PUDDINGS AND SAUCES

3 cups sliced tart
apples (about 3)

3 tablespoons sugar
1/3 cups Robin Hood
“‘Pre-Sifted”’
All Purpose Flour
Yq cup sugar
3 teaspoons baking
powder

Yq teaspoon salt

Va cup soft shortening
1 egg

% cup milk
1 one-ounce square

semi-sweet
chocolate, grated

1% cups Robin Hood
““Pre-Sifted"’
All Purpose Flour

1 cup sugar

1 teaspoon grated
nutmeg

Yo teaspoon salt |
2 cups finely chopped
suet ('/ Ib.)
3 cups seedless raisins
2 cups seeded raisins

2/4, cup mixed chopped
peel

Ya cup finely chopped
citron

Yq cup chopped,
blanched almonds,
if desired

Va cup glazed or
maraschino cherries,
cut fine

3 eggs, well beaten
1 cup milk

20

DOWN-EAST APPLE PUDDING

“Juicy apples, fluffy cake, and a surprise chocolate topping.”

8” x8” x2” or 9” x 9” x 2” baking dish.

..core and peel apples; slice and arrange in bottom of

baking dish. Sprinkle with 3 tablespoons sugar.

. flour without sifting; add sugar, baking powder and

salt and stir thoroughly to blend.
shortening with pastry blender or two knives.

a hollow and add egg and milk. Break egg yolk and
stir milk and egg together in hollow; then combine
with dry ingredients mixing just until moistened.

over apples. Sprinkle grated chocolate evenly over top
of batter.

in oven preheated to 350°F. (moderate) for 45 to 50
minutes. Cut in squares. Serve warm with Lemon
Sauce or Brown Sugar Sauce or with plain or whipped
cream.

8 servings.

OLD ENGLISH PLUM PUDDING

“The traditional dessert to climax Christmas dinner.”

GREASE.....

TO SERVE. .

..thoroughly two 114 pint moulds (Four 20-oz. tins
may be used as moulds).

. flour without sifting into large mixing bowl; add
sugar, nutmeg and salt and stir thoroughly to
blend.

..in suet with pastry blender.
. fruit and nuts and combine.

..eggs until fluffy and add milk. Pour into dry in-
gredients and blend.

...greased moulds, filling 24 full. Cover with greased

lids or tie on securely several thicknesses of greased
waxed paper.

. _puddings on rack in large kettle with boiling water
halfway up the moulds. Cover kettle tightly. Steam
3 hours. Add boiling water periodically to keep
water at this level.

..from kettle and allow to stand 24 hours at room
temperature in original moulds to dry out. Remove
from moulds, wrap in waxed paper and store in
cool, dry place. (This pudding can be baked at
least 3 weeks early).

. resteam for 2 hours and serve with Hard Sauce or
Brown Sugar Sauce.