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CARAMEL TOFFEE L. Helme
1 lb. butter 1c. corn syrup
7c. yellow sugar 1 tin Eagle Brand milk

- Bring butter, sugar, syrup toa boil. Then add tin of con-
densed milk. Stir constantly for 15 minutes, to crackle stage.
Pour in buttered tin while hot. ,

KATHLEEN'S PUDDING Mrs. G. C. Abel

Base:

1/2 c. shortening lc. sugar

4 egg yolks 2c. flour

4 tsps. baking powder 1c. milk

1 tsp. vanilla 1/4 tsp. salt
Topping :

6 egg whites, beaten stiff Jam

1/4 c. sugar

Cream shortening, sugar and egg yolks. Add sifted flour,
baking powder, milk, vanilla and salt. Blend well. Put ina
greased 10x14-inch pan or two small pans. Bake in 350 degree
Oven. Remove from oven and cover top with a thin layer of your
favorite jam. Beat egg whites stiff; gradually add sugar; then
Spread on top of jam. Return to the oven until the topping is
golden brown. Serve warm or cold. This recipe can be halved
eaSily for small families.

aan Vancouver, B.C.