CARROT SALAD

Grind raw carrot in food chopper.  Make French dressing with chicken fat instead of oil.  Mix ingredients and serve.

1 cup raw carrots 1/2 cup oil (preferably oil from chicken fat) 1 tablespoon vinegar 1/2 teaspoon salt 1 tablespoon parsley 1/8 teaspoon paprika

HINDU SALAD

2 tablespoons flour 1 teaspoon salt 1 egg 1/8 teaspoon cayenne 2 tablespoons granulated gelatine, plus 2 tablespoons cold water 1 teaspoon mustard 1 teaspoon curry powder 3 tablespoons melted fat 1 cup milk 1/3 cup vinegar 2 cups cooked rice 2 tablespoons chopped olives

Mix dry ingredients, add egg and blend thoroughly.  Add melted fat, milk and vinegar.  Cook over hot water until thick as custard.  Soften gelatine in cold water.  Add to the hot dressing.  When dissolved add rice and olives, place in mold and chill.  Serve plain or with 1/2 cup French dressing.

THE USE OF STALE BREAD, CAKE, AND LEFTOVER CEREAL

DATE CRUMB PUDDING

  1 cup dried crumbs
  1 pint hot milk

Let stand until milk is absorbed, then add

1/4 teaspoon salt 1/2 cup molasses 1/2 teaspoon cinnamon 1 cup dates, cut small 1 egg 1/2 teaspoon mixed cloves, nutmeg, allspice, ginger

Mix ingredients.  Bake 40 minutes in moderately hot oven.  This pudding is so well flavored that it does not really require a sauce, but if one is desired the molasses sauce on page 86, or the hard or lemon sauce on page 87 will be found to suit.

FIG PUDDING

1/4 lb suet 1/2 lb chopped figs 1 cup sour apple (cored, pared and chopped) 1 cup milk 1/2 cup molasses 1/2 cup corn syrup 1 cup breadcrumbs 2 eggs 1/3 cup flour

Cream suet; add figs, apple and corn syrup.  Pour milk over bread.  Add yolks, beaten.  Combine.  Add flour and egg whites.  Steam 4 hours.

FRUIT TAPIOCA

1/4 cup pearl tapioca 1/3 cup corn syrup, or 1/4 cup sugar 1/8 teaspoon salt 1 cup water 1 cup milk 1 cup fruit

Soak tapioca in the water over night.  Add the other ingredients except the fruit and cook over hot water until the tapioca is clear.  Add fruit and 1 teaspoon vanilla and chill.

RICE FRUIT CUSTARD

1/3 cup rice 1 cup milk 1/3 cup corn syrup 1 teaspoon vanilla 1/8 teaspoon salt 1 egg 1 cup fruit

Cook rice with milk in double boiler 30 minutes.  Add other ingredients and cook 10 minutes.  Chill and serve.

NUT AND FRUIT PUDDING

1 cup stale breadcrumbs 2 cups scalded milk 1/2 cup corn syrup 1/2 cup chopped nuts 2 eggs 1/8 teaspoon salt 1/2 teaspoon vanilla 3/4 cup chopped figs, dates or raisins

Pour scalded milk over breadcrumbs.  Beat eggs.  Add other ingredients.  Bake 25 to 35 minutes in moderate oven.