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Show Tropical Marlow Set refrigerator control at coldest operating temperature. Put a bowl and beater in refrigerator to chill Set .aside to drain, reserving sirup, tents of No. 2 ccm crashed plitoapplo 1 con- r (about 1 y, cop, oYoJnoi!) Using scissors dipped frequently in water, cut into quarters 33) morslNiMtlm and cut into small pieces enough pitted dates to yield cvp (obowt 3 oz.) mhoII dot ( - - i'lk piece Set aside. Chop and set aside tmp (obot 1it ox.) poc Put the reserved pineapple sirup and marshmallows into the top of a double . iDoner ana neat. over . simmering water, stirring occasionally, until marshmallows fc . are melted. Remove marshmallow mixture from simmering water; coot Add gradually, while stirring constantly cvp mt'k 1 Set in refrigerator to chilL ' ' When the mixture is chilled, add the crushed pineapple, dates, and pecans. Blend thoroughly. Using the chilled bowl and beater, beat is of medium consistency (piles softly) 1 cwp cKi:M whipptdg crooM fold Gentry whipped cream and chilled mixture pineapple together until blendecb Turn into refrigerator trays. Set in freezing compartment of refrigerator and freeze about 4 hrs., or until firm. until-crea- m When frozen, reset refrigerator control at Serve in chilled sherbet glasses. About Vk Qts. marlow . Cherry ala4 EUag Lightly oil a qt ring mold with salad or cooking oil (not olive oil) and set it chopped cherries in the bottom of the ring 1-- aside to drain. ' Pour a small amount of the gelatin mix- Chop and set aside on absorbent paper to " ' drain thoroughly , maraschino ( 20) ture (just enough to cover cherries) into bottom of mold. Chill in refrigerator until : Drain thoroughly, reserving sirup, ' terns ox a 1 ..''cm No. 2 ieooVilWf Pour into a sipall cup or custard cup Sprinkle evenly over cold water 1 toblotpooa (1 oiiv.) mflovorod J fflBH Let stand about 5 min. to soften. ; J .; Heat until very hot wtor ' . Remove from heat and immediately mix in. the softened gelatin, stirring until gelatin is completely dissolved. Add, stirring well, cup of the reserved pineapple sirup and cop Hmo hico Aninge. 'about tablespoons of the v-- 'r c Chill remaining gelatin mixture in refrigerator or in pan of ice and water until ' con- - enwhoa pinoopplo jc. slightly set. - mixture is slightly thicker than consist- ' placed over ice and water, stir frequently; if placed in refrigerator, stir occasionally. . Meanwhile, put into a bowl I pkg. (t ox.) croon chooto. Add gradually and beat in the remaining pineapple sirup. When gelatin mixture is about the same consistency as the cheese mixture, stir several tablespoons of it into the cheese mixture. Continue to add gelatin mixture slowly,- - beating constantly' until well blended. Blend in the drained, crushed pineapple and the remaining cherries. When first layer in mold is slightly set, immediately turn cheese mixture onto it (The two layers should be of almost the same consistency when combined to avoid separating'when unmolded.) Set salad in refrigerator to chill until firm. To unmold, run' tip of knife around top edge of mold. Invert mold onto a chilled serving plate. Wet.a clean towel in hot water and wring it almost dry. Wrap hot towel around mold for a few seconds only. (If mold does not loosen, repeat) If desired,, fill the center of the Cherry Salad Ring with chicken salad. Garnish with sprigs of water cress. . 6 to 8 servings |