SPANISH CREAM
Mrs. W. G. Kear, Winnipeg, Man.

1 pint milk, 3% teaspoons gelatin,
1% cup white sugar, 1 egg, separated,
¥% teaspoon salt, % teaspoon vanille.

Sprinkle gelatin on top of the milk.
Beat the egg yolk with 2 tablespoons of
cold water. Add this to the milk and
gelatin, add sugar and salt. Cook in
open saucepan directly over the fire,
stirring constantly, until it begins to
boil. Remove from fire and add the
stiffly beaten egg white. Beat all to-
gether with egg beater. Add flavoring
and pour into one large mold which has
been dipped in cold water. Serve cold
with whipped cream.

w

LEMON JELLO DESSERT
Annie Sinclair, Sovereign, Sask.

1 lemon jello powder, 1% cups hot
water, % cup honey, % cup white
sugar, 1 lemon, juice, 1 can carnation
milk.

Dissolve jello in hot water and add
honey, sugar and half the lemon juice.
Allow to set slightly. Beat the can of
milk until light then add the remaining
lemon juice and beat some more. Pour
jello mixture in slowly and beat until
light. Line the bottom of a dish with a
graham wafer crust made with 10 waf-
ers, 1 tablespoon butter and % teaspoon
cinnamon. Pour in jello and set.

2
ICE CREAM
Ruth Parsley, Tulsa, Okla.

2 quarts milk (scalded), 8 egg yolks
(beaten), % cup sugar, 2 level table-
spoons flour.

Add flour and sugar mixture to egg
yolks and beat. Add 1 cup scalded milk
slowly, stirring constantly. Cook until
spoon is coated (very few minutes)—stir
constantly while cooking.

Beat 8 egg whites until stiff. Add 1
cup sugar. Fold into scald mixture.
Add 3 tablespoons vanilla and 1 pint
whipped cream. Freeze.

Makes 1 gallon ice cream.

x @

ICE CREAM

Eva Cawsey, Regina, Sask.

% pkg. raspberry jello, % cup hot
water, % cup granulated sugar, 2 cups
milk, 1 teaspoon vanilla, 2 cups whip-
ping cream.

Dissolve jello in hot water. Add sugar
and stir until dissolved. Add milk, mix
well. Add whipped cream and vanilla.
Freeze 3-4 hours. (Canned milk that
whips may be used instead of whipping
cream. A few drops of lemon juice
should be added to the canned milk and
have milk chilled to almost crystal ice.)

24

REFRIGERATOR COTTAGE CHEESE
CAKE

Del Heartwell, Meadow Lake, Sask.

2 tablespoons gelatin, % cup cold
water, 3 eggs, separated, 1 teaspoon
salt, % cup milk, 1 cup white sugar,
2 lemons, juice and rind, 1 pound cot-
tage cheese, 1 teaspoon vanilla, % cup
whipped cream, graham wafer crumbs.

Soften the gelatin in the cold water.
Put the slightly beaten egg yolks in a
double boiler, add the salt, milk and
sugar. Cook until mixture thickens,
stirring a few times. Remove from the
fire and add the grated rinds of the
lemons, then add the softened gelatin
and stir until the gelatin is dissolved,
set in fridge until gelatin begins to
stiffen, then stir in one pound of dry
cottage cheese, juice of the lemons,
vanilla and lightly fold in the stiffly
beaten egg whites and the whipped
cream. Butter the sides and bottom of
a shallow loaf pyrex dish, sprinkle with
graham wafer crumbs, pour in cheese
mixture, sprinkle top with more crumbs.
Chill 4 or 5 hours or overnight. Serve
with whipped cream if desired.

7
LEMON SQUARES (DESSERT)
Mrs. H. A. Scott, La Fleche, Sask.

40 small unsalted crackers, roll fine
with rolling pin, 1 cup shredded cocoa-
nut, % cup butter.

Rub together until crumbs are
formed. Line 9x9 pan with % the mix-
ture. Pour over this a lemon pie filling
(cooled). Cover with remaining crumbs
and cook until lightly browned in mod-
erate oven.

wo

PINEAPPLE ICE BOX DESSERT
Bernice Adams, Saskatoon, Sask.

Crushed biscuits, cocoanut fingers
or vanilla wafers, 14% cups icing sugar,
1% cup butter, 2 eggs, % pint whipping
cream, 1 cup well drained crushed pine-
apple.

Line a dish with wax paper, put a
layer of crumbs on bottom. Beat well
together icing sugar, butter and eggs.
Add this on top of crumbs, then add
cream whipped to which pineapple has
been added. Place remaining crumbs on
top. Place in refrigerator for 24 hours
or overnight. Not in chiller.

a
FROZEN PINEAPPLE DESSERT
Joan Dawe, Lethbridge, Alta.

Juice of 6 oranges, juice of 3 lemons,
1 large can of milk, chilled and whipped,
1% cups sugar, 1 can crushed pine-
apple or pineapple juice, 1 pint cream,
whipped.

Combine and put in freezing tray.
Stir when mushy, freeze several hours
for best results.