Baked fruit pudding
Prepare fruit—apples, peaches,—and sprinkle with sugar, also with cinnamon or nutmeg if apples are used. Place fruit in baking-dish to within one inch of the top.
Ingredients 1 cup flour 1 salt spoon salt 1 teaspoon baking powder 2 tablespoons butter 1/3 cup milk
Method—Mix and sift the dry ingredients, cut in butter with knife and add milk. Roll the crust to fit the baking-dish, keeping it 1/2 inch thick and place over the fruit. Press edges of the crust to the rim of the dish and make a small opening in the crust near the center. Bake in a moderate oven 30 minutes. Serve with vanilla sauce.
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Ingredients 1 cup boiling water 2 teaspoons corn-starch 1 tablespoon butter 1/2 cup sugar 1/2 teaspoon vanilla little salt
Method—Mix the corn-starch with a little cold water and stir into the hot water, boiling five minutes. Put butter, sugar, flavoring and salt into a bowl and pour the thoroughly cooked cornstarch over it, stirring until the sugar and the butter are dissolved.
Lemon jelly Ingredients—2 oranges, 1 lemon, the rind of one orange grated fine, 1 cup sugar, 1 tablespoon gelatine, 2 cups boiling water.
Method—Mix the juices and the fruit gratings with the sugar. Soak 1 tablespoon gelatine in 1 cup of cold water until soft. Stir in 2 cups of boiling water and add the sugar and fruit juices. Stir until the gelatine is dissolved, then pour into a mold to harden.
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