A Forest Ranger's Cookbook - Desserts

from The Lookout Cookbook, 1938. U.S. Forest Service, Region One

DESSERTS

Rice and Raisins
1/2 cup rice
1/2 cup raisins
1/2 teaspoon salt

Wash both rice and raisins, thoroughly, removing all questionable pieces. Cook in plenty of boiling water to which the salt has been added.

Apple Sauce
Heat canned apples, season with sugar, nutmeg, cinnamon and a drop of vanilla to taste. If desired, apples may be mashed.

Stewed Prunes, Apricots, or Peaches
Take the amount of dried fruit you wish to cook and place in pan covering with cold water and soak overnight. Next morning drain off water. Cover with boiling water and cook without sugar until tender, then add the sugar, just enough to sweeten to your taste.

Jello
If Jello is furnished, a nice dessert is made by using Jello, pouring off the juice from small cans of fruit, and heating it to dissolve the Jello instead of using all water. Cut up the fruit in small pieces and stir in after Jello has hardened a trifle.
This makes a nice salad also, if canned milk is beaten into salad dressing, using a small portion of dressing to cream.