4 tsp. baking powder 2/3 cup milk 2 tbs. sugar for the dough 7 cups pie apples (4 or 5 apples) 6 tbs. sugar) ies 5 tsp. cinnamon) 2 tbs. butter✪ Apple Cake Cut apples in sixths or eighths, according to size. Cream sugar and butter and add egg, mix well and add milk and dry ingredients. Spread dough in a large square fudge pan (greased) and press the apples into the dough. Sprinkle with sugar and cinnamon and dot with butter. Bake about 30 minutes in a moderate oven. Remove from oven and sprinkle top, while still warm with 2 tsp. sugar -- place in oven again for just a minute till sugar melts. This Recipe can be used for fresh plums or peaches -- omitting cinnamon and using more sugar. 1 tbs. lemon juice for peaches. Anne Ehrenburg CRANBERRY MUFFINS DESSERT Cream: Sc. sugar 13 tbs. butter Add: 1c. flour 3c. canned milk 15 tsp. baking powder 1c. raw cranberries s tsp. salt Mix Speacher - fill muffin tins about half full. Bake at 350°, 30 minutes. 6&8 large mffins. Sauce: lc. sugar✪ Cranberry Muffins Dessert & lb. butter 5c. heavy cream 1 tsp. vanilla Cook slowly until sauce thickens slightly. Elm Stoddard 60 STEAMED CHOCOLATE PUDDING 3 cup milk l tsp. baking powder 1 egg, mixed with 3/4 c.sugar 2 sq. chocolate, mlted $ cup flour with 1 tbs. butter Mix in order given. Steam in well greased mold 15 hours. Serve hot with whipped cream. Marian C. Bennion COCONUT PUDDING 2 egg yolks, beaten well 3 cup seedless 3 tablspoons sugar raisins 3 tablspoons dry fine bread crumbs 1 cup coconut 2 tablespoons melted butter 1i cups milk 2 egg whites, stiffly beaten Pour into buttered custard cups - place in pie tin of hot water bake until firm about 40 minutes slow oven. Serve cold. Margaret Stephenson DATE PUDDING 2 eggs, beaten light 1 cup chopped dates 2/3 cup sugar 1 cup chopped nuts 2/3 cup fine dry bread crumbsl teaspoon vanilla 3 tablspoons melted butter 1 teaspoon baking powder 15 cups milk Pour into buttered casserole. Place casserole into pan of hot water - bake in moderate oven until firm - about 40 minutes. Serve warm or cold with whipped cream. Margaret Stephenson 61 LEMON SAUCE 3 eggs 1 tbs. cornstarch & 1 cup sugar little water 4 cup lemon juice and rind 1 tbs. butter 1 cup boiling water 1 tsp. lemon extract Whip eggs creamy - gradually add sugar, lemon juice and rind, Add 1 cup boiling water gradually. Cook in double boiler and add 1 tbs. cornstarch with little water, Stir constantly until thickened, Add butter and lemon extract. Put over angel food cake with whip- ped cream - or use other ways. Louesa Macdonald CREAM ROLL (A Xmas Dessert) 3/h cup sifted cake flour 3/lh cups sugar 14 tsp. baking powder ✪ Steamed Chocolate Pudding14 tsp. almond extract % tsp, salt 2 tbs, water eggs, separated 4 cup finely chopped almonds (optional) Sift flour, baking powder and salt together. Beat egg yolks until thicks and lemon - colored. Add half the sugar and beat until thoroughly blended, Add almond extract and water; beat well, Beat egg whites until stiff but not dry. Gradually beat in remaining sugar adding about 2 tbs. at a time. Gently fold in beaten whites into yolk mixture. Fold in dry ingredients and chopped almonds gradually. Blend, Spread evenly in shallow jello roll pan (153 X 103 X 1 inches) lined with oiled (use salad oil) waxed paper, Bake in a moderate oven (375° F) for 15 to 20 minutes, Turn out of pan onto a clean cloth or towel which has been lightly dusted with sifted confectioner's sugar, Strip off waxed paper and roll up cake like a jelly roll with towel. Cool on a rack, Just before serving combine ingredients in filling:

