72 THE BLUE BIRD CooK BooK

cutting down into the cake 1 inch from outer edge, and 1 inch from middle hole,
leaving a l-inch wall. Remove the cake between the cuts with a curved knife or
spoon, being careful to leave a wall of cake at the bottom at least 1 inch thick.
Fill the cavity with 1/3 of the chocolate cream mixture, to which has been added
Y2 of the nuts, chopped finely. Replace the top in exact position, and spread the
remaining cream mixture over the top, sides and centre. Shave the remaining nuts,
and sprinkle over cream. Chill 2 or 3 hours before serving.

To serve: Use a serrated knife to cut wedges. Place each slice on its side on
individual serving plate.

CARROT PUDDING 3

1 cup flour Y2 teaspoon nutmeg

1 cup brown sugar 1 tablespoon marmalade

1 cup bread crumbs 1 tablespoon molasses

1 cup grated raw carrot 1 teaspoon cinnamon

1 cup grated raw potato Y2 teaspoon ginger

1 cup currants Juice and rind of 1 orange

1 cup sultana raisins Juice and rind of 1 lemon
3% cup milk 2 eggs

2 ozs. citron peel 1 cup chopped suet

Sift flour and spices together, add sugar, bread crumbs, currants, raisins, suet,
citron, then carrot and potato. Then marmalade, molasses, rind and juice of lemon
‘and orange. Mix all together, beat the eggs, add them and milk, a little salt and
Y teaspoon of baking soda dissolved in a little mashed potato. Pour into buttered
basins or tins and steam three hours. Serves 6 to 8 persons.

FRESH APPLE LOAF

1 cup sugar 1% teaspoons double action
Y2 cup soft shortening baking powder

2 eggs 1% teaspoons salt

3 cups flour 3 cups coarse grated apple

1 teaspoon soda Y2 cup chopped nuts

Cream sugar and shortening. Add eggs stiffly beaten. Sift flour, measure and
sift again with baking powder and soda and salt. Add to creamed mixture with apple
and nuts. Stir to stiff batter. Turn into a greased and floured pan 9x5x3 inches.
Bake in pre-heated oven (325 degrees) for 60 to 70 minutes. Cool thoroughly before
cutting. A real moist loaf.

RHUBARB COBBLER

4 cups rhubarb and 2 tablespoons sugar
strawberries 1% teaspoons baking powder
1 cup apple juice Y2 teaspoon mace or nutmeg
Y. cup water Y% Ib. butter
1% cups sugar Y% cup milk
1 cup flour 1 teaspoon vanilla

Pinch salt
Put fruit into baking dish. Pour over apple juice, water and sugar that has been
brought to a boil and the vanilla added. Blend flour, salt, sugar, baking powder,
spice and butter. Add milk and drop from teaspoon on top of fruit. Bake 20 minutes
at 450 degrees. Other combinations—green apples, blueberries; peaches, pineapple.

PINEAPPLE REFRIGERATOR DESSERT

5 eggs yolks beaten slightly Juice of Ya leman and
34 cup sugar 3 juice of 2 orange
1 cup crushed pineapple
Place the above ingredients in a double boiler and cook over hot water until this
mixture thickens. Remove from heat and add one envelope of Knox gelatine dissolved
in Y% cup cold water. Stir well and cool. Beat 5 egg whites until stiff. Add slowly
34 cup sugar. Fold in egg white mixture into the egg yolk and fruit mixture. Tear —