54 PILGRIM COOK BOOK
Angel Food Pudding.
One small cup sugar, 2 eggs well beaten, 1 apple diced, ¼ cup seedless raisins dredged in 2 tablespoons of flour, 1 teaspoon baking powder, almond flavor to taste. Bake slowly ½ hour and serve with whipped cream. This will serve 5 or 6 persons, as it is a very rich desert. — Mrs. Streger.
Baked Apple Dumplings.
Pare and core the apples. Make a baking powder biscuit dough, a trifle stiffer than for biscuits. Roll on floured board and cut in numbers of parts desired. Shape around apples after sprinkling each with sugar and cinnamon. Bake a golden brown and serve with any desired sauce such as a jelly sauce or whipped cream. — Clara L. Kemnitz.
Heat 1 cup water and ½ cup sugar, to boiling point. Drop into it 3 medium sized apples peeled and sliced, cook slowly until apples are tender, then lift the pieces out and put in serving dish. Boil syrup down one half an pour over apples. Mix 1 tablespoon cornstarch, ¼ cup sugar, 1 egg, beaten well, 1 large cup milk; cook slowly until thick and pour around apples. Drop a little currant jelly in center. — Mrs. H. England.
Wipe off, core and pare large sour apples. Put close together in a baking dish and fill each cavity with mince meat prepared as for pies, but without apples. Bake in a slow oven until apples are tender, and serve cold. — Mrs. R. Albrecht.
Cream ½ cup sugar with 1 tablespoon butter. Stir into 1 tablespoon flour the grated rind of 1 lemon; mix with sugar and butter. Pour this mixture in the spaces left by coring 6 apples. Place in a moderate oven and bake till soft. — Mrs. F. C. Kramer.