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‘PUDDING—DESSERTS, FROZEN

SPANISH CREAM

1% cups St. Charles milk.
1% cups water.

2 tablespoons granulated gelatine

% cup sugar

14 teaspoon salt

3 egg golks, beaten

1 teaspoon vanilla

3 egg whites, stiffly beaten

Dilute the milk with water, then add gelatine and let soak in the milk fifteen minutes
to soften. Then bring the milk to scalding point in a double boiler. Add the sugar and
-salt to the egg yolks, pour the hot milk s'owly over the egg mixture, stirring to blend.
Return to double: boiler and.cook until slightly thickened. Add the yanilla, Have! ready
the eze whites, beaten stiff, pour. the hot custard over them,. beating constantly. Pour

into individual molds, first dipped in cold water.

whipped cream and maraschino cherries,

APPLE PANDOWDY

6 tart apples 2-4 tablespoons

3% cup sugar , water

Cinnamon Crust as directed in

1 tablespoon butter recipe for fruit short-
cake

Pare and cut apples in quarters, removing

ae sores. Put into a well-buttered earthen or glass

baking dish. Sprinkle with sugar and cinnamon
and dot with bits of butter. Add the water and
eover wth the crust, rolled to about one-third inch
in thickness. Bake in a moderate oven until ap-
ples are done. si

Delicious served with cream and shaved maple
sugar.

COCONUT CUP CUSTARD

2 eggs 1 cup coconut
4 tablespoons sugar 1.teaspoon vanilla
2 cups milk extract,

 ~Beat eggs very lightly. Beat.in sugar. Add milk
slowly. Add eoconut and extract. Pour into cups
which have been greased lightly with butter. Stand
cups in a pan of water and bake in a cool oven
(300 degrees F.), one hour.

: BRAN CUSTARD
2 eggs 1 cup sugar
2. cup. bran 1 tablespoon butter
2 cups milk 1 cup raisins.

Soak the bran in milk. Beat eggs and sugar,

. then add butter, bran, milk and raisins. Bake in a
Moderate oven (375. degrees. Fahrenheit) about

twenty minutes until firm, Serve with cream or
hard sauce,

Chill and serve with a garnish of

BANANA PUDDING

4 bananas

1 ap St. Charles _
Juice and grated rind
14 lemon 1 cup water
Sugar 3 eggs, slightly
1 tablespoon butter . . beaten

% cup sugar.
% teaspoon. salt
1 teaspoon vanilla

Peel the bananas and cut in thin slices, Put a

Fine sifted bread
crumbs

layer of the banana slices in the bottom of a well-

buttered bakine dish, sprinkle with lemon juice
and sugar, dot with bits of butter and cover with
a thin layer of bread crumbs. Repeat until dish
is nearly full.
lemon rind and bring to a scalding point. Com-
bine the eggs, sugar and salt and pour the hot
milk over the egg mixture.
the bananas.
until custard is set. ‘

Serve plain or with whipped eream.

COCOANUT SOUFFLE

2' tablespoons butter
3 tablespoons flour
1 cup milk

1 cup cocoanut

Melt butter, add flour and stir until well
blended, then pour on tne milk gradually and heat
to the boiling point, stirring until smooth and
thick. Add cocoanut. Pour onto egg yolks beaten
bar the sugar.

3 eggs
% cup sugar
1 teaspoon vanilla.

of hot water and bake in a moderate oven (875
degrees Fahrenheit) fifty minutes. Serve at once.

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Dilute the milk with water, add

Flavor and pour over
Set in a pan of hot water and bake

Cool fold in stiffly beaten egg.
ites and turn into a@ buttered dish. Set in a pan.