Serves 8
1 package Strawberry Jell-O
1 pint boiling water
4 teaspoons Instant Postum
1/3 cup sugar
Few grains salt
6 marshmallows, cut very fine
1/2 teaspoon vanilla
1 cup heavy cream, whipped
1/2 cup pecans, coarsely cut
Dissolve Instant Postum in boiling water. Add Jell-O, stir until dissolved. Add sugar, salt, and marshmallows. Put mixture over hot water and still until marshmallows are dissolved. Chill. When slightly thickened, whip with rotary egg-beater until consistency of whipped cream. Add vanilla to whipped cream and fold into Jell-O. Fold in pecans. Turn into mold. Cill until firm. Serve with lady fingers or fresh sponge cake.