62. PINEAPPLE MERINGUE PIE

4 egg whites 1 tsp. vanilla

lc. white sugar l can crushed pineapple
1 tsp. vinegar $ pint whipping cream

* tap. salt Bf Sea. oo le

Beat egg whites until quite stiff. Add
sugar gradually (continue beating). Add vine-
gar,sgalt,vanilla. Spread evenly in pie plate ~
to form shell. Bake at 250' for 40 mins.

Drain pineapples (be sure all juice is removed)
Just before serving put drained pineapple in
meringue shell. Top with whipped cream. Cut

as pie wedges and serve. |

63. PECAN PUFFS.
Beat: = c. MARGENE
2 tbsp. sugar
botepec vanilla

Mix: 4 1b. ground pecans
1c. sifted VELVET flour

Combine these two mixtures. Roll into
small balls. Bake at 300' for 45 mins. Roll
in icing sugar while hot. Repeat when cold.

64, PORCUPINES | oD:
c. chopped dates . 1 beaten egg

if

1 e@. chopped walnuts 2 tbsp. sifted ROBIN
1 tbsp. MARGENE | HOOD flour

+ c. white sugar = tsp. vanilla

Mix well. Roll into balls. Roll in
shredded coconut. Bake at 350' for 20 mins...

To make a cork smaller: Remove small wedge
from the centre so edges still fit closely.