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CREAMY PINEAPPLE PUDDING Anne Gemser
2 ce milk 1/2 tspe vanilla

3 T. cornstarch 1 (4 oz.) can crushed pineapple
1/2 ce sugar 1 egg white

1/8 tspe salt 2 tspe sugar

1 T. oil

Heat 1 1/2 cups of the milk on top part of the double
boiler. Combine cornstarch, sugar and salt; add the 1/2 cup
milk, stirring until smooth. Gradually stir cornstarch mixture
into hot milk, cook over boiling water until smoothly thickened,
stirring constantly. Cover and continue to cook, stirring
occasionally for 15 to 20 minutes. Remove from heat and stir
in oil and vanilla. Drain pineapple, stir into hot pudding.
Beat egg whites until peaks form, add 2 teaspoons sugar and
beat until stiff. Fold in hot pudding mixture gently, spoon
into dessert dishes.

PINK APPLE DESSERT Johanna VanVeen

1 can crushed pineapple 1 pkg. strawberry Jello

2 lge apples, chopped 1 tspe lemon juice

1/3 ce chopped cashews, 1 ce. ice cold evaporated
optional milk

Drain pineapple, measure juice and add water to make 1 cup.
Heat this liquid and dissolve Jello in it. Chill until partially
set. Beat milk until thick. Add lemon juice and continue to
beat. Into partially set Jello mixture, fold crushed pineapple,
apples, nuts and whipped cream. Put into individual dishes or
large bowle Chill until set. A light tasting pink dessert.

ORANGE SOUFFLE Johanna VanVeen
1 ce sugar 1/4 c. orange juice

5 T. flour 2/3 ce milk

3 eggs 3 T. butter

1 lemon, rind and juice

Mix sugar, flour, add slightly beaten egg yolk, fruit
juice and grated lemon rind. Add hot milk and melted butter.
Fold in stiffly beaten egg whites. Turn into greased baking
dish and bake in pan of water in oven for 35 minutes at 350° F.