Hot Milk Cake

2 1/4 cups all-purpose flour
2 1/4 teaspoon baking powder
1 1/4 cups milk
10 tablespoons butter
4 large eggs
2 cups granulated sugar
2 teaspoons vanilla extract

Preheat oven to 350. Grease and flour a 13 x 9 pan.

Mix flour and baking powder together and set aside. Beat eggs at high speed until thick. Beat in sugar and vanilla until light and fluffy. Gradually add flour mixture, beating at low speed until batter is smooth. Heat milk and butter just until butter melts, stirring occasionally. Add to batter and beat until mixed well. Pour into pan. Bake for 30 minutes. Frost if desired.

Heavenly Hash

2 cans coconut
2 cups red cherries
4 oranges
2 cups crushed pineapple
2 cups canned peaches
2 cups of whipped cream
24 marshmallows

Cut up cherries, oranges, marshmallows, pineapple & peaches very fine. Mix with coconut & pu tin refridgerator to chill for 1 hr. Remove and fold in the whipped cream. Spread in a 9x13 pan and freeze for 4 hours. Cut in squares and put on top of lettuce leaves. Top each with mayonnaise and cherries. Can be served as a dessert.

French Toast with Pineapple and Bacon

8 slices bacon
1/4 teaspoon salt
2 eggs (slightly beaten)
4 slices bread
1/2 cup milk
2 slices canned pineapple

Pan fry the bacon until nicely browned and crisp. Drain and keep warm. Combine slightly beaten eggs, milk and salt and mix well. Dip bread in egg mixture and saute in the hot bacon fat until golden brown. (My kinda woman!) Saute the pineapple slices next. Place one pineapple slice on each piece of toast and top with two slices of bacon. Garnish with parsley and serve hot.