garnish. If a deeper shade of pink is desired than the strawberry juice
gives, pink coloring may be added before the whipped cream is beaten
into the gelatine.

STRAWBERRY CREAM FLUFF
(Sufficient to Serve Six)

1 Tb. unflavored gelatine
1/4 c. cold water
1-1/2 c. strawberry juice
Juice of one lemon
1/4 c. sugar
1-1/2 c. whipped cream

Soak the gelatine in the cold water. Heat the strawberry juice to the
boiling point, and add it to the soaked gelatine. Add the lemon juice
and sugar and place the gelatine where it will cool. When it has started
to solidify, beat into it the whipped cream and continue beating until
the mixture stands up well when dropped from a spoon. Place in a mold
and cool. Serve in any desired way.

53. PINEAPPLE CREAM FLUFF.--If pineapple is preferred to strawberries,
pineapple cream fluff may be made according to the accompanying
directions. Canned pineapple may be utilized nicely in the preparation
of this dessert. If it is in rings, it should be chopped into small
pieces, but grated pineapple needs no further preparation. Fresh
pineapple used for the purpose must be cooked before it can be used in
this dessert.

PINEAPPLE CREAM FLUFF