Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909

two tablespoons of the ginger syrup. Chop one-half dozen dates, as fine as possible, and add to the cream, then add all to the gelatine. Stir until it begins to thicken, then pour into a mold. Serve on a low flat dish and powder the top with blanched almonds, chopped fine. Serve with thick cream whipped (or otherwise) sweetened to taste. PRUNE PUDDING. MRS. RITCHIE. a Half pound of prunes cooked until soft, stoned and chopped. Add half cup sugar and the whites of four eggs, beaten stiff. Beat mixture until very light and bake. Serve cold with cream or with custard sauce. MOONSHINE. Beat the whites of six eggs to a stiff froth, then add gradually six tablespoonfuls of powdered sugar, beating for not less than thirty minutes. Then beat in about one heaping tablespoonful of preserved peaches, cut in tiny bits. Bananas may be used, in- with it, if you like. «This. quantity is enough for eight persons. - GLACE MERINGUE. One quart cream. 3 One large cup granulated sugar. Six tablespoonfuls of powdered sugar. One tablespoonful vanilla. Whites of six eggs. One cup of milk. One tablespoonful gelatine, soaked one hour in four tablespoonfuls of cold water. Let the milk come to a boil and stir the gelatine in it, strain into the cream. Add the vanilla and granulated sugar, turn into the tin and freeze. When the mixture is frozen (it will take fifteen minutes) take out the beater and pack the cream smoothly, being careful to have the top perfectly level. Set away on ice until serving time. When ready to serve, beat the whites of the eggs to a stiff froth, and gradually beat into this the powdered sugar, . Turn the cream out on an earthen dish and cover every part with the meringue. Brown in a hot oven. STRAWBERRY SHORT CAKE. One cup flour. One small teaspoon baking powder. A litle ice water. One teaspoonful of sugar. A pinch of salt. Butter size of an egg. Don’t stir it, but mix very lightly with tips of the fingers. Divide into two parts, and flatten out with the palm of the hand. Don’t roll it. Butter well between the layers and put into hot oven immediately. When a light brown, lift the layers apart and butter again. In the meantime put berries in deep dish, mash, add sugar to taste. When cakes are split and buttered, add the mashed berries and cover with other layer. Save large whole berries for top, sprinkle with powdered sugar. Serve the cake warm. PEACH DUMPLINGS. MRS. FITZGERALD. One pint flour. Two teaspoonfuls baking powder. ie i i a Pinch of salt. One tablespoonful soft butter. One tablespoonful lard. Mix well together, add enough milk to make a soft batter, roll out about as thick as biscuit dough, cut into squares large enough to wrap a whole peach (pared) in each square, put in porcelain pan. Syrup: One pint boiling water, two cups sugar, butter the size of an egg, boil to a thick syrup, pour over the dumplings in the pan. Bake about twenty minutes in a quick oven. APPLE DUMPLINGS. MRS. WOODRUFF. Make a rich biscuit dough. Roll out as thin as you would for biscuits. Cut into squares and fill with apples sliced very thin, add sugar and a little butter, nutmeg and a little lemon juice. Fold the dough so that the fruit will not come out, place the dumplings closely together in a baking pan and pour over the sauce. oeC Hh HOR APPLE DUMPLINGS: One-half cup butter. Two cups sugar and two cups boiling water. Pour this over the dumplings and bake about twenty minutes. Baste frequently with the sauce. If not enough sauce in pan, add more and serve in platter with sauce poured over. } Oey Pekan yt Jal a Bem EVERY DAY Pit, CRUST.