FLORIDA SNOWBALL DESSERT (continued)

Soak gelatine in cold water. Add sugar, orange juice, lemon juice,
and boiling water. Place in refrigerator until syrupy. Whip
canned milk, add, and beat. Line large bowl with wax paper,
break up the angel food cake into small pieces. Put layer for
layer of cake and syrup mixture. Refrigerate overnight. Turn
out on platter and ice with whipped cream and cocoanut. Place

in fridge for 1 hour. Delicious and easy to slice!

PINEAPPLE CREAM TORTE Mrs. F. Taylor
Sponge Cake: Filling:

1 ¢. flour 1-4 oz. pkg. instant vanilla

1 tsp. baking powder pudding

1/4 tsp. salt 11/2 c. cold milk

3 eggs 1/2 tsp. almond extract

1c. sugar 1-20 oz.can pineapple tidbits

1 tsp. vanilla 1/2 c.cut-up maraschino cherries
6 Tbsp. hot milk 1/2 pt. whipping cream, whipped

Line bottom of deep 2", 8'' round pan with waxed paper. Do not
grease. Blend dry ingredients. Beat eggs in deep bowl until

thick (5 min.). Add sugar gradually, continually beating until
light and fluffy. Fold in dry ingredients, 1/4 ata time. Add hot
milk. Bake at 375 degrees F. for 25-30 minutes. Cool in pan.
Loosen sides, remove from pan. Remove waxed paper. Prepare
pudding, using milk and extract. Let stand 5 minutes. Fold in
pineapple, cherries and 1/2 c. whipped cream. Split cake in 2
layers and fill. Frost top and sides with remaining whipped
cream. Garnish with shaved, unsweetened chocolate, maraschino
cherries and toasted almond halves. Chill at least Lhour before
serving. Serves 8-10.

FRUIT COCKTAIL PUDDING Mrs. I. McCallum
1c. flour 1 tsp. soda
1c. sugar 1/2 tsp. salt

1 egg - well beaten
1 tsp. vanilla
2c. (1-Ib.10z. can) fruit cocktail

Topping: 2/3 c. brown sugar, 1/2 c. chopped nuts.
Add beaten egg and vanilla to flour mixture and beat. Add drained

fruit cocktail. If not quite moist enough add 1-2 Tbsp. liquid from
cocktail. Last, add topping. Bake in 9x9~-inch pan at 350 degrees

for 40-50 minutes. Serve warm with whipped cream. Cut in squares

to serve.

-26- North Vancouver, B. C.

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