24 HOUR SALAD (Dessert)

2 tbsp. butter 2 cups cubed pineapple (canned )
4 cup lemon juice 2 cups diced pears

4 tbsp. sugar 2 oranges, cut in pieces

2 eggs 2 cups coloured miniature

1 cup whipping cream (2 pt.) marshmallows

Beat eggs with sugar and lemon juice. Cook until thick, add
butter, and cool.

Whip cream stiff. Fold in cooked mixture. Add fruit and marsh-
mallows. Chill overnight. Note: drain tinned fruit well.

Eve Wood
APPLE TURNABOUT
1 cup sifted flour 2 cup shortening
Y2 tsp. soda 2 cups apple. coarsely grated
Y2 tsp. salt YZ cup sugar
Y2 cup brown sugar Yo tsp. cinnamon
] cup quick cooking oatmeal 1 tbsp. melted butter

Sift together flour, soda and salt. Mix thoroughly with brown
sugar and oatmeal. Work in shortening until mixture is crumbly.
Spread half mixture in well greased 8” square cake pan and press down
firmly. Mix grated apples with sugar, cinnamon and melted butter.
Spread evenly over oatmeal mixture. Top with balance of oatmeal
mixture. Bake at 350° for 45 minutes.

Edith McLeod

PINEAPPLE SHERBET

1 tsp. gelatin 2 cups pineapple juice
1 tbsp. water Y2 tsp. grated lemon peel
3 tbsp. sugar 1 tbsp. lemon juice

¥Y2 cup milk Y tsp. salt

1 tbsp. sugar 1 egg white

Y2 hour before starting, set fridge at coldest point. Soften gelatin
in water and dissolve it over hot water. Mix 3 tbsps. sugar and milk.
Gradually add pineapple juice, lemon peel and juice. Stir in gelatin.
Freeze in tray, stirring 2 or 3 times during freezing. To make mer-
ingue: add salt to egg white and beat until foamy. Add the 1 tbsp.
sugar gradually and continue to beat. Turn frozen sherbet into
chilled bowl and continue to beat. Fold in meringue. Return to tray
and freeze to desired consistency. Serve with slightly drained fruit
cocktail and whipped cream.

Pat Heatherington

. en