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CHEESE FONDUE (continued)

Pour in sauterne and warm just till air bubbles start to rise.
(Don't cover or boil.)

Remember to stir all the time from now on; add a handful of
cheese; when melted toss in another handful. After all cheese
is blended in and is bubbling "gently, '' stir in seasonings and
sherry. Spear bread on a long-handled fork and dip into
cheese. If fondue becomes thick, add a little ''warmed"
sauterne. Serves 5 or 6.

NO-COOK FUDGE FROSTING Renee Smith
11/2 c. Nestle's Quik 1/3 c. boiling water
1/4 c. softened butter 2c. icing sugar

or margarine

Combine first three ingredients, and stir until blended.
Gradually add icing sugar. Beat until smooth. Fills and frosts
your layer cake, or 24 cupcakes.

FLUFFY ICING Mrs. E. Smith
1 egg white 1c. white sugar
1/4 tsp. cream of tartar 1/2 c. boiling water

1 tsp. vanilla

Add boiling water to first three ingredients. Beat until it holds
soft peaks. Then add vanilla. Blend. Never fails!

BARBECUE SAUCE Gerry Larsen
1/2 c. soy sauce 1 egg size ginger root, grated
1/2 c. ketchup 1 tsp. MSG (Ac'cent)

3 Tbsp. brown sugar

Mix ingredients; let stand overnight, before using . Makes
about 1 cup of sauce.

BERNAISE SAUCE Gerry Larsen
6 egg yolks 1/4 c. tarragon vinegar

1c. butter, melted 1/4 c. dry white vinegar

2 Tbsp. tarragon leaves 1c. mayonnaise

2 tsp. chopped shallots

Beat egg yolks slowly till thick and lemon coloured. Continued. .

-33- North Vancouver, B. C.