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FRUIT PUDDING
2 cups milk candied ginger

2 tbsp. cocoa % cup of currants
3/4 cup finely chopped 3 tbsp. white sugar
nuts & mixed peel 1 tsp. vanilla
% cup raisins 1 tsp. Lemon extract
4% cup dates, chopped % cup hot water and add one
dash of salt envelope of gelantine to
water

Place milk and cocoa in saucepan, blend well and bring
to a boil. Add the chopped nut and peel, raisins, dates
ginger, white sugar, salt and cook for 5 minutes. Let
the mixture cool. Add vanilla and lemon flavoring.
Dissolve the gelatine in hot water and add to the
mixture and stir until well blended. Place the mixture
in a mold and chill. Serve with whipped cream.

- Mrs. Wilfred (Marie) Kocher, Ayton, Ont.

GLORIFIED RICE

1 can 13% oz. pineapple 6 maraschino cherries, diced
tidbits 1 cup whipping cream
1 cup minute rice 1 tbsp. sugar
3/4 tsp.*salt 1 cup (about 12) diced marsh-
mallows

Drain pineapple, measuring syrup. Add water to syrup to
make 1% cups. Bring to a boil. Stir in minute rice right
from the box. Add salt. Cover. Remove from heat. Let
stand 5 minutes. All the time needed necessary for the
rice to absorb the tart-sweet fruit flavor. Then add
cherries and pineapple. Chill thoroughly. Combine cream
and sugar. Whip. Fold whipped cream and marshmallows
into rice. Sétves Ss.

- Mrs. E. Shellborn, Jaffray, B.C.

HASTY PUDDING

1 cup flour 1% tsp. baking powder
1/3 cup brown sugar 1 cup raisins

1 tbsp. cocoa 1 tbsp. butter

%, tsp. salt 2/3 cup milk

Sift flour, sugar, cocoa, salt and baking powder. Rub in
butter and add milk. Turn into a well buttered dish.

-e continued