SPANISH CREAM

3 c. milk 1 envelope gelatin

3 eggs 1 small can shredded pineapple

5 tbsp. sugar
Beat yolks of eggs and add to milk, then add sugar, gelatin, and pineapple.
Bring to a boil, stirring to prevent burning; boil one minute. Take off stove
and cool, then add beaten whites of eggs. Pour into wet mould.—Courtesy Mrs.
A. Mawer.

MAPLE DESSERT

1% ec. maple syrup 1% c, syrup
% envelope gelatin 1% pt. whipped cream

Heat syrup, add gelatin. When cooling add another cup syrup and whipped
cream. Pour into mould immediately. Nuts may be added if desired and pine-
apple substituted for maple.—Courtesy Mrs. Hugh Barrett.

PARTY TORTE

8 egg whites (1% c.) 2 ec. heavy cream

1% tsp. vanilla 1 ec. drained crushed pineapple
1 tsp. vinegar 3% c. maraschino cherries (cut in
2 ¢. sifted icing sugar quarters)

Beat till eggs, vanilla and vinegar, forms peaks. Add sifted sugar—1 tablespoon
at a time. Beat till stiff and all sugar dissolved. Spreading the mixture, making
2 layers, gently into 2 9-inch round cake tins. Use pans with blade scraper or
line pans with brown paper. Bake in slow oven 300°F. for 1 hour and 15 min-
utes. Turn one on a Serving plate. Whip the heavy cream. Fold in the pine-
apple, and on top of this spread the cherries generously. Put the first meringue
on the bottom and using the second meringue as the top. Now frost over com-
pletely with remaining cream. Garnish with cherries cut to form petals. Chill
at least 12 hours, or over night. Serve in pie wedges.

INDIAN PUDDING

3 c. milk 1%, tsp. ginger
3 tbsp. Indian meal or 4 tbsp. 1% tsp. cinnamon
of corn meal Piece of butter size of walnut
1% ce, molasses % tsp. salt
%e. sugar 1 oc milk
ess

Scald milk. Mix together Indian meal and molasses. Stir into hot milk and
cook until it thickens. Stir constantly to prevent scorching. Remove from heat,
and add sugar, egg (beaten), piece of butter, salt, ginger, cinnamon, and mix
thoroughly. Pour into a buttered baking dish and put into a 300°F. oven. In
¥% an hour, pour over it milk and continue baking in oven for 2 hours. It may be
served with cream or ice-cream.

BRIDGE DELIGHT

1 cherry jelly powder 14 ¢. melted honey
1% c. water 2 ¢ graham wafers
1 large can Pacific Milk 2 tbsp. sugar

Juice of 1 lemon 2 tbsp butter

Make jelly with powder and water and let partially set, then beat. Whip Pa-
cific milk. Add juice or lemon and honey. Add beaten jelly and stir well. Mix
graham wafers, sugar and butter. Put half these crumbs in pyrex cake pan,
then add mixture of whipped milk. Add remaining crumbs for top layer. Put
in cool place until jeliy is set—Courtesy Mrs. John Hole.

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