DAD’S OATMEAL
COOKIE DESSERT

1 box Dad’s Oatmeal Cookies

Y pint whipping cream

I teaspoon vanilla

1 tablespoon icing sugar
Beat cream, add vanilla and sugar and
put between the cookies, standing them
on their edge on the dish from which you
wish to serve. Save a good half of cream
to cover the roll entirely, and put in re-
frigerator for about 6 to 8 hours. You
may decorate with shredded chocolate,
colored cherries or such before bringing
to table. Cut on an angle when serving.
Serves 10 to 12 people.

—May Cross

FROZEN EGG NOG

2 eggs
1% cup of sugar
Pinch of salt

1 cup whipping cream

1 teaspoon vanilla
Beat eggs with sugar and salt till very
thick. Whip cream to custard consistency
and fold in with vanilla. Pour into re-
frigerator tray and freeze.

—CLARA K. LEITH

DESSERT DISH

1 package jelly powder dissolved in a
little cold water
Add 2 cups scalded milk, and 2
egg yolks, beaten. Cool.
Add 2 beaten egg whites, salt and
flavoring

Line mold with graham cracker crumbs
and pour in jelly mixture. Cover with
cracker crumbs. Chill. Serve with soft
custard or whipped cream.

—FLo. H. Morrow

FRUIT SQUARES

2 cups currants

2 good sized apples (cut up)

1 cup sugar

14 teaspoon cloves, cinnamon, nutmeg
2 slices lemon

1 tablespoon cornstarch

Y2 teacup water

Wash currants, add apples and ¥2 cup
cold water. Cook slowly, till currants and
apples are soft, add lemon. Then add
sugar, spices, cornstarch and lastly a large
lump of butter. Cool off and bake in
Crisco pie crust. Quick oven for 20 min-
utes to 4 hour.
—FLORENCE LAVEROCK

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