Delicacies

Prepare carrots, potatoes, walnuts and raisins. Sift together dry ingredients twice and combine with remaining ingredients and add melted butter. Steam two hours in greased and floured molds. (1 lb. baking powder cans are excellent.) Serve with hard sauce. Will serve 12 persons. Note: May be made in advance, cooled and stored. When ready to serve, steam for Va hour. — Helen Barthelness. Cream Puffs 1/2 c. butter 3/4 c. flour 1/2 c. water 2 eggs TTeat water and butter to boiling point. Add flour all at once and stir until the mixture separates from pan. Cool. Then add unbeaten eggs one at a time beating thoroughly between each addition. Drop by spoonfuls on buttered sheet. Bake 30-40 min. in moderate oven. When cool fill and serve with chocolate sauce. Chocolate Sauce 1 square bitter chocolate 2 tbsp. water 1 tbsp. butter Vanilla T/2 c. sugar Boil slowly 5-10 min. Pour over puffs while sauce is hot. — Mrs. C. H. Holmes. —133— Puddings — Desserts Thursday Club Delicacies Bread and Apple Pudding Cover bottom of baking dish with rich apple sauce. Cut stale bread in one-third inch slices. Spread with softened butter. Remove crust and cut in triangular shaped pieces. Arrange closely together over apples. Sprinkle with sugar, and over this pour two cups of milk into which has been beaten two eggs and a teaspoon of vanilla. Bake in moderate oven and serve with cream. — Mrs. J. M. McColl. White Ice Box Cake 4 eggs Vanilla and lemon 1 cup sugar 1 envelope Gelatin 1 pint whipping cream Lady fingers Dissolve gelatin in l/2 cup cold water. Cream yolks of eggs and sugar. Add vanilla and lemon flavoring. Add y2 cup boiling water to gelatin. Mix with eggs and sugar. When cool fold in egg whites and y whipped cream. Line mold with lady fingers, and pour in mixture. When set turn out and cover with cream. — Mrs. William F. Wahrenberger. Date Souffle 2 eggs 1 cup dates 1 cup sugar 1 cup nuts, 2 tblsp. flour 1 tsp. baking powder Beat egg whites and add yolks and beat again. Add sugar, flour, baking powder and beat well. Add dates and nuts. Bake 20 minutes in slow oven. Cut in squares while hot. Serve with whipped cream. — Mrs. William F. Wahrenberger. Pineapple Pudding 3 eggs, beaten separately 1 cup sugar added to 1 cup wholewheat bread yolks crumbs y2 cup nuts Small can crushed pineapple Fold in whites Bake in moderate oven 25 or 30 minutes. — Mrs. Paul Valle. —134— Thursday Club Delicacies Puddings — Desserts Pineapple Upside Down Cake Y\ lb. butter 1 cup brown sugar Cook in iron skillet. When thoroughly dissolved add 1 can grated pineapple (juice drained off). Take off stove. Cake Part. Pinch salt 1 1-3 cups flour 3 level tsp. baking powder 1 cup sugar Sift dry ingredients 3 limes. 2 eggs beaten 6 tblsp. pineapple juice, or milk Pour cake mixture over pineapple mixture and bake in iron skillet in a moderate oven. When done turn bottom side up on cake board. To be served with whipped cream. — Mrs. Harry B. Cochran. Cinnamon Apples l1/- cup sugar 1 cup water P>oil until syrup Add 2 heaping tablespoons cinnamon drops. Peel apples and remove cores. Cook slowly in syrup until done. Take out and boil syrup until a jelly. Pour jelly around apples and serve with whipped cream. — Mrs. Lester Hnlva. Apple Pudding