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Show Family Weekly Cookbook o MELANIE DE PROFT, sv. r Food Editor 1 ivji(Mi(D)irsim)ii(S VA Yi 7 cups flour cup sugar egg yolks ( It'" ; teaspoon salt so. (1 ox.) unsweetened chocolate tablespoons butter or margarine tablespoons cider vinegar tablespoons milk 1 teaspoon ranilla extract 1 cup salted pecans, cut in pieces 1 cup firmly packed brown sugar IVj cups boiling water 2 sq. (2 oz.) unsweetened chocolate 1 2 2 6 V X7 Beat egg yolks, sugar, and lemon peel gether until the mixture is very thick and lemon the 1 sq. chocolate and butter or margarine together; set aside. 3. Pour the vinegar into a measuring cup. Add the 6 tablespoons milk (or enough to make cup liquid). Stir into the chocolate mixture with the vanilla extract. Add, all at one time, to dry ingredients; stir until thoroughly blended. Mix 2. Melt in pecan pieces until evenly distributed. baking 4. Turn batter into a greased 8x8x2-ipan. Top evenly, with brown sugar. 5. Combine the boiling water and remaining chocolate; stir until chocolate is melted and mixture is well blended. Pour over batter. 6. Bake at 350F for 45 to 50 min. Serve warm with frozen dollops of unsweetened whipped About 12 servings cream. n. r r colored. 2. Mix the bread crumbs, cinnamon, and almonds together; fold into the egg yolk mixture. 3. Beat egg whites until stiff, but not dry, peaks are formed (peaks remain standing when beater is slowly lifted upright). Gently fold into bread crumb mixture. Turn into a tubed pan. 4. Bake at 350F for about 1 hr., or until a cake tester inserted in center comes out clean and top is golden brown. Loosen from sides of pan and then unmold immediately onto a warm serving plate. 5. Heat the cider and pour slowly over the pudding, using just enough to saturate it thoroughly. Serve immediately with whipped cream. 12 to 16 servings well-greas- ed : v 4 A v z 2 egg whites cup sugar 2 egg yolks 2 cups milk Yt cnp tapioca Yt cup sugar y4 teaspoon salt 1 cup dairy sour cream 2 teaspoons ranilla extract quick-cooki- ::: z. y3 In a saucepan, stir together pudding mix, cup sugar, M cup of the pineapple juice, i:5 A ng until mixture 3. boils and thickens. Remove from heat. Cool of hot tapioca mixture gradually into beaten thoroughly, stirring frequently. 3. Beat the whipping cream until of medium consistency (piles softly); beat in confectioners' sugar with final few strokes. Fold into pudding. Chill at least 1 hr. of the pudding into a serv4. Spoon one-ha- lf fruit. If ing, dish and layer with strawberries are used in a crystal bowl, arrange some halves with trie cut side against the glass. Place ladyfinger halves upright around edge of dish, allowing about 1 in. to extend above edge. Cover fruit with remaining pudding. Garnish with additional fruit, if de- egg whites. Then quickly blend in remaining mixture, the sour cream, and vanilla extract. 4. Cool, stirring once after 15 to 20 min. Spoon About 6 servings into serving dishes. Chill. 2. Cook, stirring constantly, well-drain- stantly. ed 6 to 8 servings sired. FamUy Weekly, September 12, 1963 Do Chocolate Tapioca Cream Follow recipe for Tapioca Cream; add 2 sq. (2 oz.) unsweetened chocolate, cut in pieces, after the salt Peppermint Tapioca Cream Follow recipe for Tapioca Cream; add crushed peppermint-stic- k sour cream. 1 candy along with the ill ELEGANT DESSERTS teaspoon salt 1 teaspoon ground cinnamon teaspoon ground ginger 1 egg, well beaten Yt cup light molasses 2 tablespoons butter or margarine Yx 1 cup cold milk Scald (heat just until a thin film appears) the 3 cups milk in top of double boiler over simmering water. 2. Stirring constantly, slowly blend scalded milk into a mixture of the corn meal, sugar, salt, and spices. 3. Vigorously stir some of the hot mixture into a blend of egg and molasses. Stir into hot corn meal mixture. Cook over boiling water until very thick, about 10 min.; stir constantly. Beat in the butter or margarine. 4. Turn mixture into a generously buttered casserole. Pour cold milk over top. 5. Bake at 300F for 2 hrs., or until browned. Serve warm with thick cream or ice cream. About 6 servings 1. -- 1-- cup with the irresistible flavor of sweet apple cider. 3 cups mQk cup yellow corn meal y4 cup sugar con- not overcook. Remove from heat and stir a small amount in remaining juice and water. ::: Yt dition. Continue beating until rounded peaks are formed. Set aside. 2. Slightly beat the egg yolks in a saucepan. Blend in the milk. Mix in the tapioca, ys cup sugar, and salt. Set over medium heat and full boil, stirring j f :VirtiBSMiliMI Indian Pudding Beat the egg whites until frothy. Add cup sugar gradually, beating well after each ad- toa - - End an autumn meal with this torteAike pudding drenched 1. Jbringmixture r- - 1 Tapioca Cream ng -- .5 Ii! Celestial Lemon Creme pie-filli- 'r v.. 2. -- , i 9-i- n. I .v ' 5 - Va mix pkg. lemon pudding and Yt cup sugar lVi cups (12-ocan) pineapple Juice Few grains salt 2 egg yolks 1 cup water 1 cup chilled whipping cream Yi cup confectioners' sugar Thawed froxen fruit (strawberry halves, raspberries, or sliced peaches) 4 Udyfingers, split in halves - ,yt'v to- 1. together in the firs a bowl and set aside. 1. Blend 1. ) cup) 2 teaspoons grated lemon peel 4 cups toasted coarse bread crumbs 1 teaspoon ground cinnamon 1 cop chopped toasted almonds 7 egg whites (1 cup) Yi cups sweet apple cider . 1 - lYt cups sugar H teaspoon baking aoda 'i Cider Pudding Torte-Styl-e Fudge Pudding Double-Ric-h y Swilt Dinghts! or snack, Mrv family and world's most fabulous dosMrts BrOloo, Bakod Alaska, Mows Cafo, ond Afttr a karty mmoI friends some of th --Crim. othor hoavtnr ::! -- 4ft- treats. YOURS FOR ONLY 50f EACH POSTPAID Ii TOt FAMILY WEXKLT BOOKS 153 N. Mkhloaa Av Ckkago 1, III. Endosod find.$. of "Elogant apis ii for which picas snd mo postpaid 50 each. (Satisfaction guaranteed jlj Desserts" j or money refunded.) III Name jii 1963 P. Lorillerd Co. Kent with the MICRONITE Filter offers smokers the -- best balance of filtration and mild, satisfying taste even you don't), don't you think you should So. if you smoke a filter cigarette (or "Balance" is the key word. Because you can go too far in either direction if smoke Kent? Lorillard Research developed the"Micronite" filter to do a good job in filtration. That stands J FOR BOTH MILDNESS AND SATISFYING TASTE SMOKE KENT to reason. But they never forgot the fact that real smoking pleasure calls for satisfying taste as well. Address qt. Stat Zone City Print er Write Lg!b)y - . ... Family Weekly, September 2Z, ma 1 tt THE Fl N E R. THE F I LT E R , T H E M I L. DE R THE TASTE |