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CAKES AND PUDDINGS.—1N0. 2.

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CAKES AND PUDDINGS.—1N0. 2. Last week we gave a rec-ipe for a Currant Cake. We now give the recipe and method for making a CURRANT PUDDING. I packet of Cakeoma. 4 to 6 ozs. Fine Chopped Suet. I pinch of Salt. i or 2 Eggs. 7f lb. Currant. 2 ozs. IGandied Peel. A third to half a glass of Milk. (This enough for a large family, and half the quantities is enough for 4 or 5 persons.) METHOD. Empty the CAKEOMA into a large basin or mixing bowl and rulb in the Suet and Salt. Then add the Cunants, Peel, and the Eggs (well beaten), and the Milk, and mix thoroughly. Put into a welLgreased basin and steam or boil for 3 hours, and serve hot with sweet sauce. Madeira Cake recipe next week. J iCakeoma is sold only in 3d. packets by Grocers and Stores everywhere.

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---GolwynBayGas & Electric…

North Wales Electricity¡ Concerns.I

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Is Socialism Godless?

--.---Buried Alive,