Norwich bulletin., 1914-12-19

cruStS in rather slow oven. This makes delicious pie.
 Mock Cherry Pie-Pick over and wash two cupfuEs of cranberries and cook in half a. cup of water till broken, then press them through a sieve. To one cup of cranberry pulp add one cup of sugar and one cup of chopped raisins. Bake with two crusts.
 Old Fashioned Apple DunnpIinas- Peel and core as many tart apples as you wish to make dumplings. Fill a granite kettle half full of water and let come to a boil while making the dunnplings. Make firm biscuit dough, pinch off small pieces and work until firm Roll quarter of an inch thick. cover the apples securely, pinching edges of the dough down we'll. When all are covered and water is boiling prick each dumping with a fork and drop into the boiling water being careful not to crowd them by placing in more than the water will cover. Boil gently until apples are tender. remove carefully, strain and serve warm with any desired sauce.
 Baked Apple DumpIinas can be made in the same way, only bake in dripping pan in hot oven.
 Apple Fritters-Mix and sift one and half cups of pastry flour, two tea spoons of baking powder and one
 
 thirds cup of milk gradually while stirring constantly. and one egg well beaten. Pare and cut two medium sized sour apples in tiny pieces. Stir apples into batter. Drop by spoon into hot deep fat and fry until delicately ] Drowned. Drain and sprinkle with powdered sugar.
 Dutch An7le cake-Mix one cup of | scalded milk. one-third cup of butter, one-third cup of sugar and one-third teaspoon of salt. When lukewarm add one yeast cake broken in small pieces, | two eggs, unbeaten and bread flour to make ar soft dough. Cover and let ! rise until mixture has nearly doubled | in bulk Cut down. beat thoroughly, cover and let rise again, then cut down and spread evenly in a, buttered drip ping pan and brush over with melted \ butter. Pare, cut into eightl1s and remove cores from five sour apples. Press sharp endeg of apple sections into the dough in rows, lengthwise of pam; mix one-fourth cup of sugar and | one-half teaspoon of cinnamon and 1 sprinkle over dough. Then sprinkle with two tablespoons of entrants; | Cover. Again let rise until light and | bake thirty minutes.
 Apple and Celery Salad can be made by using equal parts of apple and cell cry. cut fine. Nuts may also be add | ed.
 | Apple Sauee-Pare. quarter and core good cooking apples and to every quart of apples add one cup of sugar and one cup of water. Place in a granite pan. cover tightly and simmer on the back of the stove or in moderate oven for two hours. If the apples are not stirred the pieces will be whole and of a beautiful reddish color. German Apple Cake-Two cups oi flour, one-half teaspoon salt, two ta- blespoons' of butter one egg, one cur of milk two teaspoons of baking pow der and four good sized apples. Sif
 together the flour, salt and baking
 powder, rub in the butter and mix tc a light dough with the beaten egg anc milk. Roll out about half an incl
 thick and lay on a greaSed shallow
 baking pan. Pare and core the ap
 ples. cut into eighths, lay the pieces or the dough and sprinkle with sugar tt
 taste. Bake about half an hour in {
 moderate oven and serve hot witt
 whipped cream.
 Apple Custard Pie-Have ready ;
 deep pie plate filled with a good paste
 Make a filling of half a cup of ricl
 milk, two lightly beaten eggs and sugal
 to taste. To each cup of apple sauce
 which should be rubbed through :
 wire strainer, to make 1t smooth, poul
 this filling in the shell and bake unti
 it is the consistency of any other baked
 custard.