Lemon Pudding

1 tbsp. butter 1 cup milk
yolk of 2 eggs juice of 1 lemon
22 tbsp. flour Y% tsp. salt

34 cup sugar
Mix butter, flour, and sugar, add egg yolks, lemon juice and salt. Stir in milk and
whites of eggs well beaten. Pour in pyrex dish. Set in a dish of water and bake 30
minutes in 350 deg. F. oven.
Mrs. Vivian Tucker
Ste. Rose, Man.

Rhubarb or Blue Berry Pudding
Rhubard:
3 cups fresh cut or frozen rhubarb
1 cup brown sugar
2 tbsp. strawberry jello
Mix sugar and jello in with the rhubarb. Place in pyrex or corning ware dish.
Blueberry:
3 cups blueberries fresh or frozen
2Acup white sugar
1 tbspl. lemon juice
Mix sugar in with blueberries. Sprinkle with lemon juice. Place in pyrex or
corning ware dish.
Topping:
1 egg, well beaten
Y2 cup milk
1 cup pineapple cake mix
Mix these ingredients well with mixer and pour over berries or rhubarb. Bake for
50 to 60 mintes in 350 deg. F. oven.
Serve with cream or ice cream or plain.
Mrs. Vivian Tucker
Ste. Rose, Man.

Rice Pudding

1% qts. hot milk 4% t. salt
44 cups rice %% t. vanilla
1% cups sugar Y4 cup raisins

Add rice and sugar to hot milk in double boiler. Stir occasionally when rice is
almost done, add raisins. Thicken with corn starch if necessary. Remove from heat,
add salt and vanilla.

Mrs. Annette Pinette
Ste. Rose, Man.

Raisin Pudding

Sauce: Pudding

1 cup brown sugar 1 tsp. butter

1 tbsp. butter Y2 cup white sugar
Y2 tsp. vanilla 1 cup sifted flour
Y2 cup raisins Y2 cup milk

2 cups water 2 t. baking powder

Mix together.

Preheat oven to 350 deg. F. Cream sugar, butter, measure flour, salt, baking
powder, and add to creamed sugar along with milk. Spread butter in greased 8x8
pan, pour raisins and syrup over top. Bake 2 hour. Serve with whip cream.

Tammy Buechler
Portage-la Prairie, Man.

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