OLD ENGLISH CHRISTMAS PUDDING

1 lb. large seeded l1 loaf white bread,
raisins (in crumbs)

1 lb. currants 6 eggs (well-beaten)

1 1b. seedless raisins 1 or 2 bottles of ale

1 1b. mixed peel of 1 tsp. each of nutmeg,
orange, lemon & citron cinnamon & allspice

1 1b. beef suet 1 tbsp. almond extract

Wash and dry fruit. Flour each lot of fruit with 1 c.
flour separately. Chop peel and suet. Mix all ingred-
ients together. Steam for 6 or 7 hours.

Mrs. G. Dempster

GOOSEBERRY FOOL

lsc. hot. water 2 envelopes gelatin
2°c. sugar lc. icing sugar
4 tsp. vanilla 1 c. heavy cream
1 1b. fresh goose- (whipped)
berries
4c. cold water

Bring water and sugar to a boil. Add vanilla and berries.
Cook until fruit is soft. Rub through a sieve. Soften

the gelatin in cold water, then dissolve over hot water.
Stir in the puree and flavor with icing sugar. Taste and
add more sugar if too tart. Cool and fold in whipped
cream. Turn into mold and chill. To serve, decorate with
sweetened vanilla cream. Serve with lady fingers.

Mrs. G. Dempster

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44-Abbotsford, B. C.

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