Apricot Roll

Make according to the general directions for fruit rolls, using as a filling canned apricots, with a little additional sugar, and a grating of orange rind, or well-sweetened, dried, stewed apricots. Serve with lemon sauce.

Strawberry Fruit Roll

Make according to the general directions for fruit rolls, using strawberries halved or quartered, well-mixed with sugar and a few grains of cinnamon. Serve with strawberry sauce or cream.

Raisin Roll

Make according to the general directions for fruit rolls, sprinkling the dough thickly with a cupful of chopped raisins, 2 tablespoonfuls of sugar and 1 table-spoonful of cinnamon. Serve with lemon sauce.

Prune Fruit Roll

Follow the general directions for making fruit rolls, covering the dough with halved stewed prunes. Sprinkle on a little grated orange rind. Finish as directed.

Baked Fruit Dumplings

Prepare the mixture for Biscuit Shortcake; roll out to about one-quarter inch thickness. Cut in four-inch squares, and on each square place a tablespoonful of chopped and well-sweetened fruit. Fold up the edges, press together, place fold-side down in a buttered baking pan, and bake gently for thirty minutes. Serve with any desired sauce.

Baked Apple Dumplings

Prepare as in general directions for Baked Dumplings, using apples, sweetened, and flavored with nutmeg and cinnamon.

Baked Pear Dumplings

Prepare as in general directions for Baked Dumplings, using sweetened canned, stewed, dried or fresh pears, with a little candied ginger as flavoring.

Baked Rhubarb And Pineapple Dumplings

Prepare as in general directions for Baked Dumplings and use a combination of chopped sweetened raw rhubarb and canned pineapple, with a little lemon juice, as a filling.

Baked Strawberry Dumplings

Prepare as in general directions for Baked Dumplings, and use sweetened quartered strawberries, flavored with a little cinnamon.

Upside-Down Apple Pie

1 quart apples

1 cupful sugar

1/2 teaspoonful cloves

1 cupful boiling water

Salt

1 tablespoonful butter or oleomargarine Short biscuit crust

Pare and slice the apples, mix with them the sugar, cloves, salt and fat and place in a well-oiled baking dish, with a cupful of boiling water. Cover, set in the oven and bake for twenty minutes; then place the crust over the top, and finish baking. Let it cool slightly, then turn upside down on a platter, and serve with hard or lemon sauce.

Upside-Down Raspberry And Currant Pie

Make according to the directions for Upside-Down Apple Pie, using equal quantities of raspberries and red currants and a few grains of nutmeg.

Upside-Down Peach Pie

Make according to the directions for Upside-Down Apple Pie, and use sliced and sugared peaches.

Individual Upside-Down Pies

Butter muffin pans thoroughly, and fill with sliced, sweetened and seasoned fruit. Put on each pan a round of biscuit crust a little smaller than the diameter of the pan. Bake about twenty-five minutes.

For serving, remove to individual plates, turning the pies crust-side down, or, if desired, they may be baked in ramekins, when they may be served in the dishes.