its own. However, a small spoon of
whipped cream gives a festive touch.
—Mrs. W. Halderson.

FRESH PEACH MELBA.
6 large peaches.
1% cup sugar.
1% cup rice (boiled).
% pint whipping cream.
Salt.

Method—Peel and _ slice peaches,
sprinkle with sugar, let stand. Boil
rice in 1 quart salt water (have water
boiling before adding rice), strain rice
and let cool, whip cream and fold in
rice. Arrange in tall sherbet glasses
alternate layers of peaches and cream.
If fresh peaches are not in season can-
ned ones may be used. This serves six.

—Theodora Brandson.

STEAMED CHOCOLATE PUDDING.

% cup butter.

1 cup sugar.

%4 cup milk.

2 squares bitter chocolate (cover with
1% cup water).

2 eggs (separate whites).

2 cups sifted flour (1 Swansdown, 1
pastry).

2 teaspoons baking powder.

1 teaspoon vanilla.

Cream butter and sugar, add egg
yolks. Add flour, baking powder and
dash of salt alternately with milk.
Fold in egg whites, beaten. Last of all
add bitter chocolate. Steam 2 hours.

Sauce—

1 cup powdered sugar.

1 egg, well beaten.

2 tablespoons melted butter.
1 cup whipping cream.
Flavor with vanilla.

Beat egg well, add melted butter and
1 cup powdered sugar gradually. Put
in ice box. Before serving fold in
whipping cream. 7

—Mrs. J. A. Pottruff.

CHOCOLATE PUDDING.

3 cups milk.
2 squares Chocolate (unsweetened).
2 eggs.
34 cups sugar.
2 tablespoons corn starch.
1, teaspoon salt.

Cut the chocolate into the milk and

56

heat until chocolate is dissolved. Mix
sugar and corn starch and salt and add
gradually to hot milk. Cook, stirring
constantly until mixture is thickened.
Then add well beaten eggs and cook 2
minutes more. Cool and serve with
cream or marshmallow sauce.
—Mrs. Victor Jonasson.

DATE PUDDING.

1 cup flour.
1 cup sugar.
2 teaspoons baking powder.
Add 1 cup chopped dates.
% cup sweet milk.

Mix well and put in buttered baking
dish.

Mix—
1 cup brown sugar.
2 cups boiling water.
1 tablespoon butter.

Pour this mixture over the batter.
Bake 30 to 40 minutes at 350°.

—Mrs. J. J. Swanson.

DATE PUDDING.
2 cups bread crumbs.
1 cup flour.
145 cups suet chopped fine.
2 cups dates chopped roughly.
% cup sugar.
Liberal pinch of salt.
2 teaspoons baking powder.

Moisten with 2 eggs beaten in a
little milk. Put into well buttered
bowl. Steam from 2 to 3 hours.

—Mrs. Thorstein Thorlakson.

CARROT PUDDING.
1 cup grated potatoes,
1 cup grated carrots.
1 cup grated suet.
1% cups sifted flour.
1 teaspoon soda.
Juice of 1 lemon and grated rind.
3 teaspoons shredded peel.
1 cup brown sugar.
1 cup currants.
1 cup raisins.
Y teaspoon ground cloves.
1% teaspoon grated nutmeg.

You may use 1%4 cup of molasses in-
stead of brown sugar.

Sift and measure flour, then sift
again adding dry ingredients. Rub
finely chopped suet into flour, add
fruit, potatoes, carrots and lemon and
mix this well.