-w 2 M eta 'i SuffYererýs from- 1lepr'osy 4 Anger 5 Pertaiin to air o he shel- .inds qi s ed U1L ,inenbr ranePo IL ak o u e errino i s itne csu ccess eali. Il shou!d create a ses fsatisfacioni. Toc the iel t be ) ,weiî- Neyevr -choo e edessert ithout castng an eye in s which have preceded it. in coure bs eeniit, ld onit thie meai wtha med! puddjýing. imeC 'conom11iats of thle SectionI, Doiion eiDe- of Agiclur ave a few, wýhich wiII hil you)t al liit, jahrwih puddinig--tey ne oe Ilhe puinlg mul1vel Lcn atrin i, Fil! h 3fi!. Always cvrthe several hcnessof ib or a piece o)fwae prent tde pudding froml soggy. If it i5neesar irsh thie water, durinig the peýriodJ, be sure it is at oit oprùevenit -afluec- mprtr.This is often- of heavyTextred steamI-l ern Moas~Pudding i cu,,p fin.-, dry,bra cr b- toagited 1 cup sour milk or buttermilk -tep ricis, ates or figs, Combr, in ossesga n meitcd([fat. Add wel1-,"l-betenPg g, SPttoF trthe1flour,-sIlces, ak-. brea crubs nd mx.Adddr ingre-dients and m1lilkatente Add clioppe d fruiit. F il!largeý,i gre,ýsed miid or individuLal miolds Butterilis Pudding Sauvce 'acuip sugar ~3 tablespocons flour-bede with celd wafe2r. Mix toethesthe utrik sugtr t ai ndfou.Ckiii «a duule bier-irig u %tn unltiltiknd ontbe1at ut trikbefore add(ling flouir-otheýr- wieit wili cril.Add faor ing. Tis satýc( ucehs la deîiiouis un- usutaî laorSisein. ,i pas-try flour 1 cup less 2 tbsps. sifted ail- p-urpose iloir '4 easpCooý n sit 1 teaspoon bain-g soda '/2 cup boiling watc.r eat egg, add sugar gradaiiy and contiinue beating uni liht. e\d(d(1fat, molasses 'and lblend ïwell. Sift (ry ingredienits together iand add1, altern-jately ý,J with ater.Ti batter will b)e quietm .Fl larg, !wel-rasecd mouid orin- dividulai rmou1("s 2/3 juil. Coverî mith wax paper and Steainlarge- mloulld1ilhour, individulmou l fr 30 minutes. Six seýrvings, Crunb Puddig m-elted ifat Il BalallnCe Cf1 (Pop-No Advice Neecled 1ment ieuten-. v Offher Lic Capital. D i vc- n04