Carrot Pudding

1 cup grated carrot 1 tsp. cinnamon
1 cup grated potato 1 tsp. soda
1 cup brown sugar 1 tsp. salt
1 cup suet, chopped fine or '/% 1 tsp. cloves.
cup of shortening a little lemon peel
1 cup raisins 2 cups flour
1 cup currants

Mix altogether and steam three hours. Serve hot with sauce.
—Mrs. J. Watmough

Quick Cream Torte

1 cup sugar 4 tsp. salt
4 eggs 2 tbsp. cold water
24 cup sifted all purpose flour ' tsp. flavoring

3 tsp. baking powder

Combine all ingredients in mixing bowl. Beat at least 10 minutes.
Divide into two deep ungreased layer cake pans. Bake at 375 degrees
F. for 15 minutes. Cream filling: 1 pkg. instant pudding (any flavor—
chocolate very good), 1 pint whipping cream. Sprinkle powder over
cream and beat for two minutes. Spread between and on top of cake.
—Mattie Blair

Baked Apple Roll

Make a biscuit dough:

2 cups flour 1 tsp. salt
2 tsp. baking powder 1 tbsp. lard
1 tbsp. butter 34 cup milk or water

Press oultt on board to 14,” thickness. Cover with sugar, sliced apples
and dash of cinnamon. Roll as for jelly roll. Slice in 114” lengths.
Stand on end in bottom of greased dutch oven or similar pan. Pour
over the following sauce which has been cooked for five minutes.

34 cup sugar 2 cups cold water
4 cup corn syrup 2 thsy. butter
1'% tbsp. cornstarch dash of nuts

Bake until apples are tender at 375 degrees F.
—Mae Weber
Quick Suet Pudding

1 cup molasses 1 cup currants

1 cup sweet milk 2'% cups flour

1 cup suet (cut fine) OR '% cup \4, tsp. soda

melted butter salt
1 cup raisins spices as desired

I omit currants and add any peel or nuts. Spices I use are ginger, nut-
meg and cinnamon.

Sauce:

1 cup white or brown sugar 2 heaping tbsp. flour

Mix and add two cups warm water. Bring to a boil, cook until clear.

Add flavoring, 14 tsp. salt and 1 tbsp. butter.
—Mae Weber

Remar Pere

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