PINEAPPLE FLIP (Continued)
Spread on second layer. Top with a sprinkle of wafer crumbs
and place in refrigerator. This is best made the day before.
Barbara Barr

MOCHA CHOCOLATE MOUSSE

{ tin evaporated milk 2 tsp. gelatin
4 Tbsp. cocoa 2 Tbsp. cold water
4 ‘Tbsp. sugar 2 Tbsp. strong coffee

few drops vanilla

Soften gelatin in the water. Mix cocoa with sugar and a
little of the milk to a smooth paste. Heat remainder of milk but
do not boil. Remove from heat and stir in the cocoa, softened
gelatin and coffee, pour into a basin. Add vanilla and whip to the
consistency of whipped cream. Pour into wetted mould and leave
to set. Sufficient for 6 servings.

Jean Weaving

JOHNNY CAKE

2 eggs 1/8 tsp. salt

1/2 c. sugar lc. cornmeal

1/2 c. margarine 4 tsp. baking powder
cc. milk 11/4 c. sifted flour

Cream butter and sugar. Add eggs, one ata time. Beat
well after each addition. Add sifted dry ingredients and cornmeal
alternately with milk. Melt 1 large Tbsp. margarine in pan. Pour
in batter. Bake in moderate oven 350 degrees for 15 minutes, then
in hot oven 400 degrees for next 15 minutes until done.

| Gene Hayward

JELLO DATE PUDDING
Mix together:
1/4 c. orange juice lc. finely cut dates
Let stand 30 minutes. Dissolve:

| pkg. strawberry jello 1/4 tsp. salt
1/4 c. sugar 13/4 c. hot water

Pour over dates. Addltsp. vanilla. Chill until slightly
thickened. Then fold in1/2 c. nuts. Mould. Serves 6. Top with
whipped cream, if desired. Dora Bernard
-37- Weyburn, Sask.