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Show it;. Blancmange Set out a 1-- mold. qt Scald (just until a thin film appears) in the top of a double boiler over simmering water IVi cups milk Meanwhile, sift together into a saucepan Vs cap sugar 3 tablespoons cornstarch Vs teaspoon salt Stir in cup cold milk Gradually add scalded milk, stirring constantly. Continue stirring and bring mixture rapidly to boiling over direct heat. Cook 3 min. Va Wash double-boil- er top to remove scum. Pour mixture into double-boiltop; water. Cover and over simmering place 12 cook about min., stirring three or four times. er Meanwhile, lightly oil the mold with salad or cooking .oil (not olive oil) and set aside to drain. $ j t" , Blend into the cornstarch mixture 1 teaspoon vqnilla extract Spread beaten egg whites over mixture and gently fold together. Turn into prepared mold and chill until firm. 1 cap fresh ripe strawberries Mix with strawberries Vi cap sugar Cover bowl and allow strawberries to stand 30 min, or until sugar has dissolved and sirup formed. Drain strawberries, reserving sirup in a measuring cup for liquids. Add to sirup .. Water (enough to make 1 cap 1-c- up ' liquid) 2Va Put into a small saucepan tablespoon cornstarch Add gradually and blend in the strawbermixture. Stirring gently and ry-sirup constantly, bring cornstarch mixture rapidly to boiling. Cook about 3 min. longer. Remove saucepan from heat and set aside to cool. drip-gri- nd (depending apoa strength Bring to boiling Freskly drawa water Measure and pour boiling water into upper container, about 2 tablespoons at a time. Cover. Allow all of the water to drip through the coffee. Repeat the small additions of boiling water. After four Just before serving Finely dice f slices bacon (obeat Va cap, dlcedl Put into a cold skillet Cook slowly, occasionally movine and turning bacon Diecea with a snrtnrt nr fnrlr Pwir rsff fat as it collects. When bacon is crisped and browned, remove from skillet and set aside Jo cLram on absorbent paper. Sift together into a bowl 2 caps sirred four . 2 teaspoons baking powder teaspoon salt Cut in with a pastry blender or two knives until mixture resembles coarse Va SM Va ., ... ...J.. all-purpo- FAMILY WEEKLY MAGAZINE JUNE Gentiy roU dough ta a floured cutter of kiiife, using aii even pressure to keep sides of biscuits straight Place biscuits on baking sheet Gut-wit- h biscuits or close together for soft-sid1 in. apart for crusty sides. Lightly brush $ tops with ed Milk 1955 4 d eggs Reserve one of the eggs for the Cheese Spread. Cut the remaining eggs into halves lengthwise. Remove egg yolks to a bowl and mash with a fork or press through ricer or sieve into the bowl. Blend in thoroughly 2 tablespoons thick sour cream 1 tablespoon salad dressing Va teaspoon grated onion cup water . :Jhot .tQwelamund mold mold for a few seconds only;-(- If does not loosen, repeat) 8 to 10 servings sh cup thick sour cream 3 tablespoons salad dressing Put into refrigerator to chill thoroughly. Va For Filling Lightly mix Cottage-Chee- se together or 2 drops tabasco sauce and a mixture of ' teaspoon garlic salt ' teaspoon celery salt Few grains white pepper Lightly fill the egg whites with the egg-yo- lk mixture. Poke two of the anchovy fillets into each stuffed egg half. Chill the Stuffed ,Eggs thoroughly in the refrigerator. lVa cups (about Va lb.) cream-styl- e cottage cheese Va cup fiaely chopped sweet pickle, T well draiaed 1 tablespooa salad dressing and a mixture of teaspoon salt Vt teaspoon onion salt Few grains pepper Put in refrigerator to chill thoroughly. Vs ft A scintillating crown of chocolate flavor and Zf t'l. 43 whipped-crea- m a richness ... Dice and pan-bro- il until very crisp tYFV'L Ion, ,.f" r rUr vr, : slices bacon Drain on absorbent paper. Just before serving salad, lightly mix bacon into the cottage-chee- se mixture. V For Salad Rinse well with cold water, discard bruised leaves of, and dry thoroughly and carefully Chilled salad greens (such as lettuce or curly endive) 6 chilled individual salad on Arrange plates. Cut the chilled tomatoes into 