: ; GELATIN 1 3-ounce package flavored gelatin 4 cups crushed ice Yq cup hot fguid (fruit ‘alee talk : FRAPPE water or cream) : Put gelatin into OSTERIZER container, add hot liquid, cover and process at STIR un- til dissolved. Stop OSTERIZER, add ice, cover and process at LIQUEFY, working the contents vigorously with a rubber spatula to aid in processing. When contents are a smooth, snowy consistency, serve in tall glasses with straws or in sherbet glasses as dessert. Yield: about 1 quart Y2 of 6-ounce can frozen juice 2 cups crushed ice ICES concentrate, partially thawed Put ingredients into OSTERIZER container, cover and process at LIQUEFY. Use rub- ber spatula to help guide ice to processing blades. When contents are a snowy consis- tency, serve at once. Yield: about 2 cups 1 co ~~ oe ; “ food a STRAWBERRY uice drained from strawberries -ounce package frozen %4 cup sugar strawberries, thawed, and ICE CREAM 2 teaspoons cornstarch drained Yq teaspoon salt 1% cups heavy cream 2 eggs Put cream, strawberry juice, sugar, cornstarch and salt into OSTERIZER container, cover and process at STIR until mixed. Pour into saucepan and cook over medium heat, stirring constantly, until thickened. Put eggs into OSTERIZER container, cover and blend at STIR until lemon-colored. Remove cover and gradually add the cooked cornstarch mixture and a few drops of food coloring. Replace cover and blend well. Return to saucepan, cook 3 to 5 minutes longer, stirring constantly. Cool. Put cream into OSTERIZER container, cover and process at WHIP until thickened. Use a rubber spatula to push thickening cream into center from the sides. Put cream in a large mixing bowl, add cooled mixture and strawberries and fold together gently and thoroughly. Pour into freezer trays, cover tightly and freeze. Yield: about 1 quart cup mie gs ’ fue mershnaliont CHOCOLATE envelope unflavored gelatine easpoon vanilla extrac EA Ye cup hot milk , 1 cup heats cream ICE CREAM 1 cup semi-sweet chocolate chips Put cold milk and gelatine into OSTERIZER container, add hot milk. Cover and process at STIR until gelatine is dissolved. Push LIQUEFY button, remove feeder cap and add chocolate chips. Process until chips are dissolved. Add marshmallows one at a time through feeder cap opening. When marshmallows are liquefied, add vanilla extract. Pour into a bowl and chill until firm. Return to OSTERIZER container, add the cream, cover and process at WHIP until thick and fluffy. Pour at once into 1-quart freezer container and freeze until firm. Yield: about 1 quart [33]