DESSERTS

PINEAPPLE BANANA RICE
DELIGHT
Margaret Brunsdon, Lockwood, Sask.

1 cup uncooked rice, 1 can crushed
pinesyp s. 1 pound marshmallows, quar-
tered, % pint whipped cream, 1 banana,
mashed.

Boil rice in salt water until tender
and drain. Add the pineapple, marsh-
mallows, banana and whipped cream,
blend lightly and let chill for 4 hours.
Add more whipped cream when ready
to serve.

we
FRUIT SALAD DESSERT
Norma Tremaine, Regina, Sask.

1 pound package white marshmallows,
quartered, 1 can undrained chunk pine-
apple, % cup very small pieces of
dates, 1 banana, cut in chunks, % pint
whipping cream.

Soak the marshmallows in the can
of pineapple overnight. Before serving
add the dates and banana. Whip she
cream and fold into fruit.

: ae *
STRAWBERRY WHIP
Hannah Alber, Bellevue, Iowa

114 cups fresh strawberries,
white, 1 cup icing sugar.

Beat strawberries, egg white and
sugar until stiff enough to hold shape
(about 30 minutes). Pile lightly on dish
and serve with a boiled custard sauce.

<j
CRANBERRY REFRIGERATOR LOAF
Mildred Moeller, Oak Park, Ill.

% cup fine Zwieback crumbs, 4% cup
brown sugar, % teaspoon cinnamon,
teaspoon cloves, % teaspoon ginger, %4
cup melted butter, 1 pound tin jellied
cranberry sauce, 1 3-ounce package
cream cheese, 2 tablespoons white sugar,
dash of salt, %4 teaspoon vanilla, % cup
heavy cream.

Mix the first six ingredients and
press mixture evenly into the bottom
of a fridge tray. Chill in freezing com-
partment for 1 hour. Crush the cran-
berry sauce and spread over crumb
crust. Soften the cheese and beat until
fluffy. Add the white sugar, salt, vanilla
and fold in the whipped cream. Spread
over the cranberry mixture and freeze
in fridge until firm. Slice to serve.
Makes 8 servings.

ee

TOASTED SNOW SQUARES
Nora Stanley, Santa Monica, Calif.
1 envelope gelatin, 4 tablespoons cold
water, % cup white sugar, 4 teaspoon
salt, 1 cup boiling water, 3 egg whites,

: ee

23

1 teaspoon vanilla, 16 graham wafers,
rolled fine.

Sprinkle gelatin over cold water and
let soak 5 minutes. Add boiling water
stir until dissolved. Let cool slightly

then add egg whites, salt and
vanilla. Beat with rotary beater
until mixture is light and resem-

bles thick cream. Turn into a 9x9x12 pan
and chill. In serving cut pudding into
1-inch squares and roll in graham wafer
crumbs, arrange in glasses and top with
butter sauce. Serves 8 to 10. To serve
2 to 3, make % recipe using 1 teaspoon
gelatin.
' Butter Sauce

2 egg yolks, 4% cup sugar, 4% cup
melted butter, 1 tablespoon lemon rind,
2 tablespoons lemon juice, % cup
whipped cream.

Beat egg yolks, add sugar then but-
ter, lemon rind and juice. Blend well
and add to whipped cream.

oR

CHOCOLATE ICE CREAM ROLL

Mrs. T. F. Boyd, North Battleford, Sask.

4 eggs, % teaspoon baking powder,
3%, cup white sugar, 4 teaspoon salt,
1 teaspoon vanilla, % cup cake flour,
1%, cup cocoa. Ice cream or marshmallow
filling.

Beat eggs until light and add baking
powder, beat further and add sugar
gradually, add salt and vanilla. Sift
flour and cocoa together and fold into
the first mixture. Pour into wax paper

lined pan 10x15, and bake at 375 deg.
FE. for — minutes. Remove from pan
and roll towel until cool. Open up

and spread with ice cream. Roll up
again and place in fridge until ready
to serve.

bs ee *

-LEMON SNOW
Marion Wilson, Weyburn, Sask.
cup cornstarch, % cup. white
1% teaspoon salt, 2 cups boiling
1 lemon or orange, juice and
(save yolks for

%
sugar,
water,
rind, 2 egg whites
sauce).

Mix the cornstarch, sugar and salt -
thoroughly. Gradually add boiling water,
stirring constantly. Cook over direct
heat until thick and clear, about 5
minutes. Add lemon or orange juice
and grated rind, pour slowly over
stiffly beaten egg whites. Blend well.
Serve with custard sauce.

Sauce

2 cups milk, % cup sugar, 2 egg
yolks, % teaspoon vanilla.

Mix and cook to sauce thickness.