RASPBERRY CREME (Continued)

until soft peaks form. 7) Fold half of a cream into rasp- ie
berry mixture; pour 1/3 of this into 2 qt. glass bowl. Spoon |
dollops of remaining cream alternately with raspberry mixture

into bowl. Run spoon through mixture to swirl. 8) Cover bowl :
with plastic wrap. Chill until set; about 2 hours. Garnish

with fresh raspberries.

ALMOND CREAM (Chinese Dessert) Garry W. Anderson |

1 envelope unflavored gelatin 2c. half & half (light cream)

1c. cold water 2 tsp. almond extract

1/4 c. sugar 1 can pn manderin oranges
(chilled)

In a pan, sprinkle gelatin over water; let stand for 5 minutes
to soften. Place over medium heat and stirring, heat until :
gelatin dissolves. Add sugar and stir. until it dissolves.

Remove from heat and stir in half and half and almond extract.
Pour into 6 small dishes and chill until firm (at least 4 hours).
To serve, drain oranges and spoon over cream. Makes 6 servings.

PUDDING WAFER DESSERT Julie Roberts
Approx. 16 whole graham 11/2 c. milk

wafers 1/2 pt. whipping cream
6 0z. chocolate pudding mix light butter icing

Line 9x9 inch pan with graham wafers whole. Pour on choco-
late pudding made with only 1 1/2 c. milk instead of 3 c. as
directed on package. Cover with the whipped cream. Cover
with more whole wafers. Spread a light butter icing over all.
Refrigerate at least 1 hour.

FROZEN LEMON DESSERT Alexandra Shepherd

1 qt. milk 3 lemons (1/2 c. at least)
2c. sugar (white)

Mix lemon juice and sugar. Add milk gradually and stir. Pour
into pan and put in freezer. When barely firm, beat and return
to freezer. Repeat and leave until firm.

TIA MARIA ANGEL DELIGHT Joanie Fletcher
1 Angel cake 2 Tbsp. icing sugar
1/2 c. Tia Maria & 2 Tbsp. 4 small almond roca bars

2c. whipped cream & 2 Tbsp.

Put cake in pan. With skews, make holes over the entire cake.
Combine 1/2 c. Tia Maria and 2 Tbsp. cream; pour one half of

COMENMIOU:. 66 ecu

-30- Cranbrook, B.C.