Core and slice apples, add cranberries and water; cook ten minutes, and press through a sieve; mix sugar and cornstarch, stir into fruit; add raisins and grated rind, and simmer ten minutes; spread between and on top of shortcake, and garnish with a few raisins.
443.—BANANA SHORTCAKE
Prepare Shortcake (see No. 441), slice two small bananas over layer of hot shortcake, and sprinkle with lemon juice and powdered sugar; put on upper layer, cover with two more sliced bananas, sprinkle with lemon juice and sugar, and garnish with bits of jelly.
444.—DATE AND APPLE SHORTCAKE
| ½ pound dates | 1/3 cup sugar |
| 4 tart apples | ¼ teaspoon nutmeg |
| ½ cup water |
Wash and stone dates, and cut in pieces; pare, core, and slice apples; simmer with dates, water, sugar, and nutmeg until thick enough to spread. Spread between and on top of Shortcake (see No. 441).
445.—PRUNE AND APPLE SHORTCAKE
| 1½ cups prunes | 2 teaspoons cornstarch |
| 2 apples pared and chopped | Grated rind of ½ lemon |
| 1/3 cup sugar |
Wash prunes and soak over night in cold water to cover; cook in same water until tender; remove stones and return to water in which they were cooked; add apple, and heat to boiling point; add sugar mixed with cornstarch, and grated rind; cook about ten minutes, or until thick. Prepare recipe for Shortcake (see No. 441), and put sauce between and on top.