ocolate

Mix cornstarch with 1/4 cup cold milk. Scald rest of milk. Add
cornstarch. Cook until thick. Add a little of the hot mixture to
the chocolate when melted. Mix all ingredients and cook 5 minutes,
stirring constantly. Chill and serve with plain or chopped nuts.

OATMEAL FRUIT PUDDING

2 cups cooked oatmeal
1/8 cup molasses
1 cup raisins
1/8 teaspoon salt
1/2 cup chopped nuts
1 egg (beaten)

Mix well. Bake in greased baking dish 30 minutes

JELLIED PRUNES

1/2 lb. prunes
2-1/2 cups cold water
2 tablespoons granulated gelatine
1/2 cup corn syrup or 1/4 cup sugar
2 teaspoons grated lemon or orange rind

Soak washed and scalded prunes in 2 cups cold water 10 minutes. Simmer
until tender (about 10 minutes). Soak gelatine in 1/2 cup cold water.
When soft, add to hot prune mixture. When gelatine is dissolved, add
other ingredients and place in mold. Chill, and stir once or twice
while chilling to prevent prunes settling to bottom of mold.

APPLE PORCUPINES

Core 6 apples. Cut line around apple just through skin. Fill center
with mixture of one-quarter cup each of dates, nuts and figs or
marmalade, to which has been added one-quarter cup corn syrup or
honey. Bake 30 minutes with one-quarter inch water in baking pan.
Stick outside of apple with blanched almonds to make porcupine quills.

SCALLOPED FRUIT PUDDING

2 tablespoons melted fat
2 cups crumbs
1/2 cup of fruit juice or water
1/4 cup corn syrup
2 cups of left-over canned or cooked dried fruit

Put one-quarter of the crumbs on the bottom of a buttered baking pan.
Cover with one-half the fruit, one-half the corn syrup, one-half the
liquid, one-quarter of the crumbs; the other half of the fruit, juice
and corn syrup, and the rest of the crumbs, on top. Bake 20 minutes in
a hot oven.

PRUNE FILLING FOR PIE

1/2 lb. pitted prunes
1/3 cup corn syrup, or 2 tablespoons sugar
1 cup water
2 teaspoons lemon rind
1/2 tablespoon fat
1 tablespoon cornstarch

Wash and scald prunes. Soak ten minutes in the water. Simmer until
tender. Rub through colander. Add other ingredients, well blended.
Bring to boiling point. Use as filling for pastry.

APPLE AND DATE FILLING

2 cups apples
1 cup dates
1 tablespoon, fat
1 teaspoon lemon rind
1/4 cup water

Mix all and use as filling for double crust, or cook until apples are
tender. Mix well and use as filling for tarts, etc.

LEMON FI