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THE DAILY TIMBS-GAZETTE, Priday, October 30, 1958 33 NOW IT'S TIME FOR THE DESSERT COURSE! LEMON DESSERT (Uncooked) 3% tablespoon gelatin. Soak im % up hot w er and cool. 3 eggs. Separate and beat yolks wantil very light and low. Add-- 3 cup white sugar and beat until ved. Juice and rind (grated) of 1% lemons. Add to egg yolks and suga whites until dry and very stiff. Fold into mixture. Add gelatine and stir in well Chill for several hours before serv- This Jakes a favourite bot- 2 tabiespoons white sugar Method: Boil the sugar, water and pineapple juice for five min- utes. Add the lemon juice. Freeze till firm around the edges. Mash with a fork. Add 2 beaten egg whites which have been sweetened with 2 tablespoons of sugar. Return to freezer. A half hour before serv- ing, Wash again with a fork. Serves to Mrs. R. A. Wallace, Lyceum Club and Women's: Art Association. RICE WITH PINEAPPLE 1 cup milk 3% cup rice 2 tbsps. sugar 3% teaspoon salt ; 1 cup crushed pineapple, drained 1 cup whipped eream Cherries Scald milk and add rice which has been washed and well drained. "Cook over hot water for 30 min. or until tender, add sugar, salt, crus' |! pineapple. Chill and just before serving fold in stiffly beaten cream. Garnish with red cherries. Yield, six servings. Mrs. H. Harper, Honward angen 'Harmony WA. PINEAP MARSHAMOLLOW DESSBRT 12 to 14 marshallows 1 tin crushed pineapple 3% cup whipping cream Nuts and cherries Add finely cut marshmallows to the pineapple and let stand 12 hours. Beat them together and fold into the whipped cream which has been whipped stiff. Serve in sher- bets topped with nuts and pieces of cherry. Mrs. Fred Langmaid, Group 3, Northminster WA. CREAMY RICE PUDDING Into a saucepan put 6 cups a. 1 cup white sugar, % salt. Bring to a boil Ly add. % cup of rice (washed). Simmer till rice is tender, stirring frequently. Pour into buttered 'casserole and add 1 cu rich milk or cream and 1 teaspoon vanilla extract. Bake till creamy in 2a medium oven for one hour. Stir occasionally. Irene Lemon, N- 'minster WA. PINEAPPLE DELIGHT 1 tin crushed pineapple 1 doz. marshallows 1 cup white sugar Combine the above and soak 2 or. $8 hours Dissolve 1 pkg. lemon jelly pow- der and let pa set. Whip % eup whipping cream and fold all - er. Chill until -set. Mrs. Fred Langmaid, Group 3, Northminster WA. DATE AND NUT TARTS } (Serves 6 1 egg yolks beaten ight cup sugar % cup cracker crumbs 1 teaspoon baking powder Pi cup walnut Pieces cup chopped 4 egg whites beaten stiff Mix in order given JAMAICA TUDDING 1% cups oatmeal 3% cup corn syrup 1 cup raisins Yetsp. salt Ta aniet stand 1 our When add 1 well beaten egg % cup sweet milk 1 tablespoon butter 1 teaspoon baking soda im a litle arm water 1 teaspoon each cinnamon, cloves and nutmeg Put a steamer and cook 3 hours Mrs. J. Michell, Utlea WA. CHOCOLATE DREAM* CREAM egg yolke cups milk tbsps. minute tapioea % cup white sugar salt 1 2 2 thsps. 3% tsp. vanilla Mix egg yolk with a small amount of the milk in saucepan. Add re- maining milk, tapioca, sugar, salt and chocolate. Place over medium cook until mixture comes to a pg boil, stirring constantly. Re- move from heat. Beat egg white until foamy throughout. Add 2 tbsps. sugar, 1 tbsp. at a time, and continue heating until mixture will .|stand in very soft peaks. Add hot tapioca mixture, stirrimg conc. ant- ly. Add vanilla, cook, stirring after 15-20 minutes. Chill. Serve in sher- bet glasses. Sarnih with Sippe cream and nuts or jelly. 4 or servings. Mrs. Tt. D. Christe, Claaren Group, St. Andrew's WA. DATE REFRIGERATOR DESSERT 3% Ib. dates, quartered 1 cup chopped walnuts 16 marshmallows, 'ut into 4's 3% lb. graham crackers, rolled % pt. cream, whipped lightly Mix all together in .arge ow, th.n pack into square pan with wax paper. 'Let stand 4 hours. Turn out and cut in slices, 5|and serve with topping of whipped cream or ice cream. Serves 6. Mrs. W. R. Carnwith, Blue Bell Group, - St. Andrew's WA, A combined heater end range, bungalow model has everything you wont im beauty, design and operation. Features include . . . "Even Heat" enamelled oven with sliding non-tilt racks. RANGES this i COAL AND The wnique body construction pro- vides air circulation through vents for faster distribution of heat for winter warmth, Automatic Oven Heat Control maintains oven tem- perature -- no more "watching". Automatic lighter for top burners. Enamelled broiling compartment with pen ond oluminum griller. Oven vents in batkguard. Chrome handles. memaen MODELS FOR CITY OR BOTTLED GAS Ontario Shore Gas COMPANY LTD. 15 KING ST. E. PHONE 3-2201 wWoobD