STEAMED CUSTARDS

Use steamer combination of large fryer, adapter ring and custard cups. Put water in
lower pan on stove to boil. Beat 3 eggs lightly, add 3 tbsps. honey or sugar, 1 cup milk,
¥4 tsp. vanilla, then mix very gently. Pour into small custard cups. Sprinkle with
nutmeg, place in adapter ring, cover and cook 10 to 12 minutes or until set. Remove
from steamer immediately.

RICE PUDDING

Place 1 cup rice, thoroughly washed, in skillet or pan. Add 3 cups milk, 1 tsp. salt, and
soak for 10 minutes. Add 4 tbsps. steamed raisins, 4 tbsps. sugar, 1 tsp. vanilla, and
sprinkle top generously with nutmeg or cinnamon. Cover and place over medium
heat until vapor appears. Lower heat and cook 15 to 20 minutes. Serve hot.

CARROT PUDDING

lg cup seedless raisins. ¥ tsp. ground cloves.

¥% cup currants. 1 cup grated raw carrots.
5 tbsps. flour. 1 cup grated raw potatoes.
1 tsp. soda. 5 tbsp. brown sugar.
1 tsp. cinnamon. 2 tbsps. melted butter.

lg tsp. nutmeg.

Mix raisins and currants with flour which has been sifted with soda and spices. Mix
well with rest of the ingredients. Pour into greased casserole pan. Cover with 2 thick-
nesses of wax paper, and steam 3 hours in Dutch Oven. Serve hot with wine sauce.

BANANA FRITTERS

1 egg. 1 cup flour.
4 tsp. salt. 1 tsp. baking powder.
1 tbsp. sugar. 4 bananas.

¥% cup milk.

Beat egg, add salt and sugar, then milk, flour and baking powder sifted together. Slice
bananas, dip in batter and fry in deep fat until tender. Roll in powdered sugar and
serve while warm.

Peaches may be used in place of bananas.

PINEAPPLE UPSIDE DOWN CAKE

3 tbsp. butter. . 11% cups sifted cake flour.
¥4 cup brown sugar—tightly packed. 11% tsp. baking powder.
Pineapple slices. ¥% tsp. salt.

Maraschino cherries. ¥% cup milk.
14 cup butter. ¥ tsp. vanilla.
22 cup sugar. 1 egg.

Heat large skillet after greasing well, and melt 3 tbsp. butter. Mix in 4 cup brown
sugar, stirring constantly until sugar is melted. Remove from heat, cool slightly.
Arrange pineapple slices and decorate with cherries.