VIENO PUDDING

Scald one quart of milk in double boiler, then stir in a pinch of salt and four tablespoons Vieno Food and cook 25 to 30 minutes.

After it has cooked 10 or 15 minutes add one-half teacup seeded raisins.

When ready, turn into moulds and serve cold with cream and sugar or fruit juice if desired.

UNCOOKED FRUIT CAKE

Place on a small dish a layer of ground figs and over this a layer of grated protoid nuts and a few stoned dates, cut in small bits.

Cover with fresh grated cocoa-nut. Build these layers one upon the other until the whole is of the thickness desired.  

Cover the top with fresh cocoanut. Decorate with any small ornamental fruit. Cut thin with a sharp knife and serve in very dainty portions.

HONEY NUT

To one part of strained honey add two parts of grated nuts (protoid nuts preferred), mix thoroughly.

Cover with whipped cream and stiffly beaten white of egg. Serve with De Luxe whole-wheat crackers.

From: Meatless Menus and Recipes By Eugene Christian and Mollie Christian

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