OCR Text |
Show nr , Add a touch of creative imagination Be', IN ALL THOSE LUSCIOUS FLAVORS V FLAVOR Y hi Dissolve flavored gelatin in very hot liquid Chill gelatin mixtures until of desired consistency either in the refrigerator, stirring occasionally, or over ice and water. stirring frequently, before adding any solid ingredients. vA cP ill r. Block Cherry Ta piora -- RLACK-RASPRERR- Parfail pkg. gelatin as directed, on Prepare package. Chill until slightly thickened and beat until frothy. Whip Vz cup whipping cream and fold in. Alternate layers of tapioca and gelatin in parfait glasses. 1 Creamy Cherry Mold -- Drain tents of 1 con- No. 2Vz can pitted dork tweet cherries. Cut cherries into halves. Add water to sirup to make 2 cups liquid. Heat 1 cup until very hot and use to dissolve 1 pkg. gelatin. Stir in remaining liquid. Chill until slightly thickened. Mix in cherries and 2 cups thick tour cream. Turn into a 1 mold. qt. lr mW. h" x ' fl . , ' I j3 FLAVOR Y UarshmallotC'Fruit Mold-Dissol- ve pkg. gelatin in 1 cup very hot water. Stir in 1 cup cold water. Chill until slightly thickened. Mix in 2 ripe bananas, sliced, 8 marshmallows, cut into quarters, and 1 cup block raspberries. Whip 2 cup chilled whipping cream and fold in. Turn into 6 individual molds. 1 IRA1GL FLAVOR flam Loaf Dissolve 1 pkg. gelatin in IV2 cups very hot water. Stir in 2 tablespoons cider vinegar, 2 tablespoons brown sugar, 4 teaspoons lemon juice, 2 teaspoons prepared mustard, 2 teaspoons Chill until slightly prepared horse-radis3 thickened. Mix in cups ground cooked ham. Place two canned pineapple slices in bottom of an 81x4l'2x2l2-in- . pan Turn mixture into pan. such as fruits or nuts. Chill clear gelatin mixtures until slightly thicker than consistency of thick, unbeaten egg white. When mixtures are not clear (because of ingredients already added, such as mayonnaise), chill until they thicken and begin to gel. Prevent separation of layered molds by chilling mixtures for both layers to nearly the same consistency before combining in the mold. Chill all gelatin molds until firm Unmold by running tip of knife around top edge to loosen and admit air. Invert mold onto chilled serving plate. If mold does not loosen, wet a clean towel in hot water and wring it almost dry; wrap it around the mold for a few seconds. Repeat, if necessary, until mold can be lifted ofT. Whip cream (using chilled bowl and beater), before blending into a gelatin mixture, until it piles softly but does not form peaks. cup ginger ale and V4 cup lemon juice. Chill until slightly thickened. Mix in peaches, Vz cup sliced maraschino cherries, and V2 cup chopped blanched almonds. Turn into 6 individual molds. 1 STRAUKLKRV FLAVOR Aspic Mold- - Avocado-Tomat- o Simmer together 10 min. 2 cups tomato juice, 3 tablespoons chopped onion, 3 tablespoons chopped celery leaves, 1 tablespoon sugar, V2 teaspoon salt, 14 teaspoon Accent, Vs teaspoon pepper, 2 drops Tabasco, and lz bay leaf. Strain liquid and use to dissolve 1 pkg. gelatin. Chill until slightly thickened. Mix in lVz cups diced mold. avocado. Turn into a 1-- qt. h. PINEAPPLE FLAVOR Pineapple-Cucumbe- r Relish Dis- solve 1 pkg. gelatin in 1 cup very hot water. Stir in V4 cup cold water and V4 cup cider vinegar. Chill until slightly thickened. Fold in 2 cups chopped cucumber and 1 cups drained crushed pineapple. Turn into shallow oblong dish. Chill until very firm, cut into squares, and serve as relish with fish. Double-Pineappl- e Desserf-Dis-sol- ve