into a bowl. Pour the fruit juice over the marshmallows and set in a cool place for 2 hours. During this time the marshmallows will soak up all the fruit juice and will become soft and luscious. Then whip the cream till stiff. Add the sugar and the soaked marshmallows. Serve at once in small glasses or tall sherbet glasses.

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Rhubarb TartsBaked Apples Stuffed with NutsAngel DessertFruit Marshmallow Whip

The junior cook book