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Show 0 OA Jp" MILANII DE rHOFT, Director A $10 PRIZE-WINNIN- Fresh Raspberry Mousse ' RECIPE G from a FAMILY WEEKLY reader Mrs. Leo W. Cox, Springfield, III. TO PREPARE: 25 BON. 1 Va Watermelon Wagon 1 Cut off , lengthwise, the top quarter of a in watermelon. Scoop out - piak-ine'- atcutter. large pieces or use a chill.' Place melon in refrigerator to Hemove crown (spiny top) from fresh pineapple and cut crown into halves lengthwise. Form the wagon wheels with thick pineapple slices (two or four, depending upon size of melon). Secure pineapple slices to sides of melon with colored plastic picks having one decorative end. An ice pick is helpful in 'puncturing melon for inserting picks. Secure spiny tops to one end of melon (one on each side) for the wagon handles. Garnish outside - rim with fresh mint, prater-- cress, alternating of lime and orange sections, frosted grapes, 'or as 4esired, depending upon - mixture to be served. ball-shap- ed half-slic- es Watermelon Wagon Specialties " . Wagon may be filled with harmonious salad mixtures. Combine watermelon chunks, cubed pears, cubed cucumber, and chunks of escarole tossed together with a slightly sweet French dressing having a" lemon juice baser Or fill melon wagon with assorted fresh fruits. Wagon may be used as a punch bowl. Chicken aad Ham Salad ypb PREPARE: 15 HUN. TO CHILL: 1 HR. y 1 -- pt. fresh, ripe raspberries cup cold water tablespoon (1 env.) unflavored gelatin cup sifted .conf tloners.,...iugar,, 'i cap chilled whipping cream y4 cap sifted confectioners sugar ' V4 teaspoon vanilla extract 1. Set refrigerator control at coldest operating temperature. Chill a bowl and rotary beater in refrigerator. Set out a x 1 . i Flavor Cubes Make flavorful and colorful cubes for lemonades, punches, and other cool drinks for Summer by freezing recon- stituted powders in trays. Blend complementary flavors and colors as raspberry with lemonade. soft-dri- nk 14 ice-cu- be Family Weekly, July 13, 19SS fr -- J $Wr K' ' ml - if gelatin evenly over water. Let stand about 5 min. to soften. 4. Dissolve gelatin completely by placing bowl over very hot water. Stir the dissolved gelatin and blend into the raspberries with the 1 cup sifted confectioners' sugar. 3. Rinse the mold with cold water and . set aside to drain, o. Using the chilled bowl and beater, beat whipping cream until of medium consistency (piles softly). Beat the y -cup confectioners' sugar and vanilla extract into whipped cream with final few strokes untiljblended. 7. Stir raspberry mixture and gently fold into whipped cream until thoroughly blended. Spoon into mold. Set in freezing compartment of refrigerator until firm. Unmoid onto chilled serving plate and with additional raspberries. garnish " 7 About 8 servings , -- i 4 I sl , 2. Sort, rinse, and drain raspberries. Put through a sieve or food mill 3. Pour cold water into a bowL Sprinkle imperial Punch ' Creamy Milliard Dressing 3 cups cooked chicken cubes 1 y2 caps cooked ham cvbos Va cop diced celery cup toasted blanched almonds, 7 coarsely chopped 1. Prepare Creamy Mustard Dressing. Chill in refrigerator until ready to use. 2. Put into a bowl the chicken, ham, and celery. Toss lightly; chill (about hr). 3. Before serving, lightly toss almonds niixture. Add about with chicken-ha- m IYa cups chilled dressing; toss gently to About 6 servings "rcoat evenly. X. W 1 1 Pink Cloud Punch cups orange juice cup unsweetened pineapple juice cup lemon juice v y4 cup lime juice 1 V2 TO PREPARE: 10 MIN. cup unsweetened pineapple uice, chilled cup lemon juice 4 teaspoons grenadine sirup 2 egg whites 2 tablespoons sugar 1 qt. chilled ginger ale 1. Blend together the pineapple juice, lemon juice, and grenadine. 2. Beat egg whites until frothy. Add sugar gradually, beating well after each addition. Continue beating until stiff peaks are formed and egg whites do not slide when bowl is partially inverted. Add juice mixture gradually to beaten - egg whites, locating constantly. 3. Add the ginger ale; stir gently to mix.' Pour over ice block in punch bowl. About 2 qts. punch 1 . ( TO PREPARE: 15 MIN. Va cuP y2 cup grenadine sirup sugar 3 cups chilled ginger ale 1 cup chilled sparkling water Blend together the fruit juices, grenadine, and sugar; stir until sugar is completely dissolved. Chill thoroughly. 2. When ready to serve, pour fruit-juimixture into a punch bowl. Add the ginger ale and sparkling water; stir to blend. A decorative ice block may be floated in the punch bowl. About 2 qts. punch 1. ce This symbol represents a CONVENIENCE FOOD recipe IMillM """ - " Mustara uressmg TcrcmtLriTiRr PREPARErTMlNr y4 cup mayonnaise y4 cup prepared mustard y4 to y2 cup sugar yt teaspoon black pepper y2 cup chilled whipping cream 1. Set a bowl and rotary beater in refrigerator to chill. 2. Blend together the mayonnaise, mustard, sugar, and pepper. 3. Using chilled bowl and beater, beat whipping cream until cream stands in peaks when beater is slowly lifted upright. Fold the whipped cream into the mustard mixture. Chill in refrigerator about 1 hr.f or until ready to use. About 1 cups dressing TO This symbol represents a GOOD FOR FREEZING recipe -- |