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COOK BOOK 53

Carrot Pudding
Butter size of an egg, 1c. w. sugar, 1 cup each grated
raw carrot, grated raw potato, raisins, flour, 1 tsp. each soda
and cinnamon. Steam 3 hours. _—Mrs. Hattle.

Carrot Pudding
34 c. sugar, brown or white, 1 c. flour, 1 c. each suet,
grated carrot, grated apple, 34 tsp. soda, 34 tsp. b. powder, 2
or 3 cups mixed fruit (raisins, currants, dates, figs, peel, nuts,
fruit mix), add a little mace, cinnamon, cloves, nutmeg and
salt. Steam. —Pearl Martyn.

Plum Pudding

Y4 lb. stale bread crumbs, 1c. scalded milk, ™% lb. sugar,
4 eggs, % lb. each raisins, currant and finely chopped figs, 11%
tsp. salt, 2 oz. chopped citron, % lb. suet, %4 cup cider, % tsp.
grated nutmeg, 34 tsp. cinnamon, % tsp. cloves, % tsp. mace.
Soak bread crumbs in milk and let stand until cool, add
sugar, beaten egg yolks, fruit and suet, combine well and add
spices, cider and whites of eggs, beaten stiff. Put in buttered
mold and steam five hours. —Mrs, Christenson.

Golden Pudding

1 tbsp. gelatine, 4% cup cold water, 1 cup milk (scalded),
14 cup sugar, % cup orange juice, yolks of 2 eggs, % cup
whipping cream, % tsp. salt, 1% tbsp. lemon juice, grated
rind of % orange. Method: Beat egg yolks with sugar and
add to scalded milk. Cook in double boiler until mixture coats
spoon. Remove from heat and add gelatine softened in cold
water. Stir until dissolved. Cool slightly, add lemon juice,
orange juice and rind, and salt. Cool. As mixture starts to
congeal, add whipped cream and fold in stiffly beaten egg
whites. Pile in glasses and garnish with fruit such as drained
canned apricots or orange sections. —Ida Manfield.

Caramel Crisp Custard

¥Y% cup brown sugar, % cup cornflakes, 3 eggs, slightly
beaten, 4 cup granulated sugar, % teaspoon salt, 2 cups
scalded milk, 1 teaspoon vanilla. Mix together brown sugar
and cornflakes. Divide evenly in bottom of 6 buttered custard
cups. Combine all remaining ingredients and pour gently into
prepared custard cups. Place in pan of hot water and bake in
moderately slow oven (325 deg. F.) for 40 minutes or until
a silver knife inserted in centre of custard comes out clean.
Cool, turn cups upside down in serving dishes and let stand
a minute before removing. —Mrs. MacDougall.