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Show J 'TO EM IB BELONGS IIS DESSERT! H To every dinner belongs its dessert. H and yet, in these days, wc housewives H do not feel that we can have very elab- H orate or costly ones. But simples ones H are just as appetizing. Try these and H .Chocolate Pie Bake under crust fire; one and one-H one-H half cupfuls of water, heat with a piece of butter, one large cupful sugar, two tabelspoonfuls of flour, three ta-blespoonfuls ta-blespoonfuls of cocoa; beat all togeth-etr, togeth-etr, add yolks of two eggs and cook un-til un-til it thickens. Frost with the whites of eggs. Suet Pudding One cupful suet or butter, one cup-1 cup-1 ful molasses, one cupful milk, three cupfuls flour, one teaspoonful soda, one cupful raisins stoned and chopped, 10 walnuts cut in pieces, salt, cinna-H' cinna-H' mon, clove and mace. Steam three Pk. hours. Sauce (original) One egg beaten Jl ligbt. add one-quarter cupful sugar, Sir two teaspoonfuls wine or vanilla, whip one cupful cream and fold in. Serve at once. Strawberry Ice Cream 1 For strawberry ice cream, boil together to-gether two cups of sugar and four of water for half an hour. Then add two quarts of strawberries and cook for a quarter of an hour longer. Freeze, and when the dashe is removed fold in a pint of whipped cream. Boiled Bread Pudding Three-quarters fill a quart basin with stale crusts, etc., cover with boiling boil-ing water, soak all night; then squeeze very dry through a piece of muslin or thin linen, turn on to a flat dish, mash with fork; have ready half a pound of finely chopped suet with enough flour to fill up the basin; grated or chopped rind of a lemon, quarter of a pound of sultanas, a few currants, one table-spoonful table-spoonful of sugar, a pinch of salt, and, if liked, a little spice, and finally, two well-beaten eggs. Mix all the ingredients, ingre-dients, turn into a well greased S?sbi, taking care ii oh a tiourcd pud-j , ding cloth, plunge into boiling water, boil for one or one and a half hours. Sufficient for eight or ten people. Best Mock Ange; Cae One cup of sugar, one and one-half cups of flour, two teaspoonfuls of baking bak-ing powder, salt; sift three times. Bring one cup of milk to boiling point by setting in pan of hot water on the stove and pour over sifted ingredients. Beat the whites of three eggs and one-quarter one-quarter teaspoonful of cream of tartar until dry; fold in carefully; do not stir or heat. Bake in tube pan about -10 minutes in a very moderate oven. Do not grease the pan; turn upside down and let it fall out. Rhubard Pudding Put into buttered pudding dish a layer of bread crumbs that have been soaked in a pint of water, to which have been added the juice of a lemon and half a cup sugar. Sprinkle crumbs with bits of butter and put over them a thick layer of stewed rhubard well sweetened. Now add more crumbs and more rhubard, and proceed until the dish is full. Sprinkle top of pudding with dry bread crumbs dotted with bits of butter. Bake covered half an hour. Uncover and bake 15 minutes longer. long-er. Eat with hard sauce flavored with powdered nutmeg. |