THE MANITOBA HEALTH COOK BOOK

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Steamed Raisin Puffs

2 eggs, well beaten 2 t. b-powder | ee flour
14, ¢. raisins, chopped 3 T. melted butter 1, c. milk
VY, ec. sugar

Add sugar to beaten egg and continue beating. Add melted
butter and milk and mix well. Measure sifted flour and sift again
with b-powder and add to mixture. Fold in raisins and turn into
greased custard cups. Steam for 30 min. and serve with lemon or
brown sugar sauce or with cream.

Minnihaha Pudding

21, ¢. flour 1 ¢. raisins 1 ec. milk
2-3 e. molasses 4 t. b-powder 4, ¢. butter
4 t. salt
Steam 2!/4. hours and serve with following sauce.
Sauce
2 T. melted butter 1 egg 1 ¢. whipped cream
1 t. vanilla 2 ¢. icing sugar

Mix all together. No cooking required.

Fruit Pudding

1 c. chopped suet 1 c. chopped raisins 1 c. b-sugar
1 c. chopped currants 1 c. sweet milk VY, c. molasses
2 eggs, well beaten 3 ce. bread crumbs Spices to taste

Mix all ingredients as for steamed pudding. ‘Turn into pud-
ding bowls and steam 2 hours.

Charming Pudding

Sponge cake 2 eggs Cherries
Vanilla 1 pt. milk

Finely crumb cake, boil milk, flavor to taste, break egg into
basin, beat well, pour boiling milk gradually into basin, stirring all
the time, then add cake crumbs, cover basin and leave 20 minutes.
Butter mould, cover inside with halves of cherries and fill carefully
with mixture. Put piece of buttered paper over pudding, place
floured cloth over mould and steam for | hr. Turn out on hot
dish and surround with raspberry sauce.

Raspberry Sauce

1 T. cornstarch Juice of 1. lemon 1, raspberry jelly powder

Dissolve jelly in 14 pt. hot water, mix cornstarch with cold
water, stir into dissolved jelly, put into double boiler to cook, add
lemon juice and strain.

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