Cooking For 1967 Strawberry Parfait

Press, Volume CVI, Issue 31277, 25 January 1967, Page 2

Cooking For 1967 Strawberry Parfait

(By

CELIA TIMMS)

Serve a Strawberry Parfait :in a tall glass and sit back land wait for the family’s appreciation. Other fruits, such as raspberries, cherries, 'peaches, or pineapple may be used in place of strawberries. You Will Need:

, 1} tablespoons gelatine ' 1 tablespoon cold water

2 eggs 3 oz sugar 1 teaspoon vanilla essence i cup milk i teaspoon grated lemon rind 1 dessertspoon lemon juice ? cup evaporated milk 1) cups strawberries I cup icing sugar Whipped cream and chopped nuts

Method: Chop the strawberries and sprinkle with icing sugar. Stand aside until syrupy. Soak gelatine in cold water and dissolve over hot water. Beat egg yolks with loz of the sugar, add gelatine mixture, vanilla and milk and stir over boiling water until the mixture coats a metal spoon. Beat egg whites stiffly, gradually adding the remainder of the sugar until of meringue consistency. Fold into cold egg yolk mixture. Beat chilled evaporated milk with lemon juice until thick. Fold into egg mixture, add lemon rind. Chill until thick ening, then spoon into tall parfait glasses in alternate layers with the strawberries. Decorate with- cream and nuts.