pkg. gelatin and 2 tablespoons 1 cup in sugar very hot water. Drain 1 z. can pineapple tidbits; add to sirup 1 tablespoon lemon juice and enough cold 1 water to make cup liquid. Stir into gelatin mixture. Chill until slightly thickened. Fold in the tidbits, 1 cup cold cooked rice, and 1 cup whipping cream, mold. whipped. Turn into a lVs-q- t. 1 14-o- M Family Weekly. June 23, 1957 Tarts Pumpkin-Orang- e Dissolve lz pkg. gelatin and cup sugar in l2 cup Blend hot water. very gradually into a mixture of 1 cup canned pumpkin, 34 teaspoon cinnamon, 4 teaspoon ginger, V4 teaspoon nutmeg, and teaspoon salt. Chill until mixture begins to gel. Fold V2 cup undiluted evaporated milk, whipped until stiff, into gelatin mixture. Spoon into 8 baked tart shells. Chill until firm Garnish with whipped cream. V2 Party-Perfe- ct Salatl Ifoldx Drain peaches, pkg. frozen sliced thawed. Add enough water to sirup to make 34 cup liquid. Heat until very hot and use to dissolve 1 pkg. gelatin. Stir in 1 12-o- z. : invert to drain thoroughly. (Lime Flavor) RLACK-CHERR- many of these recipes. Oil molds with flavorless salad or cooking oil (not olive oil) MOLD HORSE-RADIS- H in if you follow these siynple techniques: X V j L . Pretty, delicious, and inexpensive, molded gelatin salads and desserts 0 infinite variety are jun to make and serin' o 9 dOy&0 Q i . increase your total number of recipes merely by using a different flavored gelatin fx . Strawberry Cream Pudding -D- issolve pkg. gelatin in 1 cup very hot water. Stir in 1 cup cold water. Chill un- GRAPL FLAVOR Grape Chiffon Pie-Disso- 1 lve pkg cup sugar, and few grains salt gelatin, in 1 cup very hot water. Stir in fy, cup grape juice and 2 tablespoons lemon juice. V4 Chill until slightly thickened; beat until frothy. Whip 1 cup whipping cream. Fold into gelatin mixture. Turn into baked n. graham-crackshell. Chill firm. 10-i- er Jetrei Desser t -- Prepare 1 pkg. gelatin as directed on package, using fruit juice for 1 cup of the liquid. Pour into a shallow oblong pan to a depth of V4 to V2 in. Chill until very firm. Cut into cubes. Use with pudding mixes, tapioca, rice pudding, or as a topping for chiffon pies. Use one flavor or combine several colors to make an attractive jewel combination. 1 til slightly thickened. Prepare your favcustard. Beat 2 egg whites orite 2 egg-yol- k until rounded peaks are formed. Fold egg whites and custard mixture into gelatin. Pour into sherbet glasses. Top with crushed frozen or fresh strawberries. RLACKRLRRY Ulackberry ve up Dissolve 1 pkg gelatin in cup very hot water. Chill until slightly thickened. Stir in xk cup cream and 2 cup (4V2-o- z. can) strained peaches or V2 cup mashed ripe banana. Pour into 6 deep individual molds. 1 1 Salad -- Drain contents jar spiced peaches. Dissolve 1 pkg. gelatin in 1 cup very hot water. Stir in 1 cup peach sirup. Chill until slightly thickened. Discard pits from peaches Spoon small amount of gelatin mixture into each of 5 individual molds. Place 1 peach in each mold. Spoon remaining gelatin mixture into molds. of pkg. gelatin in cup very hot water. Stir in cup pineapple juice and 2 tablespoons lemon juice. Chill until slightly thickened. Beat 2 egg whites and Vs teaspoon salt until frothy. Add V4 cup sugar gradually and beat until rounded peaks are formed. Fold into gelatin mixture. Turn into a mold. Serve with whipped cream. 1 Cerise Jelly Towers Spiced-Peae- h F LA V OR Dessert-Dissol- CRFRRY FLAVOR 20-o- z. (Continued on page 19) |