LEMON PUDDING
(Continued)

and turn into a greased baking dish. Place this in a pan of cold
water and bake in a slow oven until brown on top.
Gene Hayward

RHUBARB PIN WHEELS

1 1/2 ceatlour butter

21/2 tsp. baking powder 2c. chopped rhubarb :
1/4 tsp. salt lc. sugar
3 1/2 tsp. shortening lc. water

Sift flour, baking powder and salt together. Add shortening,

cut into mixture until like cookie dough. Add enough milk to make
a soft dough. On slightly floured board, roll dough into oblong shape,
then spread with rhubarb and roll like a jelly roll. Cut in slices
11/2 inches thick. Place slices in greased baking dish. Combine
sugar and water and cook for 10 minutes, stirring to dissolve sugar.
Pour this syrup over pinwheels, in baking dish. Dot top with butter
and bake in oven 450 degrees for 20 minutes. Serve with custard
or whipped cream. Apples or blueberries can be substituted for
rhubarb.

Mrs. Thelma May

RHUBARB TAPIOCA

1/2 c. quick tapioca 1 Tbsp. butter
lc. sugar 1/2 c. water
1/2 tsp. salt 2 or 3c. chopped rhubarb

Mix together in baking dish, cover. Place in oven to bake
slowly 275 degrees for 11/2 hours. Serve cold with whipped cream.
Miss M. Haswell

PINEAPPLE FLIP
(Refrigerator Dessert)

Combine 20 single, crushed graham wafers with 3 tsp.
butter and pat into large cake pan for the lower crust. Combine:

11/4 c. icing sugar 1/4 c. butter
1 well beaten egg

Spread on lower crust. Combine:
1 tin crushed, drained pineapple 1 small bottle whipped cream

-36- Weyburn, Sask.