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Biscuit Tortoni

1 cup Karo, Red Label 3 egg yolks Few grains salt 1/2 teaspoon vanilla 1/2 tablespoon gelatine 1 cup heavy cream 1/2 cup macaroon crumbs Beat the egg yolks light and add to the Karo. Cook, stirring constantly, until the mixture thickens about five minutes. Add the gelatine soaked five minutes in water to cover. When cool, flavor, add salt, beat into the cream, whipped, and transfer to little paper cases. Dust the tops thickly with the macaroon crumbs and put in a cold place to become firm. If possible, pack in the ice cream freezer, using equal parts of ice and salt, and put pieces of cardboard between the layers to keep the cases separate. L IFE is too short to "Cook All Day." Modern methods teach swiftness, accuracy and the use of new food products. "Pour" the Mazola for cakes, cookies, breads, instead of creaming other shortenings. Pour in the Karo -rub the pans with Mazola. You can beat these mixtures easily as well as quickly. Cooking time can be cut in half.