MOCHA PIE
PASTRY:

144 cups chocolate or vanilla wafers, crushed

3 tbsp. butter, softened

Mix together and press into pie pan. Bake at 350 about
3-5 minutes.

FILLING:

] instant vanilla pudding | tsp. instant coffee powder
1 inst. chocolate pudding 1 brick softened vanilla ice
Y cup milk cream

Combine ingredients and beat together. Fill pastry shell and
chill several hours or overnight.

RHUBARB MARLOW

1 cup whipping cream* 4 |b. marshmallows (16) or
3 cups diced rhubarb 124 cups miniatures

1 tbsp. water 2 tbsp. lemon juice

¥%4. cup sugar few drops red colouring

Yq tsp. salt

Have cream thoroughly chilled. Place rhubarb and water in
saucepan, cover and cook over moderate heat. As soon as juide flows,
add sugar and cook until rhubarb is tender but not mushy. Remove
from heat. Add salt and marshmallows which have been cut into
quarters (if using large) with scissors dipped in hot water. Stir to
distribute and let chill. Remove cream to chilled bowl, add lemon
juice and whip with rotary beater until very stiff. Fold coloring into
the rhubarb mixture, then fold gently but thoroughly into the
whipped cream. Turn immediately into chilled freezing tray. Freeze
at coldest temperature until firm—about 3 hours. Then return temp-
erature to normal refrigerator temperature and keep in freezing unit
until ready to serve. 4 - 6 servings.

*Note: evaporated milk may be used in place of the cream.

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