ADVENTURES IN COOKING | 15]

FLUFFY WALNUT PUDDING

14 cup butter or shortening 1% cup sifted flour

¥8 cup brown sugar 114 tsp. baking powder

1 tsp grated orange rind 214 cups fine bread crumbs
1 tsp vanilla 14 cup chopped walnuts
lf tsp salt 4 cup milk

1 large egg

Beat butter, sugar, vanilla, salt, and egg together until well blended and
fluffy. Sift flour, baking powder, add to creamed mixture along with
remaining ingredients. Mix well. Put in well greased quart mould, fill
24 full, cover tightly. Steam 1 hours. Serve with sauce.

CANARY PUDDING

2 ozs. flour 1 egg
114 ozs. sugar 14 tsp baking powder
1 oz. butter milk

Cream the butter and sugar together until thick and smooth, add the
egg. Beat well, then stir in the flour and baking powder as lightly as
possible, add milk gradually until the mixture drops readily from the
spoon. Pour into a well-greased mould. Steam for about 1 hour. Serve
with jam or custard sauce. Serves 3 to 4 persons. |

FRUIT DUMPLINGS

2 cups flour 2 tbsp shortening
4 tsp baking powder 2 tbsp sugar
14 tsp salt 1 cup milk

Sift dry ingredients. Work in shortening. Add milk gradually. Mix with
fork to form a soft dough. Drop dough by spoonfuls on top of boiling fruit.
If frozen fruit such as loganberries or strawberries is used, add enough sugar
to make a sweet syrup. Cover closely and boil for 12 to 14 minutes. Do not
uncover while boiling. Serve as soon as cooled using fruit as sauce for
dumplings. Suitable canned fruits to use for these dumplings are blue-
berries, rhubarb and cherries.

COCONUT CUSTARD

4 eggs (beaten) 14 cup sugar
Vy tsp salt 1 qt. milk
1 cup shredded coconut 1 tsp vanilla

Mix all ingredients, pour into buttered mould, cover with wax paper,
set in pan of hot water and bake.

CUSTARD
4 eggs or 8 egg yolks %% cup sugar
Ye tsp salt 14 tsp nutmeg
224 cups scalding hot milk 1 tsp vanilla

Beat eggs slightly, add sugar, salt, nutmeg, hot milk and vanilla. Bake
in greased pan, set in shallow pan of hot water, 30 to 35 min., until a
silver knife inserted comes out clean. ’

Garnish as desired.

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