PUDDINGS 69

APPLE DUMPLING -

l cup sugar 1 cup water

1/8 tsp cinnamon 1/8 tsp nutmeg

2 drops red food coloring 2 tbls margarine

2 cups flour 2 tsp baking powder

1 tsp salt 2/3 cup shortening

1/2 cup milk 6 whole apples or 3 sliced

pared and cored.
Combine first 5 ingredients; bring to boiling point.
Add margarine to hot syrup, sift dry ingredients.
Cut in shortening, add milk all. at once. Roll 1/4'!
thick on lightly floured. board. Cut in 6" squares.
Place whole apple or mound of sliced apples. Sprinkle
each apple generously with sugar cinnamon and nutmeg.
Dot with butter; moisten edge of pastry. Fold corner
to corner and pinch edges securely. Place 1‘! apart in
greased dish. Pour over syrup and sprinkle with sugar.
Bake in 375° oven for 35 minutes. Place cinnamon,
candy or cube of currant jelly on top. Serve hot.

QUEEN PUDDING - Mrs. L. Baird.

One pint bread crumbs 1 qt milk

1 cup sugar  Yolks 4 eggs (beaten)
grated rind 1 lemon Butter size of egg

Whip whites of eggs stiff, beat in a cup of sugar in
which has been stirred the juice of a lemon. Spread
on the pudding a layer of raspberry jam and place
whites of eggs over this and brown.

(Use half of this for four people. )

'The proof of the pudding is in the eating."

2 level tsp baking powder equals 1 tsp cream tartar
and 1/2 tsp baking soda.