DESSERTS 67 (DEM.) PINEAPPLE BUTTERSCOTCH PARFAIT Boil Y2 cup white sugar and 2 cup brown sugar, 2 tablespoons butter, Y2 cup water until it forms a soft ball in cold water. Pour over 2 well beaten egg whites. Chill, then fold in Y2 pint whipped cream, 1¥%2 cups crushed pineapple and 12 pink marshmallows. Soak 1% teaspoons gelatine in %4 cup cold water, then melt over hot water and add to mixture. Chill in refrigerator 2 hours or freeze in ice and salt. (DEM.) FRUIT PUNCH Boil together 5 cups of water and 3% cups sugar for 20 minutes. Juice of 4 oranges, juice of 3 lemons, 1 cup of shredded pineapple, 3 large bananas mashed. Freeze. When nearly frozen add 1 cup of whipped cream. Serves 12 persons. HOLIDAY DESSERT Bake a large round sponge cake. When cool cut out centre, leaving a wall 1% inches thick. Fill with: Break in pieces 1% Ib. fresh marshmallows, chop coarsely 1% Ib. pecans or blanched almonds, 1% Ib. candied cherries, Y%4 Ib. candied pineapple. Mix all together and stir in 1 cup cream, whipped. Let stand several hours before putting in cake to thoroughly ripen. Then fill cake even with sides and ice over top and sides with thick marshmallow icing and decorate with cherries and nuts. FRUIT MOUSSE 2 oranges 1 lemon 2 slices pineapple 1/3 cup scalded pineapple juice 1 cup sugar VY pkg. gelatine Y pint cream, whipped Dissolve gelatine in a little cold water, then dissolve in 1/3 cup scalding pine- apple juice. Add fruit juices and pineapple which has been shredded. When cool, add whipped cream. Mould in 2 bread tins. Sufficient to serve 16 people. IMPERIAL RICE Wash 12 cup rice and boil in 1 quart boiling water for 10 minutes, add 1 pint milk and cook in double boiler for 1 hour. Dissolve Y2 pkg. gelatine in Y2 cup cold water, and stir over hot water until dissolved. Color pink and stir in rice, 1 cup sugar, Y2 teaspoon salt, teaspoon flavoring. Cool and add 1 pint whipped cream. Put in a mould to set. Serve with whipped cream sweetened and flavored with vanilla. FRENCH PINEAPPLE CREAM 1 can pineapple Y% cup cold water 1 cup cooked rice Y2 cup sugar 2 tablespoons gelatine 1 cup whipping cream * Soak gelatine in water and dissolve in Y2 cup pineapple juice which has been heated. Add rice, sugar and half the pineapple which has been chopped; fold in whipped cream. Wet mould and line with remainder of pineapple; pour pudding into mould, and set in cool place until firm. PINEAPPLE SHERBET 1 quart milk 1 pint cream 3 cups sugar (small) 1 quart pineapple 6 large or 8 small lemons Partly freeze milk, cream and sugar, then add chopped pineapple and lemon juice, and freeze until right consistency. Raspberries, plum juice, loganberries or any other desired fruit may be used in place of the pineapple.