LEMON SHERBET

1 tbsp. granulated gelatin 1 beaten egg white
14% cups cold water V4 tsp. salt
1 cup sugar ¥%, cup boiling water

Y2 cup lemon juice

Soften gelatin in cold water; add sugar to boiling water and bei!
for 5 mins. Add to softened gelatin and stir until dissolved. Strain
the fruit juice and add to syrup. Add salt and freeze. When mixture
is half frozen, remove to chilled bowl and fold in 1 beaten egg white.
Return to freezer tray and freeze.

DUCHESS POTATOES

To 3 cups hot mashed potatoes add 2 egg yolks, well beaten.
Pile lightly in a greased shallow baking dish, or use a decorating tube
to shape into individual rosettes, nests or other forms. Brush with
melted butter. Brown in a hot oven (425 degrees or under the broiler.
Fill individual nests, if used, with gravy or creamed peas.

GIBLET GRAVY

Follow usual method for gravy, adding chopped cooked giblets
and use giblet broth for part of liquid.

CANDIED SWEET POTATOES

See “5 Minute Candied Yams” recipe given in Easter Dinner
menu.

JELLIED VEGETABLE SALAD

] tbsp. gelatin plus 1 tbsp ] small onion, chopped
strawberry jello powder %4 cup mild vinegar

Y2 cup cold water Y2 cup chopped cooked beets

18 cup sugar 1 cup cooked, or canned peas

Y2 tsp. salt 1% cup chopped celery

1 cup hot water

Soften gelatin in cold water, add sugar, salt and hot water and
stir until dissolved. Add vinegar and allow jelly to thicken some-
what. Stir in the vegetbales and pour into large mold or pyrex bowl
which has been rinsed in cold water. Chill. When firm unmold
onto lettuce leaves. Garnish with stuffed olives. Serve with any
dressing.

—,)”'

Oe eo ee