FILLING
2 teaspoons flour 1/2 cup sugar 1/2 cup water 1/2 cup chopped raisins 1/2 cup chopped figs
Mix flour and sugar together; add water and fruit. Cook until thick, being very careful not to burn.
MARSHMALLOW COOKIES
Follow recipe for cookies. Roll slightly thicker. After removing from oven, cover with marshmallow icing page 17.
NUT BARS
1/2 cup shortening 1-1/2 cups sugar 2 eggs 4 tablespoons milk 4 cups flour 3 teaspoons Dr. Price"s Baking Powder 1/8 teaspoon salt 1/2 cup blanched almonds
Reserve 1 egg yolk for top. Cream shortening and sugar together; add slowly beaten yolk and whites of two eggs and three tablespoons milk; mix well together. Sift together flour, baking powder and salt and add, mixing well. Roll half dough at a time 1/4-inch thick on floured board; cut into bars 1 by 3 inches. Brush with yolk of remaining egg mixed with one tablespoon milk and sprinkle with chopped nuts. Bake in moderate oven about 15 minutes.
COCOANUT COOKIES
1/4 cup shortening 1/2 cup sugar 1 egg 1/2 teaspoon lemon juice or extract 1/2 cup milk 1-1/2 cups flour 3 teaspoons Dr. Price"s Baking Powder 1/8 teaspoon salt 2 cups fresh grated cocoanut
Cream shortening; add sugar, beaten egg and lemon juice; mix in milk slowly; add flour, baking powder and salt which have been sifted together; add cocoanut. The batter should be quite stiff. Drop by small spoonfuls on greased pan. Do not smooth over, but allow s.p.a.ce for spreading. Bake in moderate oven 15 to 20 minutes.
FUDGE SQUARES
3 tablespoons shortening 1 cup sugar 1 egg 2 ounces unsweetened chocolate 1/2 teaspoon vanilla extract 1/3 cup milk 1 cup flour 1 teaspoon Dr. Price"s Baking Powder 1/2 cup nut meats chopped--not too fine
Melt shortening; add sugar and unbeaten egg; mix well; add chocolate which has been melted; vanilla and milk; add flour which has been sifted with the baking powder; add nut meats and mix well. Spread very thinly on greased shallow cake pan, and bake in slow oven from 20 to 30 minutes. Cut into 2-inch squares while still warm and before removing from pan.
OATMEAL MACAROONS
2 eggs 1 cup sugar 1 tablespoon melted shortening 3/4 teaspoon salt 2-1/2 cups rolled oats 2 teaspoons Dr. Price"s Baking Powder 1 teaspoon vanilla extract
Beat egg yolks and whites separately; cream sugar with shortening; add egg yolks, salt and rolled oats; add baking powder, egg whites and vanilla; mix thoroughly. Drop on greased tins about half teaspoon to each macaroon allowing s.p.a.ce for spreading. Bake about ten minutes in moderate oven.
HERMITS
6 tablespoons shortening 1 cup brown sugar 1 egg 1/2 cup milk 1-1/2 cups flour 2 teaspoons Dr. Price"s Baking Powder 1/4 teaspoon salt 1 teaspoon cloves 1 teaspoon allspice 1 teaspoon cinnamon 1 cup seeded raisins 2 tablespoons cut citron
Cream shortening, add sugar and beaten egg; mix well; add milk very slowly; sift flour, baking powder, salt and spices together and add slowly; chop fruit; dredge with flour and add. Drop from spoon on greased tins and bake in moderate oven 15 minutes.
FRUIT SHORTCAKES
Although strawberries are more commonly used, other fruits such as raspberries, blackberries, loganberries, peaches, bananas, and oranges, and even stewed, dried or canned fruits can be subst.i.tuted and make delicious shortcakes.
OLD-FASHIONED SHORTCAKE
2 cups flour 1/2 teaspoon salt 4 teaspoons Dr. Price"s Baking Powder 2 tablespoons sugar 3 tablespoons shortening 3/4 cup milk 1 quart berries
Sift dry ingredients; cut in shortening; add milk to make soft dough; smooth out lightly. Bake in greased deep layer cake tin in hot oven 20 to 25 minutes. Split while hot and spread between layers with crushed and sweetened berries or other fruit.
STRAWBERRY SHORTCAKE
2 cups flour 1/2 teaspoon salt 4 teaspoons Dr. Price"s Baking Powder 2 tablespoons sugar 3 tablespoons shortening 1 egg 1/2 cup milk
Sift dry ingredients, cut in shortening; add beaten egg to milk and add to dry ingredients to make soft dough. Divide dough in half. Take one half, pat out lightly and put into greased deep layer tin; spread with b.u.t.ter; cover with other half of dough which has also been patted out to fit pan. Bake in hot oven 20 to 25 minutes. Split while hot and spread crushed and sweetened berries and whipped cream between layers; cover top with whipped cream and whole berries. Dust with powdered sugar and serve.
STRAWBERRY CAKE
1 cup sugar 4 tablespoons shortening 1 egg 2 cups flour 3 teaspoons Dr. Price"s Baking Powder 1/8 teaspoon salt 1 cup milk 1 teaspoon vanilla extract 1/2 pint heavy cream 1 quart strawberries
Cream sugar and shortening together; add beaten egg; add part of flour, baking powder and salt which have been sifted together, then part of milk; mix well and add remainder of flour; mix in remainder of milk and flavoring. Bake in shallow greased pan in moderate oven 20 to 30 minutes. When cold split in half and spread whipped cream and crushed sweetened strawberries between layers. Cover top with whipped cream and whole strawberries.
PUDDINGS AND OTHER DESSERTS
BAKED CUSTARD
4 eggs 1/2 cup sugar 1/4 teaspoon salt 1 teaspoon vanilla extract 1 quart milk
Beat eggs, sugar, salt and vanilla together; scald milk and add very slowly, stirring constantly. Put into greased baking dish or small molds; place in pan of water in slow oven and bake 30 to 40 minutes.
Test with knife which will come out clean when custard is baked. For caramel custard add to eggs 4 tablespoons caramel sauce page 25.
RICE PUDDING
1 cup rice 1-1/2 quarts milk 1 teaspoon salt 1 cup sugar Grated orange rind 1 cup seeded raisins
Wash rice with several waters; put into pudding dish; add milk, salt, sugar, orange rind and bake in slow oven about 1-1/2 hours or until thick, stirring several times during baking; add raisins, and bake 20 minutes longer.
COTTAGE PUDDING
1 cup flour 2 teaspoons Dr. Price"s Baking Powder 1/2 cup sugar 1/8 teaspoon salt 1/2 cup milk 1 egg 2 tablespoons shortening