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ADVENTURES IN COOKING 147

PRUNE WHIP

14 cup sugar 3 egg whites
4 tsp cinnamon 1 tsp lemon juice
1 cup cooked prunes

Press prunes through sieve. Beat egg whites stiff, add sugar, prunes,
cinnamon, and lemon juice. Pile in buttered baking dish and cook in
slow oven 15 min. Serve with following sauce.

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Sauce:

1 cup milk 3 egg yolks
2 tbsps sugar

Cook until thick, then add ¥% tsp. vanilla.

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PEACH TORTE

2 eggs 4 tsp salt
34 Cup granulated sugar 14 cup canned or fresh peach slices
2 Cup pastry flour Ye cup walnuts

1 tsp baking powder

Grease a 9” pie pan, heat oven to 350°F. Beat eggs well until thick and light.
Gradually beat in sugar. Fold in dry ingredients. Add the well drained
peach slices and walnuts. ‘Turn into pie pan. Bake in a moderate oven 40
minutes. Serve with whipped cream, plain cream or ice cream.
NOTE: This torte has the usual crusty top and cake-like base. The top will
crack and may fall slightly.

PEACH BEEHIVES

You must have 4 absolutely perfect peaches for this dessert. Select ones
that tend to be perfectly shaped so that they give a beehive look when
placed stem end down. Wash and dry them and remove any stem ends
that are present. Do not peel. Make up a rich pie pastry and roll out
in a long rectangle. Cut lengthwise into narrow Y2 inch wide strips.
Place peach, stem end down, on counter. Starting at the top, wrap strips
around peach, overlapping each row until peach is completely covered.
Place peaches in a shallow baking pan and bake at 375° for 30 to 40
min., or until well browned.

Serve hot and pass nutmeg hard sauce to spoon over peach. A word about
eating this dessert: Each person should break the beehive open and lift
out and discard the pit. ‘The peach will be baked to perfection, and
the skin will have disappeared.

PINEAPPLE SQUARES

21% cups Graham wafer crumbs 2 eggs 4 cup butter

14 cup or more crushed pineapple 114 cups icing sugar 1 cup whipping cream
Mix crumbs and melted butter. Save ™% cup of the mixture. Press the rest
into a 8” x 12” pan. Bake 5 minutes at 350°F.; cool. Mix % cup butter,
icing sugar and beaten eggs. Spread on cooled graham mixture. Whip
cream stiff, add pineapple, spread on top and cover with 1% cup of crumbs.
Chill 6 hours. Will keep 3 or 4 days. |

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