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TUESDAY, NOVEMBER 20, 1951 THE DAILY TIMES - GAZETTE PAGE TWENTY-NINE Won't Drink Milk, Then Try Puddings Ld GOLDEN PUDDING % cup butter 12 cup sugar 2 eggs 1 cup flour 3 cup cooked dates Cream butter and sugar, add well beaten eggs; add flour and soda which have been sifted to- gether. Add dates. Steam in a mould for 1 hr., serve with vanilla sauce. Mrs. Ina Virtue, Club 49, Tyrone PEACH COBBLER 1 pint sliced fresh peaches or canned 1% cups sugar 3% cup water 1 pkg. white cake mix Method: Peel, stone and cut fresh peaches in thick slices. Add sugar and water and cook until the fruit is tender. Prepare the cake mix according to directions on the package and spread over peaches. Bake 'in a moderate oven 25 to 30 'minutes. ., Fred Rallard Utida W.A. INDIVIDUAL STRAWBERRY SHORTCAKES 4 teaspoons baking powder Ys teaspoon salt 3 tablespoons sugar 1% cup butter 32 cup milk 2 - cups flour 4 cups strawberries Mix the flour, baking powder, and sweetened strawberries. Cover salt and sugar, and sift. Add the butter to the mixture, and work it in with the fingers. ~ Add milk gradually. Place on a floured board, and spread to about 3% in thick, Cut with large biscuit cutter dipped in flour. Bake in hot oven for 12 minutes. Split while hot. Fill with crushed and sweened strawberries. Cover with whipped cream. Garnish with whole straw- berries. Mrs. R. Pike, Challengers Group Albert Street W.A, BAKED ORANGE PUDDING 2% cups sweet milk 1 cup stale bread crumbs 2 tablespoons melted butter 1% cup granulated sugar 2 or 3 egg yolks teaspoon salt = ° Juice and rind of 1 or 2 oranges Soak bread crumbs in milk one half hour. Add melted butter. Beat egg yolks till light and add sugar, salt, 'rind and juices of oranges. Mix well together and add to first mixture. Pour into buttered baking dish | Bake in moderate oven at 350 three quarters of one hour. ' Coyer with beaten egg whites and brown. Serve hot. Mrs. Earl Prescott Club 49, Tyrone LEMON SNOW PUDDING 2 cups milk, scalded % cup white sugar 34 tsp. salt % cup corn starch 2 egg whites Mix corn starch with little milk, then add to first three ingredients. Cook thoroughly and fold in two lightly beaten egg whites, add little vanilla. Pour into wet mould and set in cold place. Sauce 2 egg yolks 1 cup white sugar Ys cup butter Blend well and add juice and rind of 1 lemon. Mrs. W. J. Miller, Club 41, R. R. 4, Bowmanville, Ont. APPLE CRISP Cut apples and fill baking dish thmee-quarters full. Dot with butter and lemon juice. Crumb together: 12 cup oatmeal 1% cup brown sugar %4 cup shortening % tsp. salt 1 'tsp. cinnamon Cover apples and pat down. Cook in slow oven until apples are cook- ed. This topping can be used with rhubarb. Mrs. W. B. Holtby Prospect W. A. CARAMEL BREAD PUDDING Caramelize 3% cup sugar with % cup of cold water. When cool combine with 2 slightly beaten eggs, % cup sugar, % isp. salt and 1 tsp. vanilla. Add this to 2 cups stale bread crumbs which have been soaked in 4 cups of milk, bake in slow oven until done Serve with caramel sauce. CARAMEL SAUCE 1 cup milk 1 tbsp. flour 2 tbsps. brown sugar 1 tsp. vanilla 1 tbsp. butter Bring milk to boiling point, melt butter, blend in sugar and flour, gradually add hot milk, stirring constantly, add vanilla. Mrs. J. O. Coldrick, 5th Guide-Brownje Aux. HALF-HOUR PUDDING MIX: -- % cup brown sugar 1 cup flour 2 tsps. baking powder % tsp. salt 1 cup raisins or dates 1% cup sweet milk Put in buttered pudding dish. Boil together the following for 1 minute and pour over the first mix- ture and bake for % hour in med- ium oven. 2 cups boiling water 1 cup brown sugar 1 tsp. butter