Pear Sundae with Chocolate Mint Sauce

14, to 1 cup canned chocolate 1 20-oz. can pear halves,
syrup, chilled drained and chilled
2 to 4 drops mint extract 14, to 1 pint vanilla ice cream

Combine chocolate syrup with mint extract. Place 1 or 2 pear halves
cut side up in individual dessert dishes. Fill cavity of pear with ice
cream. Pour chocolate-mint syrup over ice cream. 4 to 6 Servings

Fruit Cocktail Fritters

2 eggs
114 cups sifted flour 14 cup milk
114 teaspoons baking powder 1 cup well-drained canned
1 teaspoon salt fruit cocktail
1 tablespoon sugar deep fat for frying

Sift together dry ingredients. Combine eggs and milk and beat well;
add to flour mixture all at once and stir only until all flour is moistened.
Fold in fruit cocktail. Heat fat to 375°F. and drop batter from a table-
spoon into fat and fry 5 minutes or until golden brown on all sides.
Remove from fat and drain on absorbent paper. Serve hot with corn

syrup or maple syrup or sprinkle with icing sugar and serve as a
hot bread.

5 Servings or 15 Fritters

Pineapple Cream with Crunch Topping

114 cups milk 4 slices canned pineapple
1 3-oz. package vanilla 14, cup pineapple juice
pudding

Gradually add milk to vanilla pudding in saucepan. Cook over medium
heat, stirring constantly, until mixture thickens and boils. Cool slight-
ly. Drain pineapple; reserve juice. Place one slice pineapple in each of 4
individual serving dishes. Gradually add pineapple juice to pudding
and stir until smooth. Pour over pineapple slices. This may be eaten
warm or cold. Just before serving, sprinkle with Crunch Topping.

Crunch Topping:
2 tablespoons butter 14, cup cornflakes
2 tablespoons brown sugar 2 tablespoons chopped nuts

Melt butter in a small saucepan; add brown sugar and blend. Add
cornflakes and nuts and stir until all ingredients are well distributed.
Cool; sprinkle over top of Pineapple Cream. 4 Servings

30