Pineapple-Graham Loaf

1/2 cup butter

1 cup sugar

2 egg yolks 1 tablespoon cream

1 8-ounce can or 1 cup drained crushed pineapple

1/3 cup pineapple juice

2 egg whites, beaten stiff 2 1/2 cups graham cracker crumbs.

Cream butter and sugar. Beat egg yolks and add cream. Cook slightly in double boiler. When thick and smooth, add to first mixture. Cool. Add crushed pineapple, pineapple juice and fold in beaten egg whites. Line a shallow pan with wax paper. Put a layer of graham cracker crumbs on the bottom. Spread part of pineapple mixture over this, cover with crumbs; then another layer of pineapple mixture. Cover with wax paper and chill thoroughly in refrigerator. May be made twenty-four hours before needed. Serve in squares with whipped cream or whipped evaporated milk, if desired.

Strawberry Custard

1 package strawberry fla- 1 package vanilla pudding vored gelatin 3 cups milk

1/4 pound macaroons, powdered

Make one pint of strawberry jelly according to recipe on box. Make vanilla pudding using three cups of milk and following recipe on box. Chop congealed strawberry jelly with a fork. Cover custard with macaroon crumbs, and heap chopped jelly around sides and serve cold. Crisp cookies are good with this.

Orange Pudding Or Orange Ice Box Cake

1 can condensed sweetened

Milk 1 teaspoon grated lemon rind 5 tablespoons lemon juice

1/2 cup orange juice 1/2 teaspoon vanilla Lady fingers or sponge cake 1teaspoon grated orange rind cream or evaporated milk.

Add fruit juices, rind and vanilla to can of condensed sweetened milk. Mix well.* Split Lady Fingers, place a layer in a mold which has been lined with wax paper, cover with orange mixture, add another layer of lady fingers and another layer of orange mixture. Cover with wax paper, place in refrigerator until set and chilled. Serve with whipped cream or whipped evaporated milk. May be made twenty-four hours before needed.

Ginger Lemon Pie

18 old-fashioned ginger snaps 3 tablespoons butter 1 tablespoon sugar 1 package lemon filling

Sliced bananas or whipped cream

Put ginger snaps through food grinder using fine cutter or roll to a fine powder. Mix with softened butter and sugar. Press mixture firmly against sides and bottom of a pie plate. Put into the refrigerator to chill and harden. Prepare lemon filling according to directions on package and fill pie shell. Spread either sliced bananas or whipped cream over top. Any other packaged pudding may be used. Vanilla pudding is delicious with drained apricot halves laid, rounded side up, on top of filling, just before serving.

*For pudding, follow recipe to this point. Then chill mixture, and serve with packaged Lady Fingers.

Pineapple Upside-Down Gingerbread

3 tablespoons butter 4 slices canned pineapple

1/2 cup brown sugar prepared gingerbread mixture

Melt butter in eight-inch pan, add brown sugar and stir. Place pineapple slices in pan with sugar mixture. Pour in gingerbread mixture and bake in a hot oven (400º) for thirty minutes. Turn out of pan and cut pieces so that each section has a generous piece of pineapple on top. Garnish with whipped cream, if desired.

Apple Cake

2 tablespoons melted butter 1/2 teaspoon cinnamon

2 cups vanilla wafer crumbs

3 egg yolks, beaten

3 egg whites, beaten stiff

1 can condensed sweetened milk

2 tablespoons lemon juice grated rind of 1 lemon

1 no. 2 can apple sauce

Add butter and cinnamon to vanilla wafer crumbs. Spread a thick layer of crumbs on the bottom of a buttered, ten-inch cake pan. Add condensed sweetened milk to the beaten egg yolks; mix well. Add lemon rind, juice and two cups of the apple sauce. Fold in beaten egg whites. Pour into pan on top of crumbs. Cover with remaining crumbs. Bake in a moderate oven (350º), fifty minutes. Serve hot or cold.

Orange Dips

Separate juicy, seedless oranges or tangerines into sections. Arrange around a mound of confectioners' sugar. Dip each piece in the mound of sugar, as you eat them.

Prune Whip

1 cup prepared prune pulp 2 egg whites, beaten stiff

Confectioners' sugar juice of half A lemon

Add lemon juice to prune pulp. Mix in sugar to taste (have mixture a little sweeter than desired, as the egg whites will reduce sweetness). Fold in stiffly beaten egg whites. Serve thoroughly chilled, with prepared marshmallow creme sauce. Any fruit pulp may be used this way.