William E Shay
NUT FRAPPE
1/2 envelope Knox Sparkling 1 cup cream Gelatine 1/4 cup cold water 1/2 cup sugar 3/4 cup milk White of 1 egg 1 cup chopped nuts 1 cup cooked pineapple and strawberries Soak gelatine in the cold water five minutes and dissolve over hot water. Add dissolved gelatine to cream, milk and sugar and stir in beaten white ofegg. When cold, add the pineapple and strawberries which have been chopped in small pieces, also the chopped nuts. Serve ice cold in sherbet glasses. 107 William. E. Shay.
Campbell
MARSHMALLOW APPLE PIE
is very dainty. It is made by filling a pastry-lined pan with well-flavored apples, pared, cored, and cut in eighths. These are sprinkled thickly with sugar and a few spoonfuls of water poured over them. The pie is baked till the apples are tender, then spread with halved fresh marshmallows and returned to the oven to brown delicately.