Fill a deep buttered baking-dish with fresh or stewed fruit—apples, peaches, apricots, rhubarb, plums, or gooseberries being commonly used—and cover with a crust made as follows: Sift together two cupfuls of flour and two teaspoonfuls of baking-powder. Rub into it half a cupful of butter and add one egg beaten with a cupful of milk. Spread over the fruit which has been previously sweetened to taste and bake until the crust is done. Serve either hot or cold with cream or any preferred sauce.
COMPOTE OF APPLES
Peel and core the apples and cook until soft in syrup to cover, flavoring with lemon or spice if desired. Drain, fill the cores with jelly, reduce the syrup by rapid boiling, pour around the apples and chill. At serving time cover with whipped cream and sprinkle with chopped nuts.
COMPOTE OF FIGS
Soak a pound of figs over night in cold water to cover, and simmer over a slow fire until tender. Add half a cupful of sugar and the juice of half a lemon. Turn into a serving-dish, cool, and cover with whipped cream slightly sweetened and flavored with vanilla.
ALMOND CREAM
Soak and dissolve a package of gelatine. Make a custard of six cupfuls of milk, four eggs well-beaten, a pinch of salt, and a few drops of almond extract. Add two-thirds cupful of sugar, and, when cool, the gelatine. Add a few blanched and shredded almonds, mould and chill.
APPLE CREAM
Peel, core, and quarter six or eight apples and cook until soft in a thin syrup to cover, flavoring the syrup with lemon-juice and spice. Drain, reduce the syrup by rapid boiling, pour over the apples, arrange in a serving-dish, and chill. Cover with whipped cream just before serving.