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Jellied Caramel Cream

Few grains salt 1/4 teaspoon vanilla 1 pint heavy cream 11/2 cups Karo, Orange Label 4 egg yolks 2 tablespoons granulated gelatine Heat Soften the gelatine five minutes in cold water to cover. the Karo in a double boiler, add the salt and pour into the egg yolks beaten light. Return to the double boiler and cook, stirring constantly two minutes. Add the gelatine and vanilla, chill and fold in the cream whipped stiff. Pour into a mould rinsed with cold water and let stand several hours to become firm. Serve with a garnish of nuts and whipped cream. "Frozen Pudding," Bavarian Style 13/4 cups Karo, Red Label 3 egg yolks 1/4 cup each chopped dates, raisins and figs 2 tablespoons gelatine 1/4 cup almonds or pistachio nuts 1/2 teaspoon each lemon, almond and vanilla extracts 1 pint heavy cream 2 tablespoons each chopped, candied cherries and orange peel Soak gelatine five minutes in two tablespoons cold water. Bring Karo to boiling point, pour into egg yolks beaten light. Karo to boiling point, pour into egg yolks beaten light.

Place over hot water and cook, beating hard for two minutes, add gelatine. Chill , add flavoring, the cream whipped, and the fruits and nuts, and transfer to a mould dipped in cold water.

Chill until firmunmould and garnish with whipped cream.