add water gradually, butter and flav-
oring. Boil 5 minutes stirring con-

stantly. —Dr. H. G. McGraw.

CHRISTMAS PUDDING.
cups bread crumbs.
cup flour.
cups puffed raisins.
cup currants.
cup brown sugar.
14 teaspoon soda.

1 teaspoon cinnamon.
1 teaspoon nutmeg.

1 cup chopped suet.
1% |b. peel, chopped.
14 cup molasses.
Juice of 1 lemon.

peek eet ND eet ND

FROZEN

SNOW PUDDING.
¥, box gelatine or 1 tablespoon granu-
lated gelatine.
Y% cup cold water.
1 cup boiling water.
1 cup sugar.
Y, cup lemon juice.
Whites of 3 eggs.

Soak gelatine in cold water, dissolve
in boiling water, add sugar and lemon
juice, strain and set in cool place.
Occasionally stir mixture and when
quite thick beat until frothy. Add
whites of eggs beaten stiff and con-
tinue beating until stiff enough to hold
its shape. Serve plain or with boiled
custard. A very attractive dish may
be prepared by coloring half the mixt-
ure with fruit red.

—Mrs. H. H. Eager.

LIME FRUIT WHIP.
1 pkg. lime jelly powder.
14 cup boiling water.
114%, cups ginger ale.
1 cup well drained,
apple.
1 large banana or 2 small ones.
1 teaspoon lemon juice.
2 egg whites.

Dissolve jelly powder in _ boiling
water. Add ginger ale and set aside to
cool. When nearly set, whip until
light and fluffy. Fold in egg whites,
which have been beaten stiff but not

crushed pine-

Mix in order given and steam 3
hours. Can be kept indefinitely. Steam
1 hour before using.

—Mrs. J. Davies.

LEMON PUDDING.
1 Slice bread. Put in baking dish and
grate rind of lemon over it.
1 cup heated milk.
2 egg yolks beaten in milk and poured
over the bread.

Bake until it sets, then beat the two
egg whites stiff and beat in % cup
fruit sugar and add juice of the lemon.
Pour over the custard part and brown
as a meringue. Serve hot or cold.

—Mrs. V. J. Percy.

DESSERTS

58

dry. Cool until you have fruit ready.
Drain pineapple, peel bananas and
dice in very small pieces. Mix with
pineapple and add lemon juice and
mix well. Fold into whipped jelly
mixture, blending thoroughly. Pile
into individual sherbet glasses or one
large dish and chill until well set.
Serve with whipped cream.

—Mrs. R. Gislason.

STRAWBERRY SPONGE.
(6 servings—use only 1% pkg.)
1 envelope gelatine.
YY, cup cold water.
Y% cup hot water.
Y, teaspoon salt.
2 egg whites.
1/3 cup sugar.
1 tablespoon lemon juice.
1 cup strawberry juice and pulp, can-
ned or frozen.
% cup cream, whipped, or evaporated
milk, whipped.

Crush strawberries. Pour cold water
in bowl and sprinkle gelatine on top of
water. Add sugar, salt and hot water
and stir until dissolved. Add to straw-
berries and lemon juice. Cool and
when mixture begins to thicken, fold
in whipped cream and the stiffly
beaten egg whites. Turn into glasses
and chill. Serve garnished with ber-
ries.

—NMrs. L. Matthews.