PINEAPPLE UPSIDE-DOWN CAKE

Melt % cup butter in 8-inch cake pan. Add % cup brown sugar. Over this arrange 9 slices pineapple with mara- schino cherry in center of each. Make one-half recipe Hot Water Sponge Cake, substituting syrup from canned pineapple for water and omitting ex- tract; pour over pineapple. For a large dinner party I make this in a black iron skillet and use the full sponge cake recipe and serve warm with whipped cream.

—BETTE MARETT

CHOCOLATE LIME SWIRL

1 Lime jelly 25 to 30 chocolate cookies 3 tablespoons butter, melted % cup hot water 1% cup lemon juice 1% cup sugar 1 large can evaporated milk chilled to ice crystal stage 1 teaspoon grated lemon rind 4 drops green food coloring Butter a deep 9-inch pie plate. Line sides with 12 or more cookies. Crush remaining cookies, mix with butter and

place on bottom of pie plate, saving some for topping.

Dissolve jelly in hot water, add lemon juice and sugar, let it stand while whipping evaporated milk to stiff froth. Add jelly mixture; continue whipping till stiff peak is formed. Mix in lemon rind and food coloring. Pour over cookie crumbs, then pour remaining crumbs on top in swirl design. Chill until firm. Makes 8 servings.

—BETTY TAYLOR

JELLY ROLL DESSERT

1 package vanilla pudding mix

1 cup pineapple juice

% cup water

1 can crushed pineapple (drained)

% pint whipping cream

1 jelly roll Cook pudding with water and pineapple juice. Fold in crushed pineapple. Cool. Add whipping cream to cooled pudding. Slice jelly roll and lay slices flat on a large plate. Cover with sliced straw- berries or raspberries. Cover with pud- ding. Let set. Serve in pie-shaped wedges.

—WINNIFRED WESTBY

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PUMPKIN SOUFFLE PUDDING

Beat 6 egg whites until foamy, add % teaspoon cream of tartar and beat till it forms soft peaks. ;

Add gradually % cup firmly packed brown sugar. Beat until stiff but not dry—set aside.

Now mix:

24 cup brown sugar

2 tablespoons flour

1 teaspoon salt

2 teaspoons ground ginger

4 teaspoons cinnamon

1%4 teaspoon cloves Beat the six egg yolks and add sugar spice mixture. Stir in 3 cups milk and 2 cups canned pumpkin. Fold in half at a time, the egg white mixture. Add 2 tablespoons melted butter.

Turn into buttered soufflé dish or straight sided casserole (1% or 2 qt. size).

Set in pan of hot water and bake in moderate oven at 375 degrees for 45 to 50 minutes or until knife inserted in centre comes out clean.

This makes 16 to 18 servings.

This pudding has a soufflé top and cus- tard-like base. It can be served hot or cold, with topping of ice cream or hot mince meat or whipped cream flavored with ground ginger.

—LAVONA GRIMSON

APPLE AND OATS PUDDING

2 or 3 large apples, pared and sliced % cup shortening 1% cup brown sugar 1 slightly beaten egg % cup flour 2 teaspoons baking powder Dash of salt 1% cup milk 1% teaspoon vanilla 1% cup rolled oats

Place apples in greased baking dish or casserole. Cream shortening with brown sugar, and add egg and mix well. Sift dry ingredients together and add to first mixture alternately with milk. Stir in vanilla and oats. Pour over apples in dish and bake at 375 degrees for 35 minutes.

— AUDREY FAWCETT