Scalloped Fruit Pudding
2 tablespoons melted fat
2 cups crumbs
½ cup of fruit juice or water
¼ 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.