Raisin Bar

1 cup butter
2 cups flour
2 cups ceralac
4 eggs, whole
1 cup raisins

1. Cream butter
2. Add sugar gradually
3. Add eggs then flour
4. Gradually mix cerelac and raisins
Note:  If hard add 1 tsp baking powder (it will soften)

Boiled Icing

4 egg whites - beaten
2 cups sugar
1/2 cup water

Mix and boil

Tapioca Fruit Cream

2 egg yolks, slightly beaten
2 cups milk
1/2 cup sugar
2 Tbsp. quick cooking tapioca
1/2 tsp. vanilla extract
2 egg whites
4 Tbsp sugar
Drained canned fruits

1. Mix the first 4 ingredients (egg yolks, milk, 1/2 cup sugar, & tapioca)
2.  Cook over low heat stirring constantly until mixture boils.
3. Remove from heat.
4. Add vanilla
5. Make a meringue by beating the egg whites and 4 Tbsp of sugar.
6. Fold the meringue into the cooked mixture.
7. Spoon into sorbet glasses with fruits and chill.

Petit Fortune

1 1/2 cups chopped cashews, into rough crumbs
3/4 cup sugar
2 Tbsp milk
2 egg whites
2 Tbsp flour
2 egg yolks
1/3 cup Anchor butter

1. Cream the butter by hand and add 1/2 cup sugar.
2. Add in 2 yolks and flour alternating with milk. 
3. Add the chopped cashews. Set aside.
4. Beat the 2 egg whites until stiff peaks form.  Add 1/4 cup sugar.
5. Fold the egg white meringue into the batter.
6. Spoon into wax paper cups.  Bake at 350 for 20 minutes.