Puddings aud Pudding Sauces

“The proof of the pudding is in the
eating.”

I found a little crust of bread, that
must not go to waste,

So, by a famous recipe, I seasoned it
to taste.

I used six eggs, a pint of cream, some
citron and some spice,

Two lemons, dates and raisins, and
a brimming cup of rice.

It took a lot of things, I know;

(That’s how the cook book read),

And no one cared for it—but oh!

I saved that crust of bread.”

APPLE CHARLOTTES

114 cups flour
1 cup sugar
2 oz. butter
14 teaspoon baking powder

1 egg

Mix as pastry. Cook apples with butter;
add sugar and a little cinnamon (no
water). Line muffin tin with pastry. Cool
apples and put pastry on top. Bake at
375 or 400° F.

—JEAN DAVIDSON

APPLE GINGERBREAD

Line the bottoms of well greased muffin
tins or individual baking dishes with
sliced apples. Sprinkle with sugar (about
4 tablespoon per serving) and two-thirds
fill with your favorite gingerbread mix.
Bake in a moderate oven (350° F.) about
15 minutes. Serve with whipped cream.

—Eva DILL

APPLE PUDDING

4 apples cut fine
4 cup sugar
1 cup flour

1 teaspoon baking powder

I egg

1 tablespoon butter (melted)

Mix together and bake in moderate oven
20 minutes.
—MyYRTLE PLANT

BUCKEYE PUDDING

114 cups molasses
dessertspoon baking soda
level teaspoon salt
beaten egg
cup hot water
2% cups all-purpose flour
1 cup raisins
Mix in order given and steam 2 hours.
Serve with favorite sauce.

—MIRIAM FOWLER

a

CARROT PUDDING

1 cup grated carrot

I cup grated potato

1 cup bread crumbs

1 cup raisins

1 cup currants

1 cup brown sugar

44 cup suet, finely chopped
2 tablespoons sour milk
YY teaspoon baking soda
12 cup flour

1 teaspoon salt

1 teaspoon cinnamon
lg teaspoon nutmeg

YY teaspoon allspice

Mix ingredients in order given. Turn into
well greased molds; cover and steam 3 to
5 hours.

—MAE M. DRINNAN

CHERRY PUDDING (Steamed)

2 cups cherries, pitted
4 cup shortening
12 cup sugar
1 egg
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon almond extract
¥% cup milk
Cream shortening and sugar, add egg and
beat well. Sift flour, baking powder and
salt. Add sifted dry ingredients to the
egg mixture alternately with the milk.
Add cherries with the last flour. Add
the almond flavoring and _ blend well.
Turn into greased mould and steam for
1% hours. Serve with cherry sauce.
The cherries should be stoned and any
juice drained off.
—VIOLET JONES