PINEAPPLE FLUFF Mrs. Gil Lewthwaite, Sintaluta.

214-cups graham cracker crumbs. 1,-cup butter.

Mix as pie crust. Save 4-cup. Put in buttered pan and bake in moderate
oven for 20 minutes. Cool.

1,-cup butter. 2 eggs.
il4-cups icing sugar.
Beat well and spread on graham mixture.
1,-pint whipped cream. 1 can pineapple, drained.

Waip cream. Fold in pineapple and spread on egg mixture. Sprinkle 4-cup
crumbs on top. Chill in refrigerator for 24 hours.

PINEAPPLE UPSIDE DOWN CAKE Mrs. C. Henty, Sintaluta.
3 tbsp. butter. 1 tsp. vanilla.

4-cup brown sugar. 1144-cups cake flour.

4 whole slices pineapple. 4-tsp. salt.

1/3-cup shortening. 114-tsp. baking powder.

i4-cup sugar. 4-cup syrup drained from pine-

1 egg, unbeaten. apple.

Prepare upside down topping. Melt 3 tbsp. butter in 8”x12”’ pan or 9”
round pan. sprinkle with 4e-cup brown sugar. Arrange over sugar 4 slices
or six half slices pineapple with marschino cherries or walnut halved in
centre and between slices. To make batter, add sugar to shortening, cream
until fluffv. Add egg and vanilla and beat well. Add aiternately small
amounts of sifted dry ingredients and pineapple syrup, beating smooth
after each addition. Spread batter over pineapple slices in pan and bake in
moderate oven (350° F.) 50 to 60 minutes. Let stand 5 minutes, then turn
out on plate. Serve warm with whipped cream. Serves 6 to 8.

QUICK PUDDING Eleanor Cook, Ellisboro
Make a batter of the following:

1 cup flour. 2 tsp. baking powder.

14-cup sugar. 1 cup raisins.

,-cup milk.

Mix 1 cup brown sugar, 2 cups boiling water and 1 tbsp. butter and pour
over the batter. Bake in a moderate oven 30 to 40 minutes.

REFRIGERATOR CAKE Mrs. Gil Lewthwaite, Sintaluta.
1 white cake (uniced). Cut in 1 cup icing sugar.
fingers. 14-cup milk.
2 squares chocolate. 14-cup butter.
4 eggs. 1 tsp. vanilla.

14-cup white sugar.

elt crocolate. Mix white sugar, milk and egg yolks. Beat well. Add to
chocolate, cook and stir until thick and shiny. Cool. Cream butter and
icing sugar; add to chocolate mixture. Add vanilla and stifily beaten egg
whites. Line pyrex loaf dish with wax paper, leaving enough on sides to
wrap over top. Layer of cake finger on bottom, layer of chocolate, layer of
cake and so on. Cover top with wax paper and place tins of soup as weights,
put in refrigerator at least 24 hours before using. Turn out on platter and
ice With 14%4-pint whipped cream. Garnish with cherries, shaved walnuts.

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