Mrs. W. M. Scott, 4th Guide and Brownie Aux. LEMON SPONGE PUDDING 3 cup white sugar tbsps. . flour eggs tbsps. melted butter cup juice and rind of one large lemon or two small lemons Method: Sift and mix flour and sugar and add egg yolks , butter, milk and lemon-juice and rind. Fold into mixture the beaten egg whites and pour into buttered pan. Set this in a pan of water and cook at 350 deg. Serve with whipping cream. Mrs. Douglas Lander Cheerful Givers Group King Street United Church 2 2 2 1 RAISIN PUDDING 1 cup flour 1 tsp. baking powder pinch of salt cup white sugar 1 cup seedless raisin 16 cup sweet milk Sift flour, baking powder and salt, add sugar and raisins, com- bine well. Add milk to make batter. Put batter in greased casserole and pour over a batter made of: 1 cup brown sugar dissolved in 2 cups boiling water, add a piece of butter size of walnut and % tsp. vanilla. Bake in 375 deg. oven for 30 mins. Mrs. Neil Yellowlees, Club 49, Tyrone. MAYFAIR PUDDING 1 cup seedless raisins Bj tablespoon gelatine cup milk tablespoons sugar slices pineapple, cut in cubes egg whites marshmallows 1% cup chopped nuts 3. cup chopped nuts 1 teaspoon vanilla Boil raisins 5 minutes, drain and cool. Soften gelatine in 2 tablespoons milk - Scald 'remaining milk add sugar and dissolved gelatine. Stir well and cool until mixture begins to set. Add marshmallows cut in pieces, and pineapple and vanilla. Blend well. Chill thorough- ly, garnish with dabs of jelly. Mrs. W. C. Ruttan "Mary Elliott Smith" Mission Circle .GARDEN OF EDEN PUDDING 1 cup whipped cream 1 lb. Marshmallows (cut in pieces) 12 1b. .dates (cuj in pieces) bananas (finely chopped) 12 cup chopped walnuts 1 tsp. vanilla Mix all together, shape in a 3" roll and roll in fine Graham cracker crumbs. Chill for 6 hours, slicer and serve with whipped cream and Maraschino cherries. Mrs. George Solomon, Willing Workers Club, Raglan, NEW CARROT PUDDING 3% cup shortening % cup plus 2 tablespcons brvsm sugar % cup corn syrup 2 eggs, separates 1% cups raw carrot, grated 1% cups sifted all-purpose flour 3 teaspoons baking powder 1% teaspoon salt 2 tablespoons milk 1 teaspoon grated lemon rind 1 tablespoon lemon juice Method: Cream together shorten ing, brown sugar and corn syrup; beat until fluffy. Add egg yolks, one at a time; blend well Add grated carrot; add sifted dry ine gredients alternately with milk, Add lemon juice and rind. Fold in stiffly beaten egg whites. Pour in- to oiled 2-quart mould; cover closely and steam 1% hours. Un- mould. Serve hot with Golden Sauce. This dessert makes 10 serve ings. If your family is small, make it up in two or three moulds, to be re-steamed as needed. Mrs. T. MYERS, RHUBARB BROWN BETTY 4 cups rhubarb, diced 14 teaspoon sali % cup brown sugar . 4 tablespoons shortening 1 cup sifted pastry flour 3% teaspoon cinnamon or mace Method: Dice rhubarb; mix with salt. Let stand half an hour; put in shallow baking dish; sprinkle with % cup brown sugar. Bake in oven for 5 minutes. In the meantime, cream together remaining % cup of brown sugar and shortening; add flour and spice; blend till crumbly. Sprinkle on top 'of rhubarb; re- turn to oven. Continue baking till rhubarb is tender. (about 20 min- utes). Serves 6. This pudding is hot with Custard perature 375° F). utes). Mrs. T. Myers, Rainbow Group, Salvation Army. delicious served Sauce). (Tem- (Time 25 mine wilding? CALL OSHAWA WOOD PRODUCTS BUILDERS SUPPLIES ~ e PLYWOOD © TEN-TEST BOARD ® FLOOR AND WALL TILE © MASONITE ® ASBESTOS Oshawa Wood. Products Co. 84 Simcoe South BUILDING MATERIALS DIAL 35-4443 Cabinets & Cupboards OSHAWA DIAL 3-4661 5-4443 * BOWMANVILLE 2130 Dial 5-4443