Let berries defrost and drain off the syrup. Whip the cream with the sugar, vanilla and salt. Mix the berries with the cream and put into the center of the ring of gelatine which has been unmolded onto a large platter. Cut a slice of the gelatine and top with the berries and cream. Serve with small cookies.
2 C flour 1 C sugar 2 eggs 1/8 lb butter peelings of ½ lemon grated juice of 1 lemon fat for deep frying
Cream sugar and butter. Add eggs, beat well. Add lemon peelings and juice. Add flour, beat well. Knead dough a few times. Let dough stand in a cool place for 1 hour. Roll out dough on lightly floured board and shape into rope like strips around size of thumb. Deep fry in hot fat until brown. Sprinkle with confectioner's sugar. Makes 50-60.
2½ C flour 1 t salt 2 eggs beaten 2 T butter ½ C warm water
5 C sliced apples 1 T lemon rind grated 1 C brown sugar 3 T melted butter ½ C raisins ½ C chopped nuts
Sift flour & salt. Cut in butter, add eggs and water. Knead well, beat or throw dough until it blisters. Let stand in warm place under cloth for 20 minutes. Cover table with white cloth and flour it. Pull dough out on the cloth until paper thin. Spread on filling. Roll as for jelly roll. Grease top. Bake roll for 10 minutes at 450°, then for 20 minutes at 400°. Cool and slice.
3 eggs ¼ C sugar 1/8 t salt 2 C milk, scalded ½ t vanilla extract ½-1 C brown sugar
Spread sugar (brown) in the bottom of a baking dish. Pour the following custard over it. Add sugar and salt to well beaten eggs. Stir in scalded milk slowly. Add flavoring. Place baking dish with custard and brown sugar in a pan of hot water and bake in a moderate oven until firm. Cool and invert onto a platter. The brown sugar forms a caramel sauce. Use more or less brown sugar depending on how much sauce is desired.
Arrange alternate layers of 3 layers of each:
1½ C sliced peaches ½ C light brown sugar 2 T butter 2 C cake crumbs (last layer)
Over top pour ½ C evaporated milk diluted with ¼ C water. Bake until brown.
If canned peaches are used use juice for sauce.
4 C sifted flour 3 t baking pdr. ¼ t salt 1 C shortening ½ C brown sugar 2 C granulated sugar 2 eggs, well beaten 1 C poppy seed 1 T vanilla
Cream shortening, add sugar gradually and cream together thoroughly. Add eggs, poppy-seed and vanilla. Add flour sifted with baking powder and salt. Mix well. Shape stiff dough into rolls, 1½ inches in diameter. Wrap in waxed paper and chill well or overnight. Slice 1/8 inch thick. Bake on ungreased cookie sheet in 425° oven or until lightly browned.