TAPIOCA FRUIT PUDDING

1/2 cup pearl tapioca or sago 3 cups water 1/4 lb. dried apricots, prunes, dates or raisins 1/8 teaspoon salt 2 tablespoons fat 1/2 cup corn syrup

Soak fruit in water 1 hour.  Add other ingredients.  Cook directly over fire 5 minutes, then over hot water until clear, about 45 minutes.

MARMALADE PUDDING

6 slices stale bread 1/4 cup fat 2 egg yolks 1 tablespoon corn syrup 1/8 teaspoon salt 1 cup milk 1 cup marmalade or preserves

Mix eggs, corn syrup, salt and milk.  Dip bread and brown in frying pan.  Spread with marmalade or preserves.  Pile in baking dish.  Cover with any of the custard mixture which is left.  Cover with meringue.  Bake 15 minutes.

PRUNE ROLL

2 cups whole wheat flour 1/2 cup milk 1 tablespoon fat 2 tablespoons sugar 1/8 teaspoon salt 1 egg 1/2 lb. washed and scalded prunes, dates, figs or raisins 2 teaspoons baking powder

To prunes, add 1/2 cup water and soak 10 minutes.  Simmer in same water until tender (about 10 minutes).  Drain prunes and mash to a pulp.  Mix flour, baking powder and salt.  Add beaten egg and milk.  Mix to a dough.  Roll out thin, spread with prune pulp, sprinkle with two tablespoons sugar.  Roll the mixture and place in greased baking dish.  Bake 30 to 40 minutes.  Take half cup of juice from prunes, add 1 tablespoon corn syrup.  Bring to boiling point.  Serve as sauce for prune roll.

MARMALADE BLANC MANGE

1 pint milk 1/8 cup cornstarch 2 yolks of eggs 1/3 cup orange marmalade 1/2 teaspoon vanilla Few grains of salt

Mix cornstarch with 1/4 cup of cold milk.  Scald rest of milk, add cornstarch, and stir until thick.  Cook over hot water 20 minutes.  Add rest of ingredients.  Cook, stirring 5 minutes.  Chill and serve with two whites of eggs, beaten stiff, to which has been added 2 tablespoons orange marmalade.  Two ounces grated chocolate and 1/3 cup corn syrup may be substituted for marmalade.

COFFEE MARSHMALLOW CREAM

2 cups strong boiling coffee 2 tablespoons gelatine (granulated) 2 tablespoons cold water 1/4 cup corn syrup 1 cup condensed milk 1/2 teaspoon vanilla

Soak gelatine in cold water until soft.  Add coffee and stir until dissolved.  Add other ingredients.  Chill.  One-quarter cup of marshmallows may be cut up and added just before chilling.

FRUIT PUDDING

2 cups of left-over canned fruit or cooked dried fruit 2 cups of the juice or water 1/4 cup corn syrup 2 tablespoons gelatine 1 tablespoon lemon juice

Soften the gelatine in 2 tablespoons of the juice or water.  Add the rest of the fruit after it has been heated.  When the gelatine is dissolved, add the fruit, lemon juice and corn syrup.  Pour in mold.