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RHUBARB BAVARIAN DESSERT Rene VanDokkumburg |
BASE $s
Fc. ‘Flour 1/2 ce butter or margarine,
1/4 tspe salt soft
2 Te. sugar
TOPPING:
4 ce rhubarb, in 1 inch pieces 2 envelopes unflavored gelatin
1/4 ce water 1/3 cc. cold water
1 1/4 ce. sugar 1/2 pt. whipping cream,
Dash of salt whipped

For base, combine dry ingredients and cut into butter until
mixture resembles coarse bread crumbs. Spread evenly in greased
9 inch square cake pan. Bake in a moderate oven (350° F.) until
lightly brown, 10 to 12 minutes. Cool. |

For topping, combine rhubarb, water, sugar and salt. Simmer
until rhubarb is tender, stirring occasionallye Soak gelatin in |
cold water. Add to hot rhubarb, stir until dissolved. Chill |
until partially set. Fold whipped cream into the rhubarb. Pour
onto base. Chill until firm, about 3 hours. Makes 9 servingSe

JAFFA FLUFF

24 1lge marshmallows, cut up 2 T. cocoa

1 ce very strong coffee 1 tspe vanilla
1 ce whipping cream : Pinch of salt

Put cut up marshmallows in top of a double boiler and place
over hot water. Add coffee, stir until marshmallows dissolve.
Beat with fork occasionally. Cool. Beat whipping cream with a
pinch of salt until stiff. Fold into coffee mixture. Spoon into
sherbet glasses; chill. Serve with whipping cream.

BANANA SPLIT Mrs. Le Sandee
Graham crackers 1/2 ce oleo

Sliced bananas 1 1/2 ce evaporated milk

Ice cream 1 tspe vanilla

1 ce. chocolate chips

Make chocolate sauce by melting chocolate chips and oleo
tegether. Add evaporated milk. Stir and remove from stove. Add
vanilla; coole Ina dish, place a layer of graham crackers, layer
of sliced bananas and a 1/2 inch layer of ice cream. Pour sauce
Over top and freeze. Bananas do not turn dark.