Better meals for less money by Greenough Marietta McPherson Mrs. 1870-

Author:Greenough, Marietta McPherson, Mrs., 1870-
Language: eng
Format: epub
Tags: Cookery, American, cbk
Publisher: New York, H. Holt
Published: 1917-03-25T05:00:00+00:00

CHAPTER XXIV HOT DESSERTS

538.—APPLE ROULETTES

Use recipe for Baking Powder Biscuit (see No. 424); roll dough very thin, brush with melted butter, and spread with one cup of chopped apple, mixed with one-fourth cup of sugar, and one teaspoon of cinnamon; roll firmly like a jelly roll, cut in three-fourths-inch slices, place in buttered pan,.and bake in a hot oven fifteen minutes. Serve with hot liquid sauce.

539.—DUTCH APPLE CAKE

1% cups flour 1 egg

3 teaspoons baking % cup milk

powder 2 tablespoons melted shortening

% teaspoon salt 3 apples

3 tablespoons sugar 2 tablespoons sugar

y^ teaspoon cinnamon

Sift together flour, baking powder, salt, and sugar; add egg well beaten, milk, and shortening; beat well, and spread in a greased pan, having mixture about an inch deep; core, pare, and quarter apples, cut in thick slices, and arrange in rows on top of cake; sprinkle with sugar and cinnamon, and bake in hot oven half an hour. Serve with liquid sauce.

190 BETTER MEALS FOR LESS MONEY

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540.—STEAMED APPLE PUDDING

6 apples 3 teaspoons baking powder

V2 cup sugar % teaspoon salt

% teaspoon nutmeg 2 tablespoons shortening

1^/2 cups flour % cup milk

Pare, core, and slice apples; place in a greased pudding dish, and sprinkle with sugar and nutmeg mixed. Sift flour, baking powder, and salt; rub in shortening with finger tips, and mix with milk; spread over apples, and steam for one hour. Turn out of dish, and serve with apples on top. Serve with Soft Sauce (see No. 617).

641.—BANANA TOAST

Mash and sweeten bananas, heap on rounds of buttered toast, and heat in oven. Serve hot with cream or rich milk. Garnish with split chlerries, nuts, or bits of jelly.

542.—BLACKBERRY PUDDING

Add one cup of blackberries to recipe for Cottage Pudding (see No. 549) and serve with Blackberry Sauce (see No. 618).

543.—BLUEBERRY PUDDING

To recipe for Cottage Pudding (see No. 549) add one cup of blueberries.

544.—BROWN BETTY

2 cups soft bread crumbs V^ teaspoon clove

4 tablespoons butter % teaspoon nutmeg

4 apples 2 tablespoons molasses

% cup brown sugar 2 tablespoons hot water

% teaspoon cinnamon %, teaspoon salt

Mix crumbs with melted butter; pare, core, and slice apples; mix sugar and spices; arrange crumbs and apple

in layers in a greased baking dish, sprinkle each layer with sugar; mix molasses, water, and salt, and pour over all. Bake slowly for an hour and a half.

545.—BAKED CRANBERRY PUDDING

2 cups soft bread crumbs 1 cup sugar

y^ cup butter ^/^ cup sultana raisins

1 cup chopped cranberries % cup boiling water

Mix crumbs with melted butter; add cranberries, sugar, and raisins, and put into a greased baking dish; add water, and bake in a slow oven one hour. Serve with Soft Sauce (see No. 617).

546.— BAKED INDIAN PUDDING

2 cups boiling water 3 cups hot milk

1 teaspoon salt ^ cup molasses

5 tablespoons fine corn % teaspoon ginger meal

Add salt to boiling water, sift in corn meal very slowly, and boil ten minutes, stirring often; add milk, molasses, and ginger, pour into a greased earthen dish, and bake very slowly for three hours. Serve with rich milk, cream, or Ginger Sauce (see No. 611).

547.—CARAMEL TOAST

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