Party Desserts

WALDORF TORTE

4 eggs, separated

1 cup white sugar
1% cup flour

1 teaspoon baking powder
1% teaspoon cream of tartar

1 cup cut raisins

2 medium apples, peeled and cut in

small pieces
1 cup chopped walnuts
1 teaspoon cinnamon

Chop raisins, nuts, and apples. Flour
fruit with the % cup of flour with bak-
ing powder and cinnamon added.

Beat egg whites until frothy, add cream
of tartar, beat until stiff. Add % cup
of the cup of sugar, continue beating
until very stiff. Beat egg yolks until
creamy. Add remaining % cup of sugar
and beat until thick and sugar dissolved.
Be sure your fruits and flour are in a
fair-sized bowl. Add yolks to floured
fruits, blend gently, then fold in whites.
Fold gently, don’t beat or stir. Lightly
grease 2 layer pans, then lightly grease
one side of double wax paper. Place
paper in pans, greased side up, and
gently fill with batter. Bake at 350 de-
erees until a golden brown (not dark).
Cool and remove from pan and peel
paper off carefully. Cut in pie shape
wedges and serve with cream whipped
with % teaspoon of cinnamon and 1
teaspoon sugar.
—Roma NICOLL
Kerrisdale Kiwassa Club

FROZEN CHOCOLATE
FRANGO

1 cup butter or margarine

2 cups icing sugar

4 squares chocolate melted and

cooled well

4 eggs, added one at a time

% teaspoon peppermint

2 teaspoons vanilla
Crush vanilla wafers (or other kind)
to make 1 cup of crumbs. Sprinkle
crumbs in bottoms of 24 paper liners
(large size paper cupcake shells). Fill
each with chocolate mixture and top
with crumbs not used. Freeze till firm.
May be made ahead and kept in freezer.

—Jo JorDAN

DARK DREAM DELIGHT

12 chocolate cream-filled cookies
1 cup dates, cut up
3% cup hot water
14 teaspoon salt
2 cups tiny marshmallows or
large, cut
1%, cup chopped walnuts
1% teaspoon vanilla
1 cup whipping cream or 1 package
Dream Whip

Butter an 8-inch square pan. Roll
the cookies and reserve % cup crumbs
for top, place the remainder in bot-
tom of pan. Pat down. Combine dates
and water in a pan and bring to
boil, reduce heat and simmer 2 min-
utes. Add marshmallow and stir un-
til dissolved. Cool. Add nuts and
vanilla. Put mixture over cookie crumbs
and then top with whipped cream or
Dream Whip, then sprinkle remainder
of crumbs on top. Chill overnight.
Serves 8. Keeps several days. Rich des-
sert but very good.

—MurRIEL BUTCHART

MY FAVORITE DESSERT
CAKE
1 angel cake (I use a package)
Bavarian Icing:

1 envelope plain gelatin

14 cup cold water

2 eggs, separated

1% cup white sugar

1 cup pineapple juice

1 cup cream, whipped

1% teaspoon vanilla

1% cups chopped fruit (pineapples

or strawberries)

1% cup small marshmallows
Pinch of salt

Soak gelatin in cold water 5 minutes.
Scald the juice in a double boiler. Mix
egg yolks, salt and sugar. Add carefully
to the juice and cook until it thickens,
stirring the while. Add gelatin and stir
until dissolved. Chill until it thickens
then add the stiffly beaten egg whites,
the whipped cream, vanilla, chopped
fruit and marshmallows. When cold,
pour all over the cake and chill until
set. Serves 16.

—LENA PEcK