68 PUDDINGS

CHOCOLATE DREAM SQUARES - Mrs. Sid Miller

Line 8 in. square pan with 1/2 of 20 graham wafers
crushed fine. Cream 1/2 lbs butter or margarine, 2
cups powdered sugar, beat in 3 eggs one ata time.

Beat in 3 square of “bitter chocolate melted but slightly
cool, stir in 1 1/2 cups chopped nuts 1 tsp vanilla.
Spread mixture into pan and sprinkle top with remainder
of graham wafers ¢rumbs. “‘Refrigeraté over night and.
serve on vir ahiclaaneiioe: alamode-or not. -12 servings.

LEMON SOUFFLE - Mrs. eae.

3 tbls butter ~ 1/4 tsp salt

3/4 cup sugar 1 cup milk. |

3 egg yolks Juice and rind of 1 lemon
3 tsp flour 3 egg whites

1 tsp baking powder »

Cream butter, add sugar gradually. Then add eg g yolks
mixed with ame juice and rind. Add flour alone
powder and salt. Stir in milk and lastly fold in stiffly
beaten egg whites. Pour into buttered baking dish or
individual custard cups and oven-poach in a slow oven
(350°) until pudding is set about 40 min.

CHERRY BATTER PUDDING - Grace Lindenberg.

3 cups canned cherries 1/2 cup sugar

1 cup flour l egg

1 tsp baking powder 1/2 cup milk

1/4 tsp salt 2 tbls melted butter

Sift together flour, baking powder salt and sugar ina
bowl add beaten eggs and milk, then melted butter.

Beat well, pour batter over sweetened cherries in baking
dish. Bake at 400° until batter rises then reduce heat to
350 degrees until done. (any fresh or canned fruit may
be used. )