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LIME WAFER DESSERT Julie Roberts

1 ok tin evaporated milk, 1/2 c. boiling water

well chilled 1c. brown sugar
juice and rind of 1 lemon 1/2 c. butter or margarine
1c. white sugar 32 graham wafers

1 pkg. lime gelatin

Dissolve jelly in boiling water. Add white sugar and juice and
rind of lemon. Chill until thickened. In meantime, crush
wafers and mix well with brown sugar and melted butter. Put
into pan 9x13 inch using half crumb mixture for the bottom.

Beat cold evaporated milk until thickened. Fold in the thickened
jelly mixture. Pour over wafers and cover with remaining
wafer crumbs. Chill overnight before serving.

RASPBERRY CREME Josey MacNeill

2-10 oz. pkg. frozen rasp- 4 egg whites at room temp.
berries, thawed 2c. heavy or par sing cream

2 envelopes unflavored gelatin fresh raspberries for garnish

1 tsp. salt
sugar

At least 4 hours before serving: 1) Bend raspberries at low
speed in blender until smooth. 2) Strain through seive into
medium saucepan. Discard seeds. 3) Sprinkle gelatin evenly
over pureed raspberries; cook over low heat stirring constantly
until gelatin is completely dissolved. 4) Remove from heat; stir
in lemon juice, salt and1/4 c. sugar. Refrigerate 15-20 minutes,
stirring often until mixture mounds slightly when dropped from
aspoon. 5)In large bowl, beat egg whites until soft peaks form.
Gradually sprinkle 0n 1/4 c. sugar, beating at high speed until
stiff peaks form. 6) In small bowl, beat cream at medium speed

continued.......
-29- Cranbrook, B.C.