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Show h ffh F't ' 'dr sy-'h1' ' f --s JELL0 DIVINITY Blanche Moss loves to make a colorful fruit flavored divinity. Using various colors and flavors of gelatin, she can have a rainbow of colors in this very popular confection, delicious any time of year. It is pretty as well as delicious. As a bonus, a marshmallowy fruit sauce is added, good to dunk or toss with a variety of summer fruits. Given by Marjorie Mitchell. light and fluffy . add dash of salt and vanilla. Cool a bit and fold in mayonnaise, according to your taste and the orange rind, then add a little orange juice and lemon juice until the desired de-sired tartness and thinness. THIS MAKES about 3 cups marshmallowy sauce and will keep in covered container in refrigerator for a week or two. You might like to try just half of the recipe and adjust according to taste, with more or lese mayonnaise and juices. with lots of calories," she said. She is a resident of Woods Cross and in fact has lived there all her life. SHE IS a member of the Golden Gol-den Years Center in Bountiful, where she enjoys china painting paint-ing and ceramics. She is also a orange juice to thin a little lemon juice for tartness COMBINE SUGAR, syrup and hot water in a small saucepan, sauce-pan, stir to dissolve sugar and then boil without stirring to firm ball stage, 240-244 degrees de-grees or until a long thin thread forms when pouring from spoon. Meantime beat egg whites until stiff peaks are formed, then very gradually pour syrup over whites, beating on high in mixer. Continue beating until By KATHRYN JENNINGS Blanche C. Moss loves to make jello divinity for her family and friends. By using the different flavors and colors of jello, she can have a variety of colorful and delicious plates of candy. You might like to try this confection with gay pastel colors for serving at anniversary anniver-sary or birthday parties. IF YOU are having a party with a special color scheme, it is fun to make the divinity the colors which will go with other foods or decorations, use your imagination to make a very delightful de-lightful party, or even for the family. JELLO DIVINITY 3 cups sugar Va cup white corn syrup y cup water ' tsp. salt 1 3 oz. pkg. jello 1 cup nuts, chopped 2 egg whites MIX SUGAR, syrup, water and salt in saucepan, stirring to dissolve sugar. Boil the syrup memoerot tne jazz nana mere and loves to rehearse every week with her fellow members and then go out to some group or school to entertain. The band plays some beautiful beauti-ful soulful music and often entertains en-tertains for various people and they all have a wonderful time. SHE USUALLY attends the monthly luncheons in the Center Cen-ter and meets so many friends where she can visit and enjoy a good meal as well as a good program. There are other advantages in belonging to the Center and activities which she really enjoys. This busy lady is very active and really enjoys her busy life with so many good friends. A fruit sauce to use with the summer fruits of all kinds is also given for your summer good eating. This marshmal-low marshmal-low fruit sauce is fluffy and delicious, de-licious, tangy and sweet, to be used for dunking pieces of fruit or to be tossed with assorted bite size pieces, for a very refreshing re-freshing dessert for lunch or dinner. MARG MITCHELL of Cen-terville Cen-terville furnished this special recipe, use melon pieces, pineapple chunks, now that they are seasonal, also cherries cher-ries or strawberries, bananas or even apricots.. A syrup is cooked and beaten into stiffly beaten egg whites, mayonnaise, otange juice, grated orange rind and a bit of lemon juice, all combine for a smooth sauce. FLUFFY FRUIT SAUCE I cup sugar Vi cup hot water . 24 cup, light or dark corn syrup , 2 egg whites I tsp. vanilla dash of salt Vi cup mayonnaise 1 tbs. grated orange rind to crack stage, 250 degrees on candy thermometer. While syrup is boiling, beat egg whites, at room temperature, tempera-ture, until stiff and beat in the package of jello, dry. This egg white mixture should have been beaten in the large bowl of a mixmaster. IF SYRUP mixture has reached the right temperature, beat into the egg whites, very gradually, until the divinity stands in peaks and beat in the nuts. With a spoon drop on buttered large plate or pyrex pan. The candy might also be poured into a buttered pan and when cool, cut into squares for serving. When it is cool and set up, store in an air tight container, contain-er, or "eat and enjoy it," as Blanche remarked. She said, "The divinity freezes very well. I have kept it in the freezer for more than one month and it is just like fresh when thawed." MRS. MOSS loves to make candy and all the other good things, "especially those goodies which make one fat. |