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66 THE BLUE BIRD COOK BOOK

CHOCOLATE SAUCE FOR ICE CREAM

4 tablespoons grated chocolate 1 cup sugar
2/3 cup water 1 tablespoon butter
Vanilla

Cook chocolate, sugar and water until it makes a thick syrup. Add butter and |
beat a moment; when cool, add vanilla. Serve cold.

TUTTI FRUTTI

1 Ib. graham crackers, 1 Ib. dates, quartered
rolled fine 1 cup nut meats
1 Ib. marshmallows, quartered 1 cup cream

Mix well. Shape into a loaf and roll in more crushed crackers. Leave in cold
place 24 hours. To serve cut in slices. For 15 people.

(DEM.) RICE POMPADOUR

2 cups boiled rice (cold) Whipping cream, sweetened,
Y2 cup nuts or dates flavored to taste
1 small can pineapple

Mix with half of whipped cream. Serve in sherbet glasses, and heap cream
on top.

PINEAPPLE REFRIGERATOR DESSERT

5 egg yolks, beaten slightly Juice Y2 lemon
3% cup sugar Juice 2 orange
1 cup crushed pineapple

Place the above ingredients in a double boiler and cook over hot water until this
mixture thickens. Remove from heat and add one envelope of Knox gelatine dissolved
in 4% cup cold water. Stir well and cool. Beat egg whites (5) until stiff. Add slowly
34 cup sugar. Fold egg-white mixture into the egg-yolk and fruit mixture. Tear a_
large Angel Food cake into small pieces. Place a layer of cake pieces and cover with
custard, in a pan. Repeat layers until mixtures are used up. Serve with whipped
cream.

KISSES (to hold ice cream)
3 egg whites, stiff and dry Y% teaspoon baking powder
Y2 cup sugar Y teaspoon flavoring

Beat the eggs well, gradually add sugar and flavoring; put on unbuttered cookie
sheets by tablespoonfuls and let dry out in a very slow oven for an hour or longer.
Do not remove until cold. Cut with a sharp knife and fill with ice cream.

PINEAPPLE CREAM

Y2 pint whipping cream Y cup white sugar
Ya pkg. Knox gelatine, dissolved Small can crushed pineapple
in 1/3 cup cold water

Add sugar to cream gradually and beat until stiff. Add can of pineapple and
juice; lastly add cooled gelatine. Put in mould and set aside to set.

DATE TRIFLE

1 cup brown sugar 1 tablespoon flour

2 eggs, beaten 1 teaspoon baking powder
Pinch salt 1 cup chopped dates

1 teaspoon vanilla Y2 cup walnuts

Bake Y% hour in slow oven. When cool break in pieces and add to 1 pkg. vanilla
jello, which has been dissolved in 2 cups boiling water. Let set and serve in sherbet
glasses topped with whipped cream. Serves 8 persons.