DESSERTS

a. COCONUT PUMPKIN SOUFFLE

1 can (8 oz.) prepared Y4 teaspoon nutmeg
pumpkin Ye teaspoon salt

1 egg well beaten VY, cup Tropic Isle Sweetened

% cup evaporated milk Medium Coconut

%2 cup brown sugar Y2 cup graham wafer or

Ye teaspoon cinnamon cookie crumbs

To the canned pumpkin add beaten egg, then evaporated milk.
Mix spices, and salt with brown sugar. Add to first mixture. Fold
in coconut. Pour into buttered baking dish and cover with crumbs.
Bake in a 400° oven about 30 minutes or until done.

Contributed by: Mrs. Jack Peters
426 West 13th Ave.
Vancouver 10, B.C.

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