1 envelope Knox gelatine. 1 teaspoon salt. 2 tablespoons cold water. 1 cup cream, whipped. 1 tablespoon butter. 2/3 cup milk. 3 tablespoons sugar. 1/3 cup vinegar. yolks 2 eggs. 2 tablespoons pineapple juice. 1/3 teaspoon paprika. 1 cup sliced fruit.

Soak gleatine in cold water five minutes, melt butter, add egg yolks well beaten, sugar, salt and paprika. Remove from fire, add gradually milk, vinegar and pineapple juice. Cook in double boiler, stirring constantly until mixture thickens, add soaked gelatine, remove from fire, beat two minutes. Cool, stirring occasionally, when beginning to set add sliced fruit, using cherries, pineapples, oranges strained; add cream whipped stiff. Mrs. T. H. S. Schooley.