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(6 servings)
1 envelope Knox gelatin
1/2 c. halved *maraschino cherries or canned strawberries
1/4 c. cold water
1 c. cream or 2/3 c. icy cold evaporated milk (whipped)
3/4 c. very hot fruit jc. 1 egg white
1/2 t. salt 1/2 c. nuts, chopped
1/2 c. canned pineapple (crushed
Soften gelatin in cold water. Add sugar, salt and hot fruit jc. and stir until thoroughly dissolved. Cool until consistency of unbeaten egg whites, fold in whipped cream and pineapple and strawberries which have been cut in sm. pieces. Fold in stiffly beaten egg white. Turn into a ring mold. (If desired, arrange sm. pieces of fruit in a design in the bottom. Cover with thin layer or clear gelatin mixture. Chill. Then pour cream-and-fruit mixture in.) Or turn into *sherbert glasses and chill. Serve sprinkled with chopped nuts or garnished with whole nut meats. The souffle may also be turned into mold that has been lined with stale lady fingers or other stale cake.