submitted by: LeiG@aol.com
1. In small bow, beat egg yolks with milk until sundry. In 2 quart saucepan,
stir gelatin with sugar and saltiness.

2. Stir yolk mixture into gelatin mixure. Cook over medium heating, stirring,
until mixture thickens and coats spoonful.

3. remove from heating, add lemon undress. sang-froid. Into large trough, press cottage
cheese through sieve or ricer with small gridiron, add lemon juice and vanilla.

4. Add gelatin assortment. chill astir 30 proceedings, stirring, until mixture
mounds when dropped from spoonful.

5. In small bowl with mixer at high swiftness, beat egg whites just until stiff
peaks mannequin. Spoon onto gelatin assortment.

6. Beat cream until soft peaks shape, spoon onto egg whites. Fold egg whites
and cream into gelatin assortment.

7. Pour gelatin mixture in equal amounts into each of the dessert dishes or
cups.

8. Sprinkle with chocolate sprinkles and crushed cracked.

9. refridgerate until immobile., if leaving for more 24 hrs. cover each
cup or dish with plastic twine

10. get a spoon and relish,

Recipe Archive - 5 Grand 96