| 1 | (if canned, chill quickly in freezing tray frosties. |
| 2 | Slice block of frozen raspberries, peaches, or strawberries ? thick. |
| 3 | Top each serving with sprinkling of nuts, whipped cream, or sour cream. |
| 4 | Cheese bowls. |
| 5 | Top bowlful of cottage cheese with cherries, peach slices, berries, or applesauce. |
| 6 | Banana treats. |
| 7 | Split each peeled banana lengthwise; top with pineapple chunks, crushed pineapple, or whole or sliced strawberries. |
| 8 | Pass spiced, whipped cream. |
| 9 | Peach-crumb dessert. |
| 10 | Drain 1 no. |
| 11 | 2 ?can cling-peach halves. |
| 12 | Spoon halves into dessert dishes. |
| 13 | In saucepan, melt 1 tablesp. |
| 14 | Butter or margarine, stir in ?teasp. |
| 15 | Cinnamon and 1 cup soft day-old-bread crumbs; toss until golden. |
| 16 | Add 2 teasp. |
| 17 | Brown sugar; toss well. |
| 18 | Spoon hot crumbs into peach halves; serve immediately, with whipped cream. |
| 19 | Makes 4 servings. |
| 20 | Polka dot. |
| 21 | In sherbet glasses, place, in layers, jellied-cranberry-sauce cubes, pineapple chunks, and walnuts. |
| 22 | Bowl compote. |
| 23 | Combine 1 or more 8-oz. |
| 24 | (buffet) cans apricots, pears, bing cherries; add few raisins. |
| 25 | Some-like-it-hot fruit canned fruits--simmered, sauteed, or broiled peach-marlow. |
| 26 | Fill peach halves with crushed pineapple; top with marshmallows. |
| 27 | Broil. |
| 28 | Serve hot. |
| 29 | Broiled-fruit medley. |
| 30 | Sprinkle pineapple slices and peach halves with brown sugar, dot with butter or margaripe. |
| 31 | Broil. |
| 32 | Serve hot, with whipped cream. |
| 33 | Cream, or ice cream; then sprinkle with a spice. |
| 34 | Or stir in snipped marshmallows. |
| 35 | Spiced-fruit compote. |
| 36 | Drain syrup from 1 no. |
| 37 | 303 can apricots or peaches and 1 no. |
| 38 | 2 can sour cherries. |
| 39 | To syrups, add 1 stick cinnamon, 6 whole cloves. |
| 40 | Cook 5 min. pour over fruit. |
| 41 | Serve warm or cold. |
| 42 | Dried-fruit supreme. |
| 43 | Heat cooked, mixed, dried fruits; add rum extract. |
| 44 | Serve hot, with whipped cream. |
| 45 | Spiced apricots. |
| 46 | Drain syrup from apricots; add lemon peel, 6 whole cloves. |
| 47 | Heat. |
| 48 | Pour over fruit. |
| 49 | Marmalade fruits. |
| 50 | Drain syrup from peaches, pears, or pineapple chunks or tidbits; add spoonful orange marmalade. |
| 51 | Heat. |
| 52 | Pour over fruit. |
| 53 | Serve hot or cold. |
| 54 | Nutted apple. |
| 55 | Heat canned apple slices. |
| 56 | Sprinkle with salted peanuts. |
| 57 | Serve hot, with cream. |
| 58 | Baked apples. |
| 59 | Top canned baked apples with heated mincemeat. |
| 60 | Or top with marshmallows; broil. |
| 61 | Frozen-fruit sautes. |
| 62 | Saute canned peach halves or pineapple slices in butter or margarine. |
| 63 | Top with ice cream; then pour on some syrup from fruit, with mint, sherry, or rum extract added. |
| 64 | Compote de luxe. |
| 65 | Heat together 2 or 3 8-oz. |
| 66 | (buffet) cans of different fruits. |
| 67 | Flavor with lemon juice, vanilla extract, nutmeg. |
| 68 | Serve hot, topped with sour cream and grated chocolate or shaved nuts. |
