rs
|

7 ‘ g
ea | enemas
> } } :

CHOCOLATE DESSERT ROLL

| MRS. K. To W/L LIAMS.
SEGGS 1TSR ICING SUGAR
5TBSP. SUGAR rer VANILLA
3T7BSP. COCOA Y2 PT. WHIPPING CREAM.
ITSP. VANILLA
BEAT YOLKS OF EGGS UNT/L THICK, SLOWLY ADD
SUGAR BEATING WELL. SIEVE AND ADD COCOA
AND VANILLA AND M/X WELL BUT DO NOT
BEAT.
BEAT WHITES UNT/L STIFF AND SHINE Y- FOLD
INTO COCOA, MIX GENTLY. POUR INTO 8X8
PAN LINED WITH GREASE D WAX PAPER. BAKE
350° FOR 25MINS. COOL FOR 2MINS, TURN
ONTO CLEAN TOWEL SPRINKLED WITH /C/1NG
SUGAR~REMOVE PAPER.
ADD SUGAR AND VANILLA TO CREAM AND BEAT.
UNTIL STIFF. SPREAD CREAM OVER CAKE AND
PULL SIDES TOGETHER TO FORM ROLL. ROLL
IN TOWEL — CH/LL - FROST WITH BITTER CHOC.
FROSTING AND SERVE.

PINEAPPLE WAFER SQUARE

| NONA NELSON.
ROLL FINE 242CUPS WAFER (VANILLA OR GRAHAM)
AND RESERVE ‘4c. CRUMBS. 70 REMAINING
CRUMBS ADD 278SPS.MELTEO BUTTER AND M!1X
WELL. PRESS INTO 8X/2 PAN LINED W/TH WAX
PAPER, — |

CREAM 2 C.8UTTER ADD 1 V¥C. SIFTED ICING SUGAR.
ADD ZEGGSAND BEAT GENTLY WITH BEATER.
SPREAD OVER CRUMB MIXTURE- DRAIN 1CAN OF
PINEAPPLE (CRUSHED) AND FOLD INTO 2 PINT” OF
ST/FFLY WHIPPED CREAM — PUT ONT OP OF M/X-
TURE IN PAN AND SPRINALE WITH THE VEC. CRUMBS,
CHILL BEFORE SERVING

af = sap ie *
oan med ea Fane — - -