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_ November 24, 1928 WINNETKA TALK 43 Plan a Simple Dessert Molded coffee flavored jelly with whipped cream. Photo by Anton Bruchl, Courtesy of Pictorial Review, There's a decided tendency in favor of gelatins or light puddings, for Thanks- giving and Sunday dinners. They're delicious, topped with whipped cream. Easy on the digestion, yet so satisfying. Borden's Heavy Cream "whips in a minute." And why not have a fruit salad ~ with whipped cream? Here's the recipe: 124 cups strong black coffee. Soak 14 envelope gelatine in 24 cup cold coffee. Put remain. ing coffee into double boiler with 5 cup milk and 24 cup sugar. Beat yolks of 3 eggs slightly; add 34 cup sugar and !4 teaspoon salt. Cook until mixture thickens, remove, and add softened gelatine while mixture is stil soft, and gently stir to mix. Fold in whites of the three eggs beaten stiff. flavored with 14 teaspoonful vanilla. Turn into slightly dampened molds; chill thoroughly; serve with unsweetened whipped cream. Cereal and Cream Gh | Borden's 9 Cream I, bas many delightful uses 3 1) 077 (27K) Crea 771 This is scientifically ripened y and prepared Soured Cream 1 with a wonderful piquant Has i, Mild flavor. Its delicate aroma is Pleasin g an invitation to the appetite. \ " Seyie it ith vege: a ! table salad, mix it 7 F | avo | ond with pow -- Photo by Courtesy Wheatena Company blend it with may- onnaise, use in any recipe calling for soured cream. An Appetizing and Nourishing Breakfast Dish Everyone in the family (and this includes you, mother) needs a substantial breakfast, to avoid fatigue and tense nerves later in the day. Cream makes the cereal en- joyable and balances the breakfast. ~ BORDEN FARM PRODUCTS CO. of ILLINOIS Phone: Wilmette 1545