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Show nxr F, or until a small amount of ture forms a soft ball in very cold water which flattens when removed from water. Remove from heat while testing.1 237 f Panoeha ru 3-- qt. . Few grain salt 1 Stir over low heat until the sugar is dissolved. X-- - ';:. '..V... n jrr Remove mixture from heat and cool to lukewarm (about HOT) without stirring the candy or jarring the saucepan. Then remove candy thermometer and add the pecans and . ' ... During cooking wash down crystals from sides of pan with pastry brush dipped in water; move candy thermometer to one side and wash down crystals that may have formed on sides of pan under the thermometer. sq. pan. Set out a Lightly butter an a heavy and thermometer candy sauoepan. Chop and set aside Vi cup (about 2 et.) pecans Combine in the saucepan r .2 cups firmly pocked brown sugar V4 cup undiluted evaporated Milk 2 tablespoons, barter or margarine , 1 tablespoon white corn sirup 8-i- i'x 't.Sk:. u a a mm -- ;.-- vl nn m .... i , 'Xi&'rw - i i x?x teaspoon vanilla extract Beat, vigorously until mixture is dull in color. Quickly turn into the buttered pan without scraping bottom and sides of saucepan; spread evenly. Set aside to cool. v Hang candy' thermometer on pan so it does not touch side or bottom of pan. Increase heat to medium and bring mixture to boiling. Cook, stirring constantly, until temperature of mixture reaches When candy is firm, cut into squares.-- - "... .,;,. 24 1-- in. ' -- pieces Panocha : better to taste: candy prepared Luscious, to see and with evaporated milk. :!' To Prepare Chocolate Sirup a small saucepan Combine in To -- Prepare CofiolateHeat in top of a double boiler over simmering water 1 Vi cups undiluted evaporated mik Combine and stir until smooth the choco- ' 1 Hot Cottolate cap sagar tq. (1 ex.) UHtwtad chocolate Few grains salt late sirup and 3 cups bot cotree beverage k and Blend in the Vi teaspoon cinnamon Mix thoroughly Immediately pour into heated mugs. Stir in hot-mil- cup bot water 4 to 6 min. stirring, juntil thick and smooth. Stir in Vi teaspoon vanilla extract Set aside. Vi Simmer About 6 servings Base Recipe - Z ,J?ii 1 ,y -- S 'Ill T V -- Frozen Lemon Custard ! et refrigerator control at coldest oper-i- v ating temperature. Set a bowl and a oeaier in reingerator to emu. ')f Beat slightly in the top of a double -- 5: Chill in refrigerator until icy cold 1 cup undiluted evaporated milk boiler !?vJ ' 4 : 3 btir ui Va V4 99 yok xr - cup sugar cup lemon juice Cook over simmering water until .mixture thickens," stirring constantly. Cool. Stir in 1 'i1 - Co .tJ ) 1 ALX' r; L i, "ti. '.-Xv- . X Beat until rounded peaks are formed Jmh egg whites Spread the cooled lemon mixture over the egg whites and gently fold together. 3 , '. 5 f r0 teaspoon grated lemon peel (grated through colored part only; white Is bitter) Beat chilledjnilk, using the chilled bowl and beater, until very stiff. Gently fold in lemon-eg- g jwhite mixture. PouF at once into cold refrigerator tray; place tray in freezing compartment of refrigerator. Freeze until" firm. , . 1 qt. frozen custard Frozen Coconut Cuniard eres a rr-5- tart, retreshmg lemon custard J:.x"'J - with texture that s as smooth as velvet' and flavor that's extra tantalizing, Follow Base Recipe. Fold cup (2 oz.) custard mixture with whipped milk. ' . |
