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7 sacra sass RN -taiennentea — -

FRUIT COCKTAIL DESSERT Audrey Bardal
1 C. flour 1 egg-beaten

% C. white sugar Y2 tsp. vanilla
1 tsp. soda ¥Y2 C. brown sugar
1% tsp. salt Y% C. chopped nuts

1-15 oz. can tropical fruit cocktail
Preheat oven 325°.

Sift together flour, sugar, soda and salt. Add remaining ingredients, except brown
sugar and nuts. Mix together well. Pour into 8x12’’ pan - well greased. Combine
brown sugar and nuts and sprinkle over batter. Bake at 325° for 1 hour (300° if
using Pyrex glass pan). Cut into squares and top with whipped cream, flavored with
a little nutmeg.

JELLIED PEARS & APPLES Anna Eyford
2 envelopes plain gelatin 1-14 0z. can sliced pears
1-6 0z. can pink lemonade 1 C. red apples diced-unpeeled

Soak gelatin in % cup syrup from pears. Dissolve in 1 cup boiling water. Put in
fridge until thick but not set. Fold in pears and apples. Spoon into large bowl rinsed
in cold water. Chill until firm. Serve with whipped cream or ice cream. Use a large
bowl. Serves 6 - 8.

ADVICE TO THE HOUSEWIFE

Well mix and bake the dainty cake,
And beat the frosting light;

The sweetest plan to please a man
ls through his appetite.

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