The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1923-07-28

food value Of the meal. Many pud.
dings are full meal in themselves.
A fresh fruit shortcake served with
milk or cream furnishes much nour-
ishment. Such a dessert requires a
salad of crisp fresh vegetables with
bread and butter, a starchy vegetable
and, If you must serve meat for din
ner, a small amount OF fish, lamb
chops or thin slices Of cold roast
meat.
ShOrtcake
Two cups flour, 1a-teaspoon salt, 1
teaspoon sugar, teaspoons baking
powder, 2 tablespoons butter, water
to make a soft dough
Sift -four, salt, sugar and baking
powder. Rub in butter with tips of
fingers. Cut in water with knife
Divide dough equally. Put half in
pan and pat smooth. Spread lightly
with softened butter.
Roll remaining dough lightly on a
Toured board and cover dough in pan.
Bake fifteen minutes in a hot oven.
Split and fill with berries or sliced
and sugared peaches or apricots.
Serve with sugar and cream. Butter
and water makes a tenderer short
cake than lard and milk
Dumplings
One and one-half cups flour, IL tea
spoons baking powder. 1a-teaspoon
salt. milk to make a soft dough.
Sift baking powder and salt with
-four. Cut in milk with a knife. Drop
from a teaspoon into\a kettle Of boil
ing fruit that is half-cooked. Cover
tightly and keep at the boiling point
for twenty minutes Apples or
peaches are delicious with these dunn
pings.
Three cups water. cup sugar, /
lemon, apples. 1 tablespoon butter.
Put water, sugar, butter, grated
r4nd and Juice Of lemon in a porcelain
kettle with a tight cover. Bring to
the boiling point and add apples pared
and cored and cut in quarters. Sim
mer till half-done. Then boil rapidly
and add dumplings. Do NOT lift the
cover for fifteen minutes after dunn
pings are added.
Cup Puddings.
One and one-half cups our, / y tea
spoons baking powder, "a teaspoon
salt. egg. milk, berries or sliced
fruit.
Sift baking powder and salt with
-four. Beat egg slightly and cut into
/ -four mixture. If necessary add more
milk to make soft dough. FIJI but
tered cups about one-third full of
fruit. Sprinkle with sugar and cover
with dough. Steam half an hour.
! Serve with sugar and cream.
Swedish Rolls.
Two cups scalded milk, table.
spoons butter. 3 tablespoons sugar. 2
teaspoons salt, 1 yeast cake. u cup
lukewarm water. 2 eggs. Il cup cur
rants, tablespoons shredded citron
extra sugar and butter.
Scald milk and pour over sugar
salt and butter. When lukewarm.
add yeast cake dissolved in water
Add eggs well beaten. Stir in -four
/ to make a medium batter. Beat well
with n slotted spoon for five minutes.
Add -four TO knead. Knead until
smooth and elastic Put in mixing
bowl, cover with a cloth and let rise
in a warm place till more than dou.
bic its gulk. Roll in a rectangular
shape to u inch thickness.
Spread with softened butter, sprinkle
with sugar. currants and citron and
roll like jelly roll Cut in slices an
inch thick. Put cut side down on a
buttered pan and let rise till very
light. Brush tops with tablespoon
sugar dissolved in 3 tablespoons milk
and bake in a hot oven for 90 or %
minutes.
Delicious cinnamon rolls are made
by this rule without eggs. Use recipe
just as for the Swedish rolls, leaving
out the eggs, currants and citron.
Spread with softened butter and
dredge with one-fourth cup sugar
mixed with one tablespoon cinnamon.
Blueberry Pudding
One-third cup sugar, tablespoons
hutter. 2A cups -four, 3 teaspoons bak-
ing powder, Y teaspoon salt. y cup
milk. 1 egg. 2 cups blueberries.
Cream butter, stir in sugar. Sift
one-fourth cup of, the flour over ber-
rles. Mix and sift -four, salt and bak-
ing powder. Beat white and yolk of
egg separately. Add part of the flour
to first mixture and beat till smooth.
EAdd yolk of egg well beaten. Add re-
naming flour and milk alternately.
beating the mixture smooth. Fold in
white of egg beaten till stiff and dry.
Fold in Toured berries. Turn into an
angel cake pan and bake forty min
utes in a moderate oven. Serve with
hard sauce or sugar and cream.
Copyright. 1928, NEA Service, Incl