1 cup whipping cream
Beat the egg yolks, mix with the scalded milk, and cook in a double boiler, stirring often until the mixture thickens slightly. Soak the gelatine in the cold water for 5 minutes and dissolve in the hot tomato juice. Add to the hot custard mixture and stir until thoroughly mixed. Add the ham, chicken, cheese, pimento, salt and pepper to taste, and cool. Fold in the cream whipped until it holds its shape. Freeze.
Mrs. A. E. Taylor, West Virginia.
Rice and Chicken Luncheon Dish
1 tbs. gelatine
2 tbs. cold water
1 cup hot, well-seasoned chicken stock
2 cups cooked and drained rice
1½ cups chopped cooked chicken or fish
¼ cup finely-cut pimentos