} ne % ‘cup sugar

‘THE VANCOUVER SUN EIGHTH ANNUAL COOK BOOK —

‘Page Forty-two _

The proof of the pudding is in the eating—definitely!
7 Therefore. the best suggestion ‘that can be given ‘here is for

' you to choose a pudding or dessert from among the selection
offered, whip it up according to directions and then watch the
gleam of approval in your family’s eyes.

_ These recipes were tested and proved favorites in the

eins, of other British Columbia homemakers so. perhaps —
_ you will find something especially nice to serve your family.

Steamed Date ’ Pudding

Neer together: 1 cup brown or white de
_ 2 cups flour Le !
A teaspoon Salt AG teaspoon soda

Work in 1 tablespoon butter and z. tablespoon shaban.
Then add 1 cup chopped dates, % cup chopped walnuts.
Mix in 1 2-3 cups sour milk and 2 tablespoons molasses.
Pour into well-greased tins and steam for 2% hours. *®
This makes two puddings ‘steamed in 1 pound coffee tins.

Serve with whipped cream or cara:nel hard sauce, or an orange
- sauce. : :

e

The. recipe won a prize for Miss: Vivienne Bernier of

Powell River, B. C..

i : Strawberry Delight
‘1° box strawberries |
1 Jello vanilla pudding

% cup sugar ae
Leftover sponge cake

~ Place a layer cake in the bottom of a casserole and

_ cover with chopped and sugared berries. Then add another .

layer of cake and berries. Prepare pudding as directed on

package and pour over the mixture. Decorate top with |

whole berries.
A homemade custard sauce may be  used* in “place of

the vanilla pudding in this recipe. Serves 4 to: 6.

Mrs. Ed. Gladstone, | 5030' Joyce Road, won a prize for

hoe original, recipe,

-Flufty. Absle Rig

4 large Newton: apples” 1 tableapons ied

; -% teaspoon cinnamon —

: Bi cup. water : 2 egg whites, beaten. stiff .
4 tol vay ae powdered with a pinch of salt

Soc

Stew apples until tender in’ ‘syrup wade from sugar, water,

A ‘honey. and cinnamon. .When tender pass. through. fairly fine
_ ‘wire sieve, add gelatine and beaten egg whites; pour into. but- _

tered ring mould and put to set in refrigerator.; Serve with
cream. Serves 4.

24 “This. delicious and nourishing Sweet has a most attractive

: appearance when turned out, saving a top of clear noney-
colored jelly and a fluffy base. It is ever lighter if the egg
_ Whites are beaten on a plate with, flat beater ‘or knife,” says
| Mrs. A. B. MacLachlan, Apt. 16, 935 Je ervis s Street who won a
vee mige for this recipe. ; :

Péach: Puddings

6 peaches, canned
6 tablespoons jam -
cup sugar
; eats spoon sugar 4 teaspoon nutmeg
~ % cup lard or shortening ~ ‘ teaspoon abet leragn
% cup milk ae rind . ;

* 2 cups. flour «
} teaspoons baking pags
6 teaspoon salt

Sift flour, baking powder, salt and one tabiisianoorise aban
* Work in lard. Add milk using just enough to make a stiff

dough. Roil out on floured board to 4 inch thickness. Gut in
6 squares.

“Place a peach half in the centre of: dack square. Fill each :
‘centre with one tablespoon jam. Put remaining peach halves —

in ‘place and sprinkle with 1-3 cup sugar, nutmeg and lemon

rind blended together. Bring sides of pastry up to enclose

fruit. Mloisten edges of pastry and press together. Place

upside iown on greased baking pan. Brush with melted
lard (if desired). Bake in a 375’ F oven until brown. Serve :

with thin cream or sauce. Serves 6.

Mrs. Bert Barnsoh, 1596 Kingsway \ wor a prize tok these .
little individual fe ag

Bread Crumb Tribe atl

2eggs % cup sugar ©. ag, y 2

2 cups milk :
_% cup stale bread crumbs
Jam or berries. . |

1 teaspoon vanilla or
almond extract

Beat. egg yolks with two-thirds of sugar and flavoring.
Add milk, then stir in bread crumbs. Cover bottom of a deep
pie dish ‘with small fruit or jam and pour on the custard
mixture.

Bake in a pan of water in a. 350’ F. oven for 15 minutes, ~~

Make meringue with 2. egg “whites and remaining third of —

sugar and spread over top of pudding. Remwnt ee 15 minutes

at 325’ F. Serves 6:.

This economical pudding may be served either hot or cold.

The recipe won a prize for Mrs. H. Whitaker, 1105 aaa coe:
Avenue, West Vancouver, hy |

| Apple Butterscotch Pudding
' I-eup brown sugar oot. 4 eup: butter
- 2 cups water

Put these ingredients into baking pan and bites: 6 boil.

1 cup brown sugar
% cup shortening ©
at om milk

11-3 cups flour

.» 2% teaspoons baking powder
: : Vy teaspoon salt ©
“1% cups diced raw apples

_ Sprinkle 1-3: of the cup-.of brown: sugar over. copia ‘Sift

flour, baking powder and salt and remaining 2-3 cup: brown —
sugar. Rub in shortening. Add milk, then apples: - Drop: by:

‘tablespoonfuls in ‘hot. Syrup. Bake for ca to 40: vneescrath in ae
375’. F. oven,

| This quick batter pudding recipe | won a prize for Mrs. M. C. ae
Doyle, 2846 Birch Street.” es eee