MILANAISE SOUFFLE

Put three egg yolks into a saucepan. Add one cup sugar, the grated rind and strained juice of two lemons.

Set on stove and stir until hot, then strain into a basin.

Add to this one and one-half heaping tablespoons Cox's Powdered Gelatine, dissolve with one-half cup boiling water.

Cool and add one cup heavy cream whipped, and the stiffly beaten egg whites.

Pour into a pretty dish, when set decorate with whipped cream, ornamental fruits or rose petals.

RASPBERRY MERINGUE PUDDING

Rub enough ripe raspberries through a sieve to make one pint of pulp, then dissolve three heaping tablespoons of Cox's "Instant Powdered" Gelatine in one cup of milk.

Add to this one cup of sugar, one tablespoon lemon juice and two cups whipped cream.

Mix this thoroughly with the raspberry pulp. Pour into a wet mold.

When set, turn out and decorate with raspberries and whipped cream.

This will serve nine or ten people.

From: Meatless Menus and Recipes By Eugene Christian and Mollie Christian

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