40 
Tansy Pudding 
2 tablespoons butter Ve cup sugar 
3 tablespoons flour Green coloring 
114 cup scalded milk 1 teaspoon chopped tansy leaves 
4+ eggs, yolk and whites sepa- 
rated 
Melt butter in saucepan and add flour and a pinch of salt, then 
with a wooden spoon blend together with milk. Beat yolks of eggs 
in bowl until light, add sugar and pour in the flour and milk mix- 
ture, stir well and return to saucepan on fire. Cook until thick, 
ittle green color- 
ry 
stirring constantly to keep smooth. Add a very 
ing to tint pale green and the minced tansy leaves. When cool fold 
in the stiffly beaten whites of eggs and pile lightly into buttered 
¢ 
~ 
glass baking dish. . 
Bake for 30 minutes in moderate oven. Serve with slightly 
whipped cream and bowl of powdered maple sugar.—( Contributed 
by Elizabeth Remsen Van Brunt.) 
SALADS 
Potato Salad 
2 cups diced, hot potatoes 1 tablespoon minced pimento 
1 hard cooked egg, diced 2 teaspoons capers 
\ teaspoon salt, or more 1 tablespoon tarragon vinegar 
14 cup celery, diced 1 tablespoon salad oil 
2 tablespoons minced onion or Mayonnaise 
chives 2 teaspoons fresh dill 
Mix lightly and chill. Mold in faney shapes with aspic jelly or 
serve plain. Note: Use prepared aspic or make it from a reliable 
recipe. 
Variations 
1. Decorate the bottom of a well oiled ring. Mold with slices of 
hard cooked egg, olives, or pimento. Fill with Potato Salad which 
has been lightly mixed with aspic jelly. Chill several hours. Turn 
ettuce and fill the hole in the center of the mold 
— 
out on a bed of 
with mayonnaise in a lettuce cup. 
