Chocolate Blanc Mange

Prepare according to recipe for blanc mange. Add 1 square of melted chocolate, to which ¼ cup of boiling water has been added. Mix thoroughly. Mold and chill. Serve with plain or whipped cream.

Prune Pudding

½ pound prunes

2 cups cold water

1 cup sugar or syrup

1 tablespoon lemon juice

Rind ½ lemon

1-in. piece stick cinnamon

1½ cups boiling water 1/3 cup cornstarch

Pick over and wash prunes, then soak 1 hour or more in cold water to cover. Boil until soft in the water in which they have been soaked. Remove the stones, add sugar, lemon juice and rind, cinnamon and boiling water. If syrup is used, add two more tablespoons of cornstarch. Simmer fifteen minutes. Remove cinnamon, mold and chill. Serve with plain or whipped cream. Chopped almonds may be added to the mixture just before being poured into the mold.

Fruit Tapioca Pudding

¾ cup tapioca Cold water to cover 2 ½ cups boiling water

2 cups fruit sauce ¼ teaspoon salt ½ cup sugar

1 tablespoon lemon juice Few grains nutmeg and cinnamon

Wash and soak the tapioca and sago 1 hour or more in enough cold water or fruit juice to cover; add the boiling water, cooked fruit, fruit juices, salt, sugar and lemon rind. Cook in a double boiler until tapioca is transparent. Mold, chill and serve with cream and sugar. Minute tapioca may be used, and this requires no soaking.

Scalloped Apples Or Fruit

3 apples cut in eighths

½ cup sugar

¼ teaspoon cinnamon

¼ teaspoon nutmeg

½ cup water

½ lemon juice and rind

2 cups soft bread crumbs 2 tablespoons butter

Cook the fruit with the sugar, cinnamon, nutmeg and water, until soft; add lemon juice and rind. Arrange in layers in a buttered baking dish, using 1/3 of the buttered crumbs on the bottom of the baking dish, then ½ the apple sauce, then buttered crumbs, apple sauce and the remainder of the crumbs on top. Bake in a moderate oven, until nicely browned on top. Other fruit sauces may be used in the same way - such as peach, apricot, rhubarb, etc.

Hunter's Pudding

2/3 cup chopped suet

2/3 cup milk

2/3 cup molasses

2 cups flour

2/3 teaspoon soda 1 teaspoon salt 1/3 teaspoon clove 1/3 teaspoon mace

1/3 teaspoon allspice 1/3 teaspoon cinnamon 1 cup raisins in 2 teaspoons flour

Mix in the order given. Steam 2 ½ hours. Serve with yellow sauce.

Steamed Whole Wheat Pudding

1½ cups whole wheat flour ½ teaspoon soda ½ teaspoon salt

½ cup molasses

½ cup milk or water

1 egg, beaten

2 tablespoons butter, melted 1 cup chopped raisins

Mix and sift dry ingredients. Add molasses and milk. Add beaten egg and melted butter, then the raisins. Beat mixture thoroughly. Chopped figs or dates may be used. Steam 2½ hours in a large mold, or 30 minutes in individual molds.

Mix ingredients in order given. Steam 3½ hours in a buttered mold. May be steamed in individual molds. Carrots should be forced through a fine strainer.

Hard Sauce

½ cup butter

2/3 teaspoon vanilla extract

1 cup powdered sugar

½ teaspoon lemon extract

Cream the butter, add sugar gradually and flavoring. To hard sauce may be added a little fruit juice or jam, such as raspberry or strawberry.

Lemon Sauce

½ cup sugar

1 tablespoon cornstarch

1½ cups boiling water 1 teaspoon butter

1 ½ teaspoons lemon juice

Mix sugar and cornstarch. Add boiling water gradually, stirring until thickened. Boil 5 minutes. Add butter and lemon juice. Serve.

Lemon Jelly

2 tablespoons granulated gelatin ½ cup cold water

2 to 2½ cups boiling water 1 cup sugar

½ cup lemon juice Rind 1 lemon

Soak gelatin 20 minutes in cold water, then dissolve in boiling water. Add sugar, the lemon juice and rind; strain into a mold and chill. Beating the lemon jelly while it is jelly-like with a Dover egg beater will make it white and fluffy. Orange, raspberry or other fruit jelly may be made in the same way, using ½ cup of the fruit juice with lemon juice to taste.

Spanish Cream

2 tablespoons granu-

lated gelatin

3 cups milk

3 egg yolks

½ cup sugar or syrup

1/8 teaspoon salt

3 egg whites

1 teaspoon vanilla

Reserve ¼ cup milk to soak gelatin. Scald the remaining 2¾ cups of milk. Separate the eggs, beat the yolks, add the sugar and salt; stir in the scalded milk slowly and cook in double boiler until custard thickens, stirring all the time. Remove from fire, add the soaked gelatin and stir until dissolved, then strain. Beat the whites until stiff, fold into mixture. Flavor and turn into cold wet mold. Chill.