66

ORANGE BUTTER SAUCE

1/2 cup butter Juice of 1 orange
1/2 cup icing sugar Few drops lemon juice
Grated rind of 2 oranges 1/2. cup curacao or rum
Mix together and spread over crepes. Fold or roll. Place in heated serving dish. Sprinkle with

sugar and 1/2 cup warmed brandy. Ignite and serve flaming.

BAKED ALASKA

1 sponge, butter or angel food cake 1/2 teaspoon cream of tartar
1-1/2 quarts ice cream 2/3 cup granulated sugar
5 egg whites

Slice cake in half. Put bottom half of cake on bread board ( covered with white paper or
aluminum foil) Pile ice cream onto cake, leaving 1/2 to 1 inch margin of cake showing. This
can be stored in your freezer until serving time. Beat egg whites until foamy. Add cream of
tartar and then the sugar, little by little, until meringue stands in stiff glossy peaks. Cover ice
cream and sides of cake with meringue. Bake in hot oven, 450 deg. F., for 5 to 10 minutes, or
until meringue is golden brown. Serve immediately. Serves 12.

CHERRIES JUBILEE

1 large can bing cherries, drained 1/2. cup rum
1/2 cup brandy Ice Cream
Put pitted cherries in saucepan. Add liquor. Bring to a boil. Ignite. Pour over ice cream.

FROSTY DESSERTS

CHOCOLATE REFRIGERATOR DESSERT

2 cups vanilla wafer crumbs 3 eggs, separated
1 cup chopped walnuts 1-1/2 squares melted chocolate
1/2 cup butter 1/2 teaspoon vanilla

1 cup icing sugar

Combine nuts with crumbs. Sprinkle over bottom of 8x 8 inch pan. Save some for topping.
Cream butter, add icing sugar. Beat egg yolks. Add to butter mixture. Fold in melted chocolate,
vanilla and stiffly beaten egg whites. Spoon over crumbs. Sprinkle rest of crumbs on top. Chill
overnight. Cut into slices. Top with whipped cream and chocolate shavings. Serves 8.

BROKEN GLASS CAKE

1 red jelly powder 1 envelope gelatin

1 lime jelly powder 1/2 cup cold water

1 lemon jelly powder 1/2 cup hot water

1 pint whipping cream 1/4 cup pineapple juice

1/2. cup sugar

Crumb Crust:
18 graham wafers (single) rolled fine 1/3 cup butter
1/3 cup sugar 1 teaspoon cinnamon

Dissolve each package of jelly powder in 1-1/2 cups hot water. Pour into separate pans. Chill.
Whip cream with sugar. Dissolve plain gelatin in 1/2 cup cold water and dissolve in hot water.
Add pineapple juice. Add this to the whipped cream. Cut set jelly into cubes. Add whipped
cream mixture to the cubes. Make pie shell mixture, line pan and into it put jelly cube filling.
Chill. (Use regular size jelly powders)