FARINA MOLD
- Milk, 1 quart.
- Sugar, 1⁄3 cup.
- Farina, ½ cup.
- Salt.
Put the milk into double boiler; when scalding hot, set the inner boiler on range until the milk boils; then stir in the farina, sugar, and salt. Let boil till the farina is set, then set back in outer boiler and cook one hour. Turn into molds previously oiled or dipped into cold water. May be served with cream sweetened and flavored, or with fruit juice.
BROWN BETTY
- Chopped apples, 2 cups.
- Bread crumbs, 1 cup.
- Butter, ½ cup.
- Chopped raisins, 1 cup.
- Raisin or prune juice, 1 cup.
Fill a pudding dish with alternate layers of the fruit, crumbs, and butter,—fruit first, finishing bread crumbs on top. Pour over the fruit juice. Set the dish in a pan of hot water; cover and bake in a moderate oven for nearly an hour; then remove the cover and brown lightly. Serve with sweetened cream or lemon sauce.
STRAWBERRY SHORT CAKE
- Cream, 1 cup.
- Flour to make a medium soft dough.
- Salt.
- Yeast, 1 tablespoonful.
Warm the cream to about seventy degrees, add the salt, yeast, and about two cups of the flour. Mix thoroughly, cover, and set in a warm place to rise. When well risen and lively, add the rest of the flour, and leave until perfectly smooth. Roll out about half an inch thick. Put in greased pans, brush the top with melted butter, let rise until about double its original size, and bake. Split, and fill with whole or crushed berries, sprinkled with sugar.