Mary Jane's cook book

Pare, core and quarter the quinces, boil until soft, then drain and rub through a sieve. Add the well beaten yolks of the eggs, the milk, sugar and spices. Bake in a buttered baking dish. When almost done spread over with a meringue made from the egg whites sweetened with 4 tablespoons of sugar and brown in the oven. Eat hot or cold. STEAMED CHERRY CUPS. Flour, 2 cups. Cold water. Baking powder, 2 teaspoons. Canned cherries. Salt, % teaspoon. Sweetened cream. Sift the flour, baking powder and salt together several times and mix to a soft dough with cold water. Butter some custard cups, drop in a little of the dough then add a tablespoon of the cherries, cover with more dough and place in a steamer. Cover and steam in the oven for 30 minutes. Serve with sweetened cream or a sauce of the cherry juice thickened with cornstarch. BAKED QUINCES. Wash and core fine quinces and arrange in shallow baking pan, filling centres with sugar and cinnamon. Add an inch of water and tightly cover with a second pan. Bake until tender, remove cover and brown slightly. LEMON DUMPLINGS. Bread crumbs, i/2 pound. Eggs, 2. Suet, y2 pound. Salt, a pinch. Sugar, y2 pound. Lemon, 1. Mix all together, beating eggs thoroughly and using the grated rind and juice of the lemon. Make into six dumplings, boil from 15 to 20 minutes and serve with wine or lemon sauce. Mme. X., Eoxbury. SPICED PEARS. Large pears, 2. Stick cinnamon, 1 small piece. Water, y2 cup. Cloves, 2. Vinegar, 1 tablespoon. Allspice, 2. Brown sugar, 2 tablespoons. Pare and slice fruit and add remaining ingredients. Boil 30 minutes. Serve cold with whipped cream. HOMINY PUFFS. Cooked hominy, 1 cup. Eggs, 4. Flour, 1 cup. Salt, y2 teaspoon. Milk, 1 1-3 cups. Custard or fruit filling. Mix flour and salt with hominy. Beat very light and add milk. Add this to hominy mixture. Beat until light and bake in greased gem tins in a moderate oven about 40 minutes or until a golden brown. They will be hollow and should be filled with a custard or fruit filling. Serve with whipped cream. FIG ROLL. Whole wheat flour, 1 quart. Egg, 1. Baking powder, y2 teaspoon. Figs, 10. Butter, 1 tablespoon. Milk, li/2 cups. Sift flour and baking powder together, rub in butter and 1 egg beaten light. Make a soft dough with the milk. Roll out quickly 1/2 inch thick and cut in oval pieces. Brush with melted butter. Chop figs and spread on half of each piece. Fold over other half and seal with white of egg. Bake 20 minutes in a hot oven. PEACH SOUFFLE. Butter, 1 tablespoon. Bread crumbs, 2 cups. Flour, 1 tablespoon. Sugar, 1/2 cup. Peaches, 1 can. Eggs, 3. Melt the butter and stir in the flour until smooth. Add the syrup from the can of peaches with enough water to make 1 pint of liquid. Neat and stir in the bread crumbs. Cook for 3 minutes. Add sugar and 1 cup of the peaches, chopped. Remove mixture from fire and stir in well beaten egg yolks, then fold in carefully the whites, beaten very stiff. Pour all into a buttered baking dish and bake 40 minutes in a moderate oven. STEAMED APPLES. Prepare apples as for baking. Put in top of double boiler with 1 cup of water. Fill lower part with boiling water and steam for 25 minutes. Serve with cream and sugar. Mother, South Weymouth. LEMON SHORTCAKE. Sugar, 1 cup. Lemon, 1.