OCR Text |
Show y- - v : "- 1 , , . ..... 7 -v 'f"'s ? VT V r, X1' 'X ' A iAflr-KOPf- Lightly butter an v juic concntrot (do not o ., wotor) Pour mixture into prepared pan. Cool. " square pan and set 8-i- n. - r I v 4; v " ry .... s. ' '?, ".-- :: ''rr .. " x 1-- in. Sprinkle evenly over cold water v.r-;- , h x - - J t Follow Base Recibc. After orange juice has been added, chill in refrigerator or in pan of ice and water until gelatin mixture is htf consistency 0f thick, unbcaten egg white If mature is placed oyer x and water, stir frequenUy; if placed n refrigCrator, stir occasionally. MeanwhUe, dram contents of 1 9z. can crushed pineapple and set aside. When gelatin muture is oi aesirea consisiency, add drained pineapple and mix well, Turn 3 cups sugar L hot water Bring to boiling and continue to boil mix- ture for 10 mm. without stirrmg. Uunng cooking, wash down any crystals from sides of pan with pastry brush dipped m water r.r. rvi. ,i, Pineapple (Macaroon Cream One UfJt. mold will be needed. Put a bowl and beater in refrigerator to chill. MeanwhUiS;iighdy oU the mold and set it aside to dram. Put on a long length of heavy waxed paper When gelatin mixture ,is of desired sistency, Deal unui irouiy 2 C3 whites 10 2-i- n. aVy macaroons . Pour into a small bowl H cup cokl water up y .."Using chilled bowl and beater, beat until cream is of medium consistency softly) j 1 - ' y .is-slig- htly , f MAGAZINf "&y ' . - (piles J'.y .. . . FAMILY WEIXLV T ' lull.. , y 12 W-- eupaugor cup chitted whipping craam Fold whipped cream into gelatin mixture. Sprinkle, evenly over cold water -- Turn into prepared mold. Place in refriger 2 tabtespoans (2 anv.) unflovorad ator to chill until firm (about 2 or 3 hrs.;. ( ." 6toiin To unmold, run tip of knife around top Let stand about 5 min. to soften. edge of mold to loosen. If necessary, dip Add to reserved pineapple sirup, enough mold into hot water for a few seconds. to make 2 cups liquid Invert onto chilled serving plate. ,Woter Heat liquid until very hot. Remove from Cut 3 reserved pineapple slices into halves ; place around base of mold alternately with heat and immediately add the softened Frosted Mint Leaves. Garnish mold as in gelatin, stirring until gelatin is completely photograph with remaining pineapple slice dissolved. Stir in r.'and ; 2 tektespoont lamon uica Frash, ripa strawbarrias 1 teaspoon grated lamon paal y Place in refrigerator until ready to serve. (grated through colorod part is white bHter) only 8 servings Chill in refrigerator or in pan of ice and For Frosted Mint Leaves titaX l.egg white water until gelatin mixture until irothy. Dip mint leaves in beaten thicker .than consistency of thick, unbeat':cgsL.white. UriBiiture ; b placed egg white. Shake off excess, then sprinkle over ice and water, stir frequently; if leaves 3ritfi sugar." Chill' in: refrigerator 1 ' until ready to use. placed in refrigerator, stir occasionally. ' " ... con- - Continue beating until rounded peaks are formed Spread beaten egg whites over thickened gelatin mixture and gently fold :. together. Fold in pineapple pieces and macaroon crumbs. (sacat) :;.,;.' into prepared pan. con) frozan orango teaspoon tatt Add gradually, beating well after each addition Set aside 4 slices for garnish. Cut remaining slices into small wedge-shap- e pieces and aside. set j- .v- V4 measuring Drain, reserving sirup in a of contents for liquid, cup 1 No. 2V4 can slicod pinoappte 2-c- -- i Loosely fold paper around macaroons, tucking under open ends. With a rolling pin, gently crush macaroons to make fine crumbs (about H cup). Or put macaroons in a plastic bag and crush gently. Set aside. ' - -- Stir in softened gelatin until gelatin is Completely dissolved. Simmer the mixture 10 min. longer. Remove from heat Stir in 6-o-z. Delights Ortutfle-Pineapp- ie Yi ewp t 64 pieces of candy - 2-q- y4 cup (1 . .Place in refrigerator until ready to serve. Let stand about 5 min'. to soften. Meanwhile, heat in a t. saucepan pver medium heat, stirring until sugar is dis" solved PiMappte kndt xotic tropical flavor to this dtssorr, pinppU macaroon croam. , 1 . .. fs '. - Chill in refrigerator about 6 hrs. Cut. into squares with a sharp knife roll and squares in V; Sifted contectionors sugar Pour into a small bowl ltMPMM watw - . urrtMiii 2. rfM . i.! Pfoien (XI i.iiMiimniiBnMHMHiWHiiiv joranqa-juic- a erator trays. Pour into a small cup or custaitfcup ..... Blend into gelatin mixture 1 cup plus 2 teWaspoons lima (uica ' 3 tabtesppons lamon uica 3 teaspoons grated lamon paal ; , (grated through colorad part ; . ;- cup cold water Sprinkle evenly over cold water y 1 tobtespoon (l anv,) unftavorad -- .......... i concantrata JaVas a low bow in theta dainty candiad delights. Set the refrigerator control for coldest operating temperature. Set out two refrig . .J' . V4 '. ... galatin Let stand about 5 min. to soften, y Meanwhile, heat until very hot . i f i mil niiifai only; white is bitter) To tint ice desired color, mix in, a drop ':' at a time j'V :. Graan food coloring . y Cool. Pour mixture intotefrigertor trays; . placetrays :mfit2ing cpmpa r r refrigerator , :Ranovifromh mhnA volatin until 0wlatin m y - comoietelv . ! dissolved. Add, stirring until sugar is dissolved' 3 cups sugor ., , . orJ - j times.t , - Serve in chilled sherbet glasses. xAqts. ice .- |