o thoroughly mix and then cut and fold in the stiffly beaten
whites of three eggs. Pour into a well-greased and floured baking
pan, about one inch deep. Bake in a moderate oven and cool. Cover with
honey icing.

MALVERN CREAM

Place in a saucepan

Three-quarters cup of honey,
Two cups of milk,
Six level tablespoons of cornstarch.

Dissolve the starch in cold milk and honey and then place on the stove
and bring to a boil. Cook for five minutes. Now add

One teaspoon of vanilla,
One-quarter teaspoon of nutmeg.

Beat to thoroughly mix and then rinse custard cups in cold water. Pour
in the pudding and set aside to mould. When ready to serve unmould and
serve with crushed fruit.

HONEY APPLE PUDDING

Two cups of stewed apples,
One cup of honey,
One-half cup of brown sugar,
Four tablespoons of shortening,
Two cups of fine bread crumbs,
One and one-half cups of flour,
Two level tablespoons of baking powder,
Two teaspoons of cinnamon,
One-half teaspoon of cloves.

Beat to mix and then put into a baking dish and bake in a slow oven
for thirty-five minutes. Serve with a thin apple sauce, sweetened with
honey.

HONEY AND RASPBERRY ADE

Place three baskets of well-washed raspberries in a saucepan and add

One quart of water,
One and one-half cups of honey,
One-quarter teaspoon of nutmeg.

Bring to a boil and cook slowly until the fruit is soft, mashing
frequently with the potato masher. Cool and strain into punch bowl.
Add a piece of ice and the juice of one orange or one lemon.

FATS

Fat is a heat-or fuel-producing food which is very valuable in cold
weather for supplying the body with heat and energy. Often foods that
are cooked in fat are termed indigestible; this means that the food is
not utilized in the body and, owing to some digestive disturbances, it
becomes part of the waste. Recent experiments tend to show that animal
fats are assimilated fairly well; undoubtedly it is the misuse of fat
that is used for frying purposes that has given many fried foods their
bad reputation. Every normal person requires a certain amount of fat.

Make it a rule when serving fried food to have an acid food, either a
vegetable or a garnish, accompany the dish.

Here are just a few things to keep in mind when planning to serve
fried foods: Use very small quantities of foods that are cooked in fat
for people occupying sedentary positions, while those who are employed