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ihren tT ee Oe

cup orange juice (fresh frozen,

1

2 tbsp. lemon juice

1
undiluted)

2

Break up. with fork and beat until
smooth, gradually adding 2 cups
milk. Re~freeze. Texture will be
improved if beaten a second time.
Keep frozen until required.

Orange Sherbet: Orange Jello,
substitute pineapple juice for
orange juice.

Pineapple Sherbet: Pineapple
Jello, orange juice as above.

- A. Kinne.

Beat well with egg beater. Bake
in two layers at 375°F about 25
mimstes

Filling:
1 cup ground walnuts
3 tbsp. cocoa
3 tbsp. icing sugar
1 1/2 tsp. almond extract

Icing: Use any favorite choco
late icing.

- Joan Edwards.

ORANGE MARSHMALIOW CREAM
Heat in saucepan over low heat:
2 cup orange juice (with pulp)
1/4 Ib. marshmallows (11 - 16),
cut up
Stir until marsheeliows are dissolved.
Remove from heat. Cool. When par
tially set, fold in:

1/2 cup whipping crean,
whipped stiff

Chill 4 hrs. Serve in sherbet glasses.

Garnish with fresh fruit or berries.
Serves 4.

APRICOT WAFER PIE

Crush chocolate wafers to mke