110 KATE AITKEN'S CANADIAN COOK BOOK

GOLD PUDDING

Temperature: 300°F. Time: 3 hours
yy cap yellow corn meal 3 cups milk

4, teaspoon salt lg cup brown sugar
% teaspoon ginger 4 cup cold milk

14 teaspoon cinnamon

Mix the corn meal, salt, ginger and cinnamon in the top of
double boiler; add the milk and the brown sugar. Cook over
boiling water for 30 minutes, stirring occasionally. Pour the mix-
ture into an oiled 2 quart baking dish; bake uncovered in slow oven
for 30 minutes, stirring two or three times during this baking. Pour
the 14 cup cold milk over the pudding; bake, without stirring, for
an additional 1tol4hours. This is a delicious pudding when
slowly baked. Serves 4 to 6.

BAKED LEMON PUDDING

Temperature: 375°F. Time: 40 to 45 minutes

2 tablespoons butter 1 tablespoon grated lemon
34 cup white sugar ans

\4 cup sifted pastry flour 3 ergs, separated
lg teaspoon salt 144 cups milk

3 tablespoons lemon juice 14 cup brown sugar

Cream the butter; gradually add the white sugar. Add the
sifted flour and salt. lemon juice and rind. Beat the egg yolks until
thick and lemon colored; add the milk. Combine the two mix-
tures. Fold in stiffly beaten egg whites to which has been added
the brown sugar. Pour into an oiled 2-quart casserole; bake in
a moderate oven till firm. Place a cookie sheet on the top rack of
the oven during the last 15 minutes of baking to PreTeHt the top
crust from cooking too rapidly. Serves 6.

LEMON SOUFFLE

Temperature: 325°F. Time: 1 hour, 20 minutes
14 cup butter 3 eggs, separated
21% tablespoons corn starch lg cup white sugar
4 teaspoon salt 3 tablespoons lemon juice
1 cup hot milk 1 tablespoon lemon rind,
grated

Melt the butter in the top of the double boiler over boiling
water; blend in the corn starch and salt; stir and cook for five
minutes. Add the hot milk slowly; cook and stir until thickened;
let the mixture cool. Beat the egg yolks till thick and lemon