HAVANA BANANA CREAM

1 egg yolk 4 tsp. salt

4 cups milk 1 egg white
1/3 cup Minute Tapioca 1 tsp. vanilla
14 cup sugar. 2 bananas

Mix egg yolk with small amount of milk in saucepan. Add Minute
Tapioca, sugar, salt and remaining milk. Bring mixture quickly to a
full boil over direct heat, stirring constantly. Remove from fire. (Mix-
ture will be thin. Do not overcook.) Beat egg white until just stiff
enough to hold shape. Fold hot tapioca mixture gradually into egg
white. Cool—mixture thickens as it cools. When slightly cool, stir in
flavoring. Chill. Just before serving, dice bananas and fold into tapioca
cream. Garnish with banana slices. Serves 8.

CHERRY PIE
1 can of pie cherries Juice of 1 lemon
1 cup white sugar 4 tbsp. Minute tapioca

Mix cherries, sugar and tapioca and boil for few minutes (about 4).
Add the juice of lemon. Put in raw pie shell and cover with perforated
top. Seal sides. Bake in 400° oven for 10 minutes then reduce to 350°
oven for 15 minutes.

MRS. C. McLEAN.

DATE AND WALNUT TARTO

2 eggs 14 cup brown sugar
2 tbsps. flour 1 tsp. baking powder
1/8 tsp. salt 1% cup walnuts
14 cup dates % tsp. vanilla

Beat eggs very light, add sugar, continue beating. Add flour sifted
with baking powder and salt. Then add broken nuts and pitted dates
and vanilla. Bake in an oven 325° for 30 to 35 minutes. Serve with
sweetened whipped cream. Serves 6 to 8.

MRS. DR. A. G. MEINDL.

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FINANCIAL AGENT

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