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4 tsp. baking powder 2/3 cup milk 2 tbs. sugar for the dough 7 cups pie apples (4 or 5 apples) 6 tbs. sugar) ies 5 tsp. cinnamon) 2 tbs. butter Cut apples in sixths or eighths, according to size. Cream sugar and butter and add egg, mix well and add milk and dry ingredients. Spread dough in a large square fudge pan (greased) and press the apples into the dough. Sprinkle with sugar and cinnamon and dot with butter. Bake about 30 minutes in a moderate oven. Remove from oven and sprinkle top, while still warm with 2 tsp. sugar -- place in oven again for just a minute till sugar melts. This Recipe can be used for fresh plums or peaches -- omitting cinnamon and using more sugar. 1 tbs. lemon juice for peaches. Anne Ehrenburg CRANBERRY MUFFINS DESSERT Cream: Sc. sugar 13 tbs. butter Add: 1c. flour 3c. canned milk 15 tsp. baking powder 1c. raw cranberries s tsp. salt Mix Speacher - fill muffin tins about half full. Bake at 350°, 30 minutes. 6&8 large mffins. Sauce: lc. sugar & lb. butter 5c. heavy cream 1 tsp. vanilla Cook slowly until sauce thickens slightly. Elm Stoddard 60 STEAMED CHOCOLATE PUDDING 3 cup milk l tsp. baking powder 1 egg, mixed with 3/4 c.sugar 2 sq. chocolate, mlted $ cup flour with 1 tbs. butter Mix in order given. Steam in well greased mold 15 hours. Serve hot with whipped cream. Marian C. Bennion COCONUT PUDDING 2 egg yolks, beaten well 3 cup seedless 3 tablspoons sugar raisins 3 tablspoons dry fine bread crumbs 1 cup coconut 2 tablespoons melted butter 1i cups milk 2 egg whites, stiffly beaten Pour into buttered custard cups - place in pie tin of hot water bake until firm about 40 minutes slow oven. Serve cold. Margaret Stephenson DATE PUDDING 2 eggs, beaten light 1 cup chopped dates 2/3 cup sugar 1 cup chopped nuts 2/3 cup fine dry bread crumbsl teaspoon vanilla 3 tablspoons melted butter 1 teaspoon baking powder 15 cups milk Pour into buttered casserole. Place casserole into pan of hot water - bake in moderate oven until firm - about 40 minutes. Serve warm or cold with whipped cream. Margaret Stephenson 61 LEMON SAUCE 3 eggs 1 tbs. cornstarch & 1 cup sugar little water 4 cup lemon juice and rind 1 tbs. butter 1 cup boiling water 1 tsp. lemon extract Whip eggs creamy - gradually add sugar, lemon juice and rind, Add 1 cup boiling water gradually. Cook in double boiler and add 1 tbs. cornstarch with little water, Stir constantly until thickened, Add butter and lemon extract. Put over angel food cake with whip- ped cream - or use other ways. Louesa Macdonald CREAM ROLL (A Xmas Dessert) 3/h cup sifted cake flour 3/lh cups sugar 14 tsp. baking powder 14 tsp. almond extract % tsp, salt 2 tbs, water eggs, separated 4 cup finely chopped almonds (optional) Sift flour, baking powder and salt together. Beat egg yolks until thicks and lemon - colored. Add half the sugar and beat until thoroughly blended, Add almond extract and water; beat well, Beat egg whites until stiff but not dry. Gradually beat in remaining sugar adding about 2 tbs. at a time. Gently fold in beaten whites into yolk mixture. Fold in dry ingredients and chopped almonds gradually. Blend, Spread evenly in shallow jello roll pan (153 X 103 X 1 inches) lined with oiled (use salad oil) waxed paper, Bake in a moderate oven (375° F) for 15 to 20 minutes, Turn out of pan onto a clean cloth or towel which has been lightly dusted with sifted confectioner's sugar, Strip off waxed paper and roll up cake like a jelly roll with towel. Cool on a rack, Just before serving combine ingredients in filling:

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