INSTANT LEMON
CHEESECAKE

Graham Cracker Crust:

1% cups graham cracker crumbs

1% cup sugar

%4 cup softened butter
Blend together using fingers. Reserve
% cup mixture for topping. Press down
crumbs in 8-inch plate on bottom and
sides. Bake at 375 degrees for 8 minutes.
Cool.

Instant Filling:

1 lemon instant pudding (4 oz.)

8 oz. package white cream cheese

2 cups milk
Break down cheese with fork and add
2 cups milk in deep bowl. Beat until
well blended. Add instant pudding and
continue to beat with egg beater, as
per package instructions, for 1 minute.
Pour into crust quickly, top with re-
served crumbs and chill.

—VERA MESTON

When using aluminum foil, make sure
the bright side is turned in — otherwise
the heat is reflected away.

ANGEL’S DELIGHT

Break a small angel cake into small
pieces and place in a large flat dish.
1 lemon jelly powder (prepared

according to directions)
1% pint whipping cream
When the jelly is partly set, whip to a
froth. Whip the cream and fold to-
gether. Add a half tin strained, crushed
pineapple and 80 small marshmallows,
folded in. Pour this mixture over the
cake and leave in the refrigerator over-
night. Unmold to serve and garnish.

—LENA PEcK

ICE CREAM LOAF

14 lb. vanilla wafers

3 eggs, separated

% cup sugar

1 cup whipping cream

Juice of 1 orange and 1 lemon

Crush wafers and spread on bottom
of ice tray. Beat egg yolks, juice and
sugar and heat to lukewarm. Cool and
fold in beaten egg whites and whipped
cream. Spread egg mixture over crumbs
and cover with remaining crumbs.
Place in freezing compartment over
night. Serves 8.

—ALICcCE McDoNALD

akeasy

SHORTENING

BAKE-EASY

For Tastier Deep Fried Foods
The More Economical Shortening
At Your Favorite Food Store

For Better Baking,

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