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FRESH FRUIT SALAD — Gloria Barrow

1 lemon 2 ozs blackgrapes
2 red-skinned apples 4 ozs sugar

1 banana 1/2 pt cold water
2 oranges

1. Wash the fruit

2. Dissolve the sugar in the water in a pan, stir and bring to the boil; when cool, pour
into a glass dish.

3. Cut the lemon in half, squeeze out the juice and add it to the sugar syrup.

4. Prepare the apples by cutting into quarters, coring and slicing. Place in the syrup
to prevent browning.

5. Peel and slice the banana and add to the syrup.

6. Cut the peel and pith from the oranges, using a sharp knife; cut round the orange
ina 1/2” strip, working in a spiral round the fruit and cutting through to the flesh. Hold
the orange over a glass dish to catch the juice, and cut it carefully into segments,
leaving the membrane and inner pith. Remove all pips, and place the cut pieces in the
syrup.

7. Halve the grapes, remove the pips, using the tip of a knife, and add to the rest of
the fruit.

8. Serve with whipped cream.

PECAN CREAM CAKE — Merle Kubas

1 pkg yellow cake mix 1 tsp almond extract

2 eggs 1 cup finely chopped pecans
water Mocha custard filling

1 tsp orange extract Mocha cream frosting

Blend mix, eggs, water and extracts. Add nuts and blend. Pour into 2 greased and
floured round cake pans. Bake at 325° for 45 minutes. Cool completely. Fill with
chilled Mocha Custard and top with Mocha Frosting. Chill.

MOCHA CUSTARD FILLING:

1/2 tsp vanilla 3 tbsps sugar
2/3 cup scalded milk 2 tbsps flour
1 egg 1/8 tsp instant coffee

Combine first 4 ingredients in top of double boiler; slowly stir in milk. Cook stirring
constantly until mixture thickens. Beat egg and slowly beat in hot mixture. Return to
double boiler and cook 5 minutes more. Chill.

MOCHA CREAM FROSTING:

1 cup whipping cream 1 tsp instant coffee
3 tbsps sugar 1/2 tsp vanilla

Combine all ingredients. Chill 30 minutes then beat till stiff.

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