ANGEL PIE

4 egg whites 1/4 tsp. cream of tartar
1/4 tsp. salt 3/4 cup sugar

Beat the egg whites and salt until frothy and add the cream
of tartar. Gradually add the sugar and continue beating until
stiff. Spread in a 9’’ ungreased pie plate. Bake one hour in
300°F, oven (slow). Then cool.

4 egg yolks 1 tsp. grated orange peel
1/2 cup sugar 1 tsp. grated lemon peel
1/8 tsp. salt 1 cup cream, whipped

2 tbsp. orange juice 2 tbsp. icing sugar

1 tbsp. lemon juice

Beat the egg yolks, sugar, salt, orange and lemon juice and
rind in the upper part of a double boiler. Place over hot water.
Stir and cook until thick. Whip cream with powdered sugar and
spread half of it over baked meringue crust. Spread with cooled
filling and then with remaining whipped cream. Chill in refrig-
erator for 12 to 24 hours.

Ice Creams and Sherberts

LEMON ICE CREAM

2 eggs 1 cup table cream
2/3 cup sugar 1/4 cup lemon juice
1 cup milk 1 tsp. grated lemon rind

Beat the eggs until lemon colored. Add sugar gradually,
beating until the mixture becomes thick, Combine with milk,
cream, lemon juice and rind. Pour into trays and freeze with
refrigerator set at coldest setting. When frozen remove toa
chilled bowl and beat with an electric beater until light and
creamy. Return to trays to finish freezing. Then turn control
half way back to normal position till serving time.

RASPBERRY SHERBET

1 carton (10 0Z.) sour cream 1 cup sugar
1 pkg. frozen raspberries 1 tsp. vanilla

Thaw raspberries, add sugar and beat well. Mix in sour
cream and vanilla. Freeze in refrigerator tray. Yield 5 or 6
servings.