STEAMED CHERRY PUDDING (Continued)

Sift the flour. Mix together flour, soda, salt, sugar and
cinnamon. Combine molasses, milk, suet, raisins, cherries and

nuts. Addto flour mixture and mix well. Put in quart sealers and

steam for 3 hours.
Mrs. Reta Summerfelt

HALF HOUR PUDDING

1/3 c. brown sugar lc. dates or raisins, chopped
1c. flour 1/2 tsp. salt
2tsp. baking powder 1/2 c. milk

Mix all together and put in a baking dish. Now take 2 cups
of boiling water, 1 tablespoon butter, 1/2 cup brown sugar, 1 tea-
spoon vanilla; mix all together until melted and pour over the bat-
ter. Bake 30 minutes in moderate oven.

Betty Cox

O' HENRY BAR

lc. brown sugar 1 c. crushed graham wafers
1/2 c. butter 1 c. coconut
1/2 c. milk cherries to taste

lc. walnuts, chopped

Boil the sugar, butter and milk 5 or 6 minutes. Let cool.
Add walnuts, graham wafers, coconut and sliced cherries to taste
and mix. Line a cake tin with whole graham wafers. Spread with
walnut mixture and top with whole graham wafers. Ice if desired.
Freida Ross

NUT SLICE
3/4 c. crushed walnuts 2 Tbsp. cocoa
25 graham wafers (broken l egg, beaten
into small pieces) 1/2 tsp. vanilla
1/2 c. sugar 1/2 c. margarine or butter

Put nuts and wafers into a bowl. Melt margarine, add egg,
cocoa, sugar and vanilla, keep stirring steadily, bring to a boil,
boil for exactly 1 minute. Mix in dry ingredients. Put in greased
pan and press down firmly with a spoon. Ice with chocolate icing
while still warm. Let stand in fridge for 2 hours. Double ingre-
dients for a nice depth.

Mrs. T. Corbett

-44- Lumby, B. C.

m f b z " f
% " 4, bs q