CHRISTMAS PUDDING

cups soft white bread crumbs
cup brown sugar

cup chopped suet

cup raisins

cup currants

tablespoons flour over the fruit
cup mixed peel

cup cherries

orange, juice and rind
teaspoon nutmeg

teaspoon salt

Mix all together and steam 3 to 6 hours.

I do mine in individual molds and it
makes 12.

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—LENA PECK

CHRISTMAS PUDDING

Requires no eggs

1 Ib. flour

1 Ib. chopped suet

14 Ib. mixed peel

1 Ib. currants

1 Ib. raisins

1 teaspoon salt

14 lb. brown sugar

1 big teaspoon baking soda

1 big teaspoon baking powder

1 teaspoon allspice

1 teaspoon pastry spice
Put all ingredients in a large bowl. Grate
and add enough grated carrots to make a
moist mixture. Put into 3 large crisco
tins well greased, put on covers and boil
2 hours, keep boiling.

—GERTRUDE STEVENS

CHRISTMAS PUDDING
(No Flour)
Light and Delicious

3 good cups yesterday’s bread
crumbs (not dry)
1 cup suet (kidney suet chopped)
2 cups seeded raisins
14 cup sultanas
14 cup (scant) brown sugar
2 eggs well beaten
14 teaspoon salt |
12 cup strawberry jam or light mo-
lasses
1 teaspoon cinnamon
% teaspoon nutmeg
lg teaspoon cloves
1 teaspoon vanilla
1 wineglass brandy or 1 cup milk
1 level teaspoon soda dissolved in
1 full cup warm water

Steam 2 hours and store in dry cool place.
Steam 1 hour before serving.

—Doris M. TRITES

CHOCOLATE CAKE PUDDING

1 cup flour
44 cup sugar
2 teaspoons baking powder
14 teaspoon salt
Y cup milk
2 teaspoons melted butter
1 cup nuts
1 square melted chocolate
1 teaspoon vanilla

Sift flour, sugar, salt and baking powder.
Add with milk to shortening. Add choco-
late nuts and vanilla. Pour into greased
pan 8”x8”. Sprinkle over it the following,
well blended:

1 cup brown sugar
4 cup cocoa
1 teaspoon salt

Pour over all 144 cups boiling water.
Bake 45 minutes at 350° F.

—WINNIFRED BORLAND

DATE ROLL

YY Ib. flour

4 lb. butter or crisco

1 teaspoon baking powder
12 teaspoon salt

Mix as pie crust. Roll out and spread
with the following:

YY Ib. apricot jam

1 red pineapple ring (cup up)
1 lb. chopped dates

1 Ib. raisins

Fold over, press edges together. Bake
%4 hour. Serve with whipped cream.

FLAN PASTRY

2 cups flour
% cups shortening
1 egg slightly beaten
1 teaspoon baking powder
% cup sugar
2 tablespoons milk
Pinch of salt

Mix and sift flour, baking powder and
sugar. Add shortening and milk. Stir
in egg, mixing only enough to make soft
dough. Roll out and fit into flan dish,
or straight sided shallow casserole dish.
Bake at 400° F. until lightly brown.

FILLING

One quart sealer of any fruit or fresh
fruit. Drain syrup from preserved fruit
and add enough water to make 2 cups.
Use either Jello or gelatine to make one
pint. Stir in fruit when jelly begins to
thicken. Pour into pastry and let set.
Serve with whipped cream. This pastry
resembles shortbread in texture.

—WyYN HAMILTON