PUDDINGS AND SAUCES 125

APRICOT PUDDING

2 cups flour 3 teaspoons baking powder
Y2 teaspoon salt Y2 cup sugar
3% cup milk 1 well beaten egg

Lump of butter

Place in shallow buttered pan and lay in enough canned apricots to cover the
dough. Sprinkle well with sugar. Bake in a moderate oven 1% hour.

BATTER FRUIT PUDDING

Y2 cup sugar Y2 cup suet
1 cup currants 1 cup chopped raisins
egg 1% cups flour
1% teaspoons baking powder Salt
cup milk

Add a pinch of cloves, cinnamon and mace. Steam from 3 to 4 hours.

BAKED APPLES

6 large apples 2 tablespoons butter
1 cup brown sugar Y2 teaspoon powdered
1 tablespoon flour cinnamon

Wipe apples and remove cores, then fill centres with the following mixture:
Cream the butter and half the sugar, add flour and cinnamon, and mix well. Bake in
hot oven until soft. Baste well with remainder of sugar stirred with a little water.
There should be a rich thick sauce around apples when baked.

STUFFED ANGEL CAKE

1 large angel food cake 1 cup cocoanut

2 cups whipped cream Y. Ib. marshmallows, diced
1 cup nuts 1 smali bottle maraschino
1 cup diced pineappite cherries

Cut out the inside of the cake, leaving the shell of sufficient thickness to hold
together well. Reserve enough of the whipped cream to use as an icing for the cake.
Mix the rest of the cream and fruit with the inside of the cake which you removed
and which has been torn into small pieces. Stuff the cake shell with the mixture. Let
stand in ice box for 12 hours. Slice and serve.

(DEM.) BREAD PUDDING

Scald 1 quart milk, add 1 cup sugar which has been caramelized. When
caramel is dissolved, pour the milk over 2 cups stale bread crumbs, add 2 eggs slightly
beaten, 4 cup sugar, 2 teaspoon salt and 1 teaspoon yanilla. Pour into buttered
pudding dish and bake slowly 1 hour. Serve with cream, plain or beaten.

BROWN PUDDING

1 cup sweet milk | 1 cup raisins
1 egg 2 cups flour
Y2 cup molasses 1 teaspoon soda

Y2 cup butter
Steam 2 hours. Any sauce may be used.

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