350°. Scrape out of pan immediately. Break up—whip 1 cup cream

and mix in when ready to serve.
Doreen Stephenson (Carr 1950A).

PLAIN BAKED CUSTARD
2 cups scalded milk ¥g teasp. salt
3 eggs 1% teasp. vanilla
4 tbsp. sugar
Beat eggs and gradually add sugar, salt and vanilla, and combine
with scalded milk. Pour into custard cups or baking dish set in a
pan of hot water and poach in a 300° F. oven until firm, or until
a knife comes out clean.
R. Rushton, ’58B.

EASY RICE PUDDING

2% cups hot milk 1 teasp. vanilla
2/3 cups pre-cooked rice 1 tbsp. butter
Y% cup sugar % cup raisins

1 teasp. salt

Combine all ingredients and pour into 4 cup casserole. Bake at 350°
for 45 minutes, stirring after 30 minutes and after removing from

oven.
Flora Mitchell (Smith 55A).
CHEESE CAKE
1 lb. cream cheese spread 2 eggs
Y% cup sugar 1 teasp. vanilla

Make crust of 2 cups Graham wafer crumbs and % cup melted but-
ter. Mix and put into 9” spring form pan. Build up around sides.
Beat thoroughly eggs, cheese, sugar and vanilla. Pour into the
crust.

Bake 25 minutes at 375°. Remove and turn oven to 425°. Leave
cake out of oven 15 minutes. Mix—

1 cup sour cream 1 teasp. vanilla
2 tbsp. sugar
Spread on top of cake. Return to oven (425°) and bake 10 minutes.
When cool top with cherry pie filling.
Olive Taylor (Dinsdale ’41).

LEMON FLUFF

1—14% oz. tin evaporated 1% cup lemon juice
milk 1 cup white sugar

1—4 oz. pkg. lemon jello 2% cups vanilla or Graham
134 cup water wafer crumbs

Chill milk 3-4 hours in refrig. Dissolve jello in boiling water.
Chill until partially set. Whip until light and fluffy—add lemon
juice and sugar. Whip chilled milk and fold into jello mixture. Line
bottom of 9 x 13 pan with crumbs. Pour in mixture and top with

crumbs.
Valdine Prentice (Sigvaldson ’44).
BLUEBERRY TORTE
16 Graham crackers (rolled 1% cup brown sugar
fine) 3 tbsp. flour

1% cup melted butter
Mix above and press in 9 x 9 pan.

45