Mary Jane's cook book

Sift flour and baking powder 2 or 3 times. Stir in the well beaten eggs and add enough milk to make a stiff batter. Stew the blackberries with the sugar and water and when slightly soft drop in the batter molded into dumplings. Boil 20 minutes with tho cover tightly fastened on. Serve with cream and sugar or plain sugar. BERRY SHORTCAKE. Flour, 1 quart. Butter, 2 tablespoons. Salt, 1/2 teaspoon. Milk, 1 pint. Baking powder, 2 teaspoons. Berries. Strawberries, raspberries or blackberries may be used. Sift dry ingredients together, rub in butter and add milk enough to make a dough which is soft but yet can be handled. Divide in half and shape each into a round, thin loaf pie-pan size. Put the 2 loaves together with bits of butter and a light sprinkle of flour between them. Bake on a buttered tin. Pick over berries, mash half of them and sprinkle with powdered sugar. Let stand 1/2 hour before needed. "When cake is done divide it without breaking the disks and put berries between and on top. Dot over with spoonfuls of whipped cream and serve hot. APPLE SLUMP. Apples, 1 quart. Water, 1 cup. Sugar, !/2 cup. Cinnamon, 1/2 teaspoon. Molasses, 1 cup. Nutmeg, 1/2 teaspoon. Butter, 1 tablespoon. Biscuit dough. Peel, core and quarter apples, add sugar, molasses, butter, water and spices and bring to a boil. Cover with a good biscuit dough with a hole in the centre to let out steam, cover closely and boil till dough is cooked. Peggy Bluenose. BAKED GOOSEBERRY PUDDING. Gooseberry pulp, 1 pint. Butter, iy2 ounces. Eggs, 3. Bread crumbs, i/2 pint. Sugar. Remove tops and tails of 2 baskets of gooseberries. Wash well and place in a double boiler. Cook until soft and pulpy, then put through a coarse sieve and measure pulp. Beat eggs and add with butter, bread crumbs and sugar to taste. Beat all well, pour into a buttered baking dish and bake about 40 minutes. Make a good meringue, spread over pudding and brown lightly. A. M. 0., Watertown. APPLE DESSERT CROQUETTES. Sweet apple sauce, 2 cups. Egg. Soft bread crumbs, % cup. Cracker crumbs. Mix well sweetened apple sauce and crumbs to make a paste that can be molded. More crumbs may be necessary. Form into croquettes, roll in crumbs, then in beaten egg, again in crumbs and fry to a golden brown in deep hot fat. Drain and roll in powdered sugar. Serve with a sweet sauce. STUFFED BAKED APPLES. Peel large sweet apples and remove cores. Fill with a mixture of finely chopped raisins, nuts, cinnamon and sugar and bake in oven until tender with a little water in the baking pan. Baste frequently. When cold put a spoonful of whipped cream on each apple and serve. DESSERTS. Ill GRAPE SOUFFLE. Grapes, 1 pint. Milk, 1 cup. Eggs, 4. Flour, 2 cups. Butter, !/4 pound. Pick over and wash the grapes and dredge with flour. For the batter beat eggs separately until light. Mix with the yolks the milk and flour sifted twice, add butter beaten to a cream and fold in stiffly beaten egg whites. Stir in grapes and immediately turn into buttered baking dish. Bake in a moderate oven. Or turn into pudding cloth and boil for 3 hours. Serve with wine or grape juice sauce. QUINCE SOUFFLE. Quinces, 7. Sugar, y2 cup. Eggs, 4. Cinnamon, !/4 teaspoon. Milk, 1 pint. Ginger, 14 teaspoon.