The new practical housekeeping

Roly-Poly. — Make a nice crust as for rich baking-powder or soda biscuit, roll out in a long sheet half an inch thick and spread to within an inch and a half of the edge with any kind of fresh, preserved, or dried and stewed fruit, or jelly, jam or marmalade; fold the edges over the fruit and roll it up, prick deeply with fork, place on buttered plate and steam from one hour and a half to two hours ; or boil in a floured cloth, basting ^_^^^^^ up the sides and tying the ends. [illustration: Roly-Poly] do not turn edges in till after rolling, then tuck them in well. Serve cut in slices with Dip or Hard sauce. For Applcy Orange and Peach Rolly-Poly the fruit should be sliced, and for Cherry, stoned; sprinkle the fruit well with sugar, and some add bits of butter before rolling up, with a little grated peel over the oranges, and cinnamon or nutmeg over the apple. Some use Plain or Suet Paste or raised biscuit dough, rolling a quarter inch thick. This dessert may be varied by making into several small rolls, or shaping into balls with a spoonful fruit in center of each. Some sprinkle in a few currants with the apples and use raisins with jelly, jam, apple butter or marmalade. For Fig Roly-Poly spread with figs cut-in small pieces and for Lemon cook the pulp of three lemons with cup and a naif sugar twenty minutes, then spread the dough and roll as above. Or some simply mix the juice with teaspoon each flour and sugar for each lemon and spread over the paste, or use the Lemon Butter. Chopped pie-plant, thickly sprinkled with sugar is nice used as above. A Dixie Roly-Poly is made in two or three rolls, using any of above mixture for spreading, and placed in pan four or five inches deep with cup sugar, half cup butter and hot water enough to cover. Bake half an hour. Sauces. Apricot Sauce. — Put one cup cream or milk in custard kettle ; when hot add tablespoon corn-starch, mixed smoothly with a little cold milk and cook fifteen minutes. Boil cup sugar and ten tablespoons water half an hour; to this add half cup apricot pulp (canned or fresh fruit rubbed through a seive), beat well and mix with the boiled milk. Place inner kettle in a pan of cold water and beat for ten minutes, let cool. Peachy Strawberry, Raspberry, and any fruit may be prepared as above. Caramel Sauce. — Make a caramel as on page 370 of tablespoon sugar, watch carefully until it assumes a delicate brown color; put into another saucepan three-quarters cup sugar, half the rind of a lemon cut thin, one inch stick cinnamon and three-quarters pint cold water ; bring these to a boil gradually ; simmer for ten minutes add two tablespoons each lemon and orange juice, strain the liquid quickly into the caramel, mix thoroughly and serve. Currant Sauce. — Put in stewpan two tablespoons each butter and flour, and stir till a light brown add a little water. and a glass of currant or any fruit juice, or a spoonful of jelly beaten in a glass of water. For a, Dried Currant Sauce, pick a.nd wash three tablespoons nice currants, add quarter teaspoon ginger, the juice of half a lemon, and seven or eight lumps sugar, rubbed on the lemon rind. Simmer all these ingredients together till currants are soft. Serve without straining. Any dried berries may be prepared same.