BREAD AND BUTTER PUDDING

2 eggs 1 pint milk
2 tbsp. sugar Marmalade or sultana raisins

Cut in moderately thin slices bread and butter enough to fill a
large pudding dish, putting between the layers a few sultana raisins
or marmalade. Beat eggs and sugar together, add milk. Pour this over
bread and butter. Bake about 40 minutes in oven at 300”.

LEMON BAKED PUDDING

Pour over a teacupful of fine bread crumbs a pint of milk heated
to the boiling point. Let stand for half an hour, beat 4 eggs very light.
Mix with bread and milk. Add 2 tbsp. sugar, lump of butter size of
half an egg, a teaspoonful of lemon extract and a little grated lemon
peel. Butter some small cups or baking dish, put a few raisins into
batter if desired. Then fill cups or dish a little more than half full.
Bake in moderate oven for 30 minutes 300°.

BAKED CAKE PUDDING AND SAUCE

1 tsp. baking powder 14 cup milk

1 cup flour 14 cup raisins
14 cup brown sugar Butter

Mix up as a cake. Dot with butter and then pour over it a syrup
of 1 cup of brown sugar and 2 cups boiling water. Bake 30 minutes in
400° oven.

PINEAPPLE MARSHMALLOW CREAM

1 can crushed pineapple 1 tsp. lemon juice
14 pint whipping cream Sugar, about 44 cup
20 marshmallows

Cut marshmallows into six pieces each and add to the pineapple.
Whip cream stiff, adding lemon juice a drop at a time. Sweeten to
taste. Add the fruit to the cream and place in the refrigerator for at
least twelve hours before serving. Twenty-four hours gives a much
better result.

MRS. E. F. MANNING.

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