1 tablespoon Knox Gelatine
1/4 cup cold water
1 cup boiling water
3/4 cup sugar
1/4 cup lemon juice
3 egg whites
Salt
Soak gelatine in cold water five minutes. Dissolve in boiling water, add sugar and lemon juice, occasionally stir the mixture. When quite thick, beat until frothy. Add whites of eggs, beaten stiff and continue beating until stiff enough to hold shape.
Serve with Custard Sauce.
A vintage recipe card for a Linguini Supreme, made with linguini, Salad Supreme, Italian Dressing, celery, red pepper, green pepper, cucumbers, and tomatoes.
A vintage recipe card for a Cranberry Salad made with fresh or frozen cranberries, sugar, miniature marshmallows, pecans, and whipped cream.
A vintage handwritten recipe card for a Jell-O Ice Cream Salad, make this recipe with Jell-O, ice cream, and chopped fruit. This recipe is great with peaches.
