THE COMMERCIAL GIRLS’ CLUB COOKERY BOOK

PUDDINGS and DESSERTS—Continued
FOOD FOR THE GODS

1 Cup granulated Sugar 1 Cup chopped Dates

1 Cup chopped Walnuts 1 Teaspoon Baking Powder

2 Heaping tablespoons bread 3 Eggs; add whites of eggs, well
crumbs beaten

Bake in a moderate oven half an hour. Serve with whipped cream.
Madeline Carroll

SPANISH CREAM

3 Cups Milk 2 Tablespoons Gelatine
3 Eggs 4 Teaspoon Salt
1 Cup Sugar 1 Teaspoon Vanilla

~Scald milk. Beat egg yolks well and add sugar. Pour into hot
milk and stir. Soak gelatine in a little of the cold milk. When
custard has cooled slightly add gelatine, salt and vanilla. Fold

in stiffly beaten whites.
Marguerite Petrie.

TRIFLE

Place a layer of thin sponge cake in the bottom of a berry bowl
and dot with pieces of red currant jelly. Add layers of sponge
cake and jelly until the bowl is well filled. Small pieces of rich
dark fruit cake and crumbled macaroons may be added to this
mixture. Pour over half a cup of rum, sherry or brandy and allow
to soak for a short time. Make a custard of two whole eggs and
two cups of milk and pour over the cake mixture. Cover the top
with whole macaroons and set away in refrigerator over night. Just
before serving decorate the top with whipped cream and glace

cherries. Inga Thomson
MANHATTAN PUDDING
14% Cups Orange Juice 4 Cup Powdered Sugar
¥%, Cup Lemon Juice 4, Teaspoon Vanilla
Sugar 2/3 Cup chopped Walnut meats
Y, Pint Whipping Cream or powdered macaroons

Mix fruit juices and sweeten to taste. Turn mixture into brick
mould. Whip cream and add sugar, vanilla and nut meats. Pour
over first mixture to overflow mould. Cover with buttered paper,

fit on cover and freeze.
Mary MacKenzie

PINEAPPLE DELIGHT

Boil half cup rice in boiling water (salted) until tender. Then
drain. Dissolve one tablespoon powdered gelatine in two cups
boiling water or canned pineapple juice. Add three-quarters cup
of sugar and the rice - cool slightly and add one cup chopped
pineapple, pinch salt and | cup whipped cream. Set in individual
cups - serve with whipped cream.

L. Emma

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