The Williamston cook book

1 pkg. Cherry Jello 1 pkg. marshmallows (cut) 1 c. boiling water 1 8-oz. bottle cherries 1 lemon (juice) % pt. cream... whip and 1 can crushed pineapple sweeten 2 cans fruit cocktail Dissolve Jello in boiling water. Let cool. Add lemon juice, pineapple, fruit cocktail, marshmallows, and cherry juice. (Save cherries for decoration). Put in freezing unit. When partially frozen, stir and return to unit until frozen. Remove from freezing unit about 15 minutes before serving. Top each serving with whipped cream and cherry. | Mrs. Irving Margolis. FRUIT SHERBET 1 No. 2 can crushed pine- Juice of 2 lemons apple 1 cup sugar 1 No. 2 can orange juice 3 cups milk Combine above ingredients, then add 1 cup cream. Pour into tray and allow to freeze firm. Remove and beat with rotary beater until light. Return to refrigerator and finish freezing. ' Mrs. John L. Goff. LIME ICE 1 box lime jello juice and rind of 2 lemons 144 cups sugar 1 quart milk (whole-sweet) 1 cup boiling water Dissolve jello in cup of boiling water; add sugar, then add juice and rind of lemons. Let cool slightly; add milk. After mixture freezes to a “mushy” consistency, beat with beater, return to trays... “forget it’. Mrs. James T. Clay, Carlisle, Ky. LIME SHERBET 1 package lime Jello 4 cups milk 1 cup water 2 lemons 1 cup sugar Dissolve Jello in 1 cup boiling water. Add milk in which sugar has been dissolves. Pour into freezing tray and when it has started to freeze add lemon juice and grated rind of lemon. : Mrs. W. H. Harrison. PINEAPPLE ICE 2 cups pineapple juice 14% cups sugar Juice and rind of 2 lemons 1 quart milk Mix all ingredients and freeze. (Non-fattening.) Mrs. Henry Griffin. PINEAPPLE SHERBET 34 cup sugar 1/3 cup water Cook until spins a thread. Pour over 2 egg whites (beaten well), add 14% cups pineapple juice and 1 cup crushed pineapple, 1 cup of whipped cream. Stir in about 1 hour. Mrs. H. L. Barnhill. LIME PINEAPPLE SHERBET 1 pkg. Lime Jello 1 can crushed pineapple 1c. boiling water 3 lemons 142 cups sugar tea ten ke Dissolve 1 pkg. lime Jello in 1 cup boiling water. Add sugar. Let cool. Add pineapple, juice of lemons, and milk. Put in freezing unit, and let stay until mixture becomes partially frozen. Then stir thoroughly by hand or beat slightly with electric mixer. Return to freezing unit. Mrs. Irving Margolis. SHERBETS (4 to 5 servings) Apricot Mixed Fruit Lemon 1 14% c water 1 c water 1 c water 34 c sugar 1 ec sugar 1 ec sugar ⅛ t salt % t salt 1/8 t salt 34 c apricot pulp 1 banana, mashed 1% ¢ lemon juice 4 th. lemon juice 4 tb. lemon juice grated rind of 1 lemon 1 egg white 1 orange. . juice & pulp 1 egg white 1 egg white Stir sugar and water over low heat until sugar is dissolved. Boil rapidly 5 min. Cool. Add fruit (pulp, rind, juice). Freeze to a mush. Stir 2 or 3 times. Add beaten egg white at mushy state. Freeze until firm. Louise Griffin. FROZEN: PINEAPPLE TARTE 3 egg yolks 3 egg whites Dash of salt 2 tablespoons sugar 1% cup sugar 1 cup of heavy cream, whip- 1 nine-ounce can crushed ped pineapple, drained 2 cups vanilla wafer crumbs 2 tablespoons lemon juice Beat egg yolks, salt and half a cup of sugar; add syrup from pineapple and lemon juice. Cook over hot, not boiling, water until mixture coats a spoon, stirring constantly. Add pineapple and cool. Make meringue of egg whites and two tablespoons of sugar. Fold in whipped cream and custard mixture. Coat sides of slightly buttered refrigerator tray with wafer crumbs. Spread half of the remaining crumbs over bottom. Pour in custard mixture; cover with remaining crumbs. Freeze firm, about three to four hours. Serves 6 to 8. Mrs. John Ashley Hardison. PLAIN BAKED CUSTARD