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CENTENNIAL COOK BOOK ST. ANDREW'S, KASLO, B. C., 1967

BANANA CUSTARD DESSERT (Mrs. Kay Hiscoe)
Soak 1 envelope gelatin in 1 cup milk for 1/2 hour.
Beat the following and bring to a boil:

1 cup milk 2/3 cup sugar

2 egg yolks
Add gelatin mix and cool. When beginning to thicken add
1/2 tsp. salt and 1/2 tsp. vanilla. When thickened add
2 egg whites beaten stiff. Add 1 cup cream, whipped.
Pour over sliced bananas. Use graham or vanilla wafer
crumbs to coat pan and sprinkle on top. Refrigerate. ~

BROWNIE PUDDING (irs. S. liclellan)

1/2 cup sifted flour 1/4 cup milk

l tsp. baking powder 1 tbsp. melted shortening
1/2 tsp. salt 1/2 tsp. vanilla

1/3 cup sugar 1/4 cup chopped nuts

1 tbsp. cocoa
Sift flour, baking powder, salt, sugar and cocoa. Add
milk, shortening and vanilla; mix only until smooth. Then
add nuts. ‘Turn into greased 1 quart baking dish.
Mix together: 1/2 cup brown sugar

2 tbsp. cocoa

Sprinkle over batter. Then pour 3/4 cup boiling water over
top of batter--makes chocolate sauce in the bottom of the
pane Bake at 350° degrees for 30 to 40 minutes.

CARAMEL DUMPLINGS (Mrs. Alberta Leyden)

1 cup brown sugar 2 tbsp. butter

1-1/2 cups water
Caramelize the sugar and butcer. Add water and boil a few
minutes. Make batter with:

1/2 cup white sugar 1 tsp. baking powder
1 cup flour 1/2 cup milk
2 tbsp. butter pinch salt

Cream sugar and butter. Add milk. Sift flour, baking pow-
der and salt. Drop by spoonfulls into syrup. Bake at
350° for 20 to 30 minutes.