PEACH DESSERT

1 pt. milk 3 tbsp. sugar
3 tbsp. cornstarch 1% tsp. vanilla
2 tbsp. cold water 2 tbsp. sugar
2 eggs

Heat milk in double boiler. Mix cornstarch and cold water, then add to milk.
Cook from 1 to 2 hours. Beat yolks of eggs and sugar; then pour hot mixture
slowly over them, return to double boiler until egg thickens, stirring constantly;
add vanilla and pour over layers of peaches in pudding dish. Beat whites of
eges until stiff. Add sugar and pile it lightly on top of pudding. Place in a
slow oven and cook 10 minutes. Bananas may be used instead of the peaches.

PEACH LUSCIOUS DESSERT

%4¢ sugar 3 tsp. baking powder
2 eggs (separated) % tsp. salt
3 tbsp. shortening 8 to 10 peaches
Grated rind of one lemon *%¢c. of sugar
1 c. ef flour 1 tsp. lemon juice
14 @, milk 1 oc. icing or powdered sugar

Blend shortening, sugar and egg yolks. Add dry ingredients (flour, baking pow-
der and salt), and lemon rind alternately with milk. Rub sides of shallow bak-
ing dish with shortening, fill bottom with peeled and quartered peaches,
sprinkle with sugar and lemon juice. Pour batter over peaches and bake in
moderate oven 30 minutes. Then cover with meringue made by beating egg
whites stiff with powdered sugar. Brown in slow oven for a few minutes. Serve
warm with cream.—Courtesy Mrs. L. H. Duncan.

PEACH CREAM PUDDING

2 tbsp. cornstarch 1 tbsp. butter

14%, ¢, cold milk 1 tsp. vanilla
1% ec. scalded milk 2 egg whites

1% tsp. salt 1 can sliced peaches

1% ec sugar Whipped cream and cherries
2 egg yolks

Dissolve cornstarch in cold milk. Add scalded milk together with salt and sugar.
Cook 10 minutes. Add beaten yolks, butter, and vanilla. Make meringue with
egg whites, and fold into hot pudding. Pour over 1 can sliced peaches. Garnish
with whipped cream and cherries and chill. It can be put in individual glasses.
—Courtesy Mrs. Alf Darlison.

MANDARIN ORANGE JELLY
1 pkg. orange jelly Sugar to taste
Juice of half a lemon Tin of mandarin oranges
Dissolve the jelly, juice, and sugar to taste. Set in refrigerator and as it gets
firm, fold in the mandarin oranges. Some prefer to use the juice in the jello

mix. If you like cream, some whipped folded in with the oranges adds to the
appearance and taste.

FRUIT CAKE PUDDING

144 ¢. shortening 3 tsp. baking powder
1 oc. sugar 1% tsp. soda
214% c. mincemeat (cold) % tsp. ea. cloves, nutmeg and
2 eggs well beaten cinnamon
1 can tomato soup 1 ec. chopped walnuts or pecans

2 c¢. flour

Cream the shortening and sugar. Add mincemeat and mix thoroughly. Blend in
the well-beaten eggs and add the sifted dry ingredients alternately with the
tomato soup. Stir until smooth, then mix in the nuts. Pour into a buttered tube
pan. Bake at 350°F. about 1 hour and 20 minutes or until done when tested.
Cool and frost with your favorite white frosting or serve warm with hard
sauce as pudding.—-Courtesy Mrs. P. J. Sinnott.

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