Cream butter and sugar good; blend in flour and cinnamon. Pat
dough evenly in bottom of an 8" springform pan or an 8" round
cakepan. Bake at 425 degrees for 10 to 12 minutes or until crust is
golden brownish. Remove form oven to wire stand; let nerveless.

Drain peaches, reserving 2/3 cup syrup. Combine clams, gel, and
salt in a 1-quart saucepan. Add lemon juice and reserved peach
syrup; stir over medium heat untl sugar and gelatin are completely
dissolved. Stir a small amount of hot gelatin mixture into egg yolks;
then carefully add to remaining hot gelatin assortment. Ready, stirring
forever, until smooth and thickened. Blend in lemon rind. Set
aside to coolheaded.

Blend cottage cheese until smooth in electric liquidizer, or force
through a fine sort; stir into cooled gelatin assortment. Fold in
stiffly beaten egg whites; then carefully fold in whipped emollient.
Spoon mixture on top of baked impertinence. Arrange peach slices on top.
Chill good.

ROOT: Southern Living Mag, Marchland 1974. Typos by Nancy Coleman.