ters cup of finely chopped suet,
Three cups of flour,
One teaspoon of ginger,
Two teaspoons of cinnamon,
One-half teaspoon of nutmeg,
One cup of seeded raisins, or well-cleansed fresh fruit.

Mix thoroughly, and then tie in the prepared cloth and allow room in
it for the pudding to swell. Plunge into boiling water and boil for
one and one-quarter hours. Serve with sweetened cream sauce or fruit
custard sauce.

VANILLA PUDDING

Three-quarters cup of sugar,
One egg,

Cream well and then add

Four tablespoons of shortening,
One cup of flour,
One cup of bread crumbs,
One teaspoon of salt,
One tablespoon of baking powder,
One cup of milk.

Mix thoroughly and then pour in well-greased mould and boil for one
and one-quarter hours or bake for forty-five minutes in a moderate
oven. Serve with cream sauce.

BANANA RICE PUDDING

Wash one-quarter cup of rice well and then cook until soft and the
water is absorbed in the rice, in one and one-quarter cups of water.
Now place in a mixing bowl

Two and one-half cups of milk,
Two eggs,
Three-quarters cup of sugar.

Peel and rub two bananas through a sieve and then beat to mix. Add the
rice and then turn into a baking dish and dust with one-half teaspoon
of cinnamon. Break into bits one teaspoon of butter and then bake in a
slow oven for thirty minutes.

RASPBERRY CUP CUSTARD

Wash and drain one box of raspberries. Place in a saucepan and add

One pint of water,
One cup of sugar.

Bring to a boil and cook until the berries are soft. Rub through a
fine sieve. Cool. Now place three eggs in a mixing bowl and add
the raspberries and beat the mixture to thoroughly blend. Pour into
custard cups and set the cups in a pan containing water. Bake in a
slow oven until firm in the centre.

CHOCOLATE CORN STARCH PUDDING

Two cups of milk,
One-half cup of cocoa,
One-fourth cup of cornstarch.

Dissolve the starch in the milk and then bring to a boil and cook
slowly for five minutes. Now add

One-half cup of sugar,
One-half teaspoon of vanilla,
One-half teaspoon of cinnamon.

Beat well and then pour into custard cups that have been rinsed in
cold water to mould.

OLIVES

OLIVE CANAPE

Use stoned olives for this. Open a bottle of olives, then drain and
put through the food chopper, adding

One small onion,
One green pepper,
Three slices of nicely browned bacon,
Four tablespoons of mayonn