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Show Raisin Flowerpot Loaves y4 - Mr 1 ""IS cup milk, scalded cup batter or margarine, melted cup sugar teaspoon salt cup warm water, 105'F, 115F. ;anai ; r margarine, sugar, and salt in a WL f 7 A' "f 1 v" III .; iff X i I- - mmm. BoJk(i n mai2 flowerpots, theajindividtuil frutt PT4 have the nay look of summer with a perky nosegay inserted in each loaf. . State ' HKneatt-nntir-smoot- hard-cooke- h.: moisture-vaporpro- of Follow recipe for Raisin. Flowerpot Loaves ; substitute pecans and XA cup finely red marachopped, schino cherries for the pistachio nuts. If desired, add XA cup chocolate pieces. cup-choppe- Family Weekly Cookbook ed semi-swe- et MELANIE DE PROFT, Food Editor 10 Family Weekly, July S5, 1965 Avocado Mousse cup water tablespoon (1 env.) tuulavored gelatin cups mashed ripe avocado (about 4 medium-sizecnp mayonnaise tablespoons lemon Juice tablespoons grated onion teaspoon salt teaspoon grated lemon peel teaspoon prepared horseradish (not cream style) cup chilled heavy cream, whipped 1 ' 1 3 d) Yi 2 2 1 1 1 Yi . : 1 ,1 1. Soften gelatin in y cup of the water in a saucepan ; stir over low heat until gelatin is dissolved. Remove from heat and stir in. the remaining cup water. Set the gelatin aside to cool. 2. Meanwhile, blend next seven in- gredients in a large bowl. Stir' cooled gelatin into the avocado mixture. Chill until mixtu re be- -. gins " to gel (becomes slightly thicker) r stir occasionally. 3. Fold in the whipped cream and t. iurn into an oiled ring Tl-q- mold. Chill until firm. 4 When ready to serve, unmold onto a chilled serving plate.- - Fill center of ring With large sprigs of watercress. mold OneYi-Qt- . -- Platter Melon-Berr- y fruit platter for a lovely buffet breakfast or the informal Fiesta. Flowerpot Loaves well-drain- ed hard-cooke- . t -- . one-ha- ' - scallops, - diamonds, herb-season- bowl; cool to lukewarm; 2. Soften yeast m watery set aside. 3. Add about cup flour to milk mixture and beat vigorously until smooth. Stir the yeast and add to the batter, mixing welirAdd lf about the remaining flour and beat until smooth. 4. Beat iieggs and extract; blend in the raisins and