LEMON CAKE PUDDING

¥, cup sugar 2 tsps. lemon rind

4 tbsp. flour 2 tbsps. lemon juice

Pinch of salt 1 tbsp. melted butter or oil
2 eggs, separated 3% cup milk

Mix dry ingredients. In another bowl combine egg yolks, lemon

rind, juice, butter and milk, then add to dry ingredients and mix

well. Beat egg whites till stiff and fold into batter. Put into buttered

casserole. Place casserole in pan of water and bake at 350° for 45
minutes.

Hazel Lamont

RUBY PUDDING

1 cup flour Yq cup sugar
Y2 cup raisins or dates 1 tsp. soda
Y cup milk 1 dessert spoon butter

Melt butter in % cup boiling water. Combine ingredierts.

Put in greased bowl and steam for 2 hours. Serve with cream or
favorite pudding sauce.

Hazel Lamont

CHOCOLATE PUDDING WITH ORANGE SAUCE

13%4 cups flour 2 squares chocolate
1 tsp. salt 2 oz. butter
Y4 tsp. cream of tartar 1 cup milk
l egg 1 tsp. soda

1 cup sugar

Sift together flour, salt and cream of tartar. Beat egg and sugar
till creamy. Add melted butter and chocolate and beat again. Dissolve
soda in milk and add alternately with flour mixture. Pour into 1¥%2
quart mold and steam for roughly 2 hrs. Serve with orange sauce.

ORANGE SAUCE

Y2 cup sugar 24, cup orange juice
Yg tsp. salt 2 tbsps. lemon juice
1 tbsp. cornstarch Yq cup water

Y tbsp. flour

Mix well the sugar, salt, cornstarch and flour. Add the orange
juice, lemon juice and water. Cook, stirring all the time till the sauce
thickens and becomes translucent.

Sheilagh Edington

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