ANYONE CAN COOK Page a7

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MARSHMALLOW PUDDING
By MRS. WALTER JULIEN

1 rounded tbsp. gelatin ‘Pinch of salt
% cup cold water 1 cup sugar
4 egg whites 1 tsp. almond flavoring

Place 1 rounded tbsp. gelatin into 1% cup cold water. Put on stove to
dissolve. When dissolved remove from stove and add another ™% cup
cold water. Cool, but before it stiffens gradually beat into it the whites
of four eggs (which have been beaten stiff—a pinch of salt). Now add
1 cup granulated sugar and 1 tsp. almond flavoring. Take % of mixture
and color pink (or desired color). Put half of white in mould. Sprinkle
with broken walnuts and cherries. Add layer of pink mixture. Sprinkle
it with walnuts and cherries. Add layer of white remaining.

When set (in refrigerator) turn out of mould. Cut in slices and serve
with whip cream flavored with vanilla.

PINEAPPLE BAVARIAN CREAM
By MRS. PAUL CORRIGAN

1 cup milk Pinch of salt

1 cup rich cream 14%» tbsp. icing sugar

1 egg 1 tsp. vanilla

1 tbsp. sugar 2 tbsp. ice water

1 tbsp. gelatine 1 cup crushed pineapple

Method: scald milk; add beaten egg yolk mixed with sugar. Cook in
double boiler, stirring constantly. When thickening, add gelatin which
has been soaked in ice water. Strain. Add beaten egg whites.

Place pan in ice water, stirring until beginning to congeal. All salt and
the cream stiffly beaten to which has been added the icing sugar, vanilla
and pineapple. Chill.

Paint q room in 2 the time

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