1 tb Unflavored gelatin
1/4 c Water
8 oz Maraschino cherries, finely
-cut with juice
1/2 c Sugar
1/8 ts Salt
2 c Whipped cream
1/3 c Blanched almonds, finely cut
1/4 ts Vanilla
1/2 ts Almond extract
Soften gelatin in water for 5 minutes. Place over boiling water; stir until
completely dissolved. Add maraschino cherries, sugar and salt. Chill until
slightly thickened. Fold whipped cream, almonds, vanilla and almond extract
into gelatin mixture. Spread on cake and chill several hours before
serving.
This cookbook is so old the cover is torn off and the pages are orange.
It’s published by Favorite Recipe Press and they put out a whole series of
cookbooks called “Favorite Recipes of Economics Teachers”; year unknown.
This recipe was submitted for publication by Mrs. Yvonne Erickson, Senior
High School, Fergus Falls, Mlnn.
Typos by Brenda Adams adamsfmle@sprintmail.com
Yields
1 Servings