ksul-uasc-mscc224_090

hr before serving pour into
freezing compartment and freeze
until ½ frozen.

Jiffy Grape Mousse

1 C. grape jam	1 C. heavy cream, whipped
2 T. lemon juice
¼ t. salt
⅔ C. milk

Beat jam with electric beater
until smooth. Stir in lemon juice
and salt. Gradually add milk while
beating. Fold in cream. Freeze.
When it begins to set, stir. Serves 6.

Peanut Butter Cookies

1 can shortening	1 egg, beaten
2 Tb. peanut butter	2½ C. sifted flour
1 C. powdered sugar	1 t. baking powder

Cream shortening, peanut butter
sugar and egg together. Add flour
sifted with baking powder and mix
thoroly. Press thru cookie press onto