Steamed Apple Dumplings

8 apples

1 1/2 cupfuls cold water

3/4 cupful sugar

1/4 teaspoonful cinnamon

Pare, core and quarter the apples, put in a saucepan with the water, and cook rapidly until soft, stirring frequently. Sweeten and add the cinnamon. While this is cooking, prepare the dumpling mixture as given in quick breads. Pat out to one-half inch thickness and shape into rounds. Have the apple sauce boiling hot; put the dumplings on the surface, cover and cook for twelve minutes. Serve with lemon sauce.

Cranberry Dumplings

Make a cranberry sauce of I quart of cranberries, 1 1/2 cupfuls of water, and 2 cupfuls of sugar. Prepare a dumpling mixture, and finish according to the recipe for Steamed Apple Dumplings.

Currant Dumplings

Stew together one quart of red currants, 1/2 cupful of water and 1 1/2 cupfuls of sugar. When soft and boiling hard, lay on the dumplings and finish according to the recipe for Steamed Apple dumplings.

Strawberry Dumplings

Make according to the recipe for Cranberry Dumplings, adding 1/2 tablespoonful of butter to the strawberry sauce.

Prune Pudding

2 tablespoonfuls melted butter or oleomargarine

1/2 cupful granulated sugar

1/2 teaspoonful orange flavor ing

1 egg

1 cupful raw, pitted prunes

1/2 cupful milk

1 1/2 cupfuls whole wheat meal or flour

3 teaspoonfuls baking powder

Beat together the butter; sugar, flavoring and egg. Add the prunes to the meal or flour, mix in the baking powder and add this alternately with the milk to the first mixture. Bake in a shallow pan, dredge thickly with powdered sugar, cut in squares and serve with a sauce made of thickened fruit juice.

Mocha Pudding

1/2 cupful butter or oleomargarine 1 cupful sugar 1/2 cupful strong coffee 1/4 teaspoonful vanilla 1 3/4 cupfuls flour

2 1/2 teaspoonfuls baking powder

2 egg whites

3/4 cupful broken walnut meats

Cream the fat, and beat in the sugar and vanilla. Sift together the flour and baking powder, add the nut meats and then stir in alternately with the coffee into the first mixture. Lastly, fold in the egg whites, beaten stiff. Bake in two layers, put together with raspberry jam or drained canned raspberries and decorate with a cupful of cream sweetened and whipped solid with a half cupful of raspberry syrup. Strawberries or loganberries may replace the raspberries.

Strawberry Meringue

1/2 cupful sugar

2 tablespoonfuls butter

1/4 cupful milk

7/8 cupful flour

2 egg whites

1 1/2 teaspoonfuls baking powder

1 egg yolk

2 cupfuls sliced strawberries 2 tablespoonfuls confectioner's sugar

1 teaspoonful lemon juice

Make an ordinary cake mixture of the sugar, butter, milk, flour, baking powder and egg yolk, and bake in a layer-cake pan. Let the strawberries stand with sugar on them for thirty minutes. Pile onto the baked cake, cover with a meringue made of the egg whites, stiffly beaten with the confectioner's sugar and lemon juice. Brown and serve with strawberry sauce.

Cottage Puffs

4 tablespoonfuls butter or 3 tablespoonfuls lard or drippings

1 cupful sugar

2 eggs

1/2 teaspoonful orange extract 1/2 cupful milk 1 3/4 cupfuls flour 3 teaspoonfuls baking powder

Cream the butter, add the sugar gradually, and the eggs, well beaten. Mix the flour and baking powder, and add alternately with the milk to the first mixture. Bake in individual pans and serve with orange sauce.