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Show Beat Summer Heat With Delightful: Limes1 I": lJ 1 I ' 111 j' ' 1 j'j if !" 5 - I.-. ' x ; I lii! Uffft V. k .jy: rlLm iiiitfH'iii Zm.. BY DOROTHY MADDOX "gIG, green, shiny Persian limes from Florida are now in the market. For refreshing drinks, "they are perfect (usually one lime yields Ya cup of juice). Used with melon, in fruit cups, jellied soup, they add a welcome "cool" taste for hot-weather meals. With limeades, use watermelon balls as the garnish the color combination is delightful. Limeade Limes, ice water or carbonated water, sugar, watermelon balls, mint. For each limeade pour juice of one lime over ice in tall glass. Add water and desired amount of sugar. Garnish with watermelon water-melon balls and mint. Lime Chiffon Pie (Yield: one 9-inch pie) One envelope unflavored gelatin, gela-tin, Yi cup cold water, 4 eggs, separated, cup lime juice, 1 cup sugar, ft teaspoon salt, 1 teaspoon grated lime rind, V2 cup heavy cream, whipped, 1 9-inch baked pastry shell or vanilla wafer crust. Soften gelatin in cold water. In top of double boiler, beat egg yolks, then mix in lime juice, y2 ! cup of sugar, and salt. Cook over hot water until mixture thickens slightly, stirring constantly. Re- Florida limes lend a "cool" taste to refreshing hot-weather drinks. Garnishing with watermelon balls adds attractive color.' move irom neat; add gelatin and stir until dissolved. Add lime rind. Beat egg whites until stiff peaks are formed; gradually beat In remaining cup sugar. Fold in gelatin mixture, then whipped cream. Turn into baked pastry shell or vanilla wafer I crust and chill until firm. |