144 British Columbia Women’s Institutes

APPLE CRUMBLES ,
Crust: 1 cup flour, 4% cup butter, 34 cup sugar
Slice apples into greased bake dish, add enough water to start steaming.
Cover with above crust and bake.

ODE TO A CRUST OF BREAD

I found a little crust of bread

‘That must not go to waste,

So, by a famous recipe

I seasoned it to taste;

I used six eggs, a pint of cream

Some citron, and some spice

Two lemons, dates and raisins

And a brimming cup of rice—

It took a lot of things, I know

(IThat’s how the cook book read)

And no one cared for it... but oh |
I saved that crust of bread— ;

BREAD PUDDING

6 or 8 slices of stale bread 14 cup sugar
3 eggs 1 tbsp butter
1 cup crushed pineapple some egg whites

boiling milk

Soak bread in boiling milk, let stand till cool, beat in eggs, add pineapple,
sugar and butter. Bake % hour. Use egg whites as a meringue, brown
slightly.

If preferred use peaches or apricots.

BREAD PUDDING

1 cup stale bread crumbs (grated) 1 heaping tbsp butter
ly cup sugar 3 eggs
] pt. rich milk flavoring to taste

Cream butter and sugar, add 3 yolks and 1 white well beaten, then the
milk and flavoring. Add the crumbs. Beat well and bake in oven like
a custard.

To be served with sweet cream.

CABINET PUDDING

1 tbsp gelatine 14 cup cold water
2 cups scalded milk 3 eggs (yolks)
Ya cup sugar \% tsp vanilla

Lady fingers or sliced sponge cake, or macaroons.
Soak gelatine in cold water, make a custard of milk, eggs, sugar and salt.
Cool, add flavor, add gelatine, put into a bowl a layer of sponge cake or
lady fingers and custard, then a layer of macaroons soaked in custard.
Repeat until custard is used up. Let set, and garnish with candied cherries
with each layer allowed to set, and turn out to serve.

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