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DESSERTS
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ANGEL CAKE DESSERT Mrs. Gil Lewthwaite, Sintaluta.
Angel Food Cake. 1 dozen marshmallows, cut .

1 envelope gelatine. 2 tbsp. maraschino cherries.

1,-cup cold water. 1,-cup diced pineapple.

14-cup boiling water. 14-cup blanched almonds slivered.
14-cup sugar. Pinch of salt.

1 cup whipping cream.

Cut away middle of cake to make larger hole. Soak gelatine in cold
water, add boiling water to dissolve, add sugar and fruit. When partially
set, fold in half of whipped cream. Fill hole with this. Ice top of cake with
remaining whipped cream. Set.

APPLE CRISP : D. Tubman.
6 medium apples. 14-cup butter.

4-cup granulated sugar. 1,-cup flour.

Cinnamon. 34-cup brown sugar.

Peel the apples and slice into a buttered baking dish. Sprinkle with the
granulated sugar and cinnamon. Combine the butter, flour and brown
sugar and spread mixture on top of the apples. Bake about 30 minutes in a
moderate oven (350°) until apples are soft and top is a golden brown.
Serves six.

CARAMEL PUDDING Mrs. Hancock.
214-cups. boiling water. Flavoring, vanilla or nutmeg
1!4-cups brown sugar. to taste.

1 tbsp. butter.
Boil 10 minutes. Bake a batter of:

14-cup sugar. 14-cup sweet milk.
1 tbsp. butter. 114-tsp. baking powder.
1 egg. 2 cups flour.

Drop by spoonfuls into boiling syrup. Bake 30 minutes at 350°.

CHOCOLATE FUDGE PUDDING WITH OWN SAUCE
Mrs. J. MacArthur, Toronto.

1 cup flour. 1 tsp. vanilla.

2 tsp. baking powder. 2 tbsp. melted shortening.
l,-tsp. salt. 14-cup chopped walnuts.
34-cup sugar. 1 cup brown sugar.

3 tbsp. cocoa. 14-cup cocoa.

4-cup milk. 2 cups hot water.

Sift flour, baking powder, salt, sugar and cocoa. Add milk and vanilla.
Fold in shortening and walnuts. Place in greased 8’’x8”’ pan. Mix sugar and
cocoa and spread over top of batter. Pour hot water on top of whole mix-
ture. Bake in 350° oven 40-45 minutes. Serves 6-8.

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