Recipe - Nut Frappe

One half tablespoon Gelatine
One fourth cup Cold water
One half cup Sugar
1 cup Pineapple cooked or canned
1 cup Strawberries
1 cup Cream
Three fourths cup Milk
1 cup Chopped nuts
1 Egg white

This was the RODIER wedding dessert Aug 1, 1927.

Soak gelatine in cold water 5 min. Dissolve over hot water. Add dissolved
gelatine to whipped cream, milk and sugar. Stir in beaten egg white. When
cold, add pineapple and strawberries chopped in small pieces, and chopped
nuts. Serve cold in sherbet glasses.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini