The practical cookbook

Shortcake. Prepare as for Baking-powder biscuits (above). When dough is well floured divide in two parts. Shape one piece to fill a round, shallow pan, and brush over with melted butter. Shape the second piece of dough and place it on the first. Bake 20 to 30 min. When slightly cool, split, butter, and fill with stewed or fresh fruit, sweetened. Whipped cream may be put on top just before serving. The dough is sometimes shaped as for biscuits, but rolled a little thinner, and two biscuits put together to make individual shortcakes. Fruit rolls. Additional ingredient : \ tsp. cinnamon. Make like Shortcake (above), using no sugar in mixing and only half the butter. Mix sugar, spice, and currants or raisins. Roll out the dough, keeping it as nearly square as possible. Spread with remainder of butter, sprinkle with the sugar mixture, roll up, cut in slices, place them cut-side down on a buttered pan, and bake 15 min, in a moderate oven. Dutch apple cake. Additional ingredient: J tsp, cinnamon. Apples or peaches may be used for fruit. Mix like Emergency biscuits (above), reserving 2 tb. of the sugar and mixing remainder with dry ingredients. Add the beaten egg last. d,:...l,CjOO^:;Ic Spread the dough in a shallow, buttered baking-pan or in gem-pans, and press the sliced fruit into it in rows. Sprinkle with the cinnamon mixed with remaining sugar, and bake in a moderate oven 25 to 30 min. Serve as bread for luncheon or supper, or as a dessert with Lemon sauce (p. 59) or Foamy sauce (p. 60). Nut bread. Additional ingredient: \ c. nuts (walnuts or peanuts) put through coarse meat-chopper. Mix like Emergency biscuits <p. 45), adding the chopped nuts to sifted dry ingredients. Beat well, pour into a well-buttered bread-pan, let stand 20 min., and bake 45 to 60 min, in a moderate oven. Quick graham bread. Additional ingredients : ^ c. molasses, I tsp. soda. Use sour milk, i c, chopped nuts may be added if desired. Combine the liquids and mix like Emergency biscuits (p. 45). Bake in a well-buttered pan, in a moderate oven, for about 60 min. Batter Puddings Source. General. Food Value. For carbohydrates. 0>st. See market prices and cost of individual items. Pop-overs . . . . , Cottage pudding . . Orange pufFs . . . . 3 tsp. Pop-overs. Mix flour and salt, add milk slowly, and beat until smooth. Beat the eggs light, add to first mixture, and beat with egg-beater for 2 min. Pour at once into hot well-buttered baking-cups or gem-pans, bake in a hot oven 30 to 40 min. Serve hot as muffins, or, with a sweet pudding sauce, for dessert. Cottage pudding. Sift dry ingredients. Cream the butter, add sugar gradually, then the egg (well-beaten). Stir in the milk, then the dry ingredients; beat well, and bake in a wellbuttered cake-pan or gem-pans 25 to 35 min. Serve with d,:...l,CjOO^:;Ic mashed and sweetened strawberries or peaches, stewed fruit, Chocolate sauce (p. 6o), or Hard sauce (p. 60). Baked berry pudding. Make as for Cottage pudding and add 2 c. blueberries or hucklebe.rries just before putting pudding in pan. Berries should be picked over, washed, and slightly floured before using. Serve with Lemon sauce (p. 59), Foamy sauce (p. 60), or Hard sauce (p. 60). Orange puffs. Additional ingredients : rind and pulp of two oranges, i tb. orange juice. Make as for Cottage pudding (p. 46) and add the grated orange rind and the juice last. Bake in gem-pans and serve with Orange sauce (p. 60) made with the orange pulp. Cookies and Wafers Source. General. Food Value. For carbohydrates and fat. Cost. See market prices and cost of individual items. s™.. s... raWEEB M.^ r E«s S.C. Mo- PWCB Molasses cookies __ Itsp. _ jr TcT ~ 2 tsp. I c. Sugar cookies . . 'i^ itsp. 3tsp. jc. itsp. —