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TROPICAL PIE — Merle Kubas

1 cup corn flakes crumbs 1-1/2 cup milk

2 tbsps sugar 1 cup whipping cream

1/2 tsp cinnamon 1/4 cup raisins

1/3 cup butter (melted) 1 (14 oz) can crushed pineapple

1 coconut cream pie filling

Combine crumbs, sugar, cinnamon and butter. Mix well and pat into pie pan to form
crust. Chill. Whip cream. Fold all but 3/4 cup into pie filling. Add raisins and well
drained pineapple. Pile into pie shell and garnish with remaining cream. Chill until
firm.

SPOTTED DICK — ELL. Williams

4 oz suet 8 oz plain flour

2 tbsps brown sugar 2 tsps baking powder
Milk and/or water to mix 1-1/2 tsps spice (sweet)
Dried fruit to taste Pinch of salt

Mix dry ingredients together, add liquid and stir to a dropping consistency. Tip intoa

greased pudding basin and cover with butter paper and foil. Place in a pan of boiling
water and cook for at least 2 hours. DO NOT LET PAN BOIL DRY. Traditional
English recipe.

CALIFORNIA WALNUT PARTY TORTE — Pat Helms

6 eggs, separated 1 tbsp instant coffee dissolved in
1/2 cup sugar 3 tbsps cold water
' 2 tbsps graham cracker crumbs 2 tbsps flour
1/4 tsp salt 1 cup ground walnuts
2 tbsps sugar 2 tbsps baking powder

1/2 tsp vanilla

Beat egg yolks until light and lemon coloured. Beat in 1/2 cup sugar gradually — beat
for 5 minutes. Beat in coffee. Stir in walnuts, crumbs, flour, baking powder, salt and
vanilla. Beat egg whites until stiff. Beat in the 2 tbsps sugar and fold into yolk mixture.
Turn into 3 9” greased and floured pans. Bake at 300° for 30 minutes. Cool.

CHOCOLATE FILLING:
1 6 oz pkg semi sweet morsels 1/2 cup whipping cream (whipped &
2 cups rich milk sweetened)
2 tbsps cold water 2 tbsps cornstarch
1/2 tsp vanilla 2 tsps instant coffee

2 eggs

Melt chocolate in milk with instant coffee in top of double boiler. Beat eggs and mix in
cornstarch and milk; return to double boiler and cook until thickened. Add vanilla.
Cool. Spread filling between layers and frost top with whip cream. Makes 10 to 12
servings.

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