PEPPERMINT SLICE RUth Malloch

Heat in double boiler only until dissolved:
36 large marshmallows i Gy Mik
1 tsp. gelatine (dissolved in small amount of milk first)

When cool, fold ins
10 drops pure peppermint oil (or peppermint flavoring to taste)
1 pt. whipped cream

Crust: 1 pkg. Pauline's Chocolate Oreo Biscuits, rolled (icing & all)
Pack two thirds of crum> on bottom of pan; pour in filling and top
with remaining biscuits. Chill. Filling may be tinted green.

COCONUT PUMPKIN SOULFLE Jean Fulton

1 —- 3 oz. can pumpkin 1/8 tsp. cinnamon

1 egg, weli beaten 1/4 tsp. nutmeg

1/2 Cc. evaporated milk i72 c. sweetened medium coconut
1/2 ¢. brown sugar 1/2 c. graham wafers, or

1/8 tsp. salt cookie crumbs

To the canned pumpkin add beaten egg, then evaporated milk. Mix spices
and salt with brown sugar. Add to first mixture. Fold in cocnut. :
Pour into buttered baking dish and cover with crumbs. Bake in 400F
oven about 30 min. or until done.