sugar,
Three teaspoons of baking powder,
Six tablespoons of flour.

Mix thoroughly and then pour into either individual custard cups or
into a pudding mould and set in a pan of hot water. If the Betty is
put in custard cups, grease them well and bake for forty minutes in a
moderate oven. If put into a mould, bake for one hour.

ORANGE FRITTERS

Pare three oranges and then with a sharp knife cut into one-half inch
slices. Dip the slices in flour, then into a batter, and fry until
golden brown in hot fat.

THE BATTER

Break one egg in a cup land then fill with milk. Place in a bowl and
add

One and one-half cups of flour,
Two teaspoons of baking powder,
One-quarter teaspoon of salt,
Two tablespoons of sugar.

Serve orange fritters with orange dressing or orange syrup.

BAKED PRUNES

Prepare one-half pound of prunes for cooking and place in a casserole
dish. Add one-half of an orange cut in thin paper-like slices. Cover
the dish and place in an oven to bake very slowly. Now if the prunes
are soaked early in the morning and then prepared for baking and
placed in the oven when the fire is slacked off for the night, they
will be done very nicely in the morning. This long, slow cooking is
just what the prune requires.

PRUNE SALAD

Prepare the prunes as for stuffing and then place one-half cup of
cottage cheese in a bowl and add

One green pepper chopped fine,
One-half teaspoon of salt,
One-half teaspoon of paprika.

Blend thoroughly and then fill into the pitted prunes. Now arrange
the stuffed prunes upon crisp lettuce leaves and sprinkle with lemon
juice. Serve with either paprika or mayonnaise dressing. This is very
nice for luncheon or supper served as a salad.

CALIFORNIA PRUNE CAKE

One cup of sugar,
Six tablespoons of shortening.

Cream well until light and creamy and then add

Yolks of two eggs,
One cup of water,
Two and three-quarters cups of flour,
Two level tablespoons of baking powder,
One level tablespoon of mace.

Beat to thoroughly blend and then fold in the stiffly beaten whites
of the two eggs. Now line a cake pan with greased paper and pour in a
layer of the cake batter. Spread evenly. Now spread a layer of finely
chopped nuts and then a layer of well-drained and cooked prunes that
have been chopped fine. Cover with a layer of the cake batter and then
repeat this until the pan, is three-quarters full. Then dust the top
of the cake lig