Cherry Cobbler

Fruit Mixture

2 cups cherries (pitted) 2/3 cup sugar.

2 teaspoons flour 1 tablespoon water.

1/8 teaspoon salt.

Dough

1 cup flour.

1 teaspoon baking powder.

1/4 teaspoon salt.

1 tablespoon sugar.

2 tablespoons shortening 6 tablespoons milk.

Mix the cherries, sugar, flour and salt. Allow to stand five minutes. Add the water. Pour the mixture into a deep baking dish. Mix the flour, baking powder, salt and sugar. Cut in the shortening with a knife. Add the milk, mixing until a soft dough is formed. Shape it with the hands to fit over the cherries and make three slits in the dough to permit the steam to escape. Place in a moderate oven and bake for thirty minutes. Serve with whipped cream. Six portions.

Ruth Foley, Paris, Ill. Northwestern University.

War Pudding

1 1/2 cups brown sugar 2 cups water.

2 heaping tablespoons cornstarch.

6 (or more) walnuts.

Dates or figs.

1 teaspoon vanilla.

Bring to boil sugar and water. Add cornstarch mixed with a little cold water, and stir constantly until mixture has thickened. Remove from fire. Add broken walnut meats and dates or figs which have been cut in small pieces. Add vanilla. Let cool. Serve with whipped cream, if desired.

M. L. Patterson, San Francisco, Calif. Wesleyan University.

Apple Crisp

Cover an uncooked pie crust with halves of apples, turned with rounded side up.

Sprinkle tops of apples with following mixture:

1/2 cup flour.

1 tablespoon butter.

1/2 cup sugar.

Bake in a slow oven until thoroughly done. Serve with whipped cream. Serves six.

Helen Gelhar, Glencoe, Ill.

Northwestern University.

Belgian Bananas

6 or 8 bananas 1 orange.

1/2 lemon 1/2 cup sugar.

Peel, scrape and lay bananas in baking dish. Grate over them the rind of the orange and half lemon; mix together the juice of the half lemon, the orange and sugar. Pour over bananas. Bake in a quick oven until soft.

Marie Bellinghausen, Chicago, Ill. Northwestern University.

Orange Trifle

Soak together one package (1/2 box) Knox Gelatine with one-half cup cold water. After five minutes combine with one-half cup boiling water, one cup sugar and one cup orange juice and let set. Whip three half-pint bottles of cream and add to above when it starts to harden. Beat all thoroughly with an egg beater. Top each individual serving with one teaspoonful whipped cream. Serves twelve.

Vesta Blodgett Simpson, Winnetka, Ill. Northwestern University.

Caramel Cream Dessert

1 cup granulated sugar.

1 tablespoon gelatine.

1/2 Pint cream.

Caramelize sugar, adding sufficient boiling water to make one pint of liquid. Soak gelatine in half cup of cold water and add to hot caramel liquid, mixing thoroughly. Allow mixture to cool and begin to set. When but slightly set, add the cream which has been well whipped. Pour into sherbet glasses and serve very cold. Will serve six or eight, depending on size of glasses.

Louise Leonard, Syracuse, N. Y. Syracuse University.