MINCE MEAT.

2 lbs. pork tenderloin.

6 Ibs. apples (Spy).

3 lbs. raisins.

2 Ibs. sultanas.

1 lb. currants.

1 lb. mixed peel.

14 |b. walnuts.

2 tablespoons salt.

1 teaspoon mace.

1 tablespoon nutmeg.

1 teaspoon cinnamon.

2% lbs. brown sugar.

1 quart apple cider (boiled down to

1 pint).

1 quart mixed fruit juices
from pears, etc.).

cup grape wine.

oranges, whole.

lb. chopped suet.

lemons.

(syrup

noe bh

Method—Boil tenderloin until ten-
der. Cool in liquid; put through meat
chopper and include all liquid thor-
oughly mixed.

—Mrs. J. A. Pottruff.

TOMATO MINCE MEAT (FOR PIES).

Slice green tomatoes, sprinkle well
with salt and put in a bag to drip all
night.

Measure the tomatoes and add an
equal quantity of sugar. Cook until
the tomatoes are soft.

To 7 lbs. of tomatoes and sugar add
3 ibs. of seedless raisins, with mace
and cinnamon to taste. Cook 5 minutes
after adding spices. Pack in jars and |
seal immediately. This will make de-
licious mince pies.

—Mrs. S. Eyjolfsson, Vestfold P.O.,

Manitoba.

PUDDINES

BUTTERSCOTCH BAVARIAN
CREAM.

34 cup brown sugar.

2 tablespoons butter.

2-cups milk.

3 eggs.

Few grains salt.

Vanilla.

1% tablespoons gelatine, soaked in 2
tablespoons water.

1 cup whipping cream.

Put butter and sugar in top of dou-
ble boiler, stir over fire until it be-
comes slightly carmelized. Add milk
and place over hot water. Mix egg
yolks and salt, and when milk is scald-
ed add slowly to eggs. Return to dou-
ble boiler and stir and cook until mix-
ture forms a thin coating on spoon.
Add vanilla and gelatine, strain and
chill. When it begins to stiffen fold in
beaten egg whites and whipped cream.

Mould and chill. Serve with whip-
ped cream and butterscotch sauce.

Sauce—

114, cups brown sugar.
2/3 cup corn syrup.
4 tablespoons butter,
°4, cup thin cream.
Combine brown sugar, corn syrup

and butter, boil until it forms a soft
ball when tried in cold water. Then add
cream, chill, stir before using. Pour
over pudding and add chopped nuts.
—Margaret Ann Bjornson.

BUTTERSCOTCH TAPIOCA.
14, cup minute tapioca.
2 cups milk.
2 tablespoons butter.
% cup brown sugar.
Y, teaspoons salt.
144 teaspoons vanilla.
1 cup whipping cream.

Combine all ingredients in the top
of double boiler except the whipped
cream. Cook until tapioca is clear.
Cool and fold in the whipped cream.
Serve with butterscotch sauce.

BUTTERSCOTCH SAUCE.
1 cup brown sugar.
4 tablespoons butter.
34 cup corn syrup.
1/8 teaspoon salt.

Cook all together until soft ball is
formed in cold water or 230 F. Then
add 1 cup cream and 1 teaspoon
vanilla.

—Kathleen Rear, Olds, Alta.