(All measurements are level)
Creamed Carrots and Peas (Three portions)
½ C-cooked, diced carrots
½ C-peas
½ t-salt
1 T-butter
1 T-flour
½ C-milk
Melt the butter, add the flour and salt, gradually add the milk. Cook two minutes. Add the peas and carrots. Serve very hot.
Apple Dumpling (Three portions)
½ C-flour
1 t-baking powder
1/8 t-salt
4 T-sugar
1 T-lard
2 T-milk
2 apples
½ t-cinnamon
Mix the flour, baking-powder and salt, cut in the lard with a knife. Add the liquid, mixing to a soft dough. Roll on a well floured board to one-fourth of an inch in thickness. Wash, pare and quarter the apples. Sprinkle with sugar and cinnamon. Cut the dough in five inch squares; place two quarters of apple in the center of a square; moisten the edges of the dough with water and bring the four corners together around the apple. Place in a tin pan and bake in a moderate oven until the apples are soft. (About thirty minutes.) Serve warm with cream.