1 tbsp plain gelatin
1/4 cup cold water
1/2 cup milk, scalded
2 egg yolks
1/4 cup sugar
1/2 cup whipping cream
2 tbsp lemon juice
1 cup crushed pineapple

Soften gelatin in water for 5 minutes. Add milk and stir until gelatin is dissolved. Beat egg yolks until thick then combine with sugar in top of a double boiler. Add gelatin mixture and cook, stirring continuously, over boiling water with medium heat until sugar has dissolved. Remove from heat and let cool until thickening begins.

Whip heavy cream in a cold bowl until thick. Add lemon juice, then gently fold in the gelatin mixture and crushed pineapple. Pour into a chilled mold and refrigerate until firm.

Recipe makes 6 servings of Pineapple Bavarian Dessert.

2 1/2 cups pineapple tidbits in juice
2/3 cups instant rice
1 cup mandarin orange segments, drained
1 1/2 cups tiny marshmallows
1 cup sour cream
2 tbsp sugar

Drain pineapple and measure 2/3 cup of juice. Bring the pineapple juice to a boil in a small saucepan. Stir in rice. Cover and let stand 5 minutes for rice to steam. Remove cover from pan and fluff rice with a fork. Let cool. Combine the pineapple tidbits, orange segments, marshmallows, rice, sour cream and sugar. Cover and refrigerate for several hours.

Recipe makes 6 servings of Ambrosia Salad.

1 pint grape juice
1/2 cup tapioca
1 cup sugar
1/2 cup chopped walnuts
juice and rind of 1 large orange
9 ounces crushed pineapple
crushed vanilla wafers
whipped cream

Cook grape juice and tapioca in a double boiler until thick. Remove from heat. Add rest of ingredients except wafers and whipped cream. Mix well. Arrange layers alternately with vanilla wafers, ending with a topping of the grape tapioca mixture. Chill for at least 1 hour. Top with whipped cream.

Makes 8 servings.