Drain
  1 small can pimientos and force through food chopper. 
Put in saucepan, add
  3/4 cup sugar and
  1/2 cup vinegar, stir until sugar is dissolved and boil gently to
220 degrees F. or until mixture is the consistency of jam.  Pour in small
sterilized glasses and when cool cover with melted paraffin.

If preferred, use
  3 sweet red peppers in place of pimientos.  Remove seeds, force through
food chopper, sprinkle with
  Salt and let stand 3 or 4 hours.  Drain, rinse, and finish as above.

FROZEN FRUIT SALAD

Beat
  2/3 cup heavy cream until stiff, and gradually beat in
  1/3 cup mayonnaise dressing
  1 teaspoon gelatin soaked in
  3 tablespoons pineapple syrup and dissolved over hot water
  1 teaspoon powdered sugar
  2 tablespoons lemon juice and
  1 tablespoon maraschino syrup.  Fold in
  1/2 cup canned apricots, cut in small pieces 1 banana, cut lengthwise and crosswise in small pieces
  3/4 cup pineapple, cut in dice
  1/2 cup maraschino cherries, cut in slices.  Freeze like ice cream. 
Remove with round ice cream scoop, and serve on
  Heart leaves of lettuce.  Cut
  Maraschino cherries in 4 pieces lengthwise and put on top of each salad.

[Illustration:  Crackers and cheese]

CRACKERS AND CHEESE

Moisten
  Cream cheese with
  Milk to make of consistency to spread easily.  Spread on
  Small round crackers.  Put thin slice
  Stuffed olive in center of each cracker and a tiny
  Cheese ball sprinkled with
  Paprika in hole of olive.  Do not spread crackers till ready to serve. 
Cheese balls may be made in advance.

CREAM CARAMEL LAYER CAKE

Beat until thick
  3/4 cup heavy cream
  1 cup sugar and
  1/4 cup water.  Add
  1 cup bread flour sifted with
  2 teaspoons baking powder and
  1/4 teaspoon salt.  Add
  3 egg yolks and
  1 whole egg, well beaten, and
  2 tablespoons chocolate caramel syrup.  Bake 20 minutes at 400 degrees F.
in 2 layer cake pans 7 inches square, and put together with
  Chocolate Caramel Frosting between and on top.

CHOCOLATE CARAMEL SYRUP

Melt
  2 squares bitter chocolate over hot water.  In a saucepan put
  3/4 cup sugar and
  1/4 cup water, and cook until it forms a dark brown syrup.  Add
  1/2 cup boiling water and cook until thick.  Add slowly to the melted
chocolate and stir until smooth.

CHOCOLATE CARAMEL FROSTING

For frosting boil
  Chocolate caramel syrup remaining from cake and cook to soft-ball
stage.  Beat
  2 egg whites until stiff and continue beating while slowly adding
the syrup.  Then add, a little at a time, enough
  Sifted confectioners’ sugar to make of right consistency to spread.