THE COMMERCIAL GIRLS’ CLUB COOKERY BOOK

PUDDINGS and DESSERTS—Continued

CASTLE PUDDING
3 Eggs 1 Cup Flour
4 Ib. Butter 1 Teaspoon Baking Powder
4 lb. Fine Sugar

Cream the butter, add sugar gradually. Sift flour and baking pow-

der, and add alternately with the well beaten eggs. Bake about

\4 hour in moderate oven (375 degrees) in small buttered cups.
Inga Thomson.

CHOCOLATE SYRUP

Y, Cup Cocoa 2 Tablespoons Corn Syrup
1 Cup Cold Water 2 Teaspoons Vanilla
1, Teaspoon Salt

Cook the cocoa and water over direct heat until smooth, stirring
constantly. Add sugar, salt and corn syrup and stir until dissolved.
Boil 3 minutes. Flavor with vanilla. Pour into glass jar. Cool.
Keep tightly sealed in refrigerator. Use to flavor drinks or as a

sauce for ice cream.
A. Christopher.

MINCE MEAT
4 Pounds of Apples 4 Teaspoon Mace, All-Spice,
1 Pound of Suet chopped fine Cloves
2 Pounds of Seedless Raisins 4 Teaspoons of Salt
1 Pound of Sultana Raisins 1 Pint of Apple Cider (or to suit
(not bleached) taste.)
', pound of Currants 2 Tablespoons of Molasses
2 Pounds of Brown Sugar Rind and juice of two Lemons

Almonds, or other nuts may be added if desired. We use half a
pound of blanched almonds.

Mix well and let stand in a cool place.

Mrs. J. J. Lane
PUDDING SAUCE
1 Cup Bee Hive Golden Corn Syrup 1 Egg
3 Tablespoons St. Lawrence or 1 Teaspoon Vanilla
Durham Corn Starch 1 Teaspoon Butter

1 Cup Boiling Water

Mix Corn Syrup and Corn Starch in double boiler, add boiling
water - - stir constantly. Add small amount of hot liquid to well
beaten eggs and return to double boiler to finish cooking. Add
butter and flavoring. Serve hot or store and reheat as needed.

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