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until it reaches 1 inch of top of smaller mould. When stiff, remove smaller mould and fill space with following cream mixture:

| cup cream, whipped until stiff | cup pineapple, diced

14 cup macaroons, diced

8 marshmallows, quartered

3 tablespoons powdered sugar 14 tablespoon lemon juice

2 tablespoons apricot juice

Method:—Combine ingredients in order given; pour in remaining jelly and chill until set. Garnish with shamrock leaves cut from angelica or citron peel. Serve with whipped cream.

301 TROPICAL DESSERT

| package lemon jelly powder 2 cups boiling water

6 figs, finely chopped

12 dates, finely chopped

| banana, sliced thinly

Method:—Diissolve jelly powder in boiling water. Chill until partly set; then add fruit. Turn into mould and chill until firm. Unmould and serve with whipped cream.

302 PARADISE PUDDING

| package lemon jelly powder

2 cups boiling water

14 cup almonds (blanched)

12 marshmallows, cut finely

12 maraschino cherries, cut coarsely 6 macaroons, crushed

4 tablespoons white sugar

lf teaspoon salt

4 cup whipping cream

Method:—Dissolve jelly powder in boiling water. Chill until partly set; then beat with egg beater until

of consistency of whipped cream. Add nuts, marshmallows, cherries, macaroons, sugar and salt. Fold in whipped cream, turn into loaf pan and chill until firm. Unmould and serve in 34-inch slices.

303 FRUIT WHIP

| cup drained, cooked, chopped and sweet- ened fruit

| tablespoon lemon juice 14 cup powdered sugar 2 egg whites | cup whipping cream

Method:—Mix fruit and lemon juice, and chill. Fold powdered sugar into stiffly beaten egg whites. Add fruit; then fold in whipped cream. Chill and serve in sherbet glasses with ladyfingers and macar- oons.

304 FRESH RASPBERRY WHIP

114 cups fresh raspberries

| egg white, beaten until stiff

| cup powdered sugar Method:—Combine ingredients

and beat with wire spoon for 20 to

30 minutes. Turn on to dish and

surround with ladyfingers. Chill

and serve with whipped cream.

305 VELVET CREAM

Whites of 2 eggs

2 tablespoons strawberry jelly

2 tablespoons currant jelly

34 cup whipping cream

2 tablespoons powdered sugar Method:—Beat egg whites until

stiff; then add jellies and fold in

whipped cream and sugar. Chill.

Serve in sherbet glasses.

~ BEST FOR ALL

PURITY FLOUR

YOUR BAKING +