RAISIN DELIGHT PUDDING (Continued)

Preheat oven to 350 degrees. Sift flour, salt and baking
powder. Cream butter and sugar until fluffy. Add flour mixture
to creamed mixture alternately with milk. Spread batter in
greased quart size baking dish. Now pour raisin sauce over bat-
ter. Bake for 1/2 hour. Serves 5 and is best served warm.

Junie Redmond

OLD FASHIONED RICE PUDDING

4c. milk, scalded 1/4 tsp. salt
1/2 c. sugar 2 Tbsp. butter
1/3 c. uncooked rice

Combine all ingredients in a 1 1/2 quart casserole. Stir
and place in a slow oven, 300 degrees, bake 1 1/2 hours or until
rice is perfectly tender and pudding is thick and creamy, not dry.
Stir every 15 minutes with a fork, carefully turning under the
brown top and scraping the edges down. Serve hot or cold.

Adeline LeBlanc

APPLE CARAMEL PUDDING

lc. sifted flour 2c. water

1/2 c. sugar lc. brown sugar

2tsp. baking powder dash of salt

1/2 tsp. salt 1 Tbsp. butter

1/2 c. milk 1/4 tsp. nutmeg and cinnamon

2c. peeled and chopped apples

Sift together flour, sugar, baking powder and salt. Stir in
milk until well blended. Work in apples. Mixtures will be very
stiff. Spread mixture evenly into greased 8 inch square pan.
Combine water, brown sugar and seasonings in saucepan, bring to
boiling point. Pour sauce into pan over batter. Bake in oven, 400
degrees, about 40 to 45 minutes. Serve warm with plain or
whipped cream. Makes 6 servings.

Maria Sanish

STEAMED CHERRY PUDDING

2c. sifted flour 1/2 c. molasses

1/2 tsp. baking soda lc. milk

1/2 tsp. salt lc. ground suet

1/4 c. white sugar lc. raisins

3/4 tsp. cinnamon 1/2 c. sliced candied cherries

1/2 c. chopped nufs

441-9 -43- Lumby, B. C.