EDITH ADAMS’ 12tH ANNUAL PRIZE COOK BOOK 69

JAR-OF-FRUIT DUMPLING DESSERT 1 jar raspberries (plums or cherries) 2 tablespoons lard and butter 2 teaspoons baking powder 1% cups flour 1 egg Pinch of salt 1 cup cold milk Heat fruit and juice to boiling point in wide saucepan with a tight lid. In the meantime mix flour, baking powder and salt. Blend shortening with flour, using pastry blender or tips of fingers. Mix quickly with milk and unbeaten egg. Drop blobs of dough on boiling fruit and cover tightly for 10 or 15 minutes. If the fruit is boiling rapidly, the dumplings should be dry inside. Lift onto a dish and pour liquid over it for a sauce, or top milk may be used. Mrs. Helen H. Kope, Enderby, B. C.

DELICIOUS CHERRY PUDDING 1 tablespoon butter or other shorten- ing 1%4 cup sugar (scant) 1 egg 1 cup flour 2 teaspoons baking powder 2 cups fresh pitted cherries Mix in the order given, leaving cherries whole. Put in greased pudding bowl and steam 1% hours. Serve hot with top milk, cream or custard. Mrs. Harold Martin, Abbotsford.

LEMON CAKE PUDDING 1 cup sugar 2 tablespoons butter Juice and rind of 1 lemon . 2 tablespoons flour

2 beaten egg yolks 1 cup milk 2 beaten egg whites Mix sugar and butter. Add lemon juice and rind, also flour. When well

mixed, add beaten egg yolks and milk. Fold into combined mixtures the very well beaten egg whites. Bake as a cus- tard.

Mrs. Della C. Englehart, Austin Road, R.R. 2, New Westminster, B. C.

MINCEMEAT-STUFFED APPLES 6 baking apples 4 cup mincemeat 6 tablespoons brown sugar 1% cup water ‘i Wash, core and remove peeling of apples about an inch from the top of the apple. Fill centre of each apple with 1 tablespoon of mincemeat and_ sprinkle with 1 tablespoon brown sugar. Cover the bottom of a baking dish with 2 cup water and place apples in it. Bake in

moderate oven about 45 minutes. Baste apples frequently with juice in the pan.

W. Sugden, 3 East Fiftieth Avenue, Vancouver, B. C.

PEACH CAKE CRUMB PUDDING 2 cups dry cake crumbs (or 1 cup cake crumbs and 1 cup bread crumbs) % cup milk 1 cup fresh peaches, 344 cup sugar ¥% cup butter 1 tablespoon lemon juice Soak cake and bread crumbs in milk; add peaches, sugar, melted butter and lemon juice. Mix thoroughly and place in buttered baking dish and bake at 350 degrees F. for 35 minutes or until firm. Serve with cream. Miss R. Grant, Box 736, Chilliwack.

PINEAPPLE UPSIDE-DOWN CAKE 3 tablespoons butter 43 cup brown sugar Melt together in a pan 8 inches square. Arrange the drained pineapple slices over the mixture and place a marachino cherry in the centre of each slice. Make a cake batter as follows: 4 tablespoons shortening % cup sugar 2 eggs 1 cup flour ~1 teaspoon baking powder (double acting) Y%%¥ teaspoon salt 4% cup pineapple juice Cream the shortening and sugar until fluffy and beat in the eggs one at a time. Sift the dry ingredients together and add to the creamed mixture in three parts alternately with the pineapple juice. Pour the batter over the fruit in the pan and

>

sliced

bake at 325 degrees F. for 50 to 60 minutes. Mrs. C. A. Cornfield, Gordon Head

Road, R.R. 4, Victoria, B. C.

RHUBARB CRISP 4 cups diced rhubarb 2 tablespoons butter 6 tablespoons brown sugar % cup white sugar % cup flour 3% cup rolled oats Dice rhubarb and mix well with the white sugar. Place in a greased baking dish. Combine flour, brown sugar and rolled oats, and cut in the butter. Spread this mixture over the rhubarb and bake in a moderate oven of 350 degrees F. until the rhubarb is tender and the top a golden brown. Serve with cream. Mrs. F. E. Oakley, 1242 East Fifteenth Avenue, Vancouver, B. C.