Chocolate Refrigerator Cake
14 cup canned chocolate syrup _ 1 cup heavy cream

3 eggs, separated 12 lady fingers, split, or
1/4, teaspoon almond or vanilla left-over cake
extract

Heat chocolate syrup over hot water. Remove from heat; add egg
yolks, one at a time, beating vigorously after each addition until
mixture thickens slightly. Cool and add almond or vanilla extract.
Beat 16 cup cream and fold into chocolate mixture. Beat egg whites
stiff but not dry; fold into mixture. Line a refrigerator tray first with
waxed paper then lady fingers or cake. Pour half the chocolate mixture
over the cake; cover with another layer of cake, then remaining choco-
late mixture and top with cake. Chill in freezing compartment 3 hours
or until firm. Whip remaining !4 cup cream and serve as a topping ©:
cake slices. 6 ‘8 Servings

Indian Pudding

14, cup corn meal

124 cups (1 16-oz. can) 14, cup molasses
evaporated milk 14 teaspoon salt
124 cups water 3/4 teaspoon ground ginger

Scald milk and water in upper part of double boiler. Stir in corn meal
gradually. Cook 20 minutes, over boiling water, stirring occasionally.
Take from heat; add molasses, salt and ginger. Pour into greased 1 14-
quart baking dish. Cover and bake in slow oven (300°F.) for 1 hour.
Remove cover; stir and continue baking another hour. Serve warm
either plain or with cream or vanilla ice cream. 5 Servings

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