CHRISTMAS PUDDING Mrs. Fred Mears, Sintaluta.
1!4-cups flour. » eee l,-Ib. currants.

2'4-cups of bread crumbs. 1,-lb. mixed peel.

2 cups brown sugar. 1 cup chopped apples.

3 cups suet. 2 tsp. baking soda.

3 eggs. A little salt and nutmeg.

1-ib. raisins. = | Milk to mix.

Mix all ingredients together. Pour into well greased molds. Cover and
steam 4-6 hours.

CHOCOLATE SPONGE ROLL Dorothy Carter.
6 tbsp. cake flour. 34-cup sugar.

6 tbsp. cocoa. : 4 egg yolks.

l,-tsp. baking powder. 1 tsp. vanilla extract.

14-tsp. salt. Confectioner’s sugar.

4 egg whites. 1 cup whipping cream.

Sift together three times flour, cocoa, baking powder and salt. Beat egg
whites stiff but not dry, gradually fold in sugar. Beat egg yolks until thick
and lemon-coiored; add vanilla. Fold egg yolks into egg white mixture.
Fold in flour mixture. Line 9”x14’ x1” pan with greased waxed paper, pour
in batter. Bake in hot oven, 400°, for 12 minutes. Turn out on towel dusted
with icing sugar. Remove paper, trim crisp edges, roll up lengthwise and
wrap in towel. Cool slightly. Whip cream stiff. If desired, flavor and sweeten.
Unroll cake, spread with cream, roll uy. Sprinkie with icing sugar.

CREAM PUFFS : ‘Mrs. F. M. Smith, agape paragensied
1/3-!,-cup hot water. \,-tsp. salt. 7
l4-cup flour. 2 eggs.

3 tbsp. vegetable oil or butter.

Mix hot water and fat and heat mixture until it boils. Add all the flour
and sait to the water mixture and mix thoroughly. Stir and cook until .well
biended and paste does not stick to sides of pan. (If ingredients separate,
pufis will not be successful). While mixture is hot, add eggs unbeaten, one
at a time. Beat until thoroughly mixed. Drop by tablespoon on oiled baking
sheet and bake 450° for 20 minutes and then at 325° for 25 minutes. When
cool, slit one side and fill with whipped cream or chocolate filling.

HONEY PRUNE PUDDING Mrs. F. M. Dupias, Regina.
4 tbsp. butter. Tesch < eee 1,-cup sweet milk.
2/3-cup melted honey. 1 tsp. baking powder with flour..
1 cup cooked prunes, raisins or 1 cup flour.
dates. 7 l, -cup all-bran.

Cream butter, add honey and mix well. Add dates and dry ingredients
alternately with milk. Place in greased mold. Steam 2 hours.

LEMON SPONGE PUDDING Mrs. R. J. Watson, Sintaluta.
s4-cup sugar. = 2 or 3 eggs.

\4-cup flour. 1 /8-tsp. salt. :

1 tbsp. melted butter. l,-tsp. grated lemon rind.

14-cup lemon juice. | 14-cups milk.

Mix together sugar and flour, add salt, butter, lemon juice and lemon
rind. Beat egg yolks well and add milk; combine with sugar mixture. Beat
egg whites stiff, but not dry, and fold into milk mixture. Pour into greased
custard cups or baking dish placed in a shallow pan of hot water. Bake in
a moderate oven at 350° for 40 to 45 minutes.

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