eo NTT.

69

TORTINO (Continued).

beating until stiff. Whip cream and add 1/2 cup sugar, vanilla
and almond extract. Continue beating until stiff. Fold cream
and 1/2 cup almonds into egg mixture. Pour into vanilla wafer
crust and freeze. Add 1/4 cup almonds to top, 9 x 9 inch pan.

LEMON SPONGE PUDDING Mrs. Leyen
3 T. flour 1 ce milk

1 ce. sugar 2 egg yolks

2 tspe grated lemon rind 2 egg whites, stiffly beaten

1 T. butter 21/2 Te. lemon juice

Mix flour and sugar together. Add lemon juice, lemon rind,
butter, milk and egg yolks; blend well. Fold in stiffly beaten
egg whites. Pour into a buttered 1 1/2 quart casserole, place
casserole in a pan of hot water. Bake in a moderate oven
(350°) for 45 to 50 minutes. Yields 4 to 6 servings.

PINEAPPLE DELIGHT - Mrs. VanEgmond

4 egg yolks 1 pkge orange Jello

1 ce crushed pineapple with 4 egg whites, beaten stiff
juice 1/2 Ce sugar

1/2 ce sugar

Combine and cook. egg yolks, pineapple with juice and sugar
until slightly thickened. Add package of orange.Jello; remove
from stove. Gradually beat sugar into egg whites. Fold into
first mixture. Sprinkle graham crackers lightly in the bottom

of 8 x 8 inch pane. Pour mixture in and top with additional
crumbs. Chill.

ORANGE DESSERT Joan Feenstra
1 1g. pkg. orange Jello 2 sme cans mandarin oranges
2 ce boiling water or crushed pineapple or
1/2 ce cold water or juice from fruit cocktail
fruit l]sosm. carton whipping cream

1 pkge lemon pie filling
Mix Jello, water and fruit. Let set until firm. Cook the
pie filling and let cool. Whip cream and add to cold pie

filling, fold together. Spread over orange Jello and allow to
set. -

eS