In the winter timo we all like

—————
HEARTY WINTER DESSERTS

Dessert should fit in
with rest of meal.

& ood hearty doasort to Anish off

Gur meals, Whether for special occasion or for everyday, plan a dessert

that Mts in well with the rest of the meal.

Choose a dessert that will

contrast and compliment the precoding courses,

Tho simplest sort of dessert,
if it is attractively served and
really good to cat has much moro
appeal than a fussy creation that
doesn’t live up to its looks,

Desserts should contribute some-
thing more than sweefneas and
calories to your meals. Fruit des-
sorta or milk and egg desserts aro
a good and healthful addition to
your dict.

Following nre some of my fay-
orite deaserta that are attractiv:
pourishing and compliment-worthy
without causing too much of a
strain on the food budget.
COLONIAL RICE PUDDING

‘This pudding is made by the old-
fashioned method and has that
delicious, caramelly, old-fashioned
flavor. It {s good elther hot or
cold.

5 tablespoons rico

% cup sugar

Dash nutmeg

% teaspoon salt

4 cups scalded milk

Measure rice into 1% quart bak-
ing dish. Add sugar, salt nnd nut-
meg. Stir In milk, Bake in a slow
‘oven, 300 degrees for two hours.
Stir with a fork every 15 minutes
during the first hour, Scrven 5.
BANANA-PRUNE WHIP

‘This {1 a dessert that can be
eaten by the whole family from
Grandma down to Juntor.

% cup mashed prunes, cooked

V3 cup sugar

Pinch salt

1 cup thinly sliced ripe bananas

1 tablespoon lemon fulce

2 egg whites

Mix together the prunes, sugar,
and salt. Cook over low heat to
dissolve sugar. Cool and add the
banana and lemon julce. Beat to-
gether unt] creamy, Fold in stiffly
Beaten exe whites. Beat mixture
until smooth, thick and fluffy.
Serve cold. Server 4 to 6.

OLD-TIME STEAMED PUDDING
This Is a hearty and delicious
dessert that your family will love.

1 cup chopped suet (or % cup

butter or margarine)

1 cup chopper walnuts

1% cups ralains

% cup sugar

2% cups sifted flour

1 teaspoon malt

teaspoon cloves

teaspoon nutmeg

teaspoon cinnamon
enss, beaten
cup molasses
cup buttermitk

teasvoms noda
Menmiro suet, ratsing, sear,
flour, salt and spleen into n bowl,
Combine oxen and molasses, stir
rodn Into buttermilk and nad.
Then stir Uould Into drv ineredl:
ents, Blend thorewehiv, Fil
grensed molds and the two or three
thicknesses of waxed paper over
the topn

Place on m rack In wtenmor with
bolling water half we in the
molds, Cover kettle Uphtly and
steam 2% hours. Serve with your,
favorite satice, Sorven & to 12.
LEMON SPONGY,

‘Thla Aeasort Ie nulek and enay
And company-100d,

1 cun sugar

2 somone. Sule

2 eve whites

2 mma boiline water

2 Inblennoona corn starch

CooK men, corn starch and
water until clonr. AA4 lemon siNlon
pnd allow to con, Fold in stifriv
heaton new whiten Chl nnd aerve
ith the following xauce.
Sanee:

Beald 2 cups of milk. Tat 2 one
j

1
1
2
1
1
z

yolks and ndd 2 tablespoons of
Sugar and % teaspoon salt, Boat
well, Add to the milk, beating:
constantly. Cook In a double
boller. Stir constantly until thick
nd smooth, When cool add % tea
spoon vanilla. Servos 6,
GINGER-PEAR UPSIDE-DOWN
CAKE,

‘This fs a delightful concoction of
piping hot gingerbread with a star
top of pear halves,

2 tablespoons butter or margar

Ine

¥% cup brown sugar
© halves, cooked or canned
cup walnuts
/3 cup shortening

cup granulated sugar
4 cup sour milk
1 beaten ogg
2/3 cup molasses
2 cups flour
% teaspoon salt

2 teaspoons baking powder

M teaspoon baking soda

1 teaspoon cinnamon

2 teaspoons ginger

Melt butter In a S-inch
round pan, Add tho brown
sugar and blend well, Place wnl-
nuts and pear halves In a star
denign on the bottom of the pan.

Cream shortening and s
egg and woll beat,
then sifted 4
nately with
batter over the
moderate oven,
hour. Sery

cake

ar, add
Add molassos,
Ingredients alter-
¢ milk. Pour the
pears. Bake in a
350 dogrees for 1
6 to 8
DATE-CARAMEL PUDDING
This Is an amazing pudding! It
contains no eggs, is dark in color
and rich in flavor. Wheh cooked
you will have a ight eake on top

and a creamy date sauce at tho
bottom.

% cup sugar

1 cup flour

poons baking powder

% cup milk

% teaspoon

1 cup date rafsins, out In

pleces
% cup water
1% cups brown sugar
1 tablespoon by

Mix tog

ther the sugar, flour,
baking powder and salt, Sift, Mix
with milk and dates and place
in the bottom of a buttered ba
ing dish. Make a syrup with t
water, brown sugar and biuttor,
Pour over tho batter, Aw soon. as
the syrup hax boon poured. aver
the pudding, place Jt In m 400 de.
ree oven for 20 minutos,

APPLE PINWHEELS

You will Wko thin desnort, Tt tn
ensy to make, Inexponslve and do.
finitely tasty,

2 cups chopped apploa

The Corporation

of Surrey

‘The Corporation of the Distriot of Surrey will pay the wum
of $100 for information leading to the mrroat

any porn

any algn erected by the Corporation on’ any of the ron
muntolpal jurladietion in the Munlelpallty of Surrey.
BY ORDER of the Munioipal Council

FERCY LIVINGSTONE,

ns found removing, defacing, or otherwise dostroyinir

cup brown sugar

2 teaspoons cinnamon

1 tablespoon melted butter
coup miliz

2 cups all-purpose flour

1 teaspoon salt,

8 teaspoons baking powder

4 tablespoons shortening

Sift flour, measure and sift with

salt and baking powder. Cut in
shortening to conalsteney of
coarse meal, Add enough milk to

make a soft dough. Knead Upht-
ly and roll to % inch thick, rect-
angular In shape. Brush Ughtly
with melted butter, Cover with
combined apple, brown sugar and
space. Roll up lke a folly roll,
ut In Linch ‘slicey and place In
greased muffin pans: Bake dt 425

dogreex for 20 minutes, then at 350
degrees for 15 minutes. Serve hot
with light cream or a lemon sauce.

Makes 2 dozen pinwheels.
PUMPKIN CUSTARD

This {s a delightful variation on
the familiar and popular baked
custard, Tt has a pumpkin-ple mi-
Ing flavor.

1 cup strained, cooked pumpkir
blespoon butter, melted
teaspoon salt
cup sugar
teaspoon cinnamon
teaspoon ginger
4 teaspoon cloves
cups milk, scalded
es

3 ¢

Add molted butter, salt, sugar,

splees and scalded’ milketo pump-
kin. Combine well, Add beaten
and pour Into buttered cus:
tard cups or a baking dish, Oven-
Poach nt 325 dogrees for 45 to 60
minutes or until a nilver knifo in-
sorted In the centro comes out
clean,
New Fibre
A British discovery, new syn-
thotic fbre, claimed to fool ilke
alk and twice ax strong ax cotton,

is roported in The Finanelal Post
Tt {# usoful for making anything
from rope to Ingorie, Chemically
different from other aynthotle
Abres, ite raw materials aro by
Products of crude oll from lle
cracking plant. Said to have good
textile properties, to drapo well
nnd fs pleasant to handle, now
fibro Iaundora ly and driew

quickly, and hay excellent cronse
roalatanco,

of the District

nd conviction of

under

Municipal Clerk,

—Picture Courtesy California Foods Researeh Institute

Here {4 a delectable “Orange Ale;

mond Sauce” that goes well with
meats,
roast pork, beef, ham or veal,
This sauce 1s | pleasant change
from the usual gravics which or-
inarily nccompany meats, Guesta
will bo delighted with the inno
vation,
ORANGE ALMOND SAUCE
% cup roasted unblanched al-
monds
2 tablespoon corn starch
1 cup orange juico
3 tablespoons brown
packed
% teaspoon grated orange rind
Dash cloves
Few grains salt
1 tablespoon butter “or margar-
ine

sugar,

Chop or sliver almonds, Com-
Dine corn starch with orange julce
and cook until thick and clear,
Stir in butter, sugar, rind, splees
nd salt, Heat thoroughly. Stir In
almonds just before serving. Serve
with corned beef, pork or ham.
Makes about 1 cup of sauce,

—
Unemployment Insurance

‘The Veterans’ Officer from the
Natlonial Employment Office will
be at tho Police Office, adjolning
the brary, at White Rock from
40 a.m. to 3.30 pm. on the following
dates

January 10, 24.
ebruary 7, 21.
March 7, 21,
He will be prepared to handlo
problems pertaining to D.V.A.

‘Army & Navy
Veterans
UNIT 46

Meot 2nd Tuesday

In Every Month
t 7130 pm.

partleularly corned beef, |

CHURCHES

WHATS THE SERMON
FOR SUNDAY?

Check our CHURCH
DIRECTORY for com
plete church news!

A regular feature in

The
Semiahmoo Sun

jewspaper”™

“Your Home town J

INSTALLATION,
REPAIRS.
MAINTENANCE

We aro pleased to

announce . . .
‘We are now prepared to

ERVICE and 0

“AL
SETS

with modern
up-to-date equipment

ENQUIRIES INVITED

Allison Radio Service
rear Cecil Parsons, White Rock
Electric & Radlo Service

cor, Buena Vista and Johnston

Phone: W.R. 2186

We pick up and deliver

Milk the Natural Way

produced and bottled on our own farm under

government supervision
OUR MILK AND CREAM IS
PRODUCED AND DELIVERED.
ON THE SAME DAY

phone Cloverdale 59

for the freshest milk in town

.¥YOU ARB CORDIALLY INVITED TO VISIT