PUDDINGS AND DESSERTS

RHUBARB CRISP

1% cup butter % tsp. vanilla

. cup sugar cups le y
e€ges cups rhubar

tsp. nutmeg % cup sugar

Mix % cup sugar, eggs and butter together. Add nutmeg, vanilla

and cereal. Place % of mixture in baking dish, add rhubarb and

*%, cup sugar. Put rest of mixture over the top of rhubarb.
—Mrs. Violet Hillman.

WASH DAY PUDDING

% cup raisins 2 cups water
% cup brown sugar 1 tbsp. butter

Method: Put on stove and simmer until you make the cake. Pre-
heat oven to 350° F. Sift then measure:

% cup white sugar % tsp. salt
1 tsp. butter 2 tsps. baking powder
1 cup sifted flour Add % cup milk

Spread batter in greased casserole dish and pour raisin mixture
over it. Bake % hour. Serves five and tastes best when warm.
—Mrs, Grace Hunter.

QUICK CARAMEL PUDDING & SAUCE

1 cup brown sugar 2 cups boiling water
2 tbsps. butter

Let this mixture come to a boil and pour over the following batter
in casserole:

1% cup brown sugar 1 tsp. butter
2 tsps. baking powder 1 cup flour
% cup milk Pinch salt

Cream butter and sugar, add flour sifted with baking powder and
salt. Add milk. Place in 350° F. oven for % hour.
—Mrs. Edith Jones, Calgary.

CARAMEL PUDDING

1 cup brown sugar 2 cups water

Boil together for 10 minutes. Place in a bake dish. Add:
% cup butter % cup sugar (white or
% cup raisins or dates brown)
2 tsps. baking powder 1 cup flour

% cup sweet milk

Drop in syrup by spoonsful and bake in (350° F.) moderate oven
for % hour.
—Mrs. Doreen Asquin, Calgary.

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