it' necessary ; add 1 inch piece stick cinnamon 1/^ pound of cooked prunes — stoned 1 T. lemon juice✪ Norwegian Prune Pudding Cook until sufficiently thick to mold. Chill, and serve with cream or a sauce. Scalloped Apples ! 1 qt. sliced apples 1/4 C. sugar 1/4 t. grated nutmeg Juice of 1 lemon✪ Scalloped Apples Mix these ingredients. Arrange in alternate layers, with bread crumbs ; have crumbs on top. Bake until apples are soft Serve with sugar and cream or a sauce. Stewed Apricots 2 C. apricots — cook slowly in the juice in which they were soaked. "When almost tender, add about 2 T. of sugar✪ Stewed Apricots Continue cooking until the sugar is dissolved and the fruit is tender. Steived Primes Follow the directions given for Apricots, with the exception of the amount of sugar to be used. Prunes are less acid ; hence require less sugar. Note: A slice of lemon cooked with the prunes gives a pleasing flavor. 72 Bulleti)i of the University of Texas Steamed Cranhernj Pudding Liquid Mixture — 8 T. (% C.) butter — creamed; then add 1 C. sugar — gradually 3 eggs — well beaten 1/2 C. milk Dry Mixture — • 31/2 C. flour 11/4 T. baking powder Mix and sift; add % C. cranberries✪ Steamed Cranberry Pudding. Blend the two mixtures. Turn into buttered mold which has a cover. Steam three hours. Serve with cream — sweetened — and flavor with nutmeg. To Prepare Dried Fruit for Cooking. — Wash thoroughly, and soak in fresh water several hours. Cook, until tender, in the water in which the fruit was soaked. Why? I FROZEN DESSERTS Subject Matter In the summer no dish is more welcome than the frozen des- sert. It may be an ice made from the juice of fruits, or a sher- bet or a cream made from milk and cream. The freezing of these desserts is th'e interesting part. This is accomplished by the use of salt and ice. "When ice and salt are mixed, a double action takes place; the ice makes the salt melt and the melting ice dissolves the salt. You have observed that heat is used up in changing matter from the solid to the liquid form. Melting ice and salt reach the temperature below the freezing point of water. If we pack ice and salt around a mix- ture they draw the heat from it so that it freezes. The ice cream freezer is especially devised to carry on this process of freezing in a convenient and rapid fashion. How- ever, when a freezer is not available the dessert may be packed in a tin can. The can must then be surrounded with a salt and ice mixture, covered carefully, and the contents occasionally stirred from the sides and bottom. Where very small amounts are made, as in the individual portion in school work, a baking powder can may be used with good success. (Be sure and re- move the paper from the can. Why?) This is a splendid means for one wishing to make only a dish of cream or ice for some ill person. References. Consult any good cook book. Lesson Plan TeacJier's Aim: To teach the use of salt and ice in freezing. To teach the preparation of frozen desserts. 74 Bulletin of tlie University of Texas Pupil's Aitn: To learn liow to make ice cream and various ices. Suggested Questions What is your favorite dessert? Why? What is used to freeze creams and ices? Try the following experiment :

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it' necessary ; add 1 inch piece stick cinnamon 1/^ pound of cooked prunes — stoned 1 T. lemon juice Cook until sufficiently thick to mold. Chill, and serve with cream or a sauce. Scalloped Apples ! 1 qt. sliced apples 1/4 C. sugar 1/4 t. grated nutmeg Juice of 1 lemon Mix these ingredients. Arrange in alternate layers, with bread crumbs ; have crumbs on top. Bake until apples are soft Serve with sugar and cream or a sauce. Stewed Apricots 2 C. apricots — cook slowly in the juice in which they were soaked. "When almost tender, add about 2 T. of sugar Continue cooking until the sugar is dissolved and the fruit is tender. Steived Primes Follow the directions given for Apricots, with the exception of the amount of sugar to be used. Prunes are less acid ; hence require less sugar. Note: A slice of lemon cooked with the prunes gives a pleasing flavor. 72 Bulleti)i of the University of Texas Steamed Cranhernj Pudding Liquid Mixture — 8 T. (% C.) butter — creamed; then add 1 C. sugar — gradually 3 eggs — well beaten 1/2 C. milk Dry Mixture — • 31/2 C. flour 11/4 T. baking powder Mix and sift; add % C. cranberries. Blend the two mixtures. Turn into buttered mold which has a cover. Steam three hours. Serve with cream — sweetened — and flavor with nutmeg. To Prepare Dried Fruit for Cooking. — Wash thoroughly, and soak in fresh water several hours. Cook, until tender, in the water in which the fruit was soaked. Why? I FROZEN DESSERTS Subject Matter In the summer no dish is more welcome than the frozen des- sert. It may be an ice made from the juice of fruits, or a sher- bet or a cream made from milk and cream. The freezing of these desserts is th'e interesting part. This is accomplished by the use of salt and ice. "When ice and salt are mixed, a double action takes place; the ice makes the salt melt and the melting ice dissolves the salt. You have observed that heat is used up in changing matter from the solid to the liquid form. Melting ice and salt reach the temperature below the freezing point of water. If we pack ice and salt around a mix- ture they draw the heat from it so that it freezes. The ice cream freezer is especially devised to carry on this process of freezing in a convenient and rapid fashion. How- ever, when a freezer is not available the dessert may be packed in a tin can. The can must then be surrounded with a salt and ice mixture, covered carefully, and the contents occasionally stirred from the sides and bottom. Where very small amounts are made, as in the individual portion in school work, a baking powder can may be used with good success. (Be sure and re- move the paper from the can. Why?) This is a splendid means for one wishing to make only a dish of cream or ice for some ill person. References. Consult any good cook book. Lesson Plan TeacJier's Aim: To teach the use of salt and ice in freezing. To teach the preparation of frozen desserts. 74 Bulletin of tlie University of Texas Pupil's Aitn: To learn liow to make ice cream and various ices. Suggested Questions What is your favorite dessert? Why? What is used to freeze creams and ices? Try the following experiment :

A simple course in home economics for rural schools