BAKED FUDGE PUDDING

lc. sifted flour 2 Tbsp. cocoa

1/2 tsp. salt 2 Tbsp. melted shortening
2 tsp. baking powder 1 tsp. vanilla

3/4 c. white sugar 3/4 c. chopped walnuts

Sift together flour, salt, baking powder and cocoa. Add
nuts, stir in milk, vanilla and melted shortening, stir until
smooth. Pour into well greased 8 x 8 inch pan and over the follow-
ing:

Sauce: Mix together:
3/4 c. brown sugar 1/4 c, cocoa

Stir in 1 3/4 cups boiling water. Gently pour this mix-
ture over unbaked batter. Bake in 350 degree oven for 40 min-
utes.

Mrs. Leippi

STEAMED CARROT PUDDING

1/2 c. grated carrots 1 tsp. molasses

1/2 c. grated potatoes 1/4 c. butter

1/2 c. grated apples 1/2 tsp. salt

1/2 c. raisins 1/2 c. flour (or a little more)
1/2 c. dates or figs 2 tsp. baking powder

1/2 c. honey

Mix all ingredients together, put in a baking dish or jar
and steam for 2 hours. Set in oven to dry for 10 minutes. Serve
with fruit sauce.

Mrs. A. Nielsen

CUSTARD BREAD PUDDING

2c. soft bread crumbs 1/4 c. honey

3c. milk, scalded 1/4 tsp. vanilla

2 eggs, slightly beaten 1/4 tsp. nutmeg

1/2 c. corn syrup 1/2 c. raisins

1/2 tsp. salt 1/2 c. melted butter

Add bread crumbs to scalded milk, combine eggs, corn
syrup and salt, then gradually stir in scalded milk mixture,
honey, vanilla, nutmeg, raisins and butter. Pour into greased
- casserole and set in pan of warm water. Bake in moderate oven
(350 degrees) 1 1/4 hours, or until knife inserted in center comes
out clean. Mrs. Foxcroft

532 -39- Port Alberni, B.C.