XIX. RASPBERRY DESSERTS

Raspberry Squares (Four portions)

(Bettina says she has still to meet the man who doesn’t like “raspberry squares.”)

One and one-half cups flour Three level teaspoons baking-powder One-fourth level teaspoon salt Three level tablespoons lard, or a lard substitute One-half cup milk One cup drained, canned or fresh raspberries Four level tablespoons sugar Two level tablespoons butter

Mix and sift the flour, baking-powder and salt. Cut in the lard with a knife. Add the milk, mixing with a knife until a soft dough is formed. Toss upon a floured board. Pat to the thickness of half an inch. Spread the berries on half of the dough. Sprinkle the sugar over the berries and spread the butter on top. Fold the dough that is without berries over on top of the berry mixture. Pinch the sides together and place in a greased pan.

Bake in a moderate oven for fifteen minutes. Cut in squares and serve with Raspberry Sauce.

Raspberry Sauce (Four portions)

One-half cup sugar One level tablespoon flour One-eighth level teaspoon salt Two tablespoons lemon juice One cup water or raspberry juice

Mix the sugar, flour and salt and add the lemon juice and water. Cook for three minutes, stirring frequently. Serve warm or cold over the pudding.

Raspberry Washington Pie

(A good “company” dessert.)

One-fourth cup fat Three-fourths cup sugar Two egg yolks One teaspoon lemon extract One-half cup milk One and one-half cups flour Two and one-half level teaspoons baking-powder One-eighth level teaspoon salt Two egg whites

Cream the fat, add the sugar and egg yolks and beat for three minutes. Add the lemon extract, milk, flour, baking-powder and salt. Beat again for three minutes. Add the egg whites, stiffly beaten, and pour into two layer-cake pans lined with waxed paper. Bake in a moderate oven for twenty minutes. Place raspberry filling between the layers, and powdered sugar on top.

Raspberry Filling

One-half cup raspberry jam One-half teaspoon lemon extract

Beat the jam and extract together and place between the layers of the cake.

Powdered Sugar Topping

One egg white One teaspoon lemon extract One teaspoon vanilla extract One-eighth teaspoon salt One cup powdered sugar, sifted

Beat the egg white very stiff, add the extracts and powdered sugar slowly until a soft mixture is formed. Beat for one minute. Spread on top of the cake.

Steamed Raspberry Pudding (Four portions)

(Why not make this in winter when you have some left-over canned raspberries on hand? Steamed puddings are best in cold weather, you know.)

One cup flour Two level teaspoons baking-powder One-fourth level teaspoon salt One-fourth cup sugar One egg, well beaten One-fourth cup milk Two tablespoons melted fat One teaspoon vanilla One cup raspberries, fresh or canned Three level tablespoons sugar

Sprinkle the three tablespoons of sugar over the raspberries and let them stand until the rest of the pudding is ready. Mix and sift the flour, baking-powder, salt and sugar. Add the egg and milk and beat for three minutes. Add the melted fat and vanilla and the sweetened raspberries. Fill small greased molds half full.

Steam in a covered steamer for thirty minutes. Unmold and serve warm with Cream Sauce.

Cream Sauce (Four portions)

One egg One-fourth cup milk One-half cup cream One teaspoon vanilla Two cups powdered sugar

Beat the egg, add the milk and cream. Beat for two minutes. Add the vanilla and slowly add the powdered sugar, sifted. Beat for two minutes. Serve very cold on puddings.