FRESH FRUIT TORTE

4 egg whites 1¥2 tsp. white vinegar
14% cups sugar Fresh fruit
1 tsp. vanilla

Beat egg whites until stiff. Slowly add sugar, vanilla and
vinegar. Pour into 9” round cake pan lined with buttered waxed
paper. Bake at 275° for 1 to 1% hours.

To serve — cover with fresh fruit — strawberries or peaches,
etc. Then cover with whipped cream and garnish with fruit.

Kay Yates

PINK CLOUD DESSERT

2 cups unsweetened apple sauce (heated)

Y2 cup granulated sugar |

] - 2 tbsps. strawberry (cherry or raspberry) jello powder
1 egg white

Heat applesauce, add sugar and jello powder. Mix well and
allow to cool and set. Beat egg white stiff. Fold into apple mixture.
Alternate with a custard or custard sauce in a sherbet glass, ending
with custard. Sprinkle some jello powder on top.

Pat Davison

PINEAPPLE REFRIGERATOR CAKE

2¥2 cups graham wafers (rolled 2 eggs

fine ) 1 can crushed pineapple
1 cup butter 2 pt. whipping cream
1¥2 cups sifted icing sugar

Roll wafers fine and reserve ¥% cup. Add to remainder, ¥2 cup
butter (melted). Combine well and press in well greased pan. Bake
at 225° for 15 minutes. Cool.

Cream ¥2 cup soft butter. Blend in slowly the icing sugar. Add
the unbeaten eggs. Beat until light and fluffy. Spread over wafer
mixture. Drain pineapple well. Fold into whipping cream. Spread
over icing mixture. Sprinkle crumbs over top. Chill several hours.

Mary Joan Yates
a ae