Stuffed Apple Pudding

Allow one apple to a person, Northern Spies, if possible, peel, and cut off a thick slice from the top to use as a lid. Remove the core and scrape out the center till a thin wall remains.

Chop one apple, add to the scrapings, with a few chopped nuts, chopped seeded raisins, sugar and cinnamon to taste. Put this mixture into the cavity, press down and put on the end, and arrange closely in a buttered baking dish. Surround the dish with water and bake till the apples are tender.

Beat four eggs and one cupful of sugar thoroly, then add a small cupful of flour. Pour this mixture around the apples and bake till done. Serve with whipped cream.

O.E.C., W. Va.

(From Successful Farming magazine, dated September 1930)

Devils Food Cup Cakes

You can whip up these delicious little cup cakes without making the tiniest dent in your sugar supply. Sift together 2 1/2 cups flour, 1 teaspoon baking powder and 1 teaspoon salt. Beat 1 1/2 cups strained honey and the yolks of 2 eggs. Add 1 cup sour cream and 1/2 cup sour milk. Beat well. Dissolve 1 1/2 teaspoons soda in 1/2 cup boiling water and stir the hot soda water in 1/2 cup cocoa. Add one half of the flour to the original mixture, then add the hot cooked cocoa and beat again. Add the remainder of the flour, 1 1/2 teaspoons vanilla and lastly add the beaten egg whites slowly. This recipe makes 18 cup cakes. Bake 3/4 of an hour in a pretty hot oven for a loaf cake and 20 minutes for layers, or as cup cakes for 35 minutes.

They're Good

Nebraska

Prune Velvet

A delicious dessert. One and one-half cups prune pulp, 1/2 cup powdered sugar, 1 teaspoon vanilla, 1/2 cup chopped walnuts, 1 1/2 cups whipped cream. Mix prune pulp, sugar, walnuts, and vanilla and fold in whipped cream. Pour in mold, cover, pack in 3 parts of cracked ice to 1 part of rock salt for 3 or 4 hours. Will serve 8 persons. Can be made the day before and is nice for a Sunday evening "pick-up."

V.H.

(Submitted to Capper's Weekly)

Apple Cake

This is a raw apple cake - not an applesauce. Use 1 cup raw apples ground fine, 1 cup of raisins, 1 cup sugar, 4 tablespoons butter, 2 eggs, 1 teaspoon soda dissolved in 5 tablespoons sour milk, 3 scant cups four with 8 teaspoons baking powder, 1 teaspoon cinnamon, 1/2 teaspoon cloves. Bake in a moderate oven.

Mrs. Clem Hall

Valentine, Neb.

(Submitted to Capper's Weekly)

Fruit Pie Pastry

When making custard, cream, or lemon pies, use either orange or lemon juice, making your pie crust the usual way but use orange or lemon juice instead of water and add 1/4 teaspoon lemon or orange rind grated and 1 tablespoon sugar. This makes fine flavored pastry.

If you have fresh buttermilk, use 2 cups of the mild to make a buttermilk custard pie just as you would custard pie. I always add 3 tablespoons of flour, sifted with the sugar that I use, in making both custard and buttermilk pies.

C.D.W
(Submitted to Capper's Weekly, which is still in publication today.)

Sugarless Brownies

You "brownie" fans will be happy to know that sugar rationing needn't spoil your fun. Here's a recipe for sugarless brownies. Cream 1/2 cup of shortening until fluffy and add 1 cup dark or light corn syrup. Mix well and add 2 squares of unsweetened chocolate which has been melted. Sift together 3/4 cup flour, 1/4 teaspoon baking powder and 1/4 teaspoon salt. Alternately add dry ingredients with 2 well-beaten eggs, stirring after each adition. Add 3/4 cup of chopped nut meats. Bake in a greased pan for 30 to 35 minutes in a moderate oven. Cut in squares as soon as baked and cool before removing from the pan. Cookies or cakes containing syrup should be beaten more than usual.

Brownie Baker
Iowa