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Other Sweet Dishes: Butter

BAKED APPLE DUMPLING Tart apples 1/4 teaspoonful of salt Salt 3 tablespoonfuls of butter 3 tablespoonfuls of cold water 1 egg (this may be omitted) 1 1/2 cups of pastry flour 3/4 cup of milk (scant meas 3 teaspoonfuls of baking pow ure) der Butter an agate baking dish; into it slice tart apples to fill to the top; add a dash of salt and the cold water. Make a soft biscuit dough of the other ingredients and spread it over the apples. Bake in a quick oven about twenty-five minutes. Invert the dish, so as to have the apples on the top. Serve hot with butter and sugar or syrup.

CANNED PINEAPPLE TOAST From slices of stale sponge cake cut out as many rounds as there are slices of pineapple to be used. Have the rounds of cake of the same size as the rounds of pineapple or a little larger. Butter the slices of cake, dredge with sugar and set them into the oven to brown and glaze. Cook the syrup from the pineapple with about half a cup of sugar and a tablespoonful of lemon juice; add the slices of pineapple, let boil once, then keep hot until ready to serve. Set a round of pineapple above each round of cake, pour over the sauce, and serve at once.

IV FROZEN DESSERTS For freezing desserts at home, the freezing mixture is prepared with ice (or snow) and salt. Often ice may be had by setting a pan of water out of doors overnight. With snow a little water must be used to start the melting process. In a family of two, when a frozen dish is prepared, especially in cold weather, it is well to make this the sweet dish for both luncheon and dinner, otherwise this form of dessert should be put in the class of dishes reserved for occasional rather than for frequent use.

The ice to be used in a freezer must be made nearly as fine as the salt which is to be used with it; but for packing a frozen mixture, larger pieces that will not dissolve quickly are preferable. For the same reason very little salt should be mixed with the ice used in packing a frozen dessert that is simply to be kept in this condition.

In many freezers ices may be frozen quickly and at the same time be light and fluffy in texture, but in general the texture of the article is better if it be not frozen too quickly. One measure of salt to three of ice is a fair proportion for mixtures to be frozen in the ordinary freezer. The process will take from five minutes to half an hour, the time depending upon the kind of ingredients used and the make of freezer. Parfaits, being left to freeze without any attention, require to be packed for three or four hours. Use equal measures of ice and salt. Parfaits are at their best when frozen just enough to hold the shape. Too much sugar or wine hinders the freezing process. After the ice has been cracked and the cream beaten, the work of preparing a parfait is very slight. The unmolding of parfaits or any variety of ice once was considered a troublesome matter. If a little air can be let in under the ice, no trouble will be experienced; this may be easily accomplished, if two narrow strips of paper be used to line the mold. Let the end extend out over the edges of the mold. By lifting on these papers air can be let in and the ice easily removed. Any kind of ice packed in a mold made with double covers-the mold being first lined with paper-can be unmolded with ease and without recourse to the water faucet, either hot or cold. With a piece of hard wood of just the size to slip through the mold, the ice may be pressed through upon the serving dish without an instant's delay.

PACKING A MOLD If ordinary ice cream or sherbet is to be packed in a mold, do not freeze as solid as for serving, lest it prove troublesome to press the mixture closely into the mold, and air spaces be left here and there, which will spoil the shape. Fill the mold to overflow, spread paper over the top and over this press down the cover, tie securely, especially if the mold be made with two covers, and at once bury in the freezing mixture. The mold for parfaits, carefully lined, to avoid salt water, must be chilled before use. The flavoring mixture and the whipped cream, which should be of about the same consistency, should be thoroughly chilled, but not combined until the last moment before packing. The recipes given make just enough mixture to fill a quart mold. They may be easily divided and half the mixture frozen in empty baking powder or cocoa cans. Parfaits may be frozen, also, in the can of a freezer and be unmolded in a round like a pie. Or the frozen mixture may be transferred by the spoonful to long-stemmed glasses. In glasses, for special occasion, finish with whipped cream and a cherry. In hot weather the ice in which a parfait is packed will have to be renewed. Ices may be kept, after freezing, for many hours, packed in a fireless cooker. VANILLA ICE CREAM, PHILADELPHIA STYLE 1 pint of thin cream 1/2 tablespoonful of vanilla ex- 1/2 cup of granulated sugar tract Mix all together and turn into the can of the freezer. Pack with salt and crushed ice in the usual proportion and turn the crank until the mixture is well frozen. At first turn the crank slowly, later turn more quickly. Take out the dasher and scrape the cream from it into the freezer; beat the whole thoroughly, smooth over the top and put on the cover. If the ice floats, turn off the water and repack, using larger pieces of ice and one measure of salt to four or five of ice. Spread burlaps, carpet or newspaper over the top, to keep the ice from melting too fast. The cream may be scalded; in summer this is advisable.