Mrs. Wilson's Cook Book eBook

Mary Wilson (poet)
This eBook from the Gutenberg Project consists of approximately 468 pages of information about Mrs. Wilson's Cook Book.

Mrs. Wilson's Cook Book eBook

Mary Wilson (poet)
This eBook from the Gutenberg Project consists of approximately 468 pages of information about Mrs. Wilson's Cook Book.

Sift twice to blend and then rub in five tablespoons of shortening.  Break an egg into a cup and then fill cup to the two-thirds mark with milk, beat to blend the egg and milk and then mix into the dough.  Roll out one-half inch thick and then line an oblong baking sheet.  Pare and cut the apples into quarters and then into thin slices.  Place one cup of sugar and one-half cup of water in a saucepan and add the apples, a few at a time, and cook for a few minutes.  Lift and lay on the prepared dough.  Place in a moderate oven to bake for thirty-five minutes.  After the cake is in the oven for eighteen minutes baste frequently with syrup in which the apples were cooked.  Ten minutes before removing from the oven sprinkle thickly with brown sugar and cinnamon.

DUMPLINGS FOR STEW

Place in a mixing bowl

  One and one-half cups of flour,

and then add

  One teaspoon of salt,
  Two teaspoons of baking powder,
  One-half teaspoon of pepper,
  One teaspoon of grated onion.

Add two-thirds cup of water and mix to a dough.  Drop by the spoonful into the stew and cover closely and boil for twelve minutes.  If you open the lid of the saucepan while the dumplings are cooking they will be heavy.

CHERRY DUMPLINGS

Wash individual pudding cloths in warm water and then rub with shortening and dust slightly with flour.  Now place in a bowl

  One cup of sugar,
  One and one-half cups of flour,
  One-half teaspoon of salt,
  Three level teaspoons of baking powder,
  One-half cup of fine bread crumbs,
  One egg,
  One cup of milk,
  Two cups of stoned cherries.

Mix and then place one cooking spoon of the mixture into each prepared dumpling cloth.  Tie loosely and then plunge into boiling water and cook for twenty minutes.  Lift into the colander and let drain for three minutes and then serve with stewed cherries for sauce.

STEAMED ROLY POLY PUDDING

  One and one-half cups of flour,
  One-half teaspoon of salt,
  Three teaspoons of baking powder,
  Four tablespoons of sugar.

Place in a mixing bowl and sift to mix.  Now rub in four tablespoons of shortening and mix to a dough with a scant two-thirds cup of water.  Roll out one-half inch thick and spread with well-cleaned huckleberries and then cover quickly with brown sugar.  Roll like for jelly roll and then tie in a cloth and plunge into boiling water or place in a steamer and cook for one hour.  Serve with fruit sauce.

If using canned huckleberries, drain them well, then thicken the juice and use for sauce.  Any variety of fresh fruit may be used.

FRUIT CUP CUSTARDS

Place six nice berries in each custard cup and then place in a mixing bowl

Copyrights
Project Gutenberg
Mrs. Wilson's Cook Book from Project Gutenberg. Public domain.