Duchess Cream

COOK'S CORNER

Our recipe this week is from Betty Pyles, who established a homesite in Birchwood with her husband, Max, in 1955. Betty was very active in the community. She was involved in the Birchwood Loopers Homemakers Club, the Chugiak Ladies Club, the WSCS of the Chugiak Methodist Church and was one of the dancers in the Chugiak Belles Troupe. Her recipe was published in the Kink Arm Courier in April, 1962.

DUCHESS CREAM

DRAIN: 1 #2 or #2 ½ can crushed pineapple

MEASURE: Syrup

ADD: juice of 1 lemon and enough orange juice to make 4 cups total liquid

PLACE IN SAUCEPAN

ADD: ¼ cup quick-cooking tapioca

¾ cup sugar

¼ teaspoon salt

COOK: slowly for 20 minutes

REMOVE FROM HEAT

LET STAND: for 20 minutes

FOLD IN: pineapple

4 cups miniature marshmallows

1 pint heavy cream, whipped

1 cup chopped walnuts

This makes 10 to 12 servings. Recipe can easily be cut in half.

(Provided by the Chugiak-Eagle River Historical Society)