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until it reaches 1 inch of top of
smaller mould. When stiff, remove
smaller mould and fill space with
following cream mixture:

| cup cream, whipped until stiff
| cup pineapple, diced

14 cup macaroons, diced

8 marshmallows, quartered

3 tablespoons powdered sugar
14 tablespoon lemon juice

2 tablespoons apricot juice

Method:—Combine ingredients in
order given; pour in remaining jelly
and chill until set. Garnish with
shamrock leaves cut from angelica
or citron peel. Serve with whipped
cream.

301 TROPICAL DESSERT

| package lemon jelly powder
2 cups boiling water

6 figs, finely chopped

12 dates, finely chopped

| banana, sliced thinly

Method:—Diissolve jelly powder
in boiling water. Chill until partly
set; then add fruit. Turn into mould
and chill until firm. Unmould and
serve with whipped cream.

302 PARADISE PUDDING

| package lemon jelly powder

2 cups boiling water

14 cup almonds (blanched)

12 marshmallows, cut finely

12 maraschino cherries, cut coarsely
6 macaroons, crushed

4 tablespoons white sugar

lf teaspoon salt

4 cup whipping cream

Method:—Dissolve jelly powder
in boiling water. Chill until partly
set; then beat with egg beater until

of consistency of whipped cream.
Add nuts, marshmallows, cherries,
macaroons, sugar and salt. Fold in
whipped cream, turn into loaf pan
and chill until firm. Unmould and
serve in 34-inch slices.

303 FRUIT WHIP

| cup drained, cooked, chopped and sweet-
ened fruit

| tablespoon lemon juice
14 cup powdered sugar
2 egg whites
| cup whipping cream

Method:—Mix fruit and lemon
juice, and chill. Fold powdered
sugar into stiffly beaten egg whites.
Add fruit; then fold in whipped
cream. Chill and serve in sherbet
glasses with ladyfingers and macar-
oons.

304 FRESH RASPBERRY WHIP

114 cups fresh raspberries

| egg white, beaten until stiff

| cup powdered sugar
Method:—Combine ingredients

and beat with wire spoon for 20 to

30 minutes. Turn on to dish and

surround with ladyfingers. Chill

and serve with whipped cream.

305 VELVET CREAM

Whites of 2 eggs

2 tablespoons strawberry jelly

2 tablespoons currant jelly

34 cup whipping cream

2 tablespoons powdered sugar
Method:—Beat egg whites until

stiff; then add jellies and fold in

whipped cream and sugar. Chill.

Serve in sherbet glasses.

~ BEST FOR ALL

PURITY FLOUR

YOUR BAKING +