Old-Fashioned Strawberry Or Other Fruit Shortcake

2 cups flour

4 teaspoons baking-powder

1/2 teaspoon salt

1 tablespoon sugar

1/3 cup shortening

3/4 cup milk

Butter

Strawberries or other fruit

Mix and sift the dry ingredients and work in the shortening with the fingers or a knife. Gradually add enough milk to make a soft dough, mixing with a knife. Toss the dough on to a floured board and tap and roll to one-half inch thickness.

Bake in sheets for a large shortcake or cut with a biscuit cutter or bake in muffin tins for individual shortcakes. Bake in a very hot oven (450°-460° F.) twelve to fifteen minutes. When done, split into two parts, butter and put crushed sweetened fruit between the layers and on top. Serve hot with cream.

Any fresh berries, peaches, oranges, bananas, or stewed fruits, fresh or dried, may be used for shortcake.

Fruit Dumplings

Make a baking-powder biscuit dough, adding a little more shortening than when making biscuit. Roll one-fourth inch thick and cut into five-inch squares. Place a mound of fruit, pared, cored, or whole, in the center of each square. If large fruit is used, it should first be cooked five or ten minutes. Sprinkle the fruit with sugar and cinnamon or nutmeg. Moisten the edges of the dough with water or cold milk and fold so that the corners will meet in the center. Press the edges lightly together.

The tops may be brushed with beaten egg, melted fat or milk, and sprinkled with sugar. Place dumplings in a greased pan with a small amount of boiling water and bake in a very hot oven (450° F.) until crust and fruit are cooked. Serve with cream or a sauce.

English Plum Pudding

1 pound chopped suet

2 pounds raisins

1 pound currants

1 pound mixed peel

2 cups flour

2 cups crumbs

1 teaspoon mixed spices

2 cups brown sugar 8 eggs

Mix the suet, the fruit and the chopped peel and dredge with some of the flour. Mix together the remaining flour, crumbs, spices and sugar, and add the well-beaten eggs. Stir the fruit and suet into this mixture and mix the whole thoroughly. Put into greased molds or into pudding cloths. Drop into a kettle of boiling water and boil from five to seven hours, according to the size of the pudding. Serve with hard sauce or any desired liquid sauce.

Steamed Puddings. Apple, Or Other Fruit Roly-Poly

Make a baking-powder biscuit dough and roll it into a sheet about one-fourth of an inch thick. Spread it thickly with sliced apples, and sprinkle over them sugar and cinnamon. Roll up the dough as for jelly roll, pressing the overlapping parts of the dough well to the body of the pudding and also press the ends well to prevent the escape of the juices. Roll and tie in a cloth, leaving room for the pudding to expand, place on a plate, cover carefully and set in a steamer over a kettle of hot water and steam one and one-half hours. Serve hot with apple sauce or any other sauce desired.

This may be baked if apples that cook quickly are used. Cherries, cranberries or other fruit may be used instead of apples.