OVERNIGHT MERINGUES

2 egg whites

2/3 cup berry sugar

1/8 tsp. salt

1 tsp. cornstarch

1/4 tsp. cream of tartar
1/4 tsp. flavouring

Preheat oven to 400°F. Have egg
whites at room temperature. Place
in a medium-size mixing bowl. Sift
together sugar, salt, cornstarch
& cream of tartar. Beat egg whites
until they stand in soft peaks.
Gradually add sugar mixture, a
tablespoon at a time, beating well
after each addition. Add flavoring
with last addition of sugar, then
beat mixture until very stiff and
glossy. Meringue should stand in
‘ very stiff peaks. (Add food color-
ing if desired). Cover large baking
sheet with heavy brown paper or 2
thicknesses of thin brown paper.
Draw circles on paper (the screw
band of a 1/2 pint jar is a good
size), spacing about 2 inches a-
part. Heap meringue in high mound
within circle, then hollow out top
with back of spoon. Place in pre-
heated oven, close oven door and
turn off heat immediately. Let
stand in oven overnight, or at
least 6 hours. Gently lift shells
off paper. Makes 8 - 3 1/2 inch
meringue shells. Fill with fruit,
ice-cream or any favorite filling.

- Sylvia Burnip.
CARROT PUDDING

1 1/2 cups flour
s cup currants
3/4 cup suet
1/4 tsp. salt
1 tsp. soda
1 cup brown sugar
1 cup raisins
1 cup grated carrots
1 cup grated potatoes
Steam 3 hours.
- Helen McKay.

CREAM PUFFS

1 cup water
1/2 cup butter
. cup flour
3 eggs

Put the water in a saucepan to
boil. When boiling, add butter
and stir in the flour. let cool.
When cold, add the eggs, well
beaten. Beat all thoroughly and
drop on a buttered tin. Bake 20
minutes in quick oven. When cool
slit with sharp knife and fill
with whipped cream.

- Mrs. Jack Chaloner.
BEACHBURY PUDDING

1 tbsp. butter

1/4 cup corn syrup

1 tsp. baking soda
1/2 tsp. salt —

1/2 cup raisins

1/4 cup white sugar

1 cup flour

1 tsp. baking powder
1/2 cup milk

1/2 tsp. vanilla

Sauce: 1/3 cup brown sugar
1 1/2 cups boiling water
1/3 cup corn syrup
3/4 tbsp. butter

Cream butter, add sugar, corn syrup
and cream all together. Sift and
measure the flour, sift again with
dry ingredients. Add these sifted
dry ingredients to first mixture
alternately with the milk, add
raisins and vanilla. Pour batter
in greased baking dish. Mix sauce
in order given above in same dish
as batter was mixed in. Pour sauce
over batter in baking dish. Bake
in moderate oven 30 - 40 minutes
(350° oven). Serves 5- 6. This
pudding is delicious, economical
and easy to make.

- Greta Casper.