Two cups of sugar, One cup of seeded raisins.
Bring to a boil and cook for ten minutes. Pour into a dish and set aside to cool.
Place one cup of water in a saucepan and add one-half cup of shortening. Bring to a boil and then add one and one-quarter cups of flour, stirring constantly. Cook until the mixture forms into a ball on the spoon, then lift into a bowl and now beat in three eggs, one at a time. Beat in each egg until well blended. Drop by the spoonful on well-greased baking sheet three inches apart. Bake for twenty minutes in a hot oven, then reduce the heat to moderate and bake for fifteen minutes longer. Do not open the oven door for ten minutes after putting the puffs in the oven.
Two cups of flour, One teaspoon of salt, Four teaspoons of baking powder, Three tablespoons of sugar.
Sift to mix and then rub in five tablespoons of shortening, and mix to a dough with two-thirds of a cup of ice-cold water. Roll out on a well-floured pastry board one-quarter inch thick. Now cover with the prepared peaches and then sift over
One-half cup of sugar, One-half teaspoon of cinnamon.
Roll as for jelly roll, tucking the ends in securely. Place in a well-greased and floured pan and bake in a moderate oven for forty-five minutes. Baste every ten minutes with
One-half cup of syrup, Five tablespoons of water, One-quarter teaspoon of nutmeg.
Stir to thoroughly mix before basting the roll. Remove the roll to a large platter when baked and serve cold, with crushed and sweetened peaches in place of a sauce.
To prepare the peaches for the roll select the fully ripe peaches and cut into thin slices; if they are clinging stones, cut into small pieces.
One and one-half cups of water, One-half cup of cocoa, One-half cup of cornstarch, One cup of sugar.
Stir until the cornstarch is dissolved and then bring to a boil and cook for five minutes. Cool and then pour into pastry lined pie tin. Bake in a slow oven for thirty minutes.
Line a pie tin with plain pastry and then place in a saucepan
Three tablespoons of butter, One cup of brown sugar.
Heat slowly and cook for three minutes. Then place one and one-half cups of cold milk in a bowl and add four level tablespoons of cornstarch to the milk. Stir to dissolve the starch and add to the cooked sugar and stir constantly to thoroughly blend. Bring to a boil and cook for three minutes. Cool and add