GRAHAM CRACKER PUDDING

1 1/2 cups fine graham wafer crumbs
1/4 cup meited butter
1 envelope gelatin
1/4 cup cold water
2 eggs, separated
1/2 cup sugar for filling
1/8 tsp. salt
1 cup light cream scalded
1 1/2 tbsp. butter
4 cup sugar for egg whites
3/4 cup drained crushed pineapple

Mix crumbs and melted butter together.
Cover bottom of buttered dish with
half of crumb mixture. Soften gelatin
- in cold water. Beat egg yolks slight~-
ly; add sugar and salt. Slowly stir
scalded cream into egg mixture. Pour
into top of double boiler. Cook,
stirring over hot, not boiling water
till mixture coats spoon, about 5 to

8 minutes. Remove from hot water.
Add softened gelatin and butter; stir
till gelatin is dissolved. Cool. Chill
till mixture begins to thicken. Whip
egg whites in a bowl till foamy; add
sugar, a tablespoon at a time, whip
ping well after eéch addition. Con-
tinue till soft peaks form. Fold in
chilled gelatin mixture and pineapple.
Pour over crumbs in pan. Sprinkle top
with remaining crumbs. Chill till firm
about 3 hours. Makes six servings.

- Joyce Edmundson.
LEMON PUDDING

tbsp. flour

cup sugar

tbsp. butter

egg yolks and 2 whites
lemon

cup milk

HrWPF-

Cream butter, sugar and flour. Add

lemon juice, beat egg yolks and add
little milk. Combine and add remain-
ing milk. Mix. Beat whites, fold in.
Bake in dish set ina pan of water

for 1/2 hour at 325°.

- Joyce Brookbank.

ORANGE CREAM PUDDING

Heat 2 cups milk, 1/2 cup sugar
and 1 tbsp. butter in double
boiler. When hot, add 1/4 cup
cornstarch in a little cold milk,
1 tsp. vanilla and 2 beaten eggs.
Boil until it thickens. Put al-
ternate layers in bowl with
oranges or bananas.

Make Date Cream Pudding by adding
chopped dates when thickening.

- Mrs. C. Burgess.

PINEAPPLE PUDDING

Melt 1/2 lb. butter in 1 cup flour
until smooth. Add slowly 1 pint of
milk and cook until thickened. Add
2/3 cup sugar. Stir until dissolved.
Add 1 tsp. vanilla, 2 egg yolks
beaten slightly. Add 1 can pine-
apple (medium size can) tidbits or
chopped pineapple slices.’ Do not
use crushed pineapple. Cook for
1/2 hour in double boiler. Butter
large casserole or baking dish.
Pour cream filling and pineapple
into this. Top with stiffly
beaten meringue. Bake in oven
until brown - 10 minutes.

- Mrs. We Je Bennett.

JUNIOR SAILBOATS

1 package orange or lemon jello
1 pint hot water
6 slices canned peaches

Dissolve jello in hot water. Turn
into sherbet glasses. Chill. Cut
peaches into boat-shaped pieces.
Cut smal], triangles of paper for
sails. Insert toothpick through
sail and into each peach slice to
hold sail erect. When jello is
thick enough to hold up peack boats
arrange one in centre of each jello
"lake", The children love these!

- Greta Casper.