quickly. Omelets are composed mainly of eggs. They can be savory or
sweet. If over-cooked an omelet will be tough. To prevent milk running
over when it comes to boil, put spoon in saucepan. Never leave spoon
in saucepan if you wish the contents to cook quickly, and in any case
a metal spoon never should be allowed to stand in a boiling saucepan
containing fruit or any acid.

Apple Dumplings

5 apples
4 tablespoonfuls Crisco
2 cupfuls flour
2 teaspoonfuls baking powder
1/2 teaspoonful salt
3/4 cupful milk
Sugar
Cinnamon

Sift flour, baking powder, and salt together. Work in Crisco with
finger tips; add gradually milk, mixing with knife to a nice dough.
Roll 1/2 inch thick, cut into squares and lay in center of each an
apple, pared and cored. Fill up centers with sugar and cinnamon and
take corners off the dough and pinch together. Place in Criscoed
baking pan, dot over with sugar and Crisco and bake in moderate oven
for twenty-five minutes or till nicely browned. Serve hot with milk.

Sufficient for five dumplings.

Apple Fritters

1-1/2 cupfuls flour
2 teaspoonfuls baking powder
1/4 teaspoonful salt
1 egg
1 tablespoonful melted Crisco
3/4 cupful milk
3 apples cut in quarter inch slices
3 tablespoonfuls sugar
1 lemon

Peel, core and slice apples, then sprinkle 2 tablespoonfuls sugar
and strained juice of the lemon over them. Sift flour, baking powder,
sugar, and salt into bowl, add milk to well beaten egg and stir liquid
gradually into dry materials, beating thoroughly, then add Crisco.
Cover apple slices with batter and drop them into plenty of Crisco
heated so that small breadcrumb browns in sixty seconds. Fry for four
or five minutes. Drain and sprinkle with powdered sugar. Any other
fruit may be substituted for apples or a combination of fruits makes a
delicious fritter.

Sufficient for twelve fritters.

Baked Rhubarb Pudding

2 cupfuls flour
1/2 teaspoon salt
2 bundles rhubarb
1/2 cupful Crisco
1 lemon
6 tablespoonfuls brown sugar
Water
1/2 cupful granulated sugar

Put granulated sugar into small saucepan over fire, and when brown,
coat inside of plain pudding mold with it. Sift, flour, salt, and
baking powder together, rub Crisco finely into it, then mix whole to
a smooth paste with cold water. Turn out on a floured board, cut off
one-third of it, and put one side for the lid. Roll out remainder
until twice the circumferen