COFFEE SOUFFLE (Continued)

slightly thickened. Fold in stiffly beaten egg whites and vanilla.
Chill until firm - serves 6.

CREAM PUFFS | | Mrs. W. Tamboline
le. boiling water 1/2 c. butter
lc. flour 3 whole eggs

Boil butter in water in double boiler till all is melted, add flour
and stir until thickened and leaves side of boiler. When cool,
add eggs one at a time and beat well after each one. Drop from
teaspoon on cookie pan and bake 25 minutes in a crisp oven,
450 degrees.

OLD-TIME RHUBARB DOWDY Mrs. H, J. Mears
11/2 lbs. rhubarb, cut-up lc. brown sugar
1/2 tsp. nutmeg 1/2 tsp. salt
1/2 c. molasses 1/4 c. butter
Pastry for | crust, Pouring cream
9 inch pie

Heat oven to 400 degrees. Butter an 8 inch square glass baking
dish. Put cut-up rhubarb in prepared baking dish. Combine
Sugar, nutmeg and salt and sprinkle over. Drizzle with molasses.
Dot with butter. Roll crust into an 8 1/2 inch square and lay over
top of fruit, sealing to sides of pan. Cut vents in top to let steam
escape. Bake about 30 minutes or until crust is nicely browned.
Remove from oven. Reduce oven control to 325 degrees.

Chop crust coarsely into rhubarb mixture with a spoon. Return
to oven and bake about 45 minutes or until mixture is thick and
syrupy. Serve hot with pouring cream. (Serves 6. )

PINEAPPLE DESSERT Nellie Blair
1 tin crushed pineapple 2 Tbsp. sugar
11/2 c. liquid lc, heavy cream, or
l1 pkg. lemon, orange condensed or evaporated
or pineapple jelly milk - whipped
powder

Drain crushed pepple, add water to syrup to make 11/2 c.
liquid. Bring liquid to boil - add jelly powder mixed with sugar.
Stir until dissolved. Chill until slightly thickened. Fold in pine-
apple and whipped cream. Chill until set.

-3l- Ladner, B. C.