ce : PUDDINGS ~ PUDDINGS MASQUERADE PUDDING 1% cup Minute 1 egg yolk, slightly Tapioca — beaten Y% cup sugar 1 tsp. vanilla 1% tsp. salt 1 egg white, stiffly | beaten 3144 cups milk, scalded Add Minute Tapioca, sugar and salt to milk and cook in double boiler 15 minutes, or until tapioca is clear, stirring frequently. Pour small amount of tapioca mixture over egg yolk, stirring vigor- ously. Return to double boiler and cook until thickened, stirring occasionally. Remove from fire and add flavoring. Fold in egg white. Turn into molds, Chill. Unmold. Serve with Cherry Red Sauce or with sauce of apricots or prunes. Serves 10, a RASPBERRY BATTER PUDDING 114 cups flour 1 cup fresh rasp- 4 tbsp. sugar berries Y% cup milk 1% tsp. baking 1% tsp. salt powder 2 eggs 1 tbsp. melted butter Sift together the flour, salt and baking pow- der, add the sugar, the eggs, well beaten, the melted shortening and the milk. Beat until per- fectly smooth. Stir in the raspberries that have been rolled in dry flour, turn into a well-oiled mold, cover closely and steam for three-quarters of an hour. Unmold and serve with any pre- ferred sauce. GOOSEBERRY BREAD PUDDING 4 cups gooseberries 114 cups soft bread 14% cups sugar crumbs % ‘cup water 3 eggs 2 tbsp. butter % tsp. salt Toop and tall the gooseberries and cook gently with the sugar and water until soft. Add crumbs, butter and salt the egg yolks and the white of 1 egg well-beaten. Turn into a greased baking dish in a moderately hot oven (Temp. 350 F.) about 20 minutes. Meanwhile make a meringue with the remaining egg whites and 2 tbsp, sugar. Pile on pudding and return to oven to brown. _/ COTTAGE PUDDING 1-3 cup shortening 2 cups flour 1 cup milk 3 tsp. baking powder 16 tsp. salt Grated ring of half 2-3 cup sugar a lemon 1 egg Cream the shortening and sugar until light, add the egg, well beaten, then the milk and lemon rind and, last of all, the flour, salt and baking powder sifted together. Beat thoroughly, turn into an oiled pan and bake half an hour (Temp. 350 to 375 F.). Serve with hard sauce, fruit or lemon sauce, APRICOT SOUFFLE 3 tbsp. butter. 4 eggs 4 tbsp. flour 14 tsp. salt 1-3 cup sugar 14 tsp. vanilla 1% cups milk 1 pint can apricots Melt butter. Stir in flour and slowly add milk, stirrlng constantly. Bring to the boiling point and pour over yolks of eggs beaten until thick and lemon colored with sugar and salt. Let cool and fold in whites of eggs beaten until stiff and : dry. Add vanilla. Drain syrup from fruit. Cut fruit into quarters and place in a buttered baking dish. Pour over custard mixture and bake 40 minutes in a slow oven. Serve at once with apri-— cot syrup and whipped cream sweetened and flav- ored with vanilla. APPLE PUDDING, AND VARIETIES 4 medium size apples 1% cup apple or % cup sugar apricot jelly 1 cup bread crumbs 1%4 cup cold water 1 tsp. lemon juice Grated ring of half 1 tbsp. butter cut in & lemon small pieces With a fork crush the jelly, then stir and add cold water. Cook until the jelly is melted. Butter a quart glass oven casserole. Peel and quarter .and thinly slice the apples. Pou over the lemon juice and dredge with the grated rind. Arrange a layer of apples at bottom of dish, dredge over some sugar, spread over layer of crumbs, and dot with bits of butter. Repeat layers until dish is full, finishing with crumbs, then pour over the liquid jelly, dot top with bits of butter, and cover. Place in a pan of hot water in a moder- ate oven, covered for one hour. Then remove the under pan and cover. Bake five minutes longer in a hot oven. Serve in casserole with lemon sauce. As a variation, use brown sugar instead of white, and for the jelly substitute 14 eup of water boiled with % cup of brewn sugar nae also mix with the apples % cup seedless raisins. GOLDEN APRICOT ARABESQUE 1 Ib, dried apricots 1% tsp. salt 2 qts. water 1 cup sugar 14% cup Minute l cup cream, Tapioca whipped Wash apricots. Soak in 2 quarts water 1 hour. Cook until tender. Force half of apricots through sieve and add water to make 1 quart. Add Min- ute Tapioca and salt and cook in double boiler 15 minutes, or until tapioca is clear, stirring fre- | quently. Add sugar. Chill until thickened. Fill » parfait glasses with half of tapioca mixture. Chill. Fold cream into remaining mixture. Chill. Pile lightly on clear tapioca mixture. To remaining apricots add 1. cup sugar and cook until slightly / thickened. Cool. Pour over tapioca just before. serving. Serves 8. tee All measurements are level. The knife should be placed at the right of the plate with the sharp side of the | blade turned toward the plate. :