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PARADISE PUDDING<br />
1 package Cherry Jell-O Y cup almonds, blanched and<br />
1 pint boiling water chopped<br />
Y\ teaspoon salt 6 marshmallows, finely cut<br />
4 tablespoons sugar 12 maraschino cherries, coarsely cut<br />
1 cup cream 6 macaroons, crushed<br />
DISSOLVE Jell-O in boiling water. Add salt and sugar. Chill until cold and<br />
syrupy. Fold in cream, whipped only until thick and shiny, but not stiff.<br />
Add nuts, marshmallows, cherries, and macaroons. Chill until slightly<br />
thickened. Turn into mold. Chill until firm. Unmold. Serves 8.<br />
APRICOT BAVARIAN<br />
1 package Strawberry Jell-O Y pound dried apricots, cooked<br />
1 pint boiling water and apricot juice and drained<br />
% cup cream Y cup sugar<br />
DISSOLVE Jell-O in boiling water and apricot juice." Chill until cold and<br />
syrupy. Fold in cream, whipped only until thick and shiny, but not stiff.<br />
Crush apricots to pulp with fork; add sugar. Fold into Jell-O mixture. Chill<br />
until slightly thickened. Turn into mold. Chill until firm. Unmold. Serves 6.<br />
ORANGE MOSS<br />
1 package Lemon Jell-O 1 teaspoon lemon juice<br />
1 pint boiling water Juice and grated rind 1 large orange<br />
4 tablespoons sugar 1 cup cream<br />
DISSOLVE Jell-O in boiling water. Add sugar, fruit juices, and rind. Chill until<br />
cold and syrupy. Fold in cream, whipped only until thick and shiny, but<br />
not stiff. Chill until slightly thickened. Turn into mold. Chill until firm.<br />
Unmold. Serves 6.<br />
Orange Moss (recipe above)<br />
37 f~
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