Nut Fluff

Ingredients

• one-half envelope Knox Sparkling Gelatine
• one-fourth cup cold water
• one-half cup sugar
• one cup cooked pineapple
• one cup strawberries
• one cup cream
• three-fourths cup milk
• white of one egg
• one cup chopped nuts

Method

1. 1

   Soak gelatine in cold water five minutes and dissolve over hot water.

2. 2

   Add dissolved gelatine to cream, milk, and sugar, and stir in beaten egg white.

3. 3

   When cold, add pineapple and strawberries chopped in small pieces, also chopped nuts.

4. 4

   Serve ice cold in sherbet glasses.

Nutrition per serving

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 53. The excerpt below is the record exactly as published.

one-half cup sugar. When Jello begins to thicken, add the fruit and set in a cold place. Serve in orange baskets or sherbert glasses. — Mrs. J. E. Lyon. PELTNE WHIP. Chop fine two cups cooked prunes. Beat the whites of three eggs stiff and add six level tablespoonfuls sugar, flavor with vanilla, add prunes to this and put in baking dish and cook in Avarm oven till set and brown. Serve with a custard sauce made of the egg yolks and a pint of sweet milk, two table- spoonfuls sugar and a little corn starch to thicken. — Mrs. Burke Hobgood. PEACHES IN BLOOM. Cover four good-sized perfect peaches Avith boiling water, let stand a moment, drain and remove skins Avhieh Avill noAv easily slip off. Carefully cut in half, remoA^e the stones, and fill the cavity so made Avith chopped nuts. Pin the hah^es together Avith toothpicks. Sift three-fourths cup poAvdered sugar, cream Avell Avith three teaspoonfuls butter, then add three teaspoonfuls cream, a few drops at a time. Add enough pink vegetable color paste to giA^e a delicate color to the frosting. Eoll the stuffed peaches in this frosting, then in grated cocoanut. Chill and serve in a nest of AA-hipped cream. — Mrs. Arthur Coi.e. STRAWBEEKY FLOAT. Mash tAvo quarts of berries and strain off the juice, SAveeten this and add it to a pint of very rich cream. Beat the AA^hites of four eggs A\'ith a tablespoonful of poAvdered sugar, and beat in the mashed berries. Put the cream in the bottom of a glass boAvl, and heap the straAA-berry meringue high on it. — Mrs. M. S. Whitted. SWEET POTATO DELIGH«. Three cups mashed potatoes, one cup raisins, one cup nuts, one cup sugar, one-fourth cup butter, tAvo eggs, spices to taste, one-half pound marshmalloAvs. Mix all together, except marshmalloAVS. Put in baking dish and set in oA^en until it heats through. Take out and put marsh- malloAvs on top, put back in oven and let broAAai. — Mrs. Isham King. NUT FEAPPE. One-half euA^elope Knox Sparkling Gelatine, one-fourth cup cold Avater, one-half cup sugar, one cup cooked pineapple and straAvberries, one cup cream, three-fourths cup milk, AA^hite of one egg, one cup chopped nuts

Cook this with the app: pantry check, scaling, and the assistant.