CAs 4 oem TS

*

14 cup sugar, caramelized
l4 cup water
2 tablespoons Rogers'

FROZEN PUDDING

Golden Syrup Make caramel syrup by melting sugar
1 pound figs 34 cup sugar in frying pan until dark brown then
2 teaspoons vanilla add the water and stir until dissolved.
lg cup flour Wash figs and soak if necessary. Put
2 eggs or 4 yolks through meat chopper. Thicken milk
1 quart milk with flour and cook for 20 minutes.

Add sugar and stir thickened milk into
beaten eggs and stir for a short time
over fire to cook eggs. Remove from
fire and add caramel syrup, Rogers’
Golden Syrup, figs and vanilla. When
cold pack in molds and freeze with-
out stirring. A cup of whipped cream

* improves this. It may be varied by
adding other fruits.

BAKED CUSTARD

5 eggs
6 cup Rogers’ Golden

yrup
4 cups scalded milk
Dash of cinnamon
14 teaspoon salt

Beat the eggs and add the milk
into which the syrup has been beaten.
Add the cinnamon and salt. Pour
into custard cups or into large mold.
Set in a pan of hot water and bake
in a moderate oven until firm.

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