diet of children, where they
should form a component part of the meal.

[Illustration]

SUGARLESS DESSERTS

CRUMB SPICE PUDDING

1 cup dry bread crumbs
1 pint hot milk

Let stand until milk is absorbed.

1/4 teaspoon salt
1/2 cup molasses
1/4 teaspoon cinnamon
1 egg
1/2 teaspoon mixed spices, cloves, nutmeg, allspice, mace and ginger
2/3 cup raisins, dates and prunes (steamed 5 minutes)

Mix and bake 45 minutes.

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 cu