CARAMEL JUNKET

2 cups milk 1 junket tablet 1/3 cup boiling water 1/3 cup sugar 1 tsp. vanilla Few grains salt

Heat milk until lukewarm, carmelize sugag, add boiling water and boil until syrup reduced to 1/3 cup. Cool andiadd milk slowly to the syrup. Powder junket tablet and add to mixture with salt and vanilla.

Put in a glass dish, stand in a warm place then chill. Cover with whipped |

cream and chopped nuts.

Do not put liquid on junket tablet until ready to put away to set, be sure milk and syrup are only lukewarm. MRS. G. C. CODE.

CHOCOLATE BREAD PUDDING

4 cups bread crumbs—soak in milk (not too dry), add 1 beaten egg yolk, 1 tsp. cinnamon, 12 cup sugar and 3 tbsp. cocoa.

Bake in oven (325°) about one hour. Remove and add jelly or jam on top and beaten egg white and return to oven just long enough to brown egg white.

DUTCH BAKED APPLES

Choose 6 good large baking apples. Peel and core, stuff with Chateau cheese. Bake slowly. These are particularly delicious served with baked pork sausage. Just a suggestion for supper.

MRS. D. S. WHITEFORD.

ENCHANTED CREAM SPONGE

¥% cup flour 1 tsp. baking powder

4 tsp. salt 2 egg yolks

¥% cup granulated sugar 14 cup cold water

1 tsp. lemon juice

2 egg whites 1 tsp. lemon rind, grated

Measure flour and sift with baking powder and salt. Beat egg yolks until thick and gradually add 34 cup of sugar, beating thoroughly all the time. Add water, lemon juice and rind. Beat egg whites until stiff and add rest of sugar. Add flour mixture to yolks and beat with rotary beater. Fold in whites. Turn into greased 8” square pan and bake in slow oven 325° about 35 minutes. Sprinkle with icing sugar when cool and serve with lemon cream sauce.

Combine in double boiler:

1 cup granulated sugar 1/3 cup lemon juice 5 tbsp. flour 2/3 cup water Add: 1 slightly beaten egg 1 tsp. butter

Stir until smooth and no taste of flour remains. Cool and chill. Fold in 1 tsp. lemon rind and 12 pint cream whipped stiff.

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