Apple Dumplings

ROLL Plain Paste (see The Boston Cooking-School Cook Book, p. 463), or Family Paste very thin and cut in squares. Pare and core eight medium-sized apples and place an apple on each square. Fill cavities with sugar and add a few grains, each, of cinnamon and nutmeg and a bit of butter. Wet edges of pastry with white of egg and fold points over apples. Place in dripping pan and pour around one cup boiling water, to which have been added one-half cup sugar, one-fourth cup butter and one-half teaspoon cinnamon. Bake in a hot oven until apples are soft. Before removing from oven, brush over with white of egg and sprinkle with sugar. Serve with Creamy Sauce I (see The Boston Cooking-School Cook Book, p. 408).

Pastry Stars

Roll puff paste to one-eighth inch in thickness and cut in three-inch squares. Make a one and one-half inch cut from four corners on diagonal of squares and fold alternate corners to centre in such a way as to make star shapes. Arrange on a tin sheet and bake in a hot oven. Cool, press down centres and fill with any conserve.

Swedish Tea Circles

Roll Oscar's Paste (see p. 304) to one-third inch in thickness and spread generously with chopped blanched Jordan almonds, mixed with sugar, using one-half as much sugar as nut meats. Pat and roll to one-eighth inch in thickness and shape with a small circular cutter, first dipped in flour. Arrange on a tin sheet and bake in a hot oven eight minutes.

Mont Blanc

Pat and roll puff or Oscar's Paste to one-eighth inch in thickness and cut in three pieces twelve by three inches. Place on tin sheet, prick and bake in a hot oven. Cut each piece in quarters crosswise, using a sharp knife. Arrange four in square shape on serving dish, leaving a small space between each. Cover with fresh, or canned fruit; cover fruit with pastry squares and pastry squares again with fruit; repeat. Spread sides with whipped cream, sweetened and flavored with vanilla, and garnish with whipped cream, forced through a pastry bag and tube, and chopped pistachio nuts.

Mont Blanc.

Mont Blanc.- Page .316.

Peach Pralines

Roll paste to one-eighth inch in thickness and cut in eight rounds of correct size to cover inverted, circular individual tins. Cover tins with paste, prick several times and bake until delicately browned. Remove from pans, put two tablespoons Praline Cream (see p. 346) in each, on cream place one-half a canned peach, poached in its syrup, cover with meringue and bake until delicately browned.

St. Valentine's Hearts

Roll paste to one-fourth inch in thickness, shape with a heart-shaped cutter, first dipped in flour, place on a tin sheet and bake until delicately browned. Split, fill with orange marmalade, cover tops with orange frosting and sprinkle around edge a border of chopped, candied orange peel. Arrange on a plate covered with a heart-shaped lace paper doily.

Cocoanut Fluffs

Roll paste to one-fourth inch in thickness, cover inverted individual round tins, prick, place on tin sheet and bake in a hot oven. Cut circular pieces to fit top of tins and bake. Fill cakes with cocoanut mixture and cover with tops. For the mixture soak one-half cup shredded cocoanut in one-fourth cup milk one hour. Heat in double boiler and add gradually, while stirring constantly, one-half tablespoon cornstarch, diluted with one tablespoon cold water, and cook fifteen minutes, stirring constantly, until mixture thickens, and afterwards occasionally. Scald one-half cup milk and add one egg yolk mixed with one-fourth cup sugar, one tablespoon flour and one-eighth teaspoon salt. Cook fifteen minutes, stirring constantly, until mixture thickens, and afterwards occasionally. Add one tablespoon butter, cocoanut mixture, and one-half teaspoon vanilla; then fold in the white of one egg, beaten until stiff.

Venetian Boats

Roll puff paste to one-eighth inch in thickness and line small boat-shaped tins. Prick and half fill with spice cake mixture; sprinkle with chopped pecan nut meats, put on a tin sheet and bake in a hot oven.

For the spice cake mixture,-cream one-fourth cup butter and add one-fourth cup brown sugar gradually, while beating constantly; then add yolks two eggs, beaten until thick, one-fourth cup, each, molasses and milk and one and one-eighth cups flour, mixed and sifted with one-fourth teaspoon each soda and clove, one-eighth teaspoon grated nutmeg, a few grains cayenne and a few gratings from the rind of a lemon.