Lillian Massey school recipes

butter into small pieces and place on lower half of paste. Dredge well with flour and fold upper half of paste over butter. Press edges together. Pat and roll into a long sheet, one-fourth inch thick. Fold in the sides and then the ends to the centre. Turn paste half-way around. Now pat and roll as before. Repeat until it has been rolled and folded six times. Chill, shape, and chill thoroughly again, before baking. If paste sticks to board it must be chilled between rollings. HOT PUDDINGS SCALLOPED APPLE. 1 tsp. butter. 2 tsp. brown sugar. + c. crumbs. 1-16 tsp. nutmeg and cinnamon. % c. chopped apple. Grated lemon rind. 4+ tsp. lemon juice. Melt the butter and add the crumbs. Mix the sugar, spice and lemon rind. Put one-quarter of the crumbs in bottom of a buttered baking dish, then one-half of the apples. Sprinkle with one-half the sugar and spice; repeat, sprinkle the lemon juice over this and put the remaining crumbs on top. Bake from 30 to 45 minutes. Cover during first part of baking. APPLE DUMPLING. + c. flour. 1 tbsp. milk. + tsp. baking powder. 1 small apple. + tsp. salt. 1 tbsp. sugar. % tbsp. fat. Cinnamon. Mix first five ingredients as for Tea Biscuit, and roll into a thin sheet. Wipe, core and pare apple, place on dough and fill centre with mixed cinnamon and sugar. Draw dough up around apple to cover. Steam or bake until apple is tender. Serve with cream and sugar or a sweet sauce. STRAWBERRY SHORTCAKE. + c. flour. + tbsp. fat. 4 tsp. baking powder. 1 tbsp. milk. + tsp. salt. 8 strawberries. 2 tsp. fruit sugar. Mix first five ingredients as for Tea Biscuit. Toss on floured board, roll to $ inch thickness, shape in two rounds with cookie cutter. Put the two pieces together, place in greased biscuit pan and bake 15 minutes in hot oven. Wash and hull berries, saving the largest and best. Mash remaining berries, sweeten, let stand for a short time. When cake comes from oven, place on serving dish, remove upper half, spread strawberries over lower, replace upper, cover with mashed berries, or place on whole berries and dust with fruit sugar. Serve with whipped cream. APPLE SHORTCAKE. Make same as Strawberry Shortcake, using one-half apple stewed instead of strawberries. PEACH SHORTCAKE. Make same as Strawberry Shortcake, using three halves canned or stewed dried peaches instead of strawberries. FRUIT ROLY POLY. 2 c. flour. 4 tbsp. fat. 4 tsp. baking powder. ; 1 tbsp. milk. gy tsp. salt. + tbsp. jam. Mix first five ingredients as for Tea Biscuit. Toss on a floured board. Roll 4 inch thick, spread with jam. Roll, place on a plate, cover with a cloth and steam. Serve with sugar and cream or a sauce. STEAMED APPLE PUDDING. 3 apple. + tsp. baking powder. Sugar. x tsp. salt. 2 c. flour. x tbsp. butter. 2 tbsp. milk. Core, pare and slice apple. Place in buttered baking dish, sprinkle with sugar, and steam until nearly tender. Mix remaining ingredients as Tea Biscuit, pour over apples, cover, and steam 15 to 20 minutes longer. Turn on a hot plate—apples will be on top. Serve with sugar and cream or a sauce. APPLE CAKE. 3c. flour. 1 tsp. egg. 4 tsp. baking powder. 2 tbsp. milk (scant). 4 tsp. salt. + apple. } tbsp. butter. 1 tsp. fruit sugar. Cinnamon. Mix and sift dry ingredients, cut in the butter, and add the egg and milk mixed. Spread in a buttered pan. Core and pare apple, cut into four sections; lay on top of dough, pressing sharp edge in. Sprinkle mixed cinnamon and sugar over apple. Bake in a moderate oven. COTTAGE PUDDING. 2 tsp. butter. 1 tbsp. milk. 2 tbsp. sugar. 34 tbsp. flour. + egg. 4 tsp. baking powder. Salt. Cream the butter, add sugar gradually, and egg well beaten. Mix and sift flour, baking powder and salt; add alternately with milk to first mixture; turn into a buttered timbale mould, and bake 25 minutes. Serve with a sauce. BREAD PUDDING.