Porcupine Apple

1 1/2 cup sugar

1 cup water as many apples as desired; peel and core whole apples.

Method:

Boil sugar and water until thick syrup. Put apples in syrup and boil until transparent. Put coloring in if used. Take apples out and stick in blanched almonds. P>oil down syrup and put over apples. Serve with whipped cream.

Esther Leas, Xi.

Sailor Duff

1 egg

2 tablespoons melted butter

2 tablespoons sugar 1/2 cup molasses

1/2 cup hot water 1 teaspoon soda 1 3/4 cups flour

Method :

Steam in small moulds one-half hour. If large mould is used, steam longer. Sauce: Mix thoroughly yolks of two eggs and one cup powdered sugar. Add eight to ten drops of Maplene and mix thoroughly. One bottle of cream whipped stiff. Mix with the above. Keep cool and do not let stand too long.

Dorothy Smith, Xi.

Molasses Pudding

1 cup molasses 1/2 cup hot water 1 teaspoon soda 1/2 teaspoon salt Steam one hour and serve with the following sauce - 1/2 cup butter and 1 cup sugar creamed together 1 egg well beaten

1/2 pint whipping cream whipped separately, then added to sauce.

1 cup flour

1/2 teaspoon baking powder

1 egg beaten

Mildred Hoag, Upsilon Alpha.

Steamed Strawberry Pudding Make a baking powder biscuit dough. Add one-half cup (more if desired) crushed strawberries which have been standing sprinkled with sugar. Steam one-half hour in individual molds. Serve at once with hard sauce made with powdered sugar and strawberry juice.

Marion Crater Davy, Xi.

Cherry Pudding

1/2 cup sugar butter size of a walnut pinch of salt

1 cup milk

11/2 cups flour

11/2 teaspoons baking powder

Method :

Mix ingredients and put into baking tin. Add one cup cherries, one cup boiling water, one cup sugar. Pour this over the batter and bake forty minutes.

Harriet Wilson Davy, Xi.

Apricot Cake 1/2 cup butter - melt in 10 inch spider 1 cup brown sugar Melt together and smear around edge 1 can apricots - no juice - place skin down in spider. Make following batter, rather thin, and pour on top of apricots :

1 cup sugar

1 cup flour

6 to 8 tablespoons cold water

1 teaspoon baking powder 4 egg yolks beaten

Method :

Bake slowly about forty-five minutes. Let cool before turning out.

Pineapple slices may be used instead of apricots and three eggs instead of four egg yolks. Serve with whipped cream.

Janet Bowman, Xi. Bobby Shurtleff Cole, Nu.

Pineapple Torte

6 tablespoons butter ) creamed

3 tablespoons sugar

3 eggs (2 yolks and 1 whole egg) beaten

2 cups flour

1 heaping teaspoon baking powder pinch salt

Method :

Roll out cold and put in spring form (torte pan) or cake tins with detachable sides. Put in following filling and bake slowly:

Two egg whites beaten stiff and mixed with one-half cup powdered sugar, drain juice from one quart shredded pineapple and add one-fourth cup powdered sugar; one-fourth pound blanched and chopped almonds. Mix with pineapple and fold in whites. Bake twenty-five minutes in moderate oven. Serve with whipped cream.

Alta Kindschi Tarnutzer, Nu.