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MEXICAN FLAN

8 eggs 2 tsp. vanilla or 1 tbsp.
2/3 c. gran. sugar brandy

~ tae. salt 5 c. (packed) light brown
3 1/3 c. undiluted sugar

evaporated milk

Prepare the day before needed. Preheat oven to 350 deg.
Beat eggs with rotary beater until yolks and whites are
well blended. Add granulated sugar and salt and mix in
well. Beat in evaporated milk and add vanilla. Sift
the brown sugar into the bottom of loaf pan; pour the
custard gently into pan over the brown sugar. Place the
loaf pan in a shallow baking pan containing hot but not
boiling water. Bake 1 hr. or until knife inserted

in centre comes out clean. Refrigerate overnight. Before
serving, run a knife around the edge of the pan and turn
out onto a small platter. Yield: 8 - 10 servings.

*Caramelized white sugar may be substituted for brown

sugar.
Sheila Arnold

RHUBARB TAPIOCA

- 3c. fresh or frozen = Gas. galt
rhubarb 1% c. sugar
% C. quick cook tapioca 2 tsp. grated orange
2c. boiling water rind

Add tapioca and salt to boiling water, and boil until
thick; about 5 mins. Add rhubarb and cook 10 mins.; or
until cooked. Add sugar and rind. Stir until sugar is
dissolved. Serve with whipped cream.

H. Stamer

49 —- Lavington, B.C.