~ 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.