RAISIN DELIGHT PUDDING
(A Delicious Self-Saucing Pudding)

1 c. brown sugar 2c. boiling water

1 tbsp. butter 45 Cc. milk

+ tsp. vanilla 1 c. all-purpose

1 tbsp. butter flour

4c, white sugar 4 tsp. salt

1c. seedless raisins 2 tsp. baking powder

Cook to a medium syrup the first 3 ingredients. Let the

raisins and boiling water cook while preparing the batter.

Cream butter and sugar until fluffy. Sift flour, salt and
baking powder. Sift again and add to the creamed mixture
alternately with the milk. Spread batter in a greased
baking pan and pour the raisin syrup over the batter.
Bake for 30 minutes. During baking cake mixture rises to
top and sauce settles to the bottom. Serve warm with
plain or whipped cream.

Louise Ahearn

OLD-FASHIONED BLUEBERRY PIE

4 c. blueberries 4 tbsp. flour
3/4 c. granulated 1 tsp. grated lemon
sugar rind
4% tsp. cinnamon 1 tbsp. lemon juice
4% tsp. nutmeg 1 tbsp. butter
1/8 tsp. salt Pastry for a 2-crust
pie

Place blueberries in a large bowl. Sift together sugar,
spices, salt, and flour. Blend in lemon rind and add to
the berries, mixing lightly but thoroughly. Turn into
pastry-lined pie plate. Sprinkle with lemon juice and
dot with butter. Cover with top crust or lattice strips.

(continued)

46-Abbotsford, B. C.