RHUBARB DESSERT — no name, but good intentions

(a) 1 cup brown sugar (b) 4 cups diced rhubarb
1 cup sifted flour
3/4 cup rolled oats
1/2 cup melted margarine
1 tsp cinnamon

(c) 1 cup sugar
2 tbsps corn starch
1 cup water
1 tsp vanilla

Mix (a) ingredients and press half of mixture into greased 9” x 9” pan. Cover with
rhubarb (b) mixutre. Combine sugar and corn starch. Stir in water — (c) mixture.
Cook until clear and add vanilla. Pour over rhubarb. Top with remaining crumbs.
Bake at 350° for 25 minutes. Serve with cream as a dessert.

LEMON DELIGHT — Agnes Albertson

CRUMB CRUST: 2 cups graham cracker crumbs
1/4 cup sugar
1/3 to 1/2 cup melted butter or margarine

Mix crums and sugar together thoroughly with the melted butter. Save 1/2 cup of
mixture. Press remainder in evenly on bottom and sides of lightly buttered 13” x 8”
pan. Chill until firm, about one hour.

FILLING: 1 3.0z pkg lemon jelly powder
1/2 cup boiling water
Mix together and chill until syrupy.

Whip one 1 lb can evaporated milk with 1/2 cup sugar. Add jelly-water mixture when

milk forms peaks. Pour over wafer crust. Sprinkle crumbs over top. Chill two to three
hours and refrigerate until ready to serve. Yields 16 servings.

STRAWBERRY RIBBON CAKE — Merle Kubas

2-1/2 cups flour (sifted) 1 tsp vanilla

2-1/2 tsps. baking powder 1/2 tsp almond extract
1/2 tsp salt 3/4 cup milk

1 cup butter or margarine 4 eggs

2 cups sugar Red food colouring

Grease and flour 2-8” pans. Sift dry ingredients together. Cream butter and sugar
until fluffy. Beat in eggs one at a time, then flavorings. Add dry ingredients alternately
with milk. Spoon half the batter into one pan. To remaining batter add red food
colouring and spoon into second pan. Bake at 375° about 30 minutes. Cool cakes and
split. Put together alternating the pink and yellow layers, with Strawberry Butter
Cream;

1 pkg (3 or 4 oz) cream cheese 1/3 cup mashed fresh strawberries

4 tbsps butter or margarine 1 Ib icing sugar

Blend cheese and butter. Beat in strawberries. Stir in 2 cups icing sugar. Measure out
1-1/2 cups for filling. Beat in remaining sugar for frosting.

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