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COTTAGE PUDDING

14 c. butter, 2% ¢e. flour.

2/3 c. sugar. , 4 tsp. baking powder.
1 egg. 1, tsp. salt.

1 c. milk,

Mix as plain cake, turn into buttered pan and bake in a moderate
oven 35 minutes. For individual puddings, bake in muffin tins 25
minutes. Serve with Vanilla or Caramel Sauce. 3

To vary this pudding, place sliced apples, stewed prunes or other
fruit in bottom of dish and pour batter over.

CARROT PUDDING

+ ‘Cy... BOUR, ' Ic. raisins seeded and
2/3 tsp. soda. | cut.

_Y tsp. salt. 1 c. currants.

2/3 c. sugar. 34, c. grated potatoes.
ly c. finely chopped suet. - 4c. grated carrots.

Mix and sift dry ingredients, add suet and fruit. Add vegetables and
stir untii well blended. Steam 3 hours. If cooked in individual moulds,
steam 1144 hours. :

LEMON JELLY

1 tbsp. granulated gelatine. 1c. boiling water.
14 ¢c. cold water. 7 Speck of salt.
1 c. sugar. 14 c. lemon juice.

Soak gelatine in cold water, add salt, pour boiling water on it and
stir until dissolved. Add sugar, then lemon juice and strain. Turn into
moulds that have been wet in cold water and chill.

SNOW PUDDING

Make the lemon jelly and strain into a large bowl and place in ice
water to cool. Beat the whites of two eggs until stiff, and when the
jelly thickens add them: to it and beat with a wire spoon. Pile into a
mould or glass dish and serve with Custard Sauce. |

COFFEE CREAM

1 siap, granulated gelatine. 1 c. cream or milk.
4 ec. cold water. 7 .. 4 ¢. strong coffee.
14 c. sugar.

Soak the gelatine in the cold water and dissolve in the hot cofee.
Add the sugar and strain into an earthen dish and place in ice water to
cool. Stir occasionally. When it becomes thick add the whipped cream
and stir until it becomes thick, but not hard.

‘If milk or plain cream is used it may be added as soon as the jelly
is ‘strained.

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