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1 tbsp. grated lemon rind mothirds cup lemon juice 2 envelopes unflavored gelatin V M: cup water 6 eggs lh Cups sugar 2 cups heavy cream Candied volleu Demon Wedges Mint leaves Prepare 4 cups souffle or other straight-sided. dish with foil collar this way: Measure two lengths of foil long enough to encircle dish. Fold in half lengthwise (foil should be about 2 in. high than the rim of the dish). Grate the lemon rind and squeeze the juice, so they will be ready for Step 6. Sprinkle gelatin over water is softened. Place saucepan over very heat until gelatin dissolves (mixure will be clear). Remove from heat, cool. Combine eggs and sugar in large bowl of electric mixer. Beat mixture at high speed until very thick and light. (This will take 7 to 8 minutes). While eggs and sugar are beating, whip Pe cups of the cream in a small bowl until soft peaks form; refrigerate. Combine lemon rind and juice with cooled gelatin; pour into egg-sugar mixture. Continue beating until well blended. Remove bowl from mixer. Chill briefly (5 mins.) either in refrigerator or by placing bowl in a large bowl partly filled with ice and water. Stir frequently. just until mix- ture is thick enough to mound. Fold in whipped cream with a rubber scraper until no streaks of white remain. Pour into prepared dish. Refrigerate at least 3 hours, or until set. Remove collar gently, freeing souffle from foil if necessary, with a small paring knife. Beat remaining cream. Garnish souffle with cream, candied violets, lemon wedges and mint. Mrs. Shirley Allin, 44 Harjolyn Drive, Etobicoke, Ont. Frozen Strawberry Cream M: cup butter "w m Ya cup brown sugar (packed) 2letl 1 cup flour 8 Chestm 'h cup walnuts (chopped) Islington, Mix together lightly and . place in oblong pan. - Bake at @0â€"0 degrees stirring occassionally until golden brown (about 15 When brown press 1/2 mixture in bottom of 9" X W' pan and keep half for top. Filling: 1 (10 oz.) pkg frozen strawberries 1 egg white 1 cup white sugar 1 tb. lemon juice 1 t. vanilla h pkg whip cream -. lila'ce in ingredients, except cream in large mixing bowl. _ .-. Bea? for 20 min. ,with electric beater. T 160 Shaver Ave; N., Islhgton, Ont. Makes 8 ser- Fold in whip cream and pour over mixture In pan. Top with remqining crumbs. Freeze at least ' hrs. Makes (10-12 servings.) ENE. “mm Cup 0mm Ptuidiag I, Irrtttttelt8e "if: Puddings cups. In each place 2 tbsp. black currant lam. Cream Ya cup shortening with h cup sugar. Add 1 beaten egg. Add M, tsp. baking soda to % cup Sift together l cup pre- sifted cake flour, h tsp. salt, Mi tsp. baking powder. Add dry and wet ingredients to shortening alternately, ending with dry. Add h tsp. vanilla, 1h tsp. lemon ex- tract, 1 tsp. grated lemon rind. Fill cups twothirds full. Bake at 350 degrees F for 20 minutes. Serve warm or cold inverted, with hot caramel sauce. Hot Caramel Sauce Heatin top of double boiler till bubbly, V4 cup margarine and 1/, cup brown sugar. Blend in 1 cup boiling water. Stir in a paste of 2 tbsp. flour and V4 cup cold water. Lastly, add 1 tsp. vanilla. Keep [warm in top of double boiler'. Tutti-Fruitti Lemon 1 IPA-ounce can pineapple tidbits l ll-ounce can mandarin orange sections 1 17-ounce can fruit cocktail lb cup flaked coconut 2 tablespoon lemon Nice 1 3%-ounee package instant lemon pudding mix 2 bananas Frozen whipped dessert topping thawed (optional) In large bowl, combine undrained pineapple