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Show This Week's RECIPE . . . A very refreshing and light summer dessert is the Frozen Lemon Pie, which has been submitted this week by Mrs. Orson Or-son Stevens. For a variation her Frozen Pineapple Pie is also very delicious. ADDITION to last week's recipe: re-cipe: In the strawberry icebox dessert submitted by Mrs. Elmer Eldredge, it failed to mention that if fresh strawberries are used, they should be sweetened. Also any fruit may be used with the recipe. Frozen Lemon Pie Juice and grated rind of 1 large or 2 small lemons 5 Tbs. orange juice 3 egg yolks pinch salt Vi cup sugar Beat together and put in top of double boiler. Cook over boiling boil-ing water until thick, stirring occasionally. Then take 3 Egg whites 13 cup sugar 1 cup whipping cream Beat egg whites, add the sugar. sug-ar. Whip cream and add to the I egg whites. Fold into cooked mixture, which is slightly cool-ed. cool-ed. I Line refrigerator tray (one 'if large, two if small) with vanilla va-nilla wafer crumbs. Pour mix- ture in and top with vanilla waller wa-ller crumbs. Freeze in unit. ' Pie should be made day before .ready to use to assure freezing. f Frozen Pineapple Pie V2 cup drained crushed pineapple pine-apple 3 eggs Vs tsp. salt 'z cup sugar I cup syrup from pineapple 2 Tbs. lemon juice 1 cup heavy cream, whipped Vanilla wafer crumbs Separate eggs and place yolks in bowl and beat until thick. Add salt and sugar, and beat well. Combine mixture with pineapple pine-apple syrup. Add lemon juice I and cook over low heat until mixture coats spoon. Stir in crushed pineapple and cool. Beat egg whites until stiff i Fold in whipped cream and cooled custard mixture. Line re-'frigerator re-'frigerator tray with vanilla wafer wa-fer crumbs. Pour in mixture and ton with crumbs. Freeze in unit. |