Delicacies

Fill buttered baking dish nearly full with sliced apples. Cover with following batter: 1 egg Pinch of salt 1 cup sweet milk 1 tsp. baking powder Flour to make stiff batter Bake in moderate oven for 1/4 hour and serve hot with hard sauce. — Mrs. Melvin Wilson. Cream Sherbet 1 qt. milk (as much cream Grated rind of two lemons as possible) Juice of four oranges 2 cups sugar and lemons Use all lemons if you prefer your sherbert very tart. — Mrs. E. A. Brelin. —135— Puddings — Desserts Thursday Club Delicacies Washington Pudding 1/2 cup molasses 1 tsp. cinnamon 2 tsp. nutmeg 2 tsp. cloves 2 cup raisins 2 cup dates 1 cup figs 2 cup nuts in cans. Serve with hard 1 egg 1 cup milk A little sugar 1 tsp. soda 1 tsp. baking powder 2 cups flour Mix well and steam 1/4 hour sauce. — Mrs. William F. Wahrenberger. Macaroon Cream y2 envelope gelatine 2-3 c. pounded macaroons *4 cup cold cream 1 tsp. vanilla 3 eggs 2 c. milk 1-3 c. sugar Few grains salt Soak gelatine in cold water five minutes. Make a custard of egg yolks, sugar, salt and milk. Add soaked gelatine. — Mrs. C. P. Butter. Foamy Sponge 1 pkg. Loganberry Jello 3/4 lb. marshmallows Yi pt. whipping cream y2 c. chopped nuts 1 T Sugar (in cream) Dissolve jello in \y2 c. boiling water. Add 1 cup cold water and let cool till it starts to harden. Whip for 2 or 3 minutes. Add cream stiffly beaten with sugar added. Then add marshmallows cut in fourths, and nuts. Let stand in refrigerator four or five hours. Serve in sherbet glasses and top with whipped cream. — Mrs. Douglas Mann. Steamed Chocolate Date Pudding Beat yolks of three eggs until lemon-colored and thick. Add gradually l/2 cup of sugar and continue the beating. Add 5 tbsp. sweet milk, 1 cup of flour sifted with 3 tbsp. cocoa and beat until smooth. Add y2 cup chopped dates, well beaten whites of three eggs and 2 tsp. baking powder. Turn into greased cups or mold and steam twenty minutes. Serve with "one egg pudding sauce," or any other desired sauce. — Mrs. Donald McLeish. —136— Thursday Club Delicacies Puddings — Desserts Economical Date Pudding Soak about two cups of stale bread in hot water for half an hour, then squeeze the water from it thru a strainer. Mix with it y2 lb. stoned and cut dates. Grease a pie pan and put the above mixture in it. Take one egg, beat well, add Y* cup milk and one tablespoon sugar. Pour over the bread and dates. Sprinkle top with nutmeg and bake until custard is set. Can be used hot or cold with any preferred pudding sauce. — Mrs. Donald McLcish. Lemon Frappe 1 doz. lemons 3 oranges 1 pt. cold tea \Yi lbs. sugar 1 bottle Maraschino cherries Make tea by steep:ng one heaping tablespoon of tea. Add sugar boiled to syrup. Add any fruit juice you prefer. Fill up with chopped ice. — Mrs. E. A. Brelin. Chocolate Pudding Put 1 qt. of milk in double boiler, holding out just enough to mix with : 4 slightly rounded tbsp. corn starch. When boiling add : 6 tbsp. sugar, 3 tbsp. chocolate or cocoa and the 4 tbsp cornstarch mixed with the rest of the milk and a pinch of salt. Stir, while cooking five minutes, then add 1 tsp. vanilla. Serve with either coffee cream or whipped cream. — Mrs. Fred J. Allen. Fruit Short Cake With Whip Cream Roll out 24 crisp graham 1 tbsp. butter