54 FRIENDLY CIRCLE—1949

Ice Cream Custard
lc. sugar, 1 egg, 1 qt. milk, 2 thsps. flour. Mix flour and
sugar together, beat in egg and milk to pour, heat 1 quart,
add above mixture, boil until creamy. When cold add vanilla
and cream to make the desired amcunt. —Mrs. Grant.

Vanilla Marlow
20 marshmallows, 1 c. milk, 1 tbsp. vanilla, pinch salt, 1
cup heavy cream. Cook marshmallows and milk in double
boiler until melted. Add vanilla and salt and cool for a few
hours or until it begins to stiffen, then combine with whipped
cream. Place in freezing unit or hand freezer. Coffee marlow.
Substitute one cup strong coffee for the milk. —M. Coleman.

Apple Crisp
Bottom layer: 6 apples diced, %c. sugar, 1 tsp. cinna-
mon. Wash peel and dice apples. Place on bottom of pan.
Top layer: 2c. graham wafers, 1% tbsp. brown sugar, melted
butter. Put wafers through food chopper, add sugar and
enough butter to make a crisp layer. Bake in slow oven for
about 30 mins. Serve with ice cream or coffee cream.

Lemon Pudding

4 eggs, Yc. sugar, % tsp. gelatine in % c. water, juice
and grated rind of 1 lemon. Stir the beaten egg yolks with the
sugar over hot water until thick, also lemon. Add dissolved
gelatine. Cool. Beat egg whites very stiff, adding 34 c.
sugar. Fold into first mixture. Line dish with cake or sweet
biscuit crumbs, graham wafer crumbs do nicely. Pour in mix-
ture and sprinkle crumbs on top. Leave in refrigerator at
least three hours Or over night.

Peach or Rhubarb Roll

Sauce: lc. brown sugar, 1 thsp. butter, 1 tbsp. flour.
Cream and add 1 cup boiling water. Biscuit dough: 1 c.
flour, 2 tsp. butter, 2 tsp. b. powder, pinch salt, 1 tbsp. sugar,
enough milk to moisten. Roll and spread with sliced fruit,
sprinkle with sugar and roll as jelly roll. Cut about 2 ins.
thick, place flat in cake tin, pour half the sauce over, bake 30
minutes. Use rest of sauce when rolls are served.

Honeycomb Dessert
3c. milk, 1 c. sugar, 1 env. Knox Gelatine, 3 eggs, 4 tsp.
almond. Dissolve gelatine in a little cold water. Boil milk
with sugar, add gelatine. Add egg yolks well beaten. When
milk mixture is cool add almcnd flavoring and fold in egg
whites which have been stiffly beaten. Cool and serve with
cubed fruit jelly. .

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