12 slices about Vz in. thick. Place one slice on the greens on each salad plate. Spoon Cottage-CheeFilling over slces, allowing about XA cup for each slice. Top with remaining tomato slices. Spread tomato slices with the Cheese Spread. Place stuffed-eg- g se Elegant is defined, "luxurious, superior; fine." "Pineapple" is bur flavor ideal Caviar If desired, top salad with more caviar for garnish. spring-for- m Pour into a small bowl Va Sprinkle over lettuce leaves around salad cup cold water Sprinkle evenly over cold water 2 tablespoons (2 env.) unfavored gelatin Let stand about 5 min. to soften. French Dressing Serve with melba toast or hard rolls. 6 Pineapple Party Elegance cream into" Set out a pan. Put in bowl, refrigerator to chill' a medium-siz- e' ' " beater, and 2 cups whipping cream down, on Cheese halves, filling-sid- e Spread. Spoon over eggs a mixture of Sour Cream 7-- in. servings Mix thoroughly in top of double boiler 2 cups sugar a cap cornstarch Add gradually and blend in thoroughly 2 cups unsweetened pineapple nice Stirring constantly, bring mixture rapidly to boiling over direct heat and cook for Va a brilliant, showy jewel of a chilled dessert. ,: (I Beat until thick and piled softly 4 eggs Vigorously stir about 3 tablespoons of the hot mixture into the eggs. Immediately blend into mixture in double boiler, while stirring constantly. Cook over simmering water 3 to 5 min. Stir slowly to keep mixture cooking evenly. Remove from heat and immediately add the softened gelatin, stirring until gelatin is completely dissolved. Cool; then chill in refrigerator or in pan of ice1 and water until mixture begins to gel (gets slightly thicker) r''''mixtuiisplaced over Ice and water, stir frequently; if placed in refrigerator, stir occasionally. ( i -- i : f'r- - VI'-- J ' JMeanwlule1.jetjut ' 'im r doz. ladyfingers Line bottom and sides of the pan with ladyfingers. Set aside remaining ladyfingers. 3 ' whipped iv , Shortly before gelatin is of desired con- sistency, beat 1 cup of the chilled whipping cream, using the chilled bowl and beater, until cream is of medium consistency (piles softly). Gently fold the JUNE the gelatin with ike grated lemon 4 teaspoons lemon 1 tablespoon peel through colored part white is blfterl only; Return bowl and beater to refrigerator. f grated Turn one half of the whipped cream-gelat- in mixture into the ladyfinger-line- d with reserved ladyfingers. Cover pan. Pour remaining one half of mixture over ladyfingers and chill in refrigerator until firm (about 3 hrs.). Remove rim from bottom of pan and place dessert on chilled serving plate. Using the chilled bowl and beater, beat the remaining 1 cup of the chilled whipping cream until cream stands in peaks when beater , WWW fcr' 8 3 min. almosti!ryWrap Force whipped cream through pastry bag and a No. 27 star tube to decorate center and sides of mold (see color photo). Garnish whipped cream with Piaeoppie tidbits, draiaed Marascklao ckerrles, well draiaed Serve immediately. hard-cooke- 1 1 i 2-t- 12, For Stuffed Egg-s- Prepare and peel cap sugar Place in freezing compartment of refrigerator about 3 hrs., or until firm. Return clean beater and bowl to refrigerator to chill. When mousse is firm, using the chilled bowl and beater, beat remaining Vi cup of the chilled whipping cream until cream stands in peaks when beater is slowly lifted upright. v To unmold mousse, loosen top edge of mold with a - knife Invert mold r onto chilled serving plate. If necessary, wet a clean towel in hot water and wrutf it Add crisp bacon pieces to bowl; mix: Make a well in the center of the dry ingredients. Pour in all at one time Va cup buttermilk Stir with a fork until dough follows fork. .Gently ..form dough into a ball and put on. lightly floured surface Knead lightly with finger tips 10 to 15 times. Bake at 450F about IS min., or until biscuits are golden. brown. About 15 n. biscuits se dissolved horse-radi- 12 rolled anchovy fillets teaspoon vanilla extract Stir the dissolved gelatin into the chocolate mixture. Gently mix into the whipped cream until mixture is thoroughly