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RECIPE of the WEEK

February 4, 2002

ANGEL PUDDING DESSERT

3 cups milk
1 cup white sugar
1/2 cup cold water
pinch of salt
4 egg yolks
2 packages plain gelatin
4 egg whites
1 pint whipped cream

Scald milk and salt. Beat together egg yolks, sugar, and hot milk. Let come to a boil and remove from heat. Add gelatin that has been dissolved in cold water. Cool. Fold in stiffly beaten egg whites, let stand until almost set. Then fold in whipped cream with flavoring and sweetening added. Put a layer of graham cracker crumbs on the bottom of a dish, then add the pudding and spread some more crumbs on top.

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