DATE PUDDING Mildred Moeller, Oak Park, Ill. Put in a bowl the following: 1 cup sugar, 1 cup chopped dates, 1 cup boil- ing water. Stir well and let cool—add: 1 egg, 14% cups flour, 1 teaspoon baking powder, 1 teaspoon soda, 2 tablespoons butter, pinch salt, 1 teaspoon vanilla, 1 cup chopped nuts, 1 teaspoon cinnamon, 14 teaspoon nutmeg. Bake in a moderate oven, 350 deg. F., until cake springs back when touched with the finger. Bake in 9x9 or 8x12- inch pan. Makes 9 generous servings. Cut in squares and serve with whipped cream when cold. This cake pudding keeps very well and can be made well in advance of time wanted. Wee BAKED ORANGE PUDDING Jean Brown, Lansing, Ont. Sauce 1.orange (juice and rind), 1 table- spoon butter, 1 tablespoon flour, 1 cup white sugar, 2 cups hot water. Mix flour and sugar. Add juice and rind of orange, then water, mixing slowly. Cook in saucepan until thick- ened, add butter. Pour into casserole. Drop in following batter by spoonfuls: 1% cup white sugar, 1 cup flour, % cup milk, % tablespoon butter, 1 tea- spoon baking powder, salt. Cream butter and sugar. Add milk. Sift in flour, few grains salt and baking powder. Bake 35-45 minutes at 350 degrees F.. Serves 4-6. Ww oS CARROT PUDDING Mrs. C. Gordon, Saskatoon, Sask. 14 cup shortening or % cup chopped suet, 1 cup white sugar, 1 cup grated raw carrot, 1 cup grated raw potato, 3% cup raisins, % cup currants, 1 cup flour, % teaspoon cloves, % teaspoon nutmeg, 14 teaspoon cinnamon, % tea- spoon salt, 1 teaspoon soda. Cream shortening or suet, add sugar and blend well, add carrot and half the potato, mix well. Sprinkle fruits with flour and add to the first mixture. Add flour and spices which have been sifted together. Dissolve the soda in the remaining % cup of potato and add it last. Mix lightly together. Pour into bowl, tie down and steam 3 hours. Serve with sauce, cream or ice cream. wm GOLDEN BREAD PUDDING Vi Coleman, Saskatoon, Sask. 3 cups scalded milk, 2 eggs well beaten, 3 tablespoons melted butter, 2 cups soft bread cubes, % cup raisins 27 or chopped dates, % teaspoon nutmeg, 42 cup firmly packed brown sugar, 1% teaspoon salt, 1 teaspoon vanilla. Mix all together and pour into greased baking dish or individual custard cups. Dot top with butter and lightly sprinkle with extra brown sugar and nutmeg. ini in 350-375-deg. F. oven for 1 our. ee QUICK RAISIN PUDDING Vi Coleman, Saskatoon, Sask. 1 cup sifted all-purpose flour, 2 tea- spoons baking powder, 4% teaspoon salt, 2 teaspoons sugar, 2 tablespoons short- ening, 1 cup raisins, % cup milk, 1 cup brown sugar, 1 tablespoon butter, 1% cups boiling water. Thoroughly grease a 114-quart size casserole. Sift together flour, baking powder and salt into mixing bowl. Add sugar. Cut shortening into small pieces. Add to dry ingredients. Blend with pastry blender until mixture is mealy. Add raisins, then gradually add milk, stirring lightly with fork. Mix only until blended. Turn batter into pre- pared bake dish. Mix brown sugar, but- ter and boiling water. Pour over batter. Bake in 375-deg. F. oven for 30-35 min- aes Serve warm with sauce from bake ish. ar SUET PUDDING Delma Elliott, Sovereign, Sask. 1 cup brown sugar, % cup suet or butter, 1 cup grated raw potato, 1 cup grated raw carrot, 1 cup raisins, % cup currants, 1 egg, pinch salt. Vanilla, cinnamon, nutmeg to taste. 1 teaspoon soda, 2 cups flour, 4% cup molasses or corn syrup and molasses mixed, 4 Ib. mixed peel, 4 Ib. chopped walnuts and almonds. Add if desired 2 candied pine- apple rings and a few dates. Mix altogether and pour into pint sealers (only half fill). Steam four hours. Makes 5-6 pints. x 2 DATE SHORTCAKE (Dessert) Marjory Perry, Saskatoon, Sask. 14 lb. dates chopped and cooked with 14 cup sugar, 1 cup water. Cool. Batter: % cup butter, %4 cup white sugar, 1 egg, 1 teaspoon vanilla, 2 cups flour, 2 tea- spoons baking powder, pinch of salt, 14 teaspoon soda (scant) in warm water —add last. Add water until mixture is bread dough stiff. Put one-half the mixture into a pan and spread date filling over. Then cover with rest of mixture. Bake in a mod- erate oven 350 deg. F.