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Show ran ' Vxl tA i0 ! v - the smart finishing touches that give foods that mark of distinction J V$& Vf WV ' Family Weeldy Cookbook b MELANIE DE PROFT, Apple-Caraw- TO PREPARE: ABOUT FOOD FRILLS Garnishes accent by adding contrast r of shape or color and crispness. Garnishes should be simple, applied with a light touch, and should never be overwhelming or startling. Garnishes may accent a desired flavor, ' Garnishes should be sized to the proportion of the serving dish and the food on it. Garnishes should be just as good to eat as to see. Garnishes should be arranged so .that they do not interfere with serving, i Garnishes, prepared early enough, need not keep the foods they are to adorn ' waiting when ready to serve; Oyster Cisque TO PREPARE - AND COOK: 30 MIN. 4 caps whipping: cream teaspoons garlic salt Y teaspoon salt teaspoon ground nutmeg 1 bay leaf 2 teaspoons Worcestershire sauce ay Slaw Old-Fashion- TO PREPARE: 25 MIN. 4 cup mayonnaise 1 tablespoon sugar Y teaspoon salt 1 tablespoon wine vinegar , 1 tablespoon prepared mustard onion Yi teaspoon grated 1 large head cabbage, chilled 2 red apples, chilled 1 - teaspoon caraway seed 1. Blend together first six ingredients and chill. 2. Cut cabbage from center of head, leaving a shell intact for serving. Finely shred enough cabbage to yield 3 cups. 3. Reserving half of one apple for garnish, cut apples into cubes. Combine with cabbage. . 4. Gently toss dressing and caraway seed with cabbage and apples. Turn slaw into cabbage head. 5. Slice reserved apple into nine thin lengthwise wedges. Dip in lemon juice to prevent discoloration. Cut nine slits in rim of cabbage head in three groups of three. Place an apple slice, skin side up, in each slit around rim. If desired, tuck a small sprig of water cress in center of slaw for additional 6 to 8 servings color. un-par- ed m Spicy Gelatin Garnish TO PREPARE: 2 tablespoons butter 4 cup dry instant mashed potatoes 1 eg yolk, slightly beaten 2 12-ocans frozen oysters, thawed, drained, and coarsely chopped (reserve liquor) 1 egg white 1. Mix together first seven ingredients in top of z. double boiler; heat over simmering water until cream is scalded. Remove bay leaf. 2. Blend in . instant mashed potato. Vigorously stir a small amount of hot mixture into egg yolk; immediately return to mixture in double boiler. Cook 3 to 5 min., stirring constantly. ' 3. Meanwhile, heat the oysters in the reserved liquor in a large saucepan. Add the cream mixture and blend well. 4. Beat egg white until rounded peaks are formed and egg white does not slide when bowl is partially inverted; fold into soup. Serve immediately, garnishing each serving with wreaths, made of dried parsley flakes and bows of thin pimiento 8 servings strips. Family Weekly, December 31, 1961 10 MIN. Food Editor TO CHILL: ABOUT 1 HR. cup cold tomato juice tablespoon (1 env.) unflavorcd gelatin 1 cup beef broth (use. 1 beef bouillon cube T and 1 cup hot water) Yi cup chili sauce 1. Sprinkle gelatin over tomato juice in a small bowl. Let stand about 5 min. to soften. 2. Heat beef broth and chili sauce to boiling. muffin-pa- n wells 3. Lightly oil eighteen iy4-i- n. with salad or cooking oil (not olive oil) ; set aside to drain. 4. Remove broth mixture from heat and immediately stir in softened gelatin until gelatin is comwells. Cool; pletely dissolved. Pour into muffin-pa- n chill until firm. 5. To unmold, run tip of knife1 around each well. Cover with baking sheet Invert and remove muffin pans. The rounds may Le cut into a variety of shapes with small cutters, if desired. Use alternately with small sprigs of water cress or curly 1 endive to garnish a meat platter. " Spice Cake ed TO BAKE: 30 MIN. 45 MIN. (allow time for cooling coffee mixture) Yt cP sugar 2 tablespoons cocoa 2 cups strong coffee (use 2 tablespoons instant coffee and 2 cups hot water) 2 cups sifted flour 2 teaspoons baking powder Yt teaspoon baking soda Yt teaspoon salt r 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg i teaspoon ground cloves Yt cup butter 1 teaspoon vanilla extract 1 cup sugar 2 eggs, well beaten 1. Mix cup sugar with cocoa in a saucepan. Blend in coffee. Bring to boiling and simmer, uncovered, 10 min. Cool, 2. Grease bottom only of a 9x9x2-i- n. baking pan. Set aside. 3. Blend next seven ingredients together and " set aside. 4. Cream the butter and extract together until butter is softened. Add 1 cup sugar gradually, ' creaming until fluffy after each addition. 5. Add beaten eggs in thirds, beating thoroughly after each addition. 6. Beating only until blended after each addition, add dry ingredients in fourths and cooled coffee mixture in thirds to creamed mixture. Finally, beat only until smooth. Turn into pan. 7. Bake at 350F about 45 min., or until cake tester or wooden pick comes out clean when inserted in center of cake, or cake surface springs back when lightly touched at center. 8. Remove from oven to cooling rack and cool com" pletely in pan. 9. To decorate, frost top smoothly with a butter pieces frosting. Mark off into serving-size- d ribbons of frosting through a decorating tube or marking frosting with, the tip of a knife. Form a calico design by decorating each square ' alternately with walnut halves, each nut half dipped in melted chocolate, and chopped pistachio nuts. If desired, some squares may be left plain. Or, to make a simple design on top of the cake, omit the frosting and place a lace paper doily on the cake. Then sift confectioners' sugar over doily and lift doily off carefully. by-pipi- ng One 18 gelatin rounds 6 9-i- n. sq. cake |