1 cup figs 1/2 cup boiling water 1 cup dates Juice 1/2 lemon 1/2 cup sugar

Wash, dry, and chop figs; wash, dry, stone, and chop dates; mix fruit with sugar, water, and lemon juice, and cook over hot water until thick enough to spread.

533.--FUDGE FILLING

1-1/2 cups brown sugar 1/3 cup milk 1 tablespoon b.u.t.ter Few grains salt 1 square chocolate 1/2 cup nut meats chopped

Put sugar, b.u.t.ter, chocolate, milk, and salt in a saucepan; heat slowly to boiling point, and boil to 240 F., or until a soft ball can be formed when tested in cold water; remove from fire, add nuts, and beat until smooth and creamy.

534.--MARSHMALLOW FILLING

1 cup sugar 1/2 pound marshmallows 1/3 cup boiling water 1 teaspoon vanilla

Boil sugar and water to 240 F., or until a soft ball can be formed when tested in cold water; soften marshmallows over hot water, add sirup, and when partly cooled add vanilla and beat until stiff enough to spread.

Chopped nuts, dates, figs, raisins, or candied fruits may be added.

535.--MOCHA FILLING

2 tablespoons hot black coffee 1/2 teaspoon vanilla 1 tablespoon b.u.t.ter 1 cup confectioners' sugar 2 tablespoons cocoa

Mix coffee, b.u.t.ter, cocoa, and vanilla, and add sugar enough for mixture to spread without running.

536.--ORANGE FILLING

1/2 cup sugar 1/2 cup orange juice 3 tablespoons flour 1 beaten egg Grated rind 1/2 orange 1 teaspoon b.u.t.ter

Mix sugar, flour, and rind in the top of double boiler, add orange juice, egg, and b.u.t.ter, and cook over hot water for twelve minutes, stirring often.

537.--PRUNE FILLING

To recipe for Boiled Icing (see No. 521) add two-thirds of a cup of cooked prunes which have been stoned and cut in small pieces, and the chopped meats from six of the prune stones. Spread between layers of cake.

FOOTNOTES:

[12] The sirup should be boiled in a small saucepan; otherwise the bulb of the thermometer will not be covered.

CHAPTER XXIV

HOT DESSERTS

538.--APPLE ROULETTES

Use recipe for Baking Powder Biscuit (see No. 424); roll dough very thin, brush with melted b.u.t.ter, and spread with one cup of chopped apple, mixed with one-fourth cup of sugar, and one teaspoon of cinnamon; roll firmly like a jelly roll, cut in three-fourths-inch slices, place in b.u.t.tered pan, and bake in a hot oven fifteen minutes. Serve with hot liquid sauce.

539.--DUTCH APPLE CAKE

1-1/2 cups flour 1/2 cup milk 3 teaspoons baking powder 2 tablespoons melted shortening 1/2 teaspoon salt 3 apples 3 tablespoons sugar 2 tablespoons sugar 1 egg 1/4 teaspoon cinnamon

Sift together flour, baking powder, salt, and sugar; add egg well beaten, milk, and shortening; beat well, and spread in a greased pan, having mixture about an inch deep; core, pare, and quarter apples, cut in thick slices, and arrange in rows on top of cake; sprinkle with sugar and cinnamon, and bake in hot oven half an hour. Serve with liquid sauce.

540.--STEAMED APPLE PUDDING

6 apples 3 teaspoons baking powder 1/2 cup sugar 1/2 teaspoon salt 1/2 teaspoon nutmeg 2 tablespoons shortening 1-1/2 cups flour 3/4 cup milk

Pare, core, and slice apples; place in a greased pudding dish, and sprinkle with sugar and nutmeg mixed. Sift flour, baking powder, and salt; rub in shortening with finger tips, and mix with milk; spread over apples, and steam for one hour. Turn out of dish, and serve with apples on top. Serve with Soft Sauce (see No. 617).

541.--BANANA TOAST

Mash and sweeten bananas, heap on rounds of b.u.t.tered toast, and heat in oven. Serve hot with cream or rich milk. Garnish with split cherries, nuts, or bits of jelly.

542.--BLACKBERRY PUDDING

Add one cup of blackberries to recipe for Cottage Pudding (see No. 549) and serve with Blackberry Sauce (see No. 618).

543.--BLUEBERRY PUDDING

To recipe for Cottage Pudding (see No. 549) add one cup of blueberries.

544.--BROWN BETTY

2 cups soft bread crumbs 1/4 teaspoon clove 4 tablespoons b.u.t.ter 1/4 teaspoon nutmeg 4 apples 2 tablespoons mola.s.ses 1/3 cup brown sugar 2 tablespoons hot water 1/2 teaspoon cinnamon 1/4 teaspoon salt

Mix crumbs with melted b.u.t.ter; pare, core, and slice apples; mix sugar and spices; arrange crumbs and apple in layers in a greased baking dish, sprinkle each layer with sugar; mix mola.s.ses, water, and salt, and pour over all. Bake slowly for an hour and a half.

545.--BAKED CRANBERRY PUDDING

2 cups soft bread crumbs 1 cup sugar 1/4 cup b.u.t.ter 1/2 cup sultana raisins 1 cup chopped cranberries 1/4 cup boiling water

Mix crumbs with melted b.u.t.ter; add cranberries, sugar, and raisins, and put into a greased baking dish; add water, and bake in a slow oven one hour. Serve with Soft Sauce (see No. 617).

546.--BAKED INDIAN PUDDING