Mrs. C. Specht.

Peach Cobbler

Fill a shallow pudding dish or deep earthen pie plate with ripe, peeled peaches leaving in the pits to increase the flavor of the fruit. Add cold water to half fill the dish and cover the whole with a light paste rolled to twice the thickness used for pies. Cut slits across the middle, prick with a fork and bake in a slow oven about three-fourths of an hour. The peaches should be sugared before putting on the crust. Serve either warm or cold, the crust should be inverted after being cut into sections, and the peaches piled upon it. Eat with sweet cream.

Mrs. G. Gunn.

Cherry Roll

Make rich biscuit dough; roll out into two squares. In center of square heap berries, cherries or any fresh or even stewed dried fruit, and two tablespoonfuls of sugar. Pinch the ends and edges well as you fold over. Bake in moderate oven. Serve with butter and powdered sugar creamed together or cream and sugar. Julia Howitt.

Blackberry Roll

One pint of flour sifted with one heaping teaspoonful of baking-powder; mix into this one tablespoonful of butter and one-fourth tea-spoonful of salt; add three-quarters of a cupful of milk and roll out one-third of an inch thick. Spread thickly with any kind of berries, sift sugar over and roll. Bake one-half hour and serve hot with the following:


Cream together one-half cupful of sugar and one tablespoonful of butter; one cupful of mashed berries and one cupful of boiling milk. Wet one teaspoonful of corn-starch in enough milk to dissolve it and stir in slowly. Let boil three minutes and serve. Aunt Carrie.

Date Pudding (Boiled)

Chop fine one cupful of suet. Add one cupful of sugar and the yolks of two eggs beat together until light, then add one cupful of milk and three cupfuls of flour. Beat until smooth, add one-half teaspoonful of cinnamon, one-half teaspoonful of salt, one-fourth of a nutmeg grated, the well-beaten whites of the eggs and one teaspoonful of baking-powder. Mix well and add one pound of washed, stoned and chopped dates, slightly floured; turn into a greased mold and boil continuously for three hours. Serve hot with hard sauce. Mrs. A. M. Morris.

Dried Peach Pudding

Let come to a boil one pint of milk; while hot pour it over one pint of bread-crumbs (entire-wheat bread if desired); stir into this one teaspoonful of cold butter and one pint of dried peaches stewed soft. When all is cool add two eggs well beaten, one-half cupful of sugar. Put in a well-greased pudding dish and bake one-half hour; serve warm with hard sauce. Nannie Jennings.

Blueberry Cobbler

Take a pudding dish, line it with pastry and fill with ripe, luscious well-picked blueberries. Sprinkle with sugar and cover with a top crust, gashed with a knife. Bake slowly one-half hour and serve with cream and sugar. Mary Buttler.