blended. Spoon into mold. cap rick milk .., cap lard, ckilkd; nydrogeuated vegetable shortening; or shortening Set out 1 Biscuits Set out a baking sheet thoroughly. Using the chilled bowl and beater, beat 2 cups of the chilled whipping cream, 1 cup at a time, until cream is of medium consistency (piles softly). Beat into the whipped cream with a few final strokes until blended Va cup sifted confectioners' sugar Simultaneously pour hot coffee and hot milk into each cup. Sweeten if desired. Bacon-Buttermi- lk caps whlppiag cream Rinse the mold with cold water and set aside to drain. coffee, for each meas- . Dip into boiling water to loosen skins. Peel; cut out and discard stem ends. Put tomatoes into refrigerator to chill Meanwhile, pour into a small cup or custard cup 'A cup cold water Sprinkle evenly over cold water 1 Va teaspooas uaflavored gelatin Let stand about 5 min. to soften. Dissolve completely by placing over very hot uring cup of coffee, scald in the top of a double boiler over simmering water (just until a thin film appears) 1 4 large firm tomatoes water. desired) Place in filter section of drip coffee maker. 2 to 4 tablespoons For Cheese Spread Shred or grate and set aside 4 ox. sharp Cheddar cheese (about 1 cup, shredded or grated) Finely chop the reserved egg or press through ricer or sieve into a bowl. Mix in the shredded cheese with Va teaspoon prepared Va teaspoon Worcestershire sauce 1 or 2 drops tabasco sauce and a mixture of Va teaspoon salt teaspoon dry mustard Vs teaspoon pepper Blend in Temptation Wash Place over simmering water; add and heat until chocolate is melted 4 sq. (4 ox.) aasweeteaed cbocelate Stir until well blended. Remove from heat and set aside to cool. When the sauce is cooled, stir in the drained strawberries and 1 teaspeea lemon juice sauce around Blancmange. Spoon About 1 cup sauce ar Put in top of a double boiler and set over direct heat stirring until the sugar is Vt 1 Remove coffee compartment; stir and cover the brew. If coffee cannot be served immediately, let coffee stand over low heat without boiling. spoon lit" Tomato-Cavi- ating temperature. Set out a fancy Vzr qt mold. Put in refrigerator to chill a bowl, beater, and Vs coffee For each standard measuring cup of water, measure, using standard measuring ' Set refrigerator control at coldest oper- servings or five additions of water have been made, set coffee maker over very low heat while coffee is dripping. Repeat the additions of water until the desired quantity of coffeer is made. Do not let the coffee boil at any time. i h Chocolate Mousse Cafe au Lait Preheat a drip coffee maker with boiling water. Drain. X 1 Strawberry Sauce Sort, rinse, drain, hull, cut into halves lengthwise, and put into a bowl ' ' v. 'V When ready to serve, loosen top edge of mold with a knife. Invert on chilled serving dish. If mold does not loosen, wet a clean towel in hot water and wring it almost dry. Wrap hot towel around mold for a few seconds only. (Repeat if necessary.) Serve with Strawberry Sauce. 4 to 6 J :. Remove cornstarch mixture from heat. Cool slightly. Meanwhile, beat until rounded peaks are formed 4 egg whites slowly lifted, upright Remove a small amount of the whipped cream to each of two small bowls. To tint a delicate pink, blend into cream is in one bowl Red food coloring - (If less than one drop is needed, dip tip of a wooden pick in the food coloring, then into frosting.) To tint a delicate green, blend into cream in second bowl Green food coloring Force un tinted whipped cream through a pastry bag and a No. 27 star tube to decoratetop of outer edge and to form rosettes between ladyfingers at base of serving plate. Using, 'a No? 2 plain dec- - m orating tube, pipe remaining un tin ted whipped cream pn form a lattice pattern (see color photo). i Force the pink-tint- ed whipped cream through a pastry bag and a No. 103 flower decorating tube to form roses. Force the whipped cream through a pastry bag and a No. 66 leaf decorating tube to form leaves green-tinte- d Set in refrigerator until served. 12 12, 1955 fAMILY WfCKlY to 14 servings MAGAZINE 11 |