Orange Rolypoly

Biscuit dough. Large oranges, 4.

Butter, 2 tablespoons. Sugar.

Make an ordinary light biscuit dough, roll out 1/2 inch thick and spread with the pulp of the oranges cut fine. Sprinkle the fruit well with sugar, the grated rind of one orange and the butter cut in bits. Roll up, tie in cloth dredged with flour and boil 1 1/2 hours. Serve with the following pudding sauce:

Prune Puff

Prunes, 2 cups.

Flour, 3 cups.

Baking powder, 3 teaspoons.

Salt, 1/2 teaspoon.

Melted butter, 2 teaspoons.

Milk, 1 cup.

Eggs, 2.

Place the stewed, stoned and sweetened prunes in a buttered baking dish, pour over them a batter made from the remaining in-gredients. Bake till crust is light and well done. Eat with hard sauce or whipped cream.

Date Souffle

Egg whites, 4. Sugar, 1/4 cup. Salt, a pinch.

Lemon juice, 3 teaspoons. Dates, 1/2 pound. Water, 1/2 cup.

Simmer the dates in water till very soft, then rub through a sieve. Beat egg whites till very stiff, beat in sugar and salt and add lemon juice and date puree. Mix lightly and bake in a buttered baking dish for 1/2 hour. Serve hot or cold with whipped cream.

Prune Snowballs

Prepare enough boiled rice to allow 2-3 of a cup to each person. Spread the rice slightly sweetened 1/2 inch thick over the bottom of small well greased molds or custard cups. Put 3 cooked and stoned prunes on the rice and fill up and cover with more rice. Steam for 10 minutes and serve hot with the thickened juice of the prunes.

Prune Brown Betty

Entire wheat bread crumbs, 2

cups. Prunes, 1 pound. Brown sugar, 1 cup.

Cinnamon and nutmeg.

Butter, 3 tablespoons. Hot milk, 1 cup.

Grease baking dish and sprinkle it thickly with crumbs, add a layer of stoned prunes which have soaked over night in warm water. Add a little sugar, butter and spices. Proceed till all ingredients are used with bread crumbs as top layer. Pour over milk, dot with butter, set aside for an hour, then bake till top is crisp and brown.

Blackberry Slump

Flour, 1 quart.

Baking powder. 2 teaspoons.

Eggs, 2.

Blackberries, 2 quarts. Sugar, 1 1/2 cups. Water, 2 cups.

Milk.

Sift flour and baking powder 2 or 3 times. Stir in the well beaten eggs and add enough milk to make a stiff batter. Stew the blackberries with the sugar and water and when slightly soft drop in the batter molded into dumplings. Boil 20 minutes with the cover tightly fastened on. Serve with cream and sugar or plain sugar.

Berry Shortcake

Flour, 1 quart.

Salt, 1/2 teaspoon.

Baking powder, 2 teaspoons.

Butter, 2 tablespoons. Milk, 1 pint. Berries.

Strawberries, raspberries or blackberries may be used. Sift dry ingredients together, rub in butter and add milk enough to make a dough which is soft but yet can be handled. Divide in half and shape each into a round, thin loaf pie-pan size. Put the 2 loaves together with bits of butter and a light sprinkle of flour be-tween them. Bake on a buttered tin. Pick over berries, mash half of them and sprinkle with powdered sugar. Let stand 1/2 hour be-fore needed. "When cake is done divide it without breaking the disks and put berries between and on top. Dot over with spoonfuls of whipped cream and serve hot.