5 apples 4 tablespoonfuls Crisco 2 cupfuls flour 2 teaspoonfuls baking powder 1/2 teaspoonful salt 3/4 cupful milk Sugar Cinnamon

Sift flour, baking powder, and salt together.  Work in Crisco with finger tips; add gradually milk, mixing with knife to a nice dough.  Roll 1/2 inch thick, cut into squares and lay in center of each an apple, pared and cored.  Fill up centers with sugar and cinnamon and take corners off the dough and pinch together.  Place in Criscoed baking pan, dot over with sugar and Crisco and bake in moderate oven for twenty-five minutes or till nicely browned.  Serve hot with milk.

Sufficient for five dumplings.

Apple Fritters

1-1/2 cupfuls flour 2 teaspoonfuls baking powder 1/4 teaspoonful salt 1 egg 1 tablespoonful melted Crisco 3/4 cupful milk 3 apples cut in quarter inch slices 3 tablespoonfuls sugar 1 lemon

Peel, core and slice apples, then sprinkle 2 tablespoonfuls sugar and strained juice of the lemon over them.  Sift flour, baking powder, sugar, and salt into bowl, add milk to well beaten egg and stir liquid gradually into dry materials, beating thoroughly, then add Crisco.  Cover apple slices with batter and drop them into plenty of Crisco heated so that small breadcrumb browns in sixty seconds.  Fry for four or five minutes.  Drain and sprinkle with powdered sugar.  Any other fruit may be substituted for apples or a combination of fruits makes a delicious fritter.

Sufficient for twelve fritters.

Baked Rhubarb Pudding

2 cupfuls flour 1/2 teaspoon salt 2 bundles rhubarb 1/2 cupful Crisco 1 lemon 6 tablespoonfuls brown sugar Water 1/2 cupful granulated sugar

Put granulated sugar into small saucepan over fire, and when brown, coat inside of plain pudding mold with it.  Sift, flour, salt, and baking powder together, rub Crisco finely into it, then mix whole to a smooth paste with cold water.  Turn out on a floured board, cut off one-third of it, and put one side for the lid.  Roll out remainder until twice the circumference of the top of the mold, then drop gently into mold, pressing evenly against sides.  Fill center with rhubarb, cut in pieces an inch long.  Add grated rind and strained juice of half of the lemon, brown sugar and 3 tablespoonfuls water.  Roll out pastry that was put on one side, wet edges of it, lay it on top.  Cover with a piece of greased paper, and bake in moderate oven one hour.  Turn out and serve with hot milk.

Caramel Bread Pudding

3 cupfuls breadcrumbs 1 quart hot milk 2 eggs 1 teaspoonful lemon extract Grated nutmeg to taste 1/2 teaspoonful salt 1 cupful sugar 4 tablespoonfuls Crisco Whipped cream

Put Crisco, crumbs, and salt into a basin, add hot milk and soak ten minutes.  Melt sugar and brown it lightly in a small pan over fire, then add it to the bread, with eggs well beaten, and flavorings.  Pour into Criscoed pudding dish and bake in moderate oven till firm.  Serve with whipped cream.