8 oz. cream cheese ly cup sugar

2 eggs
Blend and spread over crust. Bake 15 minutes at 375° and cool.
Pour 1 can blueberry pie mix over cooled crust. Serve with whip-

ped cream.
Valdine Prentice (Sigvaldson 44).

BUTTERSCOTCH SAUCE
14% cups brown sugar 2/3 cup syrup
4 tbsp. butter

Boil until soft ball stage then add %4 cup thin cream (cereal) and

beat. Delicious ice cream topping.
Donna Arason (Baldwin ’50).

24 HOUR FRUIT SALAD
2 eggs, beaten 4 tbsp. sugar
4 tbsp. vinegar 2 tbsp. butter

Put in double boiler, stir constantly until smooth. Take from heat
and add butter. Cool.
Whip 1 cup cream—add butter mixture. Then add following fruit:

2 cups grapes (halved) 2 cups marshmallows
2 cups crushed pineapple 6 oz. cherries (halved)
2 cups apples
Put in refrigerator for 24 hours. B. Darrach (Coulthard 50B).

V. Parm (Parend 53B).
GRAHAM WAFER TORTE

Roll out 16 Graham wafers. Mix these crumbs with:

% cup butter 1 tbsp. flour
2 tbsp. sugar

Dissolve 16 marshmallows in % cup heated milk. Cool this and mix
with % pint whipped cream.
Place layer of cracker crumbs in 9” cake tin. Next a layer of cream
mixture, then a layer of 1 can (large) drained fruit cocktail. An-
other layer of cream mixture. Top with remaining crumbs. Chill
8 hours—cut in squares.

Ruth Shepherd (Campbell 57B).

JELLO CAKE (DESSERT)

1 pt. salad cream 34 cup white sugar
1% teasp. almond flavoring

2 pkg. jello, made as directed and fruit may be added. Cool to syrup

consistency. Graham wafers, crushed (about %4 box).

Mix together first three items. In layers, 9 x 9 pan, put Graham

wafers, % salad cream, Graham wafers, jello, Graham wafers, re-

mainder of salad cream and sprinkle with wafer crumbs. Refrig-

erate for 24 hours. .
Velma Parm (Parend 53B).

PINEAPPLE DESSERT

34 box Graham wafers 2 eggs, well beaten
(rolled) ~ 1 can crushed pineapple,
14 cup butter drained
1% cups icing sugar % pt. whipped cream

1 teasp. vanilla

46