o 25:

PEPPERMINT PUDDING

15¢c. worth peppermint sticks 2. GO. milk
1 tbsp. gelatine A little cold water

+ pt. whipped cream

Put peppermint sticks through a food chopper. Dissolve in milk. Put on
stove and bring to scald. Dissolve gelatine in a little cold water and add
to heated milk and peppermint. set to chill. When slightly sect whip and

add whipped cream.

serve cold with chocolate sauce:

1 sq. unsweetened chocolate 2/3 c. boiling water

(or cocoa)

lc. sugar

Melt chocolate.

% tsp. vanilla
1 tbsp. butter

Add butter and pour on water:gradually bring to boil.

Add sugar and boil 5-10 minutes. Cool. Add vanilla.

lfarjorie Foster

MERINGUES

1.

2 egg whites beaten stiffly with <3 Ce white sugar
# tsp. cream of tartar Vanilla

To egg whites and cream of tartar add whitc suger one tablespoonful at a time.

Fold in vanilla,

Heap in mounds on heavy ungreased wrapping paper or aluminum

foil or waxed paper at 300 F. from 40 to 60 minutes. Chip chocolate, nuts
and glazed cherrics may be added. Remove from paper at once. May be swirled
into a cup shape with hollow centre. This could be filled with fruit, ice cream,

CtCe

Mrs. M. J. Harris