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Show DOES mM if" gS52ciY . . . . . HflEM HALE TO GRATE nuts or chocolate, It's easiest to use a rotary type grater with a hand operating crank. Grated nutj or chocolate should be both fine and light. When you're blanching nuts, let them stand in hot water as little a time as possible so they don't lose any flavor. Bring the water to a rapid boil before dropping in the nuts. When you cut dried fruits or marshmallowi, keep a cup of water near you Into which the THIS WEEK'S RECIPE Nippy Salad Serv S I package lime-flavored gelatin lYt cups hot water I cup drained, crushed pineapple pine-apple t tablespooni horseradish cup mayonnaise I cup cottage cheese Dissolve gelatin In hot water. Chill until partially set. Stir In remaining Ingredients. Chilt until un-til set, cut In squares and serve on greens. scissors can be dipped frequently to avoid gumminess. To unmold gelatin, run the tip of a knife around the mold and give the mold a sharp shake or two. If this doesn't work, wrap a hot towel around the mold for a second or two. Repeat both operations opera-tions it necessary. If a recipe calls for grated rind, use a fine grater and grate only the colored part of the peel The white membrane is bitter. To clean fresh mushrooms, wipe them with a clean, damp cloth. Cut off only the tips of the stems and then slice lengthwise from item through the cap. When a recipe calls for folding ingredients, use a flexible spatula, slip It down the side of the bowl to the bottom, through the mixture mix-ture and bring it up. Cut down and under with each motion. |