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Show are prepared mnd tested tome the economists by stag oj the Culinary Arts Institute. MELA N IE DE PROFT. Director All recipes lift ir cnxn o With a bow to Mold Mulard-Reli- h This unusual salad combines zestful sharpness of flavor urith rich smoothness oj texture to make a wonderful accompaniment for any meat or fish course. A popular columnist, Patty Johnson, "we have been thinking" of the many superb recipes we have created and tested. Here are some we remember most enthusiastically; we hope they will please you, too. 71 A FAMILY WEEKLY'S GlorUied Cheese Loot TV Beautiful to look at, temptingly fragrant, and packed with flavor, this is a version of Swiss-chee- se sandwiches which will be a conversation piece whenever you serve it. ! mold will be needed. IVi-q- t. " . i 5 Set out Pour into a small bowl cvp cold water Sprinkle evenly over water 2 tablespoons (2 mv.) enflovored sliced process ',!.(Swissslkos) cnoeso 'j loof brood, onsJkod At equal intervals, make 8 diagonal cuts through the loaf, almost to the bottom. 1 gelatin Let stand about 5 min. to soften. Mix together Yi cop barter or cop minced 3 Beat slightly in top of a double boiler 6 eggs Blend in a mixture of 1 ') cops water 2 HiptoM 5 s . v 1 1 tooopoons lonson kdeo Reserve 3 tablespoons of the butter mixture; spread remaining mixture on the cut surfaces of the bread. Accent Add gradually, stirring constantly 2 coos cMor vinegor Cook over simmering water, stirring constantly, until mixture thickens. Remove from simmering water. Stir softened gelatin; add to egg mixture and stir until gelatin is completely dissolved. Cool; chill in refrigerator or in pan of ice and water until mixture begins to gel (gets slightly thicker). If placed in refrigerator, stir occasionally; if placed over ice and water, Q Sprinkle evenly over the cheese slices teaspoon Accent Place slice of cheese in each cut in the loaf. Press loaf together and place in the baking dish. Spread the reserved butter mixture over top and sides of the loaf. Arrange over top of loaf 2 or 3 slices bacon, cot into halves Vi 1 Mustard-Relis- h Mold Bake at 350 F about 20 min., or until bacon is cooked. stir frequently. Meanwhile, drain contents of 1 1 -- lb. con poos (about 1 cops, WW .1 . iiiinonii , a 3 Serve immediately. tin 4 drained) Lightly oil the mold with salad or cooking oil (not olive oil) and set it aside to drain. Prepare 1 to 6 servings til cop gr ofed carrot (abovt 2 medium-siz- e carrots) cvp chopped celery 1 tablespoon minced parsley When gelatin is of desired consistency, blend in the vegetables. Turn into the prepared mold. Set in refrigerator to chill until firm. V 1 r f Pt. tr 1 SALAD RECIPE CONTEST Cash Prizes If you have a special salad or a salad-dressirecipe that you have proudly created, enter it in our new cash contest. We will test entries, revise them to our own way of writing and presenting recipes, and pay $10 for every one we publish. The first person to submit a recipe will be the winner. Send recipes with your name and address, before June 8, 1956, to Melanie De Proft, Family Weekly Cookbook, 153 N. Michigan Ave., Chicago 1, I1L ng 1 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. If mold does not loosen, repeat Fill center of mold with Certy endive or otfcer crisp greens About 12 servings i 'j teaspoon soft 1 Set out a shallow baking dish. Glorified Cheese Loaf Family Weekly Magazine, June 3, IJ56 9 |