Facts to remember when preparing hot desserts... from 1915

• Almost any cake served hot with a sauce makes an acceptable dessert.
• Steamed pudding may be cooked in molds set in a steamer or placed on a trivet in a kettle of boiling water.
• Molds for steamed puddings should be filled not more than two-thirds full. If the batter does not have room to rise completely it will be heavy.
• In order to have a light pudding the steaming must continue without interruption; if water must be added to the kettle it should be boiling. The cover of the steamer should fit closely.
• A steamed pudding while hot is cut more easily with a string that with a knife.
• Steaming in individual molds cuts down the time of cooking and makes serving easier. Ordinary custard cups covered with waxed or greased paper will answer for the purpose.
• Biscuit dough forms the basis for an endless variety of fruit shortcakes, rolls and dumplings.
• Pudding with an egg and milk foundation, such as bread pudding, should be baked at a low temperature like custard.

Apple Crisp

8 apples (sliced) or about one quart, 1/2 c water, 1 tsp cinnamon, 1 c sugar, 3/4 c flour, 7 Tbs shortening

Butter a baking dish and fill with apples, water, and cinnamon mixed. Work together remaining ingredients with finger tips until crumbly, spread over the apple mixture and bake uncovered in a hot oven. Serve with whipped cream, plain top milk, maple syrup or Lemon Sauce. Time in oven, 30 minutes. Temperature 400 degrees. Servings 6.

Apple Pudding No. 1

2 c flour, 2 tsp baking powder, 1 tsp salt, 2 eggs, 1 c milk, 2 c apples (chopped)

Sift flour, baking powder and salt and add to well beaten eggs and milk. Chop apples and add. Bake in individual muffin tins in a hot oven. Time in oven, 30 minutes. Temperature 400 degrees. Servings 12.

Apple Tapioca

1/2 c pearl tapioca, 2 c boiling water, 1/4 tsp salt, 4 medium sized apples, 1/2 c sugar

Soak tapioca in cold water several hours or over-night. Drain, add boiling water and salt, and cook until clear in double boiler. Peel and core apples, arrange in a buttered baking dish, and sprinkle with sugar. Pour the cooked tapioca over apples and bake until tender. Serve with cream. Time in oven, 45 minutes. Temperature 350. Servings 4.

Bread Pudding

2 c dry bread cubes, 4 c scalded milk, 3/4 c sugar, 1 Tbs butter, 1/4 tsp salt, 4 slightly beaten eggs, 1 tsp vanilla

Soak bread in milk 5 minutes. Add sugar, butter and salt. Pour slowly over eggs and add vanilla, mix well. Pour into greased 1 1/2 quart baking dish. Bake in pan of hot water in moderate oven until firm, about 1 hour. Serve warm with lemon sauce. Add 1/2 c raisins if desired. Temperature 350 degrees. Servings 8.