COOK BOOK 51

Jellied Cranberry Salad
1 pkg. lemon jelly, 1 c. each boiling and cold water, %
cup each grated raw carrot, raw chopped cranberries,
chopped celery. When jelly is partly set, stir in other in-
gredients. Chill. Cover with salad dressing before serving.

Stuffed Canned Apricot, Peach or Pear Salad
For each portion arrange required amount of canned
fruit on lettuce leaf, hollow sides up. Mix a soft cream
cheese with a little cream and chopped nut meats. Fill
cavities with this mixture, decorate with halves of cooked
prunes and serve with mayonaisse, to which has been added,
just before serving, equal quantity of whipped cream.

Attractive Cheese Salad
Rub cottage cheese to a paste with a little cream, add
tsp. grated onion, 2 tbsps. finely chopped walnuts or peanuts,
1 small cooked beet minced. Put in halves of sweet pepper or
small tomatoes, (shells), set on lettuce leaf and serve with
boiled dressing.

Pineapple and Cheese Salad
Place lettuce leaf on individual salad plate, place round
of pineapple, generous serving of cottage or cream cheese,
cover with another round of pineapple, cover with fruit salad
dressing and sprinkle with nuts or browned cocoanut.

Puddings and Desserts

Quick Suet Pudding
lc. suet, 34 ¢. b. sugar, 2 thsps. baking molasses, 1 ec.
boiling water, % c. raisins, 1 tsp. cinnamon, ™% tsp. cloves, %
tsp. all-spice, 1 tsp. soda, 1% c. sifted flour. Boil 1 hour.
—Mrs. G. Judd.

Quick Pudding
Sift together: 1c. flour, % c. sugar, 2 tsps. b. powder and
pinch salt. Add small cup raisins and % c. milk to make a
fairly stiff dough, place in greased casserole. Pour over the
pudding, % c. brown sugar, 2 c. boiling water, 1 tsp. butter,
flavor. Bake in moderate oven 30-40 minutes.
—Betty Anderson.

Rhubarb Crisp
1% c. chopped rhubarb, 1 c. white sugar. Place in pan
and cover with 4c. flour, % c. butter and % c. brown sugar,
well mixed. —Betty Anderson.