Dutch Apple Cake

1/4 cup butter substitute

1/3 cup sugar

1/3 cup corn syrup

1 egg

1/2 teaspoon salt

1 cup barley flour

2/3 cup corn flour

4 teaspoons baking powder

1 cup milk

2 apples

Cream butter substitute, and add sugar gradually while beating constantly; then add corn syrup, and egg well beaten. Mix and sift salt, barley flour, corn flour, and baking powder, and add alternately with milk to first mixture. Turn half the mixture into a greased cake pan, put on layer of pared, cored, and sliced apples and cover with remaining mixture. Arrange on top a layer of rounds of apple, cut at right angles to the core. Sprinkle with one tablespoon sugar mixed with one-fourth teaspoon cin- namon and bake thirty-five minutes. Cut in squares, remove from pan and serve with Jelly Marshmallow Sauce.

Jelly Marshmallow Sauce

1/2 cup apple jelly

2 tablespoons top milk

1 large tablespoon marshmallow cream

Melt jelly over hot water, remove from water, add marshmallow cream and beat until smooth. Dilute with milk if sauce is too sweet.

Steamed Chocolate Pudding

3 tablespoons shortening 1/3 cup sugar 1/3 cup corn syrup 2 1/2 squares unsweetened chocolate

1 egg

1 cup milk

2 1/4 cups barley flour

4 teaspoons baking powder 1/2 teaspoon salt

Cream shortening and add sugar and corn syrup gradually; then add chocolate melted, and egg well beaten. Mix and sift flour, baking powder, and salt, and add alternately with milk to first mixture. Turn into three greased one-pound baking-powder boxes, or into five half-pound greased baking-powder boxes. Cover and. put on trivet in kettle with boiling water coming half way up the sides of the tins. Cover kettle and let water boil one and one half hours, adding boiling water as it boils away. Serve with Yellow Sauce.

Yellow Sauce

2 eggs

1/2 cup powdered sugar

1/2 cup corn syrup 1 teaspoon vanilla

Beat yolks of eggs until thick and add corn syrup gradually while beating constantly. Beat whites of eggs until stiff and add sugar gradually while beating constantly, and vanilla. Combine mixtures, carefully folding over and over. Serve as soon as possible.

English Plum Pudding

1 cup chopped suet

1 cup scraped raw carrot

1 cup peeled raw potato

1 cup molasses

3 tablespoons boiled cider

1 cup barley flour

2/3 cup rye flour

1/4 cup citron

2 teaspoons baking powder

1 teaspoon soda

1 1/4 teaspoons salt

1 1/2 teaspoons cinnamon

1/2 teaspoon each clove, mace, and allspice 1 cup raisins, seeded and cut in pieces

1/2 cup nut meats, cut in pieces

Put suet, scraped raw carrot, and peeled raw potato through the food chopper; there should be one cup of each. Mix and put through the food chopper again; then add molasses and boiled cider or melted jelly. Reserve one third cup flour, mix and sift remaining dry ingredients and add to first mixture; then add raisins, nut meats, and citron mixed with reserved flour. Put in greased baking-powder boxes and steam four hours. Serve with Fruit Sauce.

Fruit Sauce

1 cup fruit syrup

1 tablespoon cornstarch

2 tablespoons cold water

2 tablespoons oleomargarine Few grains salt Lemon juice l egg

Drain syrup from canned pineapple or other fruit and heat to boiling point. Add cornstarch mixed with cold water, stir, bring to the boiling point and boil five minutes. Add oleomargarine, salt, and lemon or orange juice, sherry or brandy to flavor. Beat egg yolk until light and add sauce slowly while beating constantly. Beat egg white until stiff, fold gently into sauce and serve at once.

Quick Wheatless Pastry

1/2 cup lard substitute 1/2 teaspoon salt 3/4 cup rye flour

1/4 cup potato flour 1/2 cup barley flour 1/4 cup ice water

Put shortening and water in a bowl and work with a wooden spoon until shortening is creamy. Add flours and salt mixed and sifted. Mix with a knife, toss on a floured board or cloth, pat and roll, and use same as other paste.

Barley Pie Crust

1 cup barley flour

1/4 teaspoon baking powder

1/3 teaspoon salt 1/3 cup shortening

Ice water

Mix and sift flour, baking powder, and salt. Cut in the shortening, using a case knife. Moisten mixture to a dough with ice water. Toss on a floured board, pat and roll out, then roll like a jelly roll. May be used at once.