EDITH ADAMS’ 12ta ANNUAL PRIZE COOK BOOK 71

OLD COUNTRY RITZ CREAMS
Raspberry jam (or grated pineapple)
Bananas Sweet chocolate
Whipped cream Custard

Put a teaspoon of raspberry jam at the
bottom of custard glasses (or you can
use grated pineapple instead). Fill up
with custard until the glasses are half full.

Pile up with sliced banana, cover with a

thin layer of whipped cream. Grate choco-

late over it, one-eighth of an inch thick.

Chill and serve with sponge fingers.

“This recipe is really tasty on a very
hot day. It’s one of my favorite recipes
of the ‘Old Country.’ My mother made
them all the time before the war.”

Mrs. Marjorie E. Jaggers, war bride, of

am. 2 wauncen, VoL; B.C;

BIG-FAMILY ORANGE FLUFF
3 cups milk
% cup granulated sugar
1% teaspoon salt
5 tablespoons cornstarch
14 teaspoon. vanilla
1% cup orange juice
2 teaspoons grated orange rind
2 egg whites
2 tablespoons granulated sugar
Bring milk to scalding point in double
boiler. Combine the % cup sugar, salt and
cornstarch thoroughly. Dampen with a
little cold milk, then stir scalded milk
into cornstarch mixture. Return to
double boiler, stir and cook until smoothly
thickened, then cover and cook until no
raw flavor of starch remains. Stir occa-
sionally. Remove from heat and mix in
vanilla, orange juice and rind. Cool to
lukewarm. Beat egg whites stiff (but
not dry) and gradually beat in the 2
tablespoons sugar. Fold into lukewarm
pudding. Turn into serving dish and chill.
Serve with pouring cream or chocolate
sauce.
“My family is large so I double this
recipe.”
Mrs. E. Roper, Whaletown, B. C.

FLUFFY TAPIOCA PUDDING
1 pint milk
2 eggs
1% cup sugar
4 tablespoons minute tapioca
Salt to taste
Vanilla
Put milk, sugar, salt and tapioca in a
double boiler. Cook for 15 minutes. Add
the well-beaten yolks of eggs and cook
for a few minutes longer. Add flavoring.
When cooked take off the fire and add
stifly-beaten egg whites, folding in gently.
“A very. nice recipe.”
Mrs. M. Ball, 3168 Harriet Road, Vic-
mts, EB. .

PINEAPPLE-WHIPPED CREAM
FLUFF

First Layer:

2% cups vanilla wafers, rolled fine

Y% cup melted butter or shortening

Keep out % cup crumbs for the top.
Combine the rest of the crumbs with the
butter and place in a pan or baking cups.
Pat down firmly and bake in a slow oven,
300 degrees F. for 15 minutes.

Second Layer:
¥% cup soft butter or shortening
1% cups sifted icing sugar
2 unbeaten eggs
Beat until light and fluffy with an egg
beater and spread on first layer.

Third Layer:
1 can crushed pineapple, drained
thoroughly

Y% pint whipping cream, whipped

Combine and place over the second
layer. Sprinkle remaining crumbs over the
top and place in the refrigerator for 2 or 3
hours or overnight.

Mrs. G. M. Norton, 1876 Marine Drive,
Hollyburn, B. C.

PINEAPPLE FLUFF
% cup crushed pineapple
Cream from the top of a quart of
milk
2 teaspoons sugar
1 marshmallow candy bar or 8
marshmallows
Whip cream until thick. Add sugar.
Cut marshmallows into small pieces, add
to whipped cream, then add pineapple.
Chill for a few hours before serving. Serve
in sherbert glasses, each topped with a
cherry.
Mrs. P. W. Stobie, 3507 West Nine-
teenth Avenue, Vancouver, B. C.

SNOW ON THE MOUNTAIN
23% cups milk
% cup cream of wheat
14 teaspoon salt
% cup sugar
6 tablespoons cocoa
2 egg yolks
1 teaspoon vanilla
2 egg whites
2 tablespoons sugar
Scald milk, then mix cream of wheat,
salt, sugar and cocoa and add to milk.
Stir slowly. Continue cooking for 5 min-
utes after the mixture thickens. Add to
beaten egg yolks and 1 teaspoon of vanilla.
Turn into casserole and top with meringue
made of egg whites and 2 tablespoons
sugar. Bake 20 minutes.
Mrs. L. Soanes, 3408 East Twenty-
fourth Avenue, Vancouver, B.C.