Seno

DESSERTS

PINEAPPLE RICE SPONGE

| pkg. lemon jello 1c. whipped cream

1 c. boiling water 1/2 tsp. salt

lc. canned pineapple, 2c. cold cooked rice
crushed

Dissolve jello in boiling water. Add pineapple and salt.
When slightly thick, beat with egg beater until like whipped cream.
Fold in rice and whipped cream. Chill or let set until firm. A few
cherries may be added.
Mrs. Sylvia Barr

DELICIOUS COLD DESSERT

Cook 1/2 c. rice inl c. water. Cut 12 marshmallows in
small pieces and add to cooked hot rice. Mix well. Add:

lc. crushed pineapple lc. whipped cream

A little pineapple or fruit juice may be added. Mould and

chill.
Mrs. H. B. Hibbart
SYRUP SPONGE PUDDING
1/2 lb. flour l teacup syrup
1/4 c. chopped suet l egg
1 dessert spoon sugar a little milk
1/2 tsp. baking soda 1/2 tsp. ginger (optional)

Mix first three ingredients together. Add well beaten egg.
Warm syrup - enough to run good and mix well. Add baking soda
and enough milk to make a medium stiff dough. Steam for 2 hours
in a well greased pudding bowl. Serve with whipped cream or boiled

custard.
Mrs. M. Redgate

LEMON PUDDING

lc. sugar 2 eggs
lc. milk 1 lemon
2 oz. butter 2 ‘Tbsp. flour

Cream the butter and sugar. Add well beaten egg yolks.
Stir in the flour and milk time about. Beat the whites stiff and add
the lemon juice and grated rind. Fold these into the first mixture
-35- Weyburn, Sask.