~ 66 4

10. Sweet Soup ( Saet Supa)

13.C. water . ay Ba 1c. fruit juice

3/4 C. sago 7 1 - 2 sticks cinnamon

& Cc. raisins : 1 t. saktsc Lee Il Cc. prunes 10-15 drops of lemon juice

3/4 C. sugar

Drop cinnamon sticks in cold water and bring to a boil. Add sago, stirring constantly and boil for % hour. Add . Qaisins,.and. prunes and continue ‘cooking until the soup is clear, about % hour.’ Remove cinnamon sticks and serve. (Add fruit juice before serving.)

Note:- The sago will cook quicker if soaked overnight.

11. Christmas Bread (Jolabraud)

X% lb. butter or margarine 3 C. flour

i<@i gogarccy. 2 t. baking powder -

pinch salt 1 Cc. bleached sultana

1 t. cardamom (ground) raisins

2 eggs *% C. citron peel <bcepmilk tol ted glace cherries (optional)

Cream butter and sugar. Add eggs and beat well. Add sifted dry ingredients alternately with milk. Add floured fruit last. Bake in a greased loaf tin. if cherries are to be used, pour half of batter in pan, spread cherries evenly, and then the rest of the | batter. Bake in moderate oven at 300° to 325°F for 1% hours.