156 British Columbia Women’s Institutes

TRIFLE

Stale cake, strawberry preserves, bananas, cream custard (1 egg, 1 cup milk,

1 tbsp. sugar, pinch salt).

Cut or break cake into small cubes and put layer in bowl, spread with straw- —
berries. Fill bowl with alternate layers of cake and strawberries and juice.

Pour over custard and cover with sliced bananas and top with whipped
cream. Chill. ?

HEAVENLY HASH

eee ee ee

2 cups cream whipped stiff 1 cup pineapple
flavoring 1 cup marshmallows
Mix % cup nuts 4 tbsps sugar

Add cream and stir all together. Let set.

PINEAPPLE DELIGHT

114 cups icing sugar 2 eggs

14 cup butter 14 or 1 cup whipping cream
Drain crushed pineapple. Crush about 14 graham wafers. Place in pan.
Cream butter, sugar and eggs. Drop by spoonfuls over wafers, spread
with hot knife.
Whip cream until stiff. Fold in pineapple. Spread over first mixture.
Cover with more wafers. Pat down well. Leave in refrigerator for 24
hours.

PINEAPPLE DESSERT

Put 1 cup crushed pineapple, 16 marshmallows in double boiler. When
marshmallows are melted, cool. Fold in 1 cup whipped cream. Flavor
with almond and put in the refrigerator.

ITALIAN SPONGE CAKE DESSERT

1 sponge cake (12” in diameter) 1 cup sugar
4 lb. glazed fruit 114 lbs. cottage cheese
2 squares unsweetened chocolate 2 tsps almond extract

Mix cottage cheese and sugar. Add chocolate and extract. Blend until
like custard. (Put in cold place.)

Cut cake in 3 layers, spread with filling. ‘Top with cake. Put in cold
place till frosting is ready.

Frosting:
1 egg white 114 cups sifted confectioners sugar
1 tsp almond extract 1% tsp lemon juice

Mix 1 cup sugar with egg white, beat with fork till smooth. Add flavor
and lemon juice, blend with rest of sugar. Cover sides and top of cake.
Put glazed fruit on top.