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Show This Week's RECIPE . . . For a tasty ice box dessert which may be made the day before be-fore serving, try the following lemon ice box cake, which was submitted by Mrs. Dwain Buchanan. Bu-chanan. Lemon Ice Box Cake 1 package lemon jello 1 cup sugar 1 tsp. grated lemon rind (optional) (op-tional) cup boiling water Vz cup lemon juice i Mix ingredients together and let set until thick and syrupy. Chill 1 can Sego milk. Whip and fold into jello mixture, which has also been whipped'. Line pan with graham cracker crack-er crumbs. Put pudding in and sprinkle top with graham cracker crack-er crumbs. Let stand in refrigerator refrig-erator until set. To serve, cut in squares and top with whipped cream and a maraschino cherry. Makes 6 to 8 servings. |