GOLDEN PUDDING

2 eggs, their weight in flour and 2 tablespoonfuls orange marmalade
butter 1 teaspoonful baking powder
Weight of 1 egg in sugar 1 pinch salt

Cream the butter and sugar and add the other ingredients ;
beat together for 15 minutes. Pour into a buttered mold and
steam for 2 hours, serve with sauce made of melted red currant
or any tart jelly.

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“NUT TORTE”

3%4 lb. blanched grated filberts 10 egg yolks

1/5 lb. blanched grated almonds 10 egg whites beaten stiff

14 lb. sugar

Stir egg yolks with half of the sugar to a cream, add the rest

of the sugar to the beaten egg whites. Combine the two. Add
the grated nuts and fold in lightly. Bake in two 9-inch tins, lined
with butter and bread crumbs. Bake 30 minutes, 350° F. When
cool, cut each cake through and fill with vanilla cream and put
all 4 parts together. The rim and top of the cake is covered with
whipped cream, and decorated with glaced nuts.

—Mrs. Reg. Smith

VANILLA CREAM

14 pt. milk 14 vanilla bean, or 1% teaspoonful
1/5 lb. sugar vanilla essence
4 egg yolks 1/10 lb. corn starch

2/5 lb. butter, creamed

Put milk, sugar and vanilla in double boiler and stir the corn
starch in a little left-over milk. Add the egg yolks. Add this to
the boiling vanilla milk, beating continuously with wire whip.
Boil up and take it from the flame and stir with a spoon until
cool. Take 1 spoonful at a time and mix with the creamed butter.
Set on ice until ready to use. —Mrs. Reg. Smith

LIME MARSHMALLOW WHIP

1 pkge. lime flavored jelly powder 12 marshmallows

2 cupfuls boiling water 16 cupful blanched almonds
2 tablespoonfuls lemon juice 6 drops almond extract

1 tablespoonful granulated sugar 1 cupful whipped cream

Dissolve gelatine in boiling water. Add lemon juice and
sugar, cool until lukewarm. Add marshmallows cut in quarters,
and cool until it begins to set. Beat until fluffy; add almonds and
extract, and mold. Serve with whipped cream.

—Mrs. G. N. Douglas (Powell River)
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