Fruit Snowballs

From the Cling Peach Advisory Board, 1951.

Serves 6 in your favorite Plaid Fruit Bowls

Ingredients

1 No. 2 1/2 can California fruit cocktail
1/2 recipe basic 2-egg cake
Confectioners' sugar
1/4 cup granulated sugar
1 Tbls. cornstarch
salt
3 Tbs. lemon juice

Fruit cocktail to start dinner! What a lively, fresh-tasting appetizer it is! Five luscious fruits in one superb blend. And so easy! No work, no waste. The rich, ripe cling peaches, pineapple, pears, cherries and grapes are perfectly diced, sliced, all ready to use!

Instructions

Drain fruit cocktail, saving syrup. Prepare cake batter and stir in 3/4 cup drained fruit cocktail. Fill greased custard cups 2/3 full. Cover each with waxed paper and secure with rubber and. Set in pan of hot water and bake in moderately hot oven (375 degrees F.) about 35 minutes. Remove from cups, sprinkle with confectioners' sugar. Serve warm with sauce.

Sauce: Measure 1 cup syrup from fruit cocktail and heat. Stir in blended sugar, cornstarch and salt. Cook and stir until thickened. Add lemon juice and remaining fruit cocktail. Serve over warm snowballs.