C/he PURITY CDK BOK

Method:—Make syrup by boiling
white and brown sugar and water
for 5 minutes. Cream butter; add
milk, raisins, and flour sifted with
baking powder and salt. Place in
buttered pudding dish and pour
syrup over it. Bake in hot oven
of 400 degrees until golden brown.

446 LEMON PUDDING

14 cup cornstarch

| cup white sugar
Y% teaspoon salt

| cup cold water

2 cups boiling water
14 cup lemon juice
Whites of 2 eggs

Method:—Blend cornstarch, sugar
and salt with cold water. Add boil-
ing water gradually and cook 45
minutes in double boiler, stirring
frequently. Cool, then add lemon
juice and beaten egg whites. Pour
into individual moulds. Serve with
custard sauce (see Recipe No. 672).

447 BAKED LEMON PUDDING

Grated rind and juice of | lemon
4 cup white sugar

| teaspoon cornstarch

| cup milk

2 eggs

4 to 6 thin slices of bread

2 tablespoons powdered sugar

Method:—Add rind and juice of |

lemon to sugar and let stand until
sugar is partly dissolved. Mix corn-
starch with 1 tablespoon milk. Bring
remainder of milk to boiling point
and add cornstarch; cook until thick
and add slowly to beaten egg yolks.
Remove crusts from bread and place

alternate layers of bread and lemon
mixture in buttered baking dish.
Cover with custard and bake in
moderate oven of 325 degrees until
custard is firm. Cover with meringue
made of stiffly beaten egg whites
and 2 tablespoons powdered sugar.
Bake in slow oven of 300 degrees
until golden brown.

448 TRIFLE

Stale cake

Fruit

2 eggs

14 teaspoon salt

| tablespoon white sugar

| cup milk

Flavoring

2 tablespoons powdered sugar

Method:—Cut cake into slices and
arrange layers of cake and fruit in
buttered casserole, having cake on
top. Beat egg yolks: add salt, white
sugar, milk and flavoring and pour
over cake and fruit. Let stand 15
minutes, then bake in moderate
oven of 350 degrees until almost
firm. Cover with meringue made of
stifly beaten egg whites and 2
tablespoons powdered sugar. Bake
in slow oven of 300 degrees until
golden brown.

449 THICKENED PRUNES

| cup prunes

2 cups cold water

Grated rind of | orange
Salt to taste

14 cup white sugar

114 tablespoons cornstarch
| tablespoon lemon juice

Method:—Wash prunes and soak

for 12 hours in water; add orange

PURITY FLOUR

~ BEST FOR ALL YOUR BAKING «=