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Show JjT s i 7 f ' t 1 CHOCOLATE COCONUT GLOSSIES 18 squares (1 package") candy-making chocolate cup sweetened condensed milk it'lijagi'SWM V teaspoon salt yF "') 1 teaspoon vanilla V ?iS&$ 1 V2 CI'PS shredded coconut rH. ffiyY Heat chocolate over boiling water until partly vfU melted. Then remove from boiling water and stir rapidly until entirely melted. Add milk, salt, 'vanilla, and coconut and blend. Drop from teaspoon tea-spoon on waxed paper. Cool until firm. Makes about 3 dozen. For best results, have milk at room temperature. "tapioca date pudding ' package (34 ounces') prepared vanilla tapioca SpY pudding (aW cups milk cXyX cllP cut dates vV$'y Turn pudding mixture into saucepan. Add milk ; jSSL an(i mix wel1- BrinS to a boil, stirring constantly. 'giS! Remove from. heat. (Mixture will be thin. Do not overcook). Add dates and cool. Stir once after 15 to 20 minutes mixture thickens as It cools. Chill. Serve plain or with whipped cream. Makes 5 servings. - MERRY-GO-ROUND MOLD 1 package raspherry-flavored gelatin J$"?-i jp cups hot water Int'il H"StVjv Animal crackers QMle, Dissolve raspberry-flavored gelatin In 'hot i-'-i.Tll' water. Pour into large mold and chill until firm. vS3rC5rr Unmold and arrange animal crackers around base r3LVffl a"d on top. Garnish with whipped cream, If de sired. Makes 4 to 6 servings. I |