Dried Apple Rolls

Stew until done. Rub through a colander or coarse sieve. Sweeten. Roll out pie-crust very thin in squares the size of a pie-plate. Spread them with the apple and fold over twice. Bake brown. Cut slices off of the end, lay on a dessert-plate, and serve with amber pudding-sauce.

Orange Tarts

Mrs. Bettie Miller, Cincinnati, O.

The juice and grated rind of an orange, add the juice and grated peel of 1/2 lemon, 4 tablespoons sugar, 2 tablespoons butter, 2 eggs, except 1 white. Bake in tart shells.

Peach Pandowdy

Mrs. E. J. Wilber, Chicago.

One quart canned peaches. Pour into a 2-quart basin. Make a batter of 1 cup milk, 1 egg, butter size of an egg, melted, 2 teaspoons baking powder, flour to make thick enough to roll out. Cover over the peaches. Put paper over. Bake till the crust is done. Eat with vanilla sauce.

Plum Duff

Mrs. E. B. B.

1 cup butter. 1 1/2.cups sugar. 1 cup milk.

1 large cup raisins. 3 eggs.

2 teaspoons baking powder.

Flour to make stiff batter. Steam 3 or 4 hours.

Roly Poly

Mrs. Martha Dimmitt, Maysville, Ky.

1 pint mashed potatoes made very fine and smooth.

2 pints flour.

1 pint buttermilk.

1 cup butter. 1 teaspoon soda.

Mix and roll out 1/4 inch thick. Use more buttermilk if necessary to make a dough. Spread with dried currants, cherries, or any preserved fruit. Tie in a cloth and immerse in boiling water and boil 2 hours. Serve with vanilla sauce, or any other preferred.

Royal Dessert

Mrs. M. M. Curtis, Seattle, Washington Ty.

Put 1/2 pound butter crackers in a deep dish and pour over them the vanilla pudding-sauce. Let stand about five minutes before serving. It is recommended by some to steam the crackers first.

Sally Lunn

Mrs. Dr. B. M. Baker, Chicago.

One cup sugar well beaten with 3 eggs, 1 teaspoon of cream of tartar added to 1 cup of milk and mixed with sugar and eggs. Then stir in flour to a thin batter, and add 1/2 teaspoon soda, little salt, and stir briskly, and put in a buttered pan and bake in a quick oven. Serve with vinegar sauce.

Chicago Dessert Cake

Mrs. O. Blackman, Chicago. 1 cup sugar. 1 1/2 cups flour.

3 eggs beaten, whites and yolks separately. 1 heaping teaspoon baking powder.

Bake in two cakes and put together with the following cream.

1 cup milk; let come to a boil, then add 1 tablespoon corn starch wet with 2 tablespoons of the milk. 1 beaten egg. 1 tablespoon sugar. 1 teaspoon lemon or vanilla.

Serve with sauce.


One pint sweet milk, 3 eggs, 9 tablespoons sifted flour, teaspoon salt. Pour the milk upon the flour scalding hot, and stir until free from lumps. When cool, add the eggs, beaten to a foam. Bake 1/2 hour in buttered cups, and take from the oven immediately. Serve with cream and sugar, or sauce.