EDITH ADAMS’ 12tH ANNUAL PRIZE COOK BOOK 69

JAR-OF-FRUIT DUMPLING
DESSERT
1 jar raspberries (plums or cherries)
2 tablespoons lard and butter
2 teaspoons baking powder
1% cups flour
1 egg
Pinch of salt
1 cup cold milk
Heat fruit and juice to boiling point
in wide saucepan with a tight lid. In the
meantime mix flour, baking powder and
salt. Blend shortening with flour, using
pastry blender or tips of fingers. Mix
quickly with milk and unbeaten egg. Drop
blobs of dough on boiling fruit and cover
tightly for 10 or 15 minutes. If the fruit
is boiling rapidly, the dumplings should
be dry inside. Lift onto a dish and pour
liquid over it for a sauce, or top milk
may be used.
Mrs. Helen H. Kope, Enderby, B. C.

DELICIOUS CHERRY PUDDING
1 tablespoon butter or other shorten-
ing
1%4 cup sugar (scant)
1 egg
1 cup flour
2 teaspoons baking powder
2 cups fresh pitted cherries
Mix in the order given, leaving cherries
whole. Put in greased pudding bowl
and steam 1% hours. Serve hot with top
milk, cream or custard.
Mrs. Harold Martin, Abbotsford.

LEMON CAKE PUDDING
1 cup sugar
2 tablespoons butter
Juice and rind of 1 lemon .
2 tablespoons flour

2 beaten egg yolks 1 cup milk
2 beaten egg whites
Mix sugar and butter. Add lemon
juice and rind, also flour. When well

mixed, add beaten egg yolks and milk.
Fold into combined mixtures the very
well beaten egg whites. Bake as a cus-
tard.

Mrs. Della C. Englehart, Austin Road,
R.R. 2, New Westminster, B. C.

MINCEMEAT-STUFFED APPLES
6 baking apples
4 cup mincemeat
6 tablespoons brown sugar
1% cup water ‘i
Wash, core and remove peeling of
apples about an inch from the top of the
apple. Fill centre of each apple with 1
tablespoon of mincemeat and_ sprinkle
with 1 tablespoon brown sugar. Cover
the bottom of a baking dish with 2 cup
water and place apples in it. Bake in

moderate oven about 45 minutes. Baste
apples frequently with juice in the pan.

W. Sugden, 3 East Fiftieth Avenue,
Vancouver, B. C.

PEACH CAKE CRUMB PUDDING
2 cups dry cake crumbs (or 1 cup
cake crumbs and 1 cup bread
crumbs)
% cup milk
1 cup fresh peaches,
344 cup sugar
¥% cup butter
1 tablespoon lemon juice
Soak cake and bread crumbs in milk;
add peaches, sugar, melted butter and
lemon juice. Mix thoroughly and place in
buttered baking dish and bake at 350
degrees F. for 35 minutes or until firm.
Serve with cream.
Miss R. Grant, Box 736, Chilliwack.

PINEAPPLE UPSIDE-DOWN CAKE
3 tablespoons butter
43 cup brown sugar
Melt together in a pan 8 inches square.
Arrange the drained pineapple slices over
the mixture and place a marachino
cherry in the centre of each slice. Make
a cake batter as follows:
4 tablespoons shortening
% cup sugar
2 eggs
1 cup flour
~1 teaspoon baking powder (double
acting) Y%%¥ teaspoon salt
4% cup pineapple juice
Cream the shortening and sugar until
fluffy and beat in the eggs one at a time.
Sift the dry ingredients together and
add to the creamed mixture in three parts
alternately with the pineapple juice. Pour
the batter over the fruit in the pan and

>

sliced

bake at 325 degrees F. for 50 to 60
minutes.
Mrs. C. A. Cornfield, Gordon Head

Road, R.R. 4, Victoria, B. C.

RHUBARB CRISP
4 cups diced rhubarb
2 tablespoons butter
6 tablespoons brown sugar
% cup white sugar
% cup flour
3% cup rolled oats
Dice rhubarb and mix well with the
white sugar. Place in a greased baking
dish. Combine flour, brown sugar and
rolled oats, and cut in the butter. Spread
this mixture over the rhubarb and bake
in a moderate oven of 350 degrees F.
until the rhubarb is tender and the top
a golden brown. Serve with cream.
Mrs. F. E. Oakley, 1242 East Fifteenth
Avenue, Vancouver, B. C.