Peach Dumplings

Cut universal dough into rounds as large as a saucer, pile halves of peaches in center, press edges firmly together around peaches, lay in deep pan and bake when crust is light. Serve with almond or dairy cream or any suitable sauce. Or, cut rounds smaller, lay peaches on one and cover with another. Wet edges and press together.

Fruit Tarts or Dumplings

Put blueberries, blackberries, raspberries, gooseberries, cranberries or any desired fruit in the bottom of a pudding dish; mix sugar, a little flour and salt together and add to berries. (Blueberries will require a little water.) Warm, and cover with crust as for baked apple dumpling. Bake when crust is light and serve without sauce.

Cranberries and gooseberries may be baked with very little if any sugar and served with hard sauce.

A tart of unsweetened peaches is nice served with plain or whipped cream.

Blueberry Pot Pie

Universal crust of 3/4 cup milk, 3/4 cup sugar

3 pts. berries 3/4 tablespn. lemon juice

3/4 - 1 cup water

Put blueberries with sugar in bottom of preserving kettle, pour water over, cover with crust, let rise and cook the same as steamed apple dumpling. No sauce.

Cranberry and gooseberry pot pie may be made in the same way and served with hard or creamy sauce.

Orange Roly-Poly

4 oranges 1/3 - 1/2 teaspn. grated rind 2/3 cup sugar salt

Peel all white from oranges. Divide into unbroken sections. Make universal crust of I cup of milk with a large measure of oil. When light, add salt with flour to make a dough stiff enough to roll; roll in oblong sheet, spread with orange sections, sprinkle with sugar, roll close and carefully, moisten the edges at the ends and pinch well together. Bake in moderate oven 35-45 m., or steam 1 1/2 hour. Serve with lemon, hard, or foamy white sauce, or with cream.

Dutch Apple Cake

Spread a thin layer of universal crust on shallow baking pan; press warm eighths of apples, sharp edge down, into crust, sprinkle with sugar, let rise, bake, covered part of the time if necessary to cook the apples; serve as "tea-cake,"or with sauce as pudding. Let dough extend up the sides of the pan a little to keep the juice from running off.

Make Peach Cake the same way, with halves or slices of peaches.