APPLE SNOW 2 cups cold apple sauce 1 cup whipped cream (unsweetened) Beat together and chill. Serve cold. This serves six. Mrs. Wm. F. Guthrie, Audley United Church WA MARSHMALLOW SQUARES cup butter cup white sugar beaten eggs tbsp. coconut Vanilla Cook above ingredients in double boiler until thick (about 2 minutes). Add: 36 24 crushed single Graham crackers marshmallows, colored or plain 1 cup chopped nuts Mix together, ice and chill Mrs. R. F. Richardson, Happy Helpers Group, Northminster WA. MARSHMALLOW LIHOLIHO marshmallows 12 cup coffee cream or top milk 15 cup finely chopped cashew nuts 15 cup finely chopped candied fruit Grated rind of ¥% blended with 1 tsp. sugar 1% cups heavy cream, whipped Melt marshmallows in coffee cream over very low heat, turn- ing until smooth. Cool and add nuts, fruit and lemon rind. When well blended, fold into whipped cream. Pour into 1 qt. ring or pudding mould. Place in freezer or mixture of ice and salt about 2 hours. When firm, unmould by dipping in hot water for a mere second. Serve with raspberry sauce. Serves 6 - 8. Mrs. R. F. Kelly, Happy Helpers Group, Northminster WA. 32 lemon DESSERT FOR TWO Beat till stiff but not dry: 1. egg white Gradually beat in: 1 tbsp. white sugar Few grains salt 2 tsps. lemon juice 1 can 'junior' baby fruit Pile into sherbet glasses and sprinkle with a little ground nut- meg. Chill and serve with pecan halves and whipped cream. , J. Aldred, Scugog Home and School. PEANUT CRUNCH (4 servings) Crush peanut brittle to yield % cup crushed peanut brittle. Make up as package directs 1 package (3% ounces) orange floured in- stant pudding mix. Fold in pea- nut brittle and spoon into sherbet glasses. Top with little crushed peanut brittle. Chill. J. Aldred, Scugog Home and School. | Joan Aldred, THE DAILY TIMES-GAZETTE, Tuesday, June 10, 1958 21] SUMMER DELIGHT 1 can crushed pineapple 16 ounces cottage cheese Drain juice from pineapple and dissolve 1 package of gelatine, add Yi cup water and heat. Com- bine pineapple, cottage cheese, 1% tsp. ginger, % tsp. salt. Add gelatin. Pour into mold and chill, Scugog Home and School Assoc. APPLE TORTONI % cup coarsely chopped walnuts 4 maraschino cherries, to be sliced 1 cup heavy.cream, to be whipped 1% cup icing sugar 1 apple, to be pared and grated 1; cup crushed macaroons or biscuit erumbs 1 egg white, to be stiffly beaten You will need to start about 5 hours before serving and to spend about twenty minutes in kitchen. Coarsely chop walnuts, slice cherries -- set aside. Whip the cream, fold in the sugar. Pare and grate the apple. Combine the whipped cream and the apple, and also the criished macaroons. You now have a in but the egg white. Beat the egg white now until stiff. Fold this into the cream mixture. Pack into paper cups. Garnish with the nuts and cherries. Set in freezer compart- ment of refrigerator and freeze 3 or 4 hours or till firm. Serves 8 to 10 -- small servings. This is pretty rich, so you need only a little. . Mrs. Leo Ratelle, Beta Sigma Phi. Cosmetics Elizabeth Arden, Helena Rubinstein, Harrite Hubbard, Ayer, Coty, Tiffany, Adrienne, Revlon, Yardley, Marcelle non-Allergic and many other complete lines always in stock. Our competent cosmeticians will counsel you wisely on any beauty problem, rs A Baby Department Every item you might possibly need immediately available from our large stock of infant needs. Training seats, rattles, vitamin drops, cereal foods, bottles, nipples, medica- tion of every description, and above all, a staff trained to serve your needs for baby i: intelligently, very competitive, Dispensary Compunding your Physicians Pre- scriptions is our Profession. 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