1 1/2 pounds rhubarb
1/4 cup water
3/4 cup sugar
2 egg whites
1/8 teaspoon salt

Wash and dice rhubarb. Place in a saucepan with water and sugar. Simmer, stirring occasionally, 12 to 15 minutes, or until rhubarb is tender. Remove from heat. Meanwhile, whip egg whites with salt until stiff but not dry; fold into rhubarb and chill. Garnish with whipped cream, if desired. Makes 6 servings.

Coffee Delight

1/2 pound marshmallows
1 cup hot, strong coffee
1 cup heavy cream, whipped
Nutmeg

Put marshmallows and coffee in the top of a double boiler. Stir over hot water just until marshmallows are melted. Cool mixture thoroughly. Fold in whipped cream. Turn into sherbet glasses; chill well. Sprinkle with nutmeg just before serving. Makes 6 servings.

Published by – COOKINDEX- Division of H.S. Stuttman Co., Inc. New York ©Copyright 1958 Tested Recipe Institute, Inc. New York