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YESS ERE S

| | OLD-FASHIONED BREAD PUDDING

ce raisins 1 tsp. cinnamon
| 1 egg 4 tsp. cloves
4 Cc. sugar 4 tsp. allspice
o>, milk 4% tsp. nutmeg
| 14 c. fresh bread 1 tsp. melted butter
crumbs Pinch of salt

Beat the egg light; add the sugar and then the milk.

Pour the whole over the crumbs. Add the spices, fat,

Salt and raisins. Stir well. Pour into a baking dish.

. Set in a pan of water and bake until firm in a slow

{ oven of 300 degrees. Serve warm or cold with any
desired sauce. A lemon sauce is particularly nice.

(Use less spice if you wish). A Family Favorite!

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RHUBARB CRISP

6 c. diced rhubarb 3/4 c. wheat germ
3/4 c. white sugar 2 tbsp. butter
| 6 tbsp. brown sugar mc. flour

Mix rhubarb with white sugar and place in a buttered

j baking dish. Combine the butter, flour, brown sugar

| and wheat germ. Spread this mixture on top of the
rhubarb. Bake in a moderate oven for 50 to 60 minutes.

Serves 4 to 6.
Mrs. D. Calder

41-Abbotsford, B. C.