PINEAPPLE SOUFFLE (Continued)

1/4 tsp. salt 2/3 c. drained, crushed pine-
grated rind of lemon apple
2 Tbsp. lemon juice

Beat slightly, 3 egg yolks and beat in sugar, salt,
lemon rind and lemon juice. Cook over boiling water, stirring
constantly, until custard coats spoon. Remove from heat and
stir in gelatin until dissolved. Add crushed pineapple and cool
until thickened. Whip 1/2 cup of whipping cream and fold into
mixture. Beat 3 egg whites until stiff and fold into mixture. Pour
into dish and chill. Serve with whipping cream and maraschino
cherries.

Mrs. Keith MacKenzie

RHUBARB CRUNCHY

4 1/2 c. chopped rhubarb 1/3 c. brown sugar

3/4 c. sugar 1/3 c. flour

1/4 tsp. cinnamon 3/4 c. rolled oats

1/4 tsp. ginger 4 Tbsp. butter or substitute

2 Tbsp. water

Wash and cut rhubarb. Place in weil greased baking dish.
Sprinkle with sugar, spices and water. Cream butter and brown
sugar. Blend in flour and oats, spread over rhubarb. Bake in
375 degree oven for 35 to 40 minutes.

Mrs. Helen Loeppky

HASTY HALF HOUR PUDDING

1 Tbsp. shortening 1/2 tsp. salt
1c. flour 1/2 tsp. vanilla
1/2 c. sugar or syrup 1/2 to lc. raisins

1 1/2 tsp. baking powder

Cream shortening and mix in order given. Alternate
milk with dry ingredients. Put in greased pan and pour over
it a sauce of:

2/3 c. brown sugar 1 tsp. vanilla
3/4 Tbsp. butter (or 11/2 c. boiling water
margarine)

Bake in oven 30 minutes (350 degrees).
Mrs. M. Tank

-38- Port Alberni, B.C.

; j j i
" ; : | ‘ ‘ 4 j ( ; ; {