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CARROT PUDDING
3 cups grated raw carrot 1% cups currants
3 cups grated raw potato 1% cups butter

1 150z. tin applesauce 14 tsp. cloves
3 cups white sugar 1% tsp. nutmeg
3 cups flour 1% tsp. cinnamon
2% cups raisins 3 level tsp. soda

Cream butter, add sugar and applesauce, carrot and
potato (which soda has been added tov), then add fruit.
Add flour sifted together with spices. Makes 7 quart
jars. Steam 3 hours in canner. Is nice served with
brown sugar sauce,

COCONUT CUSTARD

4 eggs, beaten
1

- Mrs. George Levine

cup sugar

4% tsp. salt cups milk

1 tsp. vanilla cup coconut

Scald the milk and gradually add to the beaten eggs. Stir
in salt, vanilla, sugar and coconut. Pour into a butt-
ered baking dish. Set in a pan of hot water and bake in
preheated 350° oven for 60 minutes or until just firm.
“/Mrs,, A.B. Springer.

FAVORITE APPLE RAISIN BREAD PUDDING
4. cups bread cubes or 1 cup maple sugar or brown

small pieces sugar
4 cups sliced apple,peeled tsp. cinnamon
1 cup seedless raisins cup sweet cream
% cup butter or margarine
Heat oven to 325 degrees. Butter a 1% quart casserole.
Put half of bread cubes in casserole. Top with apples
and half the raisins. Combine butter, sugar, cinnamon
and light cream. Pour over first mixture. Then add
remaining bread cubes, apples and raisins and pour over
the rest of sugar, cream, butter and cinnamon mixture.
Bake until apples are tender and pudding is brown, about
45 minutes. Delicious served with cream.

- Mrs. Joe Leveille, Debolt, Alta.

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...Adding a little vinegar to the rinse will brighten
glass tumblers and present them from becoming stained..