Peach dumplings may be made in the same way.
4 medium sized apples 1-1/2 cups sugar 2 cups water
Peel, core and chop apples fine. Cook sugar and water in baking pan over slow fire. While cooking make rich biscuit dough (see strawberry shortcake page 21). Roll out about 1/2 inch thick, spread with apples and roll into a long roll; cut into pieces about 1/2 or 2 inches long; place with cut side down in hot syrup, put small piece of butter on top and sprinkle with cinnamon and sugar. Bake in hot oven until apples are done and crust golden brown. Turn out on platter; add syrup and serve with plain or whipped cream. Peaches or other fruit may be used in place of apples.
whites of 3 eggs 1-1/4 cups granulated sugar 3 teaspoons Dr. Price’s Baking Powder 1/4 teaspoon vanilla extract
Beat whites of eggs until stiff and dry; add gradually two-thirds of sugar and continue beating until mixture holds shape; fold in remaining sugar sifted with baking powder; add vanilla. Drop by spoonfuls on unglazed paper and bake in slow oven 30 minutes. Remove any soft part from center of meringues and return to oven to dry out after turning off heat. Use two meringues for each serving and put together with sweetened whipped cream and crushed raspberries or strawberries or ice cream.
BANANA CAKE WITH JELLY SAUCE
1 cup flour 2 teaspoons Dr. Price’s Baking Powder 2 tablespoons sugar 1/4 teaspoon salt 3/4 cup milk 1 egg 4 bananas
Sift flour, baking powder, sugar and salt into bowl; add milk and beaten eggs; mix well. Peel and scrape the bananas; cut in halves, lengthwise, then across. Pour batter into greased shallow pan, place bananas on top and sprinkle with sugar. Bake in moderate oven 15 minutes. Serve hot with jelly sauce.
1 cup water 2 tablespoons jelly 1 tablespoon sugar 1 teaspoon cornstarch
Put water into saucepan; bring to a boil; add jelly and sugar; stir until dissolved; add cornstarch mixed with a little cold water; boil 3 minutes.
1 pint cream 1/4 cup powdered sugar 1 teaspoon vanilla extract
Mix ingredients. Have very cold and whip to stiff froth. Line dish with sponge cake or lady fingers; fill with whipped cream and serve cold.
BOSTON CREAM PIE
2 eggs 1 cup flour 1-1/2 teaspoons Dr. Price’s Baking Powder 3/4 cup sugar 1/8 teaspoon salt 1/2 cup boiling milk 1/2 teaspoon vanilla extract
Add beaten egg yolks to stiffly beaten whites and gradually add flour, baking powder, sugar and salt which have been sifted together four times; add hot milk very slowly; add vanilla. Bake in deep layer cake tin in moderate oven about 35 minutes. When cool, split and put between layers the following cream filling. Sprinkle cake with powdered sugar.