ches) bake
in moderate oven (350-f) till crust is brown. Serve with milk, whipped
cream or ice cream.

COTTAGE PUDDING

1-3/4 cups flour
2-1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup butter, or other fat
3/4 cup sugar
1 egg
1/2 tsp. lemon extract
2/3 cup milk

Mix flour, baking powder and salt and sift twice. Cream butter until
soft; add sugar gradually, beating until light. Beat in the egg and
flavoring. Add flour mixing alternately with the milk, beating smooth
after each addition. Turn into a buttered square tin (8 x 8 x 2 inches).
Bake in moderate oven (350-f) for about 40 minutes. Serve with
butterscotch or orange sauce. It's delicious covered with crushed
berries or other fruits.

RHUBARB PUDDING

Stewed Rhubarb
Stale cake or bread
Sugar
Whites of 2 eggs

Line buttered baking dish with slices of plain stale cake or bread. Fill
with sweetened rhubarb. Cover and bake in moderately slow oven (325-f)
for 30 minutes. Make a meringue by beating egg whites stiff and adding 4
tblsp. sugar. Remove pudding from oven, cover with meringue and brown in
oven.

CHERRY PUDDING

1/2 cup sugar
1/4 cup butter
2 tsp. baking powder
2-1/2 cups flour
1 cup milk
1 cup cherries, pitted
1 egg

Cream together the butter and sugar and add the egg then beat well. Sift
the flour and baking powder and add alternately with the milk. Blend
well, flour the cherries and stir in. Pour batter into a baking dish and
bake in moderate oven (350-f) for 30 mins. Serve with plain or whipped
cream.

APPLE PANDOWDY

4 tart apples
1/2 cup molasses
1/2 teaspoon cinnamon
2 tablespoons butter
biscuit dough

Pare and slice apples and arrange in a well greased shallow baking dish.
Sprinkle with cinnamon, drizzle over molasses and dot with butter. Cover
with biscuit dough which has been rolled to about 1/2 inch thickness.
Cut gashes in dough to allow steam to escape. Bake in moderate oven
about 375 degrees for 30 minutes. Serve hot, cutting out squares of the
biscuit to use as a base for the fruit mixture. Serve with cream
flavored with nutmeg.

APPLE DUMPLINGS

rich baking powder
biscuit dough
6 apples, medium size
1/2 cup brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 cup raisins
2 tablespoons butter

Prepare biscuit dough, roll 1/4 inch thick and cut into squares. Pare
and core apples and place one in center of each sq