Delicacies

Add beaten yolks to dates and nuts and sugar and stir well. Add to this the bread crumbs containing the baking powder, then flavor. Add whites of eggs last. Bake very slowly about 30 minutes. Burns easily. Serves 18. — Mrs. Robert Neiman. Date Pudding Beat two eggs, add a little water, sift 2 tablespoons flour with a teaspoon baking powder. Have ready : 1 cup, chopped nut meats 1 cup chopped dates 1 cup powdered sugar Mix all ingredients, bake about l/> hour in a slow oven. Be sure the top is well browned. Serve with whipping cream. — Mrs. Roy Campbell. Kiss Pudding 6 egg whites ( beaten 2 scant cups sugar stiffly) 2 tsp. vinegar 2 tsp. vanilla Add ingredients in order given to whites and bake 50 minutes in slow oven in well buttered tube pan. It will fall, serve with whipped cream. — Mrs. Jack Foerster. —152- Thursday Club Delicacies Puddings — Deserts Suet Pudding 1 tbsp. cinnamon and a little nutmeg Steam three hours Sauce: 1 cup sugar 1 2 cup butter 1 egg 1 tbsp. vinegar 1 cup sugar 1 cup kidney suet (chopped fine) 1 cup milk 3 cups flour (sifted) 1 cup chopped raisins 1 tsp. salt 1 tsp. soda Spice to taste 1 tsp. cloves Beat 15 minutes and heat to a scald in double boiler. — Mrs. Fred J. Allen. English Coffee Cake 3 doz. lady fingers, halved 1. well beaten 8 large tbsps. strong, cold coffee y2 lb. butter ]/2 lb. powdered sugar Yolks 3 eggs and whites of Cream butter, add sugar and beaten eggs. Add coffee very little at a time, beaten with hand until all used and very fluffy. Line bottom of deep dish with lady fingers; put some of the mixture, then lady fingers in opposite direction ; more mixture, until all used. Let set in ice box, turn out on platter; cut in portions; and garnish with whipped cream and crusbed nuts. — Mrs. Rue! Liggett. Plum Pudding 1 pkg. lemon jello l/i cup citron ■}4 cup grapenuts l/2 tsp. cinnamon •)4 cup raisins l/\ tsp. cloves 24 cup walnuts Salt to taste -)i cup cooked primes Dissolve the Jello in a .pint of bo'ling water and while it is still hot stir in grapenuts, raisins, walnuts, prunes and citron cut fine. Add cinnamon, cloves and salt. When mixture hardens serve with whipped cream or a pudd'ng sauce. —Mrs. Garrett (,'. Bradt. -153- Puddings— Desserts Thursday Club Delicacies Pudding Sauce 1 cup sugar 1 tsp. vanilla 1 tbsp. butter Put in bowl in pan of hot water ; let butter dissolve and mix. Beat in 2 eggs and 1 cup thick cream and continue beating until foamy and creamy. Delicious with hot ginger bread or plum pudding. — Mrs. Charles E. Shalienberger. Macaroon Pudding Mix 1 cup sugar and 1 tbsp. of Knox's gelatine, add to well beaten yolks of 4 eggs and 1 pint of milk. Cook in double boiler 20 minutes. Beat whites and add to custard, pour over macaroons soaked in 1 cup sherry or maraschino cherries, serve with whipped cream, topped with the cherries. — Mrs. Jack Foerster. Nut Torte 3 eggs x/2 cup nut meats (walnuts 1 cup sugar or pecans) 1 cup bread crumbs 1 teaspoon vanilla 1 cup dates chopped A few grains of salt