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Page 30 â€" Waterioo Chronicle, Wednesday, December 15, 1976 Ehward £. CGoon Why burden loved ones with . * last minute decisions ehigh costs eemotional stress. .. when you can talk it over, now. In confidence and without obligation. â€"As a member of the OFSA we are _ 3 bound by the Association‘s strict "Code of Ethical Practices" Your assurance of only the highest in professional standards. 1 Year Warranty Complete With Controls 99.95 value OUR PRICE Funeral Home Ltd. 171 King St. S.. Waterlioo 21 King St. S.. Waterloo 886â€"1 360 10 a.m. â€" 9 p.m. Sat. 6 p.m. NEW ELECTRONIC TELEVISION GAME AUSTIN ELECTRONICS &4 GAME ACâ€"ADAPTER 745â€"8445 Ontario Funeral Service _ Association Mary Krauskopf, left and Verna Beal, right. displayed their oil paintings at the Craft Feast held at the Adult Recreation Centre on Monday, December 13. . Can you see cheery faces gathered ‘round the table at Christmas for that special dinner? Looking for suggesâ€" tions to complement the traditional meal? We feel this dessert is very special because it‘s over one hunâ€" dred years old. This year that old favouriteâ€"Christâ€" mas Pudding with Brown Sugar Sauceâ€"is especially new because it‘s metric! 250 ml brown sugar (packed ) 375 ml all purpose flour 250 ml suet 250 ml raisins 250 ml currants (equal amount of raisins may be substituted ) Pudding recipe comes in metric CHRISTMAS PUDDING tional) 5 ml baking soda 250 ml grated carrots 250 ml grated potatoes 125 ml Mix brown sugar, flour, suet and baking soda in large bowl. Add remaining ingredients and stir until enâ€" tire mixture is moistened. Pour into a well greased 2 1 (medium sized) oven proof glass bowl. Cover bowl with aluminum foil. Place rack in large saucepan or Dutch oven and pour boiling water into pan up to level of rack. Place bow! of pudding on rack. Cover saucepan. Adjust heat so that water stays gentâ€" ly boiling. Steam 3â€"4 hours. (If it is necessary to add water during steaming, lift lid and quickly add boiling water.) Remove bowl and let pudding stand for 5 minutes before unmolding. Unmold pudding onto plate. May be served warm with Brown Sugar Sauce or stored for several weeks in a refrigâ€" erator. Serves 8â€"10. 500 Glen Forrest Blvd. Waterloo â€" 885â€"3372 (in Lakeshore Village Waterloo) nuts BROWN SUGAR Mix together sugar, cornâ€" SAUCE starch, salt. Add boiling 350 ml brown sugar (packâ€" water and cook, stirring until "eg) clear and thickened slightly. S0D m1 cornstarch Remove from heat. Add 1 ml salt . v_amlla and butter. Stir unâ€" 500 ml boiling water til‘ butter melted. _ Serve 10 ml vanilla warm over Christmas Pudâ€" 50 ml buiter ding. Makes about 600 ml. Cranberry recipe Boil cranberries, 500 ml water and sugar in sauceâ€" pan for 10 minutes. Drain juice from cranberries and reserve. Add 250 ml of the boiling juice to the jelly 500 ml cranberries (unâ€" cooked ) 500 ml water 500 ml sugar 1 package cherry flavoured jelly powder (85 g) 200 ml cold water 250 ml chopped celery CRANCHERRY SURPRISE powder and stir until thorâ€" oughly dissolved. Add 200 ml cold: water. Pour into square cake pan or fill 12 muffin tins half full. Chill until partially set. Stir in cranberries and â€" celery. Crancherry jelly made in pan may be cut into 9 or 12 squares for serving. Metric is the up and coming thingâ€" and this means in the kitchâ€" en too! Sugar was one of the first items to be stocked on supermarket shelves in metric sizes and is availâ€" able in 1 kg, 2 kg and 4 kg sizes.