FOAMY LEMON PUDDING

1 tbsp. butter 2 eggs (separated)
3 tbsp. flour 1 cup milk
2/3 cup sugar juice and rind of 1 lemon

Cream butter—work in sugar and flour. Add juice and lemon rind,
beaten egg yolks and milk. Fold in stiffly beaten egg whites. Pour
into buttered dish. Place dish in pan of hot water and bake in

350° oven for 20 minutes.
Anne Stuart (Ferguson 56B).

MARSHMALLOW DELIGHT |

juice of 3 oranges and 1 lb. marshmallows
1 lemon 1 pt. whipping cream

Melt marshmallows and add juice. Cool. Beat in cream (not whip-
ped). Chill. Serve with a cherry.
Thelma Cole (Dawson 53B).

SAUCE FOR CHRISTMAS PUDDING
1% cup butter 2 egg whites, stiffly beaten
% cup white sugar % cup whipped cream
1% cup brown sugar
Stir butter and sugar with a little cream in double boiler for 10
minutes. Cool. Fold in whites. Add % cup whipped cream when

ready to use.
Thelma Cole (Dawson 53B).

BAVARIAN CREAM

Take 2 pkgs. strawberry jello and prepare as directed on package.

Allow to chill until almost firm. One box strawberries. If you use

fresh strawberries add % cup sugar. Frozen strawberries usually

have been sweetened.

Add strawberries to jello after pouring off excess juice.

Fold in one pint whipped cream. You can also use lemon jello with

a small can of crushed pineapple. Add chopped nuts to this recipe.
Hazel Johnston (Cheetham 1948A).

ORANGE PUDDING

Batter
34 cup sugar 1 egg
1 teasp. butter 1 teasp. baking powder
1 cup flour % cup milk
Place in baking dish.
Sauce
2/3 cup boiling water 3%4 cup brown sugar
1 teasp. butter juice of 2 or 3 oranges

Pour over batter and bake in moderate oven about 30 minutes.
EK. Rusk, ’38.

TORTE (DESSERT)

3 eggs, beaten 1 cup nut meats
1 cup white bread crumbs 1 teasp. vanilla
1 cup white sugar

Mix all together. Spread thinly in a bake pan. Bake for 30 min—
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