a DaSSERTS

*

Strawberry Deluxe Dessert if ) 5 Gy Wilson

16 graham wafer crumbles R Tosp. melted butter

Press into 9 x 9 pan. Cream $ cup butter (don? t ienthe. lg cups
icing sugar, 2 eggs. Put in bowl and beat goad with mixer, .
Spread on top of crumbs. Put in frig. Mix 1 strawberry jello |
and 1 cup boiling water. Let cool, but not set. Add one package -_
frozen strawberries. Let that almost set and spread. on white | ~
_ layer. Beat stiff one cup whipping cream, + cup sugar and vanilla
_ Spread on jelly layer. Sprinkle 6 or 8 wafers on top. Chill :
overnight. | de: ee

Lemon Snow Freeze © , | | i. ‘Leach |
1 cup ‘graham cracker ‘crumbs 1 can (1 1/3 on) Eagle Brand

6 Tbsp. sugar | oe milk :

4 Tbsp. melted butter | 1 Tosp. grated lemon rind

2 eges separated | % cup lemon juice

1 can Bakers Angel Flake Cocoanut

Combine graham cracker cui with & tbl oxtail: sugar and melted
butter. Press mixture on bottom and sides of buttered ref rigera-
tor tray. .Chill.. Beat egg yolks till thick. Stir in cup of
cocoanut. ‘Whip egg whites until foamy. . Beat in rest of sugar
till stiff. Fold in lemon mixture, Pour into tray. Sprinkle
top with remaining cocoanut. Chill in freezer until firm. —

24 Hour Salad (Fruit) _ | eu A" (eed tentde,

e eggs beaten 4 sith sugar
4 Tosp. vinegar “* :

Put in top of double boiler » beat until thick « andl creamy, re-
move from heat and add: 2 Tbsp. butter, ”

Cool and fold in fruit mixture. oe gee :
& can drained fruit cocktail 1 re ae cubed pineapple ©
e oranges cut small 2 cups minature marshmallows

Add’l cup whipped cream. Put in fridge for e4 hours.

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