Beat yolks of 3 eggs lightly and add grated rind of 1 lemon, juice of lemon, 1/2 cup of sugar and a few grains of salt. Cook over hot water, stirring constantly, until mixture thickens. Remove from range and add 1 tablespoon granulated gelatin, which has soaked in water for 5 minutes, and 2/3 cup canned sliced pineapple. When mixture begins to thicken, add 1/2 cup of cream and whites of 3 eggs, both beaten until stiff. Turn into mould, garnished with pieces of canned pineapple and candied cherries. Chill thoroughly. Remove from mould to chilled serving dish and garnish with half slices of canned pineapple and candied cherries. Garnish may be omitted if simpler dessert is desired.
Charles "Buddy" Rogers
Egg Nogg Pie De Luxe
Gnocckis a la Romaine
Asparagus, Italian Style
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