STRAWBERRY FILLED ANGEL CAKE

1-1/2 tbsp. gelatine 1 tsp. lemon juice
2 tbsp. water 2 cups whipping cream
1 pkg. frozen strawberries 1 large angel cake

Soak gelatine in cold water, then dissolve over hot water.
Add thawed strawberries and lemon juice. Chill and when
partly thickened, fold in 1 cup of cream which has been whipped.
Slice 1’’ off top of Angel Cake. With a sharp knife, make a
canal around the cake, 1/2’’ from the edge and 1/2’’ in from
centre hole. Leave one inch cake base at bottom. Fill hollowed
out section with strawberry mixture. Replace top layer. Chill.
Just before serving, frost top and sides of cake with remaining
cream which has been whipped, sweetened and flavored. Yield
10 servings.

CHOCOLATE SUNDAE PIE

1 tbsp. gelatine 1-1/2 cups scalded milk

3 tbsp. cold water 1 tsp. vanilla

3 egg yolks 3 egg whites

1/2 cup sugar 1 cup whipping cream

1/8 tsp. salt 2 tbsp. grated chocolate

1/4 tsp. nutmeg 1 nine inch pie shell (baked)

Soak gelatine in cold water. Beat egg yolks; add dry
ingredients and stir in milk. Cook in a double boiler stirring
until mixture thickens. Remove from heat and add soaked
gelatine and vanilla. Chill, and when partly set, beat until
light and fold in stiffly beaten egg whites. Pour into baked
shell. Chill, Just before serving, top with sweetened and flavored
whipped cream and sprinkle chocolate on top.

BUTTERSCOTCH CHIFFON PIE

1 tbsp. gelatine 2 tbsp. butter

1/4 cup cold water 1/4 tsp. salt

3 eggs, separated 1 tsp. vanilla

1 cup brown sugar 1/4 cup granulated sugar
(firmly packed) 1 9-inch pie shell

1 cup scalded milk

Soak the gelatine in the cold water for 5 minutes. Beat
yolks, gradually beat in brown sugar, then beat in milk gradual-
ly. Add butter and salt. Cook in double boiler, stirring until
custard-like. Stir in gelatine. Cool. Add vanilla. When partly
set fold in stiffly beaten whites into which granulated sugar
has been beaten. Turn into baked pie shell.