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TRIFLE Verna Henrikson
2 T. cornstarch 3C. milk

2T. flour Y2 tsp. salt

% C. sugar 2 egg yolks

Combine dry ingredients, mix well and add milk. Cook for a minute or so until it is
very hot. Beat egg yolks then add small amount of milk. Mix well and combine with
milk mixture and cook until thick. Remove from heat, add 1 teaspoon vanilla and 2
tablespoons butter. Mix together 1%4 cup sherry and % cup maraschino cherry juice.
Cover bottom of large glass bowl (flat bottom) with cake slices %’’ thick. Dribble
over 1% the juice. Pour over 12 the cream filling when cool. Spread over % whipping
cream. Repeat the process. Top with toasted slivered almonds.

RASPBERRY MALLOW DESSERT Viola Haligrimson
1% C. graham wafer crumbs 3 C. miniature marshmallows

Y% C. brown sugar 3 0z. pkg. raspberry jello

% C. melted butter 1C. boiling water

1 C. heavy cream - whipped 15 oz. pkg. frozen raspberries

Combine wafer crumbs, sugar and melted butter, pat into 9x9’’ cake pan. Dissolve
jello in boiling water, stir in frozen berries. Stir until nearly set, then spread on
wafer crust. Fold marshmallows into whipped cream. Spread on filling. Refrigerate
overnight.

BUTTER TARTS Margaret Heigason
1 C. white sugar ¥3 C. butter

1 C. seedless raisins 4T. cream

2 eggs ¥Y2 C. broken walnuts

1 tsp. vanilla
Preheat oven 375°.
Beat eggs. Combine with remaining ingredients except nuts and boil at medium

heat for 3 minutes add nuts. Fill unbaked tart shells and bake for 15 minutes at
375°. Serves 32 small tarts.

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