| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Dessert |
12 |
Servings |
INGREDIENTS
| 1 |
|
Envelope Knox gelatin (or similar brand) |
| 3 |
tb |
Cold water |
| 1 |
c |
Milk |
| 2 |
|
Eggs; separated |
| 2 |
tb |
Sugar |
| 1/2 |
c |
Sugar |
| 1/2 |
pt |
Whipping cream |
| 1 |
ts |
Vanilla |
| 18 |
|
Ladyfingers |
INSTRUCTIONS
Dissolve gelatin in cold water and set aside. Scald milk and add slowly to
2 beaten egg yolks. Beat in 2 tablespoons sugar and cook over hot water in
double boiler until custard coats spoon. Remove from burner.
While mixture is hot, add gelatin mixture. Let cool. Beat egg whites into
stiff peaks; add egg whites and 1/2 cup sugar to custard. Whip cream and
fold in; add vanilla and beat all together. Allow to harden.
Line pan with ladyfingers. Pour russe over them and serve.
NEWSPAPER ARTICLE, FROM GOV.
PRYOR'S MOTHER, MISS SUSIE
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“When you get to your wit’s end, you’ll find God lives there.”