67

SPRINGTIME ROLY POLY (Continued).

stand while preparing remaining ingredients. Measure flour
into mixing bowl. Add baking powder and salt; stir well to
blend. Cut in shortening with pastry blender until mixture
resembles coarse meal. Add milk, stirring with a fork, until
all ingredients are moistened. Turn out into lightly floured
surface and knead gently for 20 secondse Roll out to 10 x 12
inch rectangle.

Spread evenly with rhubarb and strawberries. Sprinkle with
sugar and cinnamon and dot with butter. Roll up lengthwise,
sealing edges. Cut into twelve 1 inch slices. Place cut side
down in pan containing syrup mixture. Bake at 450° for 25 to
30 minutes. Serve warm with cream or whipped cream. Serves 12.

STRAWBERRY CHIFFON SQUARES Joan Feenstra

1/3 ce. butter or margarine 1 (14 oz.) can Eagle Brand

1 1/2 c. crushed vanilla wafers condensed milk

1 (3 oz.) pkg. strawberry 1 (10 oz.) pkg. frozen sliced
Jello strawberries in syrup, thawed

3/4 ce boiling water 1 ce whipping cream, whipped

4 ce miniature marshmallows

In a small saucepan, melt butter, stir in crumbs. Pat
firmly on bottom of 11 x 7 inch baking dish. Chill. In large
bowl, dissolve Jello in boiling water, stir in sweetened
condensed milk and undrained strawberries. Fold in marshmallows
and whipped cream. Pour into prepared pan. Chill 2 hours or
until set. If desired, garnish with whipped topping and straw-
berries. Refrigerate leftovers. .

WHOLE STRAWBERRIES WITH FRENCH CREAM

1 ce whipping cream 2 pt. strawberries, cleaned
1/3 ce icing sugar Grated dark sweet or milk
1/2 ce sour cream chocolate, optional
1/2 tspe grated fresh orange

rind

Whip cream until stiff, fold in sugar, sour cream and orange
rind. Serve as topping for whole strawberries. Sprinkle with
grated chocolate. Makes 6 to 8 servings.