a Grease a baking dish and about half fill with diced rhubarb
“(about 3 cups of rhubarb). Mix 1 cup of brown sugar with 1

“crumble” mixture.
—% cup rolled oats
- % cup sifted flour

% cup brown sugar .
% teaspoon baking powder
4 tablespoons butter

cf r and baking powder and combine well. Work in the
butter with the finger tips until the mixture resembles coarse
crumbs. A pinch of salt may be added. Sprinkle over the
rhubarb and pat down well. Bake in a moderate oven, 350’ to.
Et 375° F. about 45 minutes. Serves 6 persons.
os * * *

° : os Margaret Bunch, 989 Hora Street, won a prize for
this delicious dessert. i

s me

a eee Yorkshire Pudding

a 2 eggs : | % teaspoon salt

1% cups of milk 1 cup flour

Ace - Beat the eggs, then add the milk and salt; add flour a

 jittle at a’ time, using an egg beater. Put 5 tablespoons of pork

_ dripping or other shortening into a baking pan 10 by 12

_ inches. Have the pan sizzling hot, pour the batter in and

bake in a 425 deg. F. oven for one-half hour. Serve imme-

- diately with roast beef. Serves six persons.

: “If breakfast sausages are added it makes a delightful
meat dish,” says Mrs. F. McInnes of Avola, B. C., who won
a prize for this recipe. : ‘

Apple and Lemon Fluff

1 teaspoon lemon rind 1 cup white sugar.
as 1 tablespoon lemon juice 4 tablespoons cornstarch

2 egg yolks
f Mix the above ingredients together and add 1 cup boiling
_ water. Cook until thick, and when it clears remove from heat
and pour over two stiffly beaten egg whites and four peeled
-- and chopped apples. Serves eight.
3 The recipe for this simple and inexpensive dessert won
a prize for Mrs. Stan Powell, General Delivery, Duncan, B.C.

St. Patrick’s Dessert
1 package lime jelly powder
Pinch of salt

1 quart milk
% cup sugar
2 tablespoons corn starch
Place all but half cup of milk in double boiler, mix the re-
maining milk, sugar and corn starch and add to milk when
_ boiling. Stir well and cook for ten minutes. -Add the jelly
- powder and beat well, and put away to cool. When set over
with whipped cream and decorate with green candied cherries.
Serves 6. .
- -This original recipe won a prize for Mrs. Clarence Newby
of RR. a0, 1 Sardis.

ee oo) Sherbet
1 tablespoon gelatine 1 cup fruit pulin cr juice
ay cup water 14 cup lemon ju'e2
et 245 cups scalded milk 2 erg whites

~ 1% cups suger

“a " Dissolve the gelatine in water and edd to the milk and
- sugar. Chill. Add lemon juice, fruit pulp and egg. Whites
should be beaten stiff. Put in the r af: rivorator and stir two

gy or three times while freezing to male it more creamy.

_-'This delicious sherbet recipe won a prize for Helen |
; perneton of Hammond, B,C, |

Pm tablespoon flour and sprinkle over the rhubarb. Prepare a _

Mix the rolled oats with the sifted flour. Add the brown

ne THE VANCOUVER SUN SEVENTH ANNUAL COOK ip ss OOS = Forty-five
~ Rhubarb Crumble Pudding - ae | “Carrot Pudding oe

ah cup Oar,
% teaspoon soda
1 teaspoon salt
_ 1 teaspoon cinnamon
1/8 teaspoon nutmeg
¥% teaspoon allspice
1 cup brown sugar

1 eup grated eavrot
_ 1 cup grated potato
1 cup bread crumbs |
1 cup raisins
1 cup currants. sats
_ % cup suet finely dpi
. _ 4 tablespoons sour milk

. » Mix and sift dry oe Add others in order given.
Steam in a well-greased mould for 3 to 314 hours.

ok a Kk i

This light carrot pudding is a delicious dessert at any ie

The recipe won a prize for Mrs. S. G. Savage, Box 84, Bra-

lorne.’

Spicy Apple Souffle
1/3 cup quick cooking tapioca
ks cup sugar
% teaspoon salt
2 cups milk |
1 cup grated raw apple

% teaspoon cinnamon

‘% teaspoon nutmeg

2 tablespoons butter

1% tablespoons lemon juice
3 eggs, separated

Combine tapioca, sugar, salt and the milk in top of double
boiler, Place over rapidly boiling water and bring to scalding
point (allow 3 to 5
frequently.

Add butter, spices, lemon juice, and apple. Cook slightly
while beating eggs, add egg yolks and mix well. Fold in the
stiffly beaten egg whites. Turn in greased baking dish, place
in pan of hot water and bake in a moderate oven (350’ F.) 50
to 60 minutes or until souffle is firm. Serve with whipped

cream. Serves 8.
This souffle recipe won a prize for Nina Peters, 2950 Ren-

frew Street ;

Pineapple Snow Pudding
1 small tin crushed pine- — t% cup sugar

apple (1 cup) 2 egg whites
1 cup cold water 2 tablespoons cornstarch

Put pineapple, water in saucepan. Mix sugar and corn-
starch and add to pineapple and water. Cook slowly until
clear. Let stand until cold. Beat egg whites stiff. Then beat.

_in the pineapple, adding a little at a time. Make a thin cus-

tard of egg yolks and serve with the pudding. Serves six.

Mrs. Margaret Bea, 1049 West Georgia Street, wins a Vc
prize for her favorite pudding ee

Graham Tracker Pudding

'~ cup sugar 'S cup milk

2 tablespoons butter 's cup nut meats, cut fine
1 egg, well beaten ‘6 teaspoon vanilla

1 teaspoon baking powder

Cream the butter and sugar and add the well-beaten egg. .

Add the remaining ingredients and bake in a buttered pan
in a moderate oven tees 25 minutes. Serve hot or cold with ©

sauce,
BUTTERSCOTCH SAUCE .
1 tablespoon flour 1 cup brown sugar.
1 tablespoon butter 1 cup water.
Mix together and boil until slightly thick.
_ This recipe makes 8 servings. | :
Raisins may be substituted for nuts in this tasty Pagers.
recipe which won a prize for Mrs. Ed. Harries, 3456 West
18th pene. | \

minutes) and cook five minutes, stirring ©

1 cup Graham cracker crumbs ; |