tidbits, undrained orange sections, and undrained fruit cocktaif with flaked coconut and lemon juice. How to sour Milk: Place Ph tsp. vinegar or lemon juice in a measuring cup. Add warm milk to make 1/2 cup. Stir and allow to stand 10 minutes. Carol E. Owen 675 Martingrove Road Apt. 307'Weston, Ont. M9R 3T5 Sprinkle the instant lemon pudding mix over fruits and toss lightly to combine; chill. Just before serving, peel and slice bananas to make Ih Fold bananas into lemon fruit mixture. Serve in dessert dishes or sherbets; top with whipped topping, if desired. Makes 10 servings. Edna Meredith 8 Chestnut Hills Pkwy Seafoam Lime Mold 1 3-02. pkg. lime flavoréd gelatin . 1 cup boiling water M: cup cold water 1 tablespoon lemon juice 1 8-oz. pkg. Philadelphia Brand Cream Cheese 1% cups Kraft Miniature Marshmallows 1 two-thirds cups (131/2-02. can) Crushed pineapple, drained Ma cup chopped nuts, optional Dissolve lime gelatin in boiling water; add cold water and lemon juice. Gradually add to softened cream cheese, mixing till well blended. Chill until almost firm; fold in marshmallows, pineapple and nuts. Pour into a mold; chill until firm. Mrs. Mary Merklinger l Adriatic Road, Weston, Ontario. For the perféct des"sirr'f Grated rind (1 one (range, Nice of two unmet. One teacup 8088: 2 Main]: water, one tablespoon butter, 5 drops vanilla ex- tract. Bring all to boil and thicken with 2 tablespoons eomflour mixed with a little cold water. Separate two eggs and beat yolks in dish, then add constantly. Beat egg whites stiffly with a little sugar and spread over top d pudding and brown very slightly in oven. Beds van den Hoogen, 181 Hillside Ave., Sweet and Sour Cream - Mimico. Ingredients for 4 persons: 1 lb. of pasteurized sour cream (Sealtest is less sour) % cup of special fine granulated sugar SONY 6036 Rec Moreno s 26. Sp. ‘Suu. List. $469.00 Sale 100/5 MIC/o OllT '33T .00 sun! whipped cream (real cream) Mix the ingredients together. Fold in whipped cream at last minute. Serve well chilled. Canned, stewed or fresh fruit may be Mrs. Kathie Campbell 12 Arcot Blvd. Rexdale, Ont. Susan’s Fruit Sherbet 1 cup fresh squeezed orange juice juice of one lemon 1-2 mashed ripe bananas 'h c. halved maraschino cherries (drained) 1 c. water two.thirds C. sugar 1 egg yolk 2 egg whites Mix the above and set to freeze. When mixture is frozen add beaten egg whites and refreeze. . Mrs. C. Wilkes 97 Chestnut Hills Pkwy Islington Fruit Delight 22 graham wafers 1 cup of chopped was " cup of cream . 16 marshmallows ' 1 cup d chopped wahtis9 1a teaspoon of vanilla' Roll into small balls coconut. Then put in foil, the refrigerator. Jan Banks 6:24th St. Toronto, Ont. [ Almond Past lh pound of almonds 1 pound of fruit sugar 2 eggs _ _- Put almonds through mincer not too fine add sugar and eggs mix well put in frig for two or three days ready to put on Christmas cake. Mrs. Aldridge 3000 Dufferin St. Apt. 311 Toronto M68 3'N Rico Vomit h pint 'rttliqted CNM8t 1% cup: cooked pearl not. Thoroughly drain rup- berries reserving cup d Juice. Combine coma sugar add to reserved raspberry juice. 009k over 'tattlaqtoomdoiruret semantics: 2teqoataleesittiee stirring constantly. Remtmt from heat, stir in ram lemon juice chill add icing sugar & vanilla to whipped Fold into rice alternate chilled raspberry sauce ' rice put mixture in glasses Garnish with cherries. Mrs. Elizabeth Zuk 53-13th St., _ Toronto 14, Ont. Mural": 22 , s Rec. and " Sp 2,t List $527.00 So a " 30.00