One t'Up of cliopijed ligs, 1 cup of cl!op]Jcd suet, 1 cup of sugai', 1 cup of bread cruml)s, 1 cup of wine or fruit juice, 2 well beaten eggs and a little nutmeg✪ Fig Pudding. Steam 1 hour in a double boiler and serve with lemon or wine sauce. Mrs. F. H. Paiskey. Fig Roly-Poly. Pick over and wash 1 lb. of iigs, cut into bits and place in a double boiler with 1 cupful of water. Cover and cook slowly until they can be beaten to a pulp with a spoon. Cool and flavor with a few drops of vanilla. Sift together 1 pt. of Dous- man's Best Patent flour, i/£. of a teasywonful of salt and 1 heaping teaspoonful of baking powder, then rub into it 2 heaping tablespoonfuls of butter✪ Fig Roly-Poly. Mix to a soft dough with cold milk, turn out on a floured board and roll out in a sheet half an inch thick. Spread ^\ itb tbe fig paste and roll up tightly, pinching the ends well together. Place on a buttered pan, steam for % of an hour and stand in a hot oven in a Jewel Eangc for 5 minutes to dry off. For the sauce, cream ^/^ of a cupful of butter, add VL' of a cup of sifted pow- dered sugar and beat hard until very creamy. Work in gradually 3 tablespoonfuls of thick cream and add siifficient vanilla to flavor. Stand the bowl in a pan of hot water and stir and beat until tbe sauce is creamy and smooth. Serve at once. Black Currant Pudding. Boil for 30 minutes a scant cupful of rice in "? cupfuls of salted water; add a tablespoonful of butter, half a cupful of sugar and a beaten egg and cook 5 minutes. Butter a pudding dish and line with macaroon crumbs or bread crumbs, tb.en put in a half-inch layer of rice, then a layer of black currants which have been budded : so continue until all the rice is in and a pint of currants✪ Black Currant Pudding used ; cover with crumbs and ]K)ur over a teacujiful of cider (sweet) : bake in a Jewel Pange % of an hour in a moderate oven ; turn onto a platter and serve ^vith custard sauce. To tliose who like the peculiar flavor of the black currant this will Ix' found a delicious pudding. SUPICRIOK COOK BOOK 97 Little Orange Puddings. Cream 1 licai-cd talilcsjxxuirul of Imltcr and 1 nip of o-raimlatcd suti-ar; add the well-beaten volks of 1 e-i-is. the grated rind of 1 orange and 1 cup of orange juice and pul]). Stir^in 1 laliii'spoonfuls of fine ci-acker erunil)s and 1 cup of milk, then add the whites of the egg✪ Little Orange Puddings, Ix-aten witli V-i <'i'I> ^^^ sugar. Pour into well-but- tered cases or ramekins and l)ake ((uickly in hr.t oven in a .Jewel Kange. Cracker Raisin Pudding. Scald ."■) cups milk, pour over 1'- cup rollc<l .rarkcr crumhs, add Y^ cup cold butter, Vj cup molasses, y^ tea.spoon each of salt and cinnamon, 1/4 teaspoon mace, 1 lb. seed"ed raisins. (5 eggs beaten with 1 cu]) brown sugar✪ Cracker Raisin Pudding. Bake in a Jewel llangc 4 hours; whipped cream garnish. Jerusalem Pudding. ✪ Jerusalem Pudding

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One t'Up of cliopijed ligs, 1 cup of cl!op]Jcd suet, 1 cup of sugai', 1 cup of bread cruml)s, 1 cup of wine or fruit juice, 2 well beaten eggs and a little nutmeg. Steam 1 hour in a double boiler and serve with lemon or wine sauce. Mrs. F. H. Paiskey. Fig Roly-Poly. Pick over and wash 1 lb. of iigs, cut into bits and place in a double boiler with 1 cupful of water. Cover and cook slowly until they can be beaten to a pulp with a spoon. Cool and flavor with a few drops of vanilla. Sift together 1 pt. of Dous- man's Best Patent flour, i/£. of a teasywonful of salt and 1 heaping teaspoonful of baking powder, then rub into it 2 heaping tablespoonfuls of butter. Mix to a soft dough with cold milk, turn out on a floured board and roll out in a sheet half an inch thick. Spread ^\ itb tbe fig paste and roll up tightly, pinching the ends well together. Place on a buttered pan, steam for % of an hour and stand in a hot oven in a Jewel Eangc for 5 minutes to dry off. For the sauce, cream ^/^ of a cupful of butter, add VL' of a cup of sifted pow- dered sugar and beat hard until very creamy. Work in gradually 3 tablespoonfuls of thick cream and add siifficient vanilla to flavor. Stand the bowl in a pan of hot water and stir and beat until tbe sauce is creamy and smooth. Serve at once. Black Currant Pudding. Boil for 30 minutes a scant cupful of rice in "? cupfuls of salted water; add a tablespoonful of butter, half a cupful of sugar and a beaten egg and cook 5 minutes. Butter a pudding dish and line with macaroon crumbs or bread crumbs, tb.en put in a half-inch layer of rice, then a layer of black currants which have been budded : so continue until all the rice is in and a pint of currants used ; cover with crumbs and ]K)ur over a teacujiful of cider (sweet) : bake in a Jewel Pange % of an hour in a moderate oven ; turn onto a platter and serve ^vith custard sauce. To tliose who like the peculiar flavor of the black currant this will Ix' found a delicious pudding. SUPICRIOK COOK BOOK 97 Little Orange Puddings. Cream 1 licai-cd talilcsjxxuirul of Imltcr and 1 nip of o-raimlatcd suti-ar; add the well-beaten volks of 1 e-i-is. the grated rind of 1 orange and 1 cup of orange juice and pul]). Stir^in 1 laliii'spoonfuls of fine ci-acker erunil)s and 1 cup of milk, then add the whites of the egg, Ix-aten witli V-i <'i'I> ^^^ sugar. Pour into well-but- tered cases or ramekins and l)ake ((uickly in hr.t oven in a .Jewel Kange. Cracker Raisin Pudding. Scald ."■) cups milk, pour over 1'- cup rollc<l .rarkcr crumhs, add Y^ cup cold butter, Vj cup molasses, y^ tea.spoon each of salt and cinnamon, 1/4 teaspoon mace, 1 lb. seed"ed raisins. (5 eggs beaten with 1 cu]) brown sugar. Bake in a Jewel llangc 4 hours; whipped cream garnish. Jerusalem Pudding.

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