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WHOLE APPLE CRISP

6 tart apples 1 cup brown sugar
1/3 cup butter or margarine 2/3 cup sifted flour
1 tsp. cinnamon

Core and pare apples. Place close together in a greased baking
dish. Cream butter and sugar well. Blend in flour and cinnamon 4
until mixture is crumbly. Sprinkle mixture over apples.

—Mrs. Doreen Asquin, Calgary.

CARROT PUDDING

1% cups flour 1 cup syrup
%4 cup sugar 1 tsp. each of soda,
1 cup suet cinnamon, cloves
1 cup raisins *% tsp. allspice
1 cup mixed fruits 1 tsp. nutmeg
2 eggs 1 lemon (a little vinegar
1 cup grated bread crumbs may be substituted)
1 cup grated potatoes Salt
1 cup grated carrots % cup nuts (optional)

l% cup grated apples

Steam 3 hours. Note: Grind suet fine and rub with flour like 3

piecrust, before adding to mixture. If mixture seems too thick ff

add a little sour milk. Yield: 3% quarts. isi
—Mrs, Alys French.

FLUFFY DESSERT

1 pkg. cherry gelatin 1 can pineapple (1 cup
8 mashmallows in quarters drained)
% cup heavy cream
(whipped)

Dissolve gelatin in 1% cups boiling water, pour into a flat pan.

Chill. When set cut in % inch squares. While gelatin is setting

pour pineapple over cut marshmallows. Let stand. Mix all to-

gether plus cream when ready to serve. Serves 8. i:
—Mrs. Alice Wilson, Rosedale.

OATMEAL PUDDING | i

1 cup shortening % cup sifted flour

% cup brown sugar - tsps. pone powder
1 egg 4 tsp. salt

1 tsp. vanilla 1 cup fresh milk

% cup rolled oats

Cream shortening, add sugar and cream. Add well beaten egg.
vanilla and beat well. Combine oats, flour, baking powder, salt
and add alternately with milk to first mixture. Spread mixture
over either cooked apples or rhubarb. Bake 40 minutes at 350° F.
—Mrs. Grace Harrison.

CARROT PUDDING a

‘1 cup carrots, grated 1 cup currants H
1 cup potatoes, grated 1 cup flour iW
1 cup sugar % tsp. cinnamon i”
1 cup suet % tsp. cloves i.
1 cup raisins % tsp. allspice A
1 tsp. soda % tsp. salt ‘ae

Add enough milk to mix. Steam 3 hours. a i
—Mrs. Enza Carls. ae

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