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Show v 2 V4 tablespoon prepared horse-- . radish 2 tablespoons grated onion Y teaspoon green food coloring and a mixture of 1 teaspoon sott teespoon while pepper It's enticing to gaze upon, it's piquant to taste, it's an exquisite cucumber mold. Blend in the cucumber pulp. ;; J - y- i r Al Chill gelatin mixture in refrigerator or in pan of ice and water until mixture begins to gel (gets slightly thicker). If mixture is placed over ice and water, stir frequently; if placed in refrigerator, stir occasionally. ) Shortly before gelatin mixture is of desired consistency, beat, using the chilled bowl and beater, until cream is of medium consistency (piles softly) 1 cup chKSed whipping cream Gently fold whipped cream into gelatin mixture. Turn into prepared mold. Place in refrigerator to chill until firm. before unmolding, score, by pulling the tines of a fork down the cucumber just ' through peel only cucumber slices and cut slices into Cut into thin halves. Set aside. i Vs. medium-six- e Exq uisite Cucumber Mold fancy ring mold and Lightly oil a lM-q-t. set aside to drain. Place a bowl and beater in refrigerator to chill. V w ......... Let gelatin stand about 5 min. to soften, Dissolve completely by placing bowl over a pan of very hot water, Pour into a small bowl ft cup cold water Rinse and pare . cucumber pulp. (If cucumbers are put through a looa cnopper using me nnc fcw laytn mold onto a chilled serving plate. Garnish . . , t, m ; Diaaene puip wOl produce a mold of less smooth texture.) cucumbers 5 medium-siz- e halves Cut into lengthwise; remove and Sprinkle evenly over cold water 2 tablespoons (2 env.) unfavored gelatin To unmold cucumber mold, run the tip of a knife around inside of top edges of mold necessary, din mold into hot " SiSiSfiS uiuiuugmj n iui discard seeds. Finely grind cucumbers in an electric blender. This makes 3 cups 1 Mr PUee in r. rdrigetor intU dy to 8 servings cups mayonnaise Molded IHneupple-C- h Set out ring mold. 2-- qt Drain, reserving sirup in a cup for liquid, up andtasid measuring contents of 2conf CJedr crushed No. pineapple jtahoel 2 cups, drained)' ; Pour into a small bawl H cup of the 1 served pineapple over sirup re- '. evenly le sirup.-Sprink- .''' :'yA J- '4''..; ii r'-lk- . 2 tablespoons (2 env.) unfavored gelatin T.; Let stand about 5 min. to soften. Add to remaining reserved pineapple sirup, enough to make 1 cup liquid Water Heat until very hot. Remove from heat and immediately add sof tened gelatin, stirring until gelatin is completely dissolved. Add, stirring until dissolved ' Yt cup .sugar V& Stirin teaspoon salt y '' cup unsweetened pineapple juice 1 cup orange juice 2 or 3 drops yellow food coloring Chimin refrigerator or in pan ot ice ana water until mixture is slightly thicker- than consistency of thick, unbeaten egg white. If mixture is placed over ice and water, stir frequently; if placed in refrigerator, stir occasionally. Lightly oil the mold and set aside to drain! 1 - Beat Until verv soft iil Mix in ... .Ib'cfeam-'chet- ' : -- a . yr:: 3 tablespoons lemon juice 2 teaspoons grated lemon peel v (grated through colored part only; white is bitter) . ' Mc4dd J .'.v .' . , ; saUd keeps its golden promise of delicat flavor end texture. pineapple-chee-se . ' n i . uw tuuc wu- u r .l. wnen geiaun miiiure sistency as the cheese mixture, stir several tablespoons of the gelatin mixture into cheese mixture. Continue to add gelatin mixture slowly, beating constantly until well blended. Blend in crushed pineapple. Turn mixture into prepared mold. Put in refrieerator to chill until firm. . " . Mint Tn iinmnM run tin --r nf knife Around- inside of top edges of mold to loosen. If necessary, placc in refrigerator until ready to serve, .. 10 to 12 serving' dip mold into hot water for a few seconds. : 1 Invert onto chilled serving plate: egg white until For prosM Ooe-B- eat frothy. Dip grapes in beaten egg white, of ring with y Shake off excess, then dip grapes in a bowl Moneydew melon baHs m rrfrigerator until ready of $uair' Garnish with to use. Frosted grapes , FAMILY WE WIT MAAinc SEfTEMIEK 2. IfM 1 1 |