Cost 1. Soak gelatin in cold milk. 2.' Beat eggs, cornstarch, and sugar until well blended. 5. Gradually add hot milk to egg '- mixture. Cook mixture in a double boiler, stirring constantly until it thickens. 4. Add gelatin to hot custard, stirring until gelatin is dissolved. Cool. 5. Beat cottage cheese, lemon juice, ~-- orange rind, vanilla, and coconut until well blended. Fold into custard and mix well. 6. Chill. Garnish with toasted coconut or cherries. * 1-3/4 pounds (1-3/4 quarts) nonfat dry milk mixed with 1-3/4 gallons water may be used.
Portion: 1/3 cup (No. 20 scoop) U. S. Bureau of Human Nutrition and Home Economics 90 * U. S. GOVERNMENT PRINTING OFFICE : 1953 O - 242647
United States. Department of Agriculture. Production and Marketing Administration.School lunch recipes for main dishes and desserts.,
book,
February 1953;
Washington D.C..
(https://digital.library.unt.edu/ark:/67531/metadc9174/m1/13/?rotate=270:
accessed April 25, 2024),
University of North Texas Libraries, UNT Digital Library, https://digital.library.unt.edu;
crediting UNT Libraries Government Documents Department.