Prune Whip

2 cups (1 lb.) prunes 1/2 cup (4 ozs.) sugar or honey 1 cup (4 ozs.) chopped English walnut meats

2 egg whites

1/4 teaspoon salt

1 teaspoon lemon juice

Thin custard

Wash prunes and boil until tender, then stone and chop fine, add sugar and nuts, and fold in stiffly beaten whites of eggs, add lemon juice and salt. Turn into greased pudding dish and bake in slow oven twenty-five minutes. Serve with thin custard made from yolks of eggs.

Dates may be used instead of prunes.

Rhubarb Shortcake

1/2 cup (4 ozs.) shortening

1 egg, beaten

1 cup (1/2 pt.) sour cream or buttermilk Rhubarb sauce

1 cup (1/2 lb.) sugar or honey 1/2 teaspoon salt

1/2 teaspoon soda

2 cups (8 ozs.) flour

1 cup (4 ozs.) corn flour

Cream shortening and sugar together, add egg, salt, cream, soda, and flours. Turn out on floured baking board, divide in two pieces, roll out, and lay on greased tins. Bake in hot oven twenty minutes. Split open and fill with rhubarb, stewed.

Rice And Date Pudding

1/2 cup (4 ozs.) rice 4 cups (1 qt.) milk 1 tablespoon (1/2 oz.) butter substitute

2 eggs, beaten

1 cup (1/4 lb.) dates, stoned

3 tablespoons sirup or honey Cocoanut

Put rice into a double boiler with milk and butter substitute and cook until all the milk is absorbed. Add eggs, dates chopped, and sirup or honey. Pour into a greased mold, cover with greased paper, and steam gently two hours. Turn out, cover with cocoanut, and serve with milk.

Rolled Oats Pudding

2 cups (1 pt.) cooked rolled oats

1 cup (1/2 pt.) milk

1/2 cup (4 ozs.) sugar or honey

2 teaspoons cornstarch 2 tablespoons cream

1 egg, beaten

1/4 teaspoon salt

1 teaspoon vanilla extract

1/2 cup (3 ozs.) Sultana raisins

1/4 cup (2 ozs.) cocoanut, chopped

Mix oats with milk, add sugar, cornstarch dissolved in cream, egg, salt, extract, and raisins. Turn into greased pudding dish, sprinkle over with cocoanut and bake in slow oven forty-five minutes. Serve hot with hot milk or cream.

Strawberry Ring

1 box ripe strawberries

1 1/2 tablespoons (1/2 oz.) powdered gelatine 1 cup (1/2 pt.) hot water

6 ozs. (3/4 cup) sugar 1/2 lemon

1 cup (1/2 pt.) whipped cream or whipped evaporated milk

Dissolve gelatine in water, add strained lemon juice, sugar, and one half of strawberries rubbed through a sieve. Pour into wet ring mold and place in refrigerator until firm. Turn out, fill center with cream, and decorate with remaining strawberries.

Sliced Peach Shortcake

2 cups (1/2 lb.) flour or Graham flour 1/2 cup (2 ozs.) sugar 1/2 teaspoon salt 4 teaspoons baking powder 1/2 teaspoon powdered mace

6 tablespoons (3 ozs.) butter substitute

1/2 cup (1 gill) milk

2 cups (1 pt.) sliced peaches

Meringue or whipped and sweetened cream

Into a bowl sift flour, sugar, salt, baking powder, and mace. Sift twice, then cut and rub in shortening. Stir in milk, turn out on well-floured board, and divide in two pieces. Roll out and place one layer on greased pie tin, dot with butter, place second layer over it, and bake in hot oven twenty to twenty-five minutes. Split and butter cake, put together, and cover with meringue and peaches.