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

GLORIFIED RICE WITH BANANAS (Mrs. Bessie Baker)

2/3 cup Minute Rice 1 cup quartered marsh- 1/2 tsp. salt mallows 2/3 cup boiling water 6 maraschino cherries, 2/3 cup (10 oz. can) diced crushed pineapple, 1 medium banana, diced drained l envelope Dream Whip 1/2 cup pineapple 1/2 cup milk juice 1/2 tsp. vanilla

Stir Minute Rice and salt into boiling water in sauce- pane Cover, remove from heat and let stand 5 minutes. Drain pineapple, measuring 1/2 cup juice. Then add pine- apple, measured juice, marshmallows, cherries and banana to rice. iix well and chill thoroughly. Prepare Dream Whip with milk and vanilla as package directs. Then blend chilled rice into Dream Whip. Makes 8 servings.

HALF HOUR PUDDING (Mrs. H. Carlson)

143 cup brown sugar

1 cup flour —- 1 cup raisins

a little salt 1/2 cup milk

2 tsp. baking powder Mix and put in pudding dish, then cover with the follow- ing mixed together:

1 cup brown sugar dash of nutmeg

a pieee of butter 2 cups hot water Bake for half hour in moderate oven.

LEMON FLUFF (Mrs. Bessie Baker)

Juice and rind of one 1 cup milk lemon 2 eggs 1 cup sugar 2 OZ. butter

2 tbsp. flour

Cream butter and sugar and add beaten egg yolks and flour.

Stir in lemon juice and rind. and add milk and well—beaten egg whites. Place in pan and put pan in second pan of warm water in the oven. Bake at 350°,