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20 THE DAILY TIMES-GAZETTE, Tuesdoy, June 10, 1958 COFFEE MALLOW 38 marshmallows (cut in quarters) » cup hot coffee (Instant coffee can also be used) Vanilla : Stir mallows in top of double |1 poiler with coffee until melted. Set aside to cool until it jells. Fold in % pint whipped cream. Chill in mould. Mrs. Jack Chambers, First Baptist Church WA STRAWBERRY MERINGUE cups sugar 3% tsp. lemon extract Add salt to egg whites and whip until foamy. Add cream of tartar, and continue beating until they hold a point. Fold in sugar ually. Add lemon extract. Pour into shallow loaf pan 7 x 11, that is lined 'with wax paper. Bake in slow oven 300 F. for 45 $0 min. Lift from pan onto cake rack to cool. Cut into servings, 20 - 12 servings. Serve with fresh strawberries topped with whipped eream, garnish with berries. Fresh peaches or a tart fruit ean be used. Mrs. Cam. Aldred, Scugog Home and Scheel LIME ICE Four - six servings. 2/3 cup sugar 1-16 tsp. salt 1 pint water LEMON FLUFF DESSERT 48 tbsps. cornstarch 1 tbsp. flour 1 cup sugar 16 tsp. salt 3% cup cold milk 1% cups hot milk 2. lemons, grated rind and juice 2 egg yolks 2 egg whites Mix cornstarch, flour, sugar and salt with cold milk. Add to hot milk in top of double boiler and cook 20 mins., stirring con- en egg yolks combined with lemon rind. Stir into pudding and cook 3 mins. Remove from heat. Add lemon juicer and fold in beaten egg whites. Mrs. Archie Bell, Audley United Church WA HUGENOT TORTE 1 egg 3% cup sugar 3 teaspoons flour 2 teaspoons baking powder 1% teaspoon salt 1 cup diced mellow sweet apples firmly packed 3 cup pecans 1% teaspoon nutmeg Beat egg and sugar together until light and fluffy. Add flour, baking powder and salt. Mix un- til smooth. Add apples, pecans and nutmeg. Pour into a greased, Bake in moderate oven (350) 30 minutes or until set. Serve hot with whipped cream. Although better hot this dessert may be served cold. Serbes 4 3% cup lime juice green food coloring Cook sugar, salt and water slowly for 10 minutes. Add to strained lime juice. Cool. Add green food coloring. Pour into freezing tray and freeze firm. Remove to mixing bowl and beat until mixture is very light. Re- turn to refrigerator and finish freezing. Joan Aldred, Scugog Home and School PINEAPPLE SLICE % cup hutter 2% cups graham wafers Melt butter and combine with wafer crumbs, Mix well and take out ¥% cup crumbs to be used on top. Press remaining crumbs in bottom of 8 x 8 pan. Bake for 10 minutes. Cool. Beat together: 3% cup soft butter 1% cups icing sugar 2 unbeaten eggs Spread on first mixture. Whip stiff 3% pint whipping eream. Fold in 1 can drained pineapple. Pour over second mix- ture. Sprinkle the % cup of wafer crumbs on top and put in refrigerator till set. When set, slice and serve with whipped cream. Nettie Aldred, Scugog Home and School Assoe. LEMON DESSERT 350 F. oven 1 cup sugar 2 rounded tablespoons flour 1 tablespoon butter melted Mix well together. Add grated rind and juice of ' lemon % tsp. salt yolks of 2 eggs 1 cup milk Mix well. Fold in beaten whites of 2 eggs. Pour into a greased cas- serole. Place in a pan ef water and bake till it falls away from the edges of casserole and browned on top. Reta C. Wilson, Scugog Home and School Assoc. BANANA SHERBET 1 cup sugar 1 cup water dash salt 1 ripe banana % cup orange juice 8 tbsps. lemon juice 1 egg white Cook sugar and water together until sugar dissolves. Remove from heal and stir in salt, mash- ed or seived banana, orange juice and lemon juice. Pour mix- ture into ice cube tray and freeze until mixture is mushy-- takes about one hour. Remove from refrigerator. Beat egg white until stiff enough to hold shape and mix gently and thorqughly into partly frozen sherbet. Re- turn to refrigerator tray, freeze again until almost firm, then transfer to chilled bowl and beat with rotary beater or electric beater until light and frothy. Pour back into tray. Freeze un- til firm. Makes one quart. M-=s. R. Pardon, Audley United Church WA Mrs. J. R. Davidson, Audley United Church WA Add some of hot mixture to beat- | floured one quart baking dish. N 14 cup rice (soak in cold water 1 hour). Pour off water and add boiling water and salt. (Cook thoroughly.) Wash in cold water through sieve. Stir in 24 marsh- mallows, cut fine, 1 can crushed pineapple, drained: 3 tbsps. white ugar, % pt. cream, whipped; 1 tsp. vanilla. g (Delicious.) Mrs. Reg Luke, Harmony United Church WA FRUIT SHERBET 2 cups waier Rind of 1 lemon 1% cups sugar Rind of 1 orange Boil water, sugar and fruit rinds together for 15 minutes, strain and cool. Add juice of lemon and orange and other fruit juices if =available. Pour into freezer tray and freeze until par- tially set. Mash two bananas and whip % pint cream, stir care- fully into fruit juice mixture and freeze until hard. Mrs. Frank Thornton, ... . Myrtle Pareit-Teacher Assoc. ORANGE JELLO DESSERT 1 lemon jello powder 1% cups boiling water 1% cup orange juice teaspoon grated orange rind tablespoons white sugar pinch of salt cup of cream, plain or whipped Dissolve jello in boiling water. Add orange juice, orange rind, salt and white sugar. When ready to set stir in' cream. > 1 2 Mrs. M. Hedge, Audley United Church WA RICE MOULD cup of rice tbsp. salt quarts boiling water Put rice and salt in boiling water and boil hard for 20 min. (or until done.) Drain in strainer and pour cold water through till clear. Leave to dry (about 20 minutes). When cold mix in 1 pint of firmly whipped cream, sweetened to taste. Pour into a mould to set and place in refrigerator to set. When ready to serve, remove from mould. Serve with hot maple syrup. Mrs. Fred Peckover, Audley United Church WA CHOCOLATE REFRIGERATOR CAKE 1 cup heavy cream whipped stiff Add 1 tablespoon sugar and 1 teaspoon vanilla Spread cream between thin chocolate wafers and keep add- ing these until you have a long 1 1 2 roll. Ice outside of this roll with whipped cream and refrigerate two or three hours. Cut this cake in diagonal slices. Mrs. M. Buttars, Audley United Church WA LEMON SNOW PUDDING 2/3 cup sugar > Few shavings lemon rind 11/3 cups boiling water 38 tbsps. cornstarch 1/6 cup cold water 1/6 cup lemon juice 2 whites of eggs Make a syrup of sugar, water and lemon rind; boil 3 mins., re- move rind. Mix cornstarch with cold water, add gradually to syrup, stir until thick; cook until there lis no taste of raw starch. . Set back; add strained lemon juice and whites of eggs beaten stiff. Beat with wire egg beater; {urn into moistened moulds, chill. Serve with Lemon Custard Sauce. 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