Pineapple Torte

In the bottom of an iron frying pan or torte pan, spread 1 1/2 cups brown sugar, dotted with two tablespoons butter. Place slices of canned pineapple (five or six) on top of sugar. Pour over this the batter made as follows and bake slowly for one hour.

Batter

Beat 1 1/2 cups sugar and three eggs together for fifteen minutes. Add alternately one-half cup water and 1 1/2 cups pastry flour until used. Then add 1 1/2 teaspoons baking powder, one teaspoon vanilla and a pinch of salt. Invert cake when removing from pan. Put maraschino cherries in centers of pineapple. Serve with whipped cream. (Serves twelve).

Viola Van Kirk Hardy, Orland, Calif. University of California.

Schaum Torte

To the whites of eight eggs beaten very stiff, add gradually (by folding in) two cups sugar, three-quarters teaspoon cream of tartar and one teaspoon vanilla. Bake slowly for one hour and fifteen minutes. When cool, fill with whipped cream and decorate with fresh strawberries. (Serves eight persons).

Helen A. Binnie, Kenosha, Wis. University of Wisconsin.

Pineapple Dessert

1 medium sized can grated pineapple 1/2 cup nut meats 4 tablespoons cornstarch.

3/4 cup water 1 1/2 cups sugar Whipped cream 1 cake.

Heat the pineapple, to which has been added the sugar and water. Dissolve the cornstarch in a little of the water; add to the mixture and cook till all thickens and looks clear. Allow to cool. Spread about an inch thick on a white or yellow cake which has been baked in two layers. Top this with stiffly whipped cream and sprinkle with ground nuts. Cut in squares and serve.

Leila Foresman Hanson, Brook, Ind. De Pauw University.

Sailor's Duff

1/2 cup molasses 2 tablespoons sugar 1 teaspoon soda in a little hot water.

1 egg.

2 tablespoons melted butter 1 1/2 cups flour.

Beat well and add one-half cup boiling water and steam one hour.

Sauce

1 cup brown sugar.

1/2 cup butter tablespoon cornstarch in cold water to make a smooth paste. Pour over this two cups boiling water. Cook till it thickens and flavor with vanilla.

Josephine Compton, Ann Arbor, Mich. University of Michigan.

Caramelized Apples

Dissolve 1 tablespoon gelatine in 1/4 cup cold watei.

Select 6 Wine-Sap or Jonathan apples.

1 cup brown sugar.

34 cup cream or milk 3/4 cup chopped walnuts 1 cup water 1 tablespoon butter 1 cup sugar.

Peel and core apples, leaving them whole. Cook till tender in the syrup made by boiling the white sugar and water ten minutes. Cook brown sugar and milk and butter till it will form a soft ball when tested in cold water. Remove from fire and add nuts. Place apples in dishes ready to serve. Fill centers with nut mixture. Add gelatine to water in which apples were cooked, and pour it around apples. Serve with whipped cream. Serves six.

Vera Flack, Macomb, Ill. Northwestern University.