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Show I 1 r ..... - , " 'f' (v XV . ( s. v - -- r- - - , - Which comes first at Easter time, bright spring flowers or equally gay spring bonnets? Our pictured desserts are designed &s hats . . . spring hats, to be sure. In addition to dessert, you can do your recipe shopping for a variety of Iff - - - irTt Chocolate and Almond Chiffon Pies in coconut crusts desserts with MELANIE DE PROFT iFood Editor Almond Chiffon Pio Choclat-Coc0M- 30 mxn. rt TOCHIIXrv2-3HR- cwp X 1 tobUspMR (1 unfavored aftlatl cvp V4 oca 3 slightly booton oej whltos cop swear svf r Mlt tapoii 'si- ivuvvwwii minwnH y"", aiihii 1. Prepare Chocolate-Cocon- ut Crust .. 2. Mix together in a heavy saucepan the gelatin, cup sugar, and salt Blend in evaporated milk and water. Cook over medium heat, stirring constantly until gelatin is completely, dissolved. Do not boil. Remove from heat Blend with rotary beater. Pour slowly over egg yolkvstirring constantly. 3. .Return mixture to saucepan and cookvuntil thickened, stirring constantly (about 3 min.). Re- -, move from heat; cool 15 min. 4. Beat egg whites until frothy. Add cup 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. Fold in the almond extract .and gelatin mixture. Spoon into pie crust Chill until firm. For Batter Bonnet Garnish Using a chilled bowl and beater, beat 1 cup whipping cream until stiff peaks are formed. Tint 1 cup of the whipped cream a pale yellow, tint 2 tablespoons whipped cream a 14 Family Weekly, April 17, 1960 will designer's flair. - See photo. One wwunia 3 - - S. ovoporatod milk' cvp wator .) a main dishes which pale pink, and tint remainder of whipped cream cream onto a pale green. Pile the yellow-tinte- d center of pie in the shape of the crown of a hat; Using pastry bag and decorating tube, make rosettes around base of the crown with green whipped cream.. Place - a smaU amount of pink whipped cream in center of each rosette. To the remainder of the green whipped cream add 1 or 2 drops green food coloring. Press this cream through decorating tube and form ribbon around crown and a bow at back. If desired,, tiny candy flowers on colored picks may be inserted in hat Family Weekly Cookbook to prepare: MiatTmdUl&k pie fl-- tn. capture the season's gay spirit thoroughly. Add to chocolate mixture, stirring until thoroughly blended. Add coconut and corn flakes; mix gently. Spread on bottom and sides of pie pan. Chill until firm. Coconut Crust to bake: to prepare: 15 min. 1 2 ooj whito toblospoons svgor 1 toblospoon light corn strop : 1. Butter an 8xlV4-i- n. 2. Beat egg white until 15 MIN. teaspoon vanilla oxtract 2 cups flakod coconut " v pie pan. sugar graduAdd rounded ally, beating until peaks corn sirup and extract; beat until well blended. Fold in the coconut Using back of a fork, press mixture firmly on bottom and sides of pie pan. 3. Bake at 350 F 15 min., or until lightly browned. , frothy.-Ad- d are-forme- d. Chocolate Chiffon Pie Follow recipe for Almond Chifi on Pie Substitute Coconut Crust for Chocolate-Cocon- ut Crust Melt 2 sqr (2 o.) unsweetened chocolate with milk mixture. Substitute vanilla exalmond For Hatbox Garnish, , extract tract for beat cup whipping cream until stiff peaks are formed. Tint a pale grfcen. Press whipped cream through a decorating tube"and form ribbons and a bow on the pie to resemble top of a hatbox. hatbox to If desired, set pie on top of an n. serve. See photo. gelatin-evaporat- ed 8-i- Chooolato-Cocon- to prepare: 2 Crust ut to chill: 20 min. onswootonod chocolato 2 toblospoons bottor 2 toblospoons hot milk 1. Butter an 8xiy4-i- n. 1 hr confoctionors' svgar cop flokod coconut. toastod Va soup thaVs flecked with nubby bits of tangy beet. It's very special jor a salad luncheon. tmooth-as-sil- k to prepare:. 15 min. 1 Mb. can dkod" 2Va cop siftod so(2oi.) Crimson Soup A cop com flakos pie pan. 2. Heat chocolate and butter together in a small saucepan over low heat, stirring until well blended. 3. Stir hot milk into confectioners' sugar; blend Vi iVi - boots, droinod (roorvo liquid) cops cold wator t y4 3V toblospoons door vlnogar toaspoon salt - cops chlllod croam svgar lEut reserved beet liquid and cold water into a large bctwl. Add sugar, vinegar, and salt, stirring until sugars dissolved. 2. Force beets through a coarse sieve or food mill into the liquid mixture. Cover and set in refriger- X cop to chill. 3. Just before ator ".,.-.- - serving, blend in the cream. Serve chilled bowls with saltinet. ' About 8 servingt ivoie: ii aesirea, soup may be served hot. in |