STEAMED MARMALADE
PUDDING

1 tablespoon butter

1% cup white sugar

1 cup flour

2 teaspoons baking powder
1% cup milk

1% teaspoon salt

3 tablespoons marmalade

Cream butter and sugar. Add the un-
beaten egg and beat well. Sift flour,
measure and sift again with the baking
powder and salt. Add the dry ingre-
dients to the cream mixture alternately
with milk. Add the marmalade and mix
well. Turn into well-greased pudding
bowl. Tie top securely. Steam 1 hour.
Serve with lemon sauce.
Lemon Sauce

1%4 cup sugar

1 tablespoon cornstarch or

2 tablespoons flour

1 cup boiling water

1 tablespoon butter

1 tablespoon lemon juice

Grated lemon rind

Mix sugar and flour and add boiling
water. Cook over direct heat until no
taste of raw starch, 10 to 15 minutes.
Remove from heat and add butter,
lemon juice and rind.

—EMILY JOHNSTON

LEMON GELATIN SPONGE

% cup sugar
% cup cold water
3 eggs, separated
1 tablespoon gelatin
14 teaspoon salt
Juice and grated rind of lemon
(about % cup juice)
Combine sugar, gelatin, water, juice and
rind of lemon in top of double boiler
and add slightly beaten egg yolks and
cook till thickened.
Cool and fold into stiffly beaten egg
whites to which % cup of sugar has
been added. Chill. Serve with whipped
cream or custard sauce.
—VERA STOREY

COCKTAIL DESSERT
Dissolve:

3 oz. package of jelly powder in
1 cup boiling water

Spoon:
1 pint ice cream or ice milk into
above
Stir until slightly thickened
Add drained fruit from one can of fruit
cocktail and chill until firm.
—May MacLean

87

VANILLA WAFER DESSERT

1% Ib. (1 package) vanilla wafers
1 cup icing sugar

1% cup butter or margarine

2 eggs

1 can apricots — 28 oz.

1 can crushed pineapple — 15 oz.
3% cup heavy cream

Crush wafers and line 9 x 12-inch dish
with half of crumbs. Mix sugar, butter
and egg yolks. Beat whites till stiff.
Fold into creamed mixture and spread
over crumbs. Make a third layer of
mashed apricots. Drain pineapple and
spread for fourth layer. Whip cream
and spread on top of pineapple, then
sprinkle over cream the rest of the
crumbs. Refrigerate overnight. Serve
with whipped cream.

—CHRISTINE BARDAL

RAISIN DELIGHT PUDDING

1 cup brown sugar

1 tablespoon butter
1 cup raisins

% teaspoon vanilla

3 cups boiling water

Mix and cook to a medium syrup (15
or 20 minutes).

Batter:

1 tablespoon butter
1% cup white sugar
1 cup flour
2 teaspoons baking powder
1% cup milk
Pinch of salt

Mix thoroughly and drop by spoonful
in buttered pyrex dish. Pour syrup
over and bake 25 minutes at 350 degrees.
Serve warm—with ice cream, whipped
cream, or just plain.

—Mary DELF

FROZEN LEMON CREAM

84 cup graham cracker or vanilla
wafer crumbs

2 egg whites

6 tablespoons sugar

2 egg yolks

24 cup evaporated milk, chilled and
whipped

1% teaspoon grated lemon rind

3 tablespoons lemon juice

Butter freezing tray and line with
crumbs. Beat egg whites stiff but not
dry. Add sugar 1 teaspoon at a time
and beat. Beat egg yolks separately and
fold into white mixture. Whip the cream
and fold in and lastly add lemon. Pour
into tray and cover with crumbs. Freeze.

—PEARL Lonc