Kelso Golf Club Bazaar

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NEAPOLITAN GATEAU.
Fill a sponge cake, already scooped out, with sliced bananas,
layer of tinned apricots, a layer of macaroons, biscuits, then a
layer of stemmed and. stoned prunes; pour over this two table-
spoonfuls apricot syrup, and pile whipped cream on top.—M. R.
Kirkwood.
2
1
lb. ratafias.
3 whites of eggs.
2 oz. castor sugar.
RATAFIA PUDDING.
3 oz. flour.
12 pints milk.
3 ozs. grated cocoanut.
Whip whites stiffly; add sugar and little milk; sprinkle in flour
slowly. Put in pan on fire; stir till it thickens. Put ratafias in
dish; pour mixture over, and sprinkle with cocoanut.—Miss Clark,
Rumbleton, Greenlaw.
SPONGE PUDDING.
1 egg.
1 teacupful Vienna flour.
1 teaspoonful baking powder.
� teacupful castor sugar.
1 tablespoonful butter.
-11
teacupful milk.
Mix dry ingredients, then the wet; beat 10 minutes, fill but-
tered mould 3 parts full, and bake 20 minutes. Much depends
,
on the beating for 10 minutes.—E. H.
APRICOT AND RICE PUDDING.
1 cupful rice. 2 large tablespoonfuls sugar.
4 lb. apricots. 2 eg,s.
breadcrumbs. butter, size of walnut.
Boil rice in water till tender, drain, and add butter, sugar and
eggs. Stew apricots with sugar and water; cover bottom of pie-dish
with layer of brown breadcrumbs, then layer of rice and
apricots alternately till dish is full. Cook in moderate oven 15
minutes. 'This may also be steamed in a mould and served cold.
—Mrs Robertson, The Manse, Dalwhinnie.
3 oz. flour.
3 oz. sugar.
3 oz. figs.
4 teaspoonful soda.
1 egg.
FIG PUDDING.
3 oz. breadcrumbs.
3 oz. suet.
pinch salt.
4 teaspoon cream of tartar.
buttermilk to mix.
Mince the suet and figs finely, mix with the flour, sugar,
crumbs, soda, tartar and salt. Beat the egg well, add to the dry
ingredients with enough buttermilk to snake a soft mixture.
Pour the mixture into a well greased mould. Steam for 2 hours.
Serve with custard sauce.