LEMON ANGEL DESSERT

Baked 10" Angel Cake 3/4 cup lemon juice

1 envelope plain gelatine 2 tsp. grated lemon rind
1/4 tsp. salt 1 cup whipping cream
1-1/2 cups sugar 2 tbsp. powdered sugar
6 eggs, separated 1/2 tsp. vanilla

1/4 cup water

Slice brown crust from angel cake — tear cake in bite-
sized pieces. Mix gelatine, salt and 3/4 cup of sugar in the
top of a double boiler. Beat the egg yolks, water and lemon
juice; blend with the gelatine mixture. Cook over boiling
water, stirring constantly until gelatine is dissolved, about
10 minutes (use generous size pot.) Remove from heat; stir
in lemon rind. Chill, stirring occasionally until mixture mounds
slightly when dropped from a spoon. Beat egg whites until
soft peaks form. Gradually add remaining sugar (3/4 cup)
beating until stiff. Fold in lemon egg mixture. Arrange 1/3
of angel cake pieces loosely in the bottom of a 10" tube pan.
Pour 1/3 of lemon custard mixture over cake so that it runs
between the pieces. Continue until there are three layers of
cake and custard. Refrigerate for several hours or overnight.
Loosen dessert with spatula; remove from pan — invert on
serving platter. Frost with heavy cream, whipped with powdered
sugar and vanilla. Quick freeze, wrap well and return to
freezer. Serve frozen or thaw in the refrigerator for about
2 hours. Yield — 10 generous servings.

SKILLET CHEESE CAKE

1-1/3 cup graham wafer crumbs 1-1/2 tsp. vanilla
1/3 cup sugar 1 cup mashed

1/2 tsp. cinnamon raspberries

1/2 cup melted butter 1/4 cup sugar

12 oz. cream cheese 1 tbsp. cornstarch
2 eggs f.g. salt i
1/2 cup sugar 1/2 tsp. lemon juice

1 tsp. butter

Combine crumbs, sugar and cinnamon, Stir in melted
butter. Press firmly on bottom and form a small rim on
sides of 10" electric frying pan. Beat cheese until soft. Add
eggs and beat until smooth and fluffy. Gradually add sugar
and vanilla. Pour into prepared crust. Bake at 300° for 35
to 40 minutes or until set. Combine raspberries, sugar,
cornstarch and salt. Cook stirring constantly until mixture
thickens and there is no taste of raw starch. Remove from
heat, add lemon juice and butter. Cool. Spread over cooled
cheese cake. Makes 10-12 servings.