Make either fruit gel, and chill until mixture is slightly thickened. Beat with electric or rotary beater until light, fluffy and double in volume. Pile in sherbet glasses and chill until firm. Makes 6 to 8 servings.
Make either fruit gel and chill until mixture is slightly thickened. Add 2 unbeaten egg whites and beat until mixture begins to hold its shape, is light and fluffy, about 7 or 8 minutes. Turn into mold or serving dishes, chill until firm. Makes 6 to 8 servings.
Make either fruit gel, using 1 cup sugar (instead of ¼ cup), and 1¾ cups boiling water (instead of ¾ cup). Add ¼ cup lemon juice. Freeze in refrigerator tray until mushy, beat well in cold bowl with rotary or electric beater. Freeze again in two ice trays. Cover with foil, store in freezer until serving time. Especially delicious with orange, grape or cranberry juice. Or make tangy lemon or lime sherbet, using just ½ cup lemon or lime juice altogether. Makes 8 servings.
1 envelope Knox Unflavored Gelatine ½ cup cold water ¾ cup boiling water ⅔ cup sugar ½ cup fine graham cracker crumbs 3 egg whites (save yolks for Lemon Sauce*) ½ tsp. salt 2 tsps. vanilla
Sprinkle gelatine on cold water in 3-qt. mixing bowl to soften. Add boiling water and stir until gelatine is dissolved. Stir in sugar, chill slightly (15 minutes in refrigerator). In the meantime, sprinkle half of the graham cracker crumbs over bottom and sides of greased 9-inch square pan. Add egg whites, salt and vanilla to chilled gelatine mixture. Beat with rotary or electric beater about 10 minutes, until light, fluffy and mounding when beater is lifted. Turn into crumb-lined pan; sprinkle with remaining graham cracker crumbs. Chill ½ hour or until ready to serve. Cut in 3-inch squares and serve with Lemon Sauce* (prepare sauce while dessert chills). Makes 9 servings.
3 egg yolks ½ cup sugar ⅓ cup melted butter or margarine 3 Tbsps. lemon juice 1 Tbsp. grated lemon rind ⅓ cup heavy cream
Beat egg yolks until thick and lemon colored. Stir in sugar, melted butter, lemon juice and grated rind. Whip cream, fold into lemon mixture.
Here’s a new kind of birthday “cake”—no baking needed, and your imagination can turn a simple gelatine into a dessert to suit the taste of the king or queen of the day.