The Rural cook book

Grape Roll.— Allow half the weight of the grapes in sugar and only water enough to keep from burning; seed the grapes; allow one pint of cooked grapes for the roll. To make the dough cream one-half teacupful of butter with one pint of sifted flour; add one teacupful of milk, two eggs well beaten, a saltspoonful of salt and a teaspoonful of baking powder; roll out on the board in two long ovals, roll up and pinch the ends, lay in a buttered dish, set the dish to bake and twice pour over them a sauce of a tablespoonful of butter and a tablespoonful of sugar mixed together, to which is added one-half teacupful of boiling water (for one basting). Serve the rolls with the same kind of sauce made richer and flavored 'with nutmeg. Green Apple Slump.— Stew and strain a quart of green apples and sweeten to taste. Make a biscuit crust with two cupfuls of flour, one heaping teaspoonful of baking powder, one tablespoonful of butter and one-half teaspoonful of salt, and moisten with sweet milk to a dough. Roll out one inch thick. Put the prepared hot sauce in a thick-bottomed saucepan, fit over it the crust and cover closely, first buttering the inside of the cover. Place where the sauce will simmer slowly but steadily for an hour. In serving put the crust on the dish, pour the sauce over it and scrre with cream. Hasty Pie.— Place in a deep baking pan or dish any fresh or canned fruits to the depth of two or three inches. Beat together one egg, two tablespoonfuls of mehed butter, one cupful sweet milk and one cupful of flour in which has been sifted one teaspoonful of baking powder. Pour this over fruit and bake until crust is well done. Eat with sweetened cream or any pudding sauce. Use but little syrup with fruit. The same recipe for batter makes good muffins. Jam Dumplings.— To one quart of sifted flour add two heaping teaspoonfuls of baking powder, half teaspoonful of salt and four tablespoonfuls of sugar and sift several times. Beat two eggs light and add to ' a cup of milk ; stir into the flour, adding a large tablespoonful of butter melted; add enough milk to make a soft dough; roll out, cut in squares, put a large spoonful of jam in center of each square, pinch the edges together, place them in a baking pan and bake them for 25 minutes; serve with vanilla sauce. Lady Lufkins. — Make a very rich, flaky pie crust, roll out very thin, cut into strips an inch wide, and wind each strip around a tube of metal or heavy manilta paper about two inches wide; bake until crisp and brown. This is the way in which bakers make their cream rolls. When cold, filj each roll with marmalade in the center and cream at the ends. Lemon Meringue. — Stir together the juice and rind of one lemon, one cupful of sugar, three-quarters of a cupful of water with one tablespoonful of cornstarch, and the yolks of four eggs. Bake in one crust and make a meringue of the four whites for the top, adding a tittle powdered sugar after having been stiffly beaten. If desired the whites of the eggs may be included in the filling, and two crusts used. Lemon Mince Pie. — Stir together two tablespoonfuls cornstarch thoroughly cooked with a cupful of water, one cupful of sugar, one cupful of molasses, one cupful of chopped raisins, a little citron, the juice of two lemons, and the grated rind of one. Bake in two crusts. Thb makes several pies. Delicious Lemon Pie. — Beat one cup sugar, three tablespoons of flour, the yolks of two eggs, piece of butter size of a walnut, to a cream. Add the grated rind and juice of a lemon, then one cup of milk, gradually. Then fold in the whites of the eggs beaten to a froth. Bake in one crust. Maple Custard Pie.— Line a pie pan with any good paste. For the filling- beat together the yolks of three eggs and one pint of cream; add one-third cup maple sugar' shaved fine. Stir until the sugar is dissolved and bake in a quick oven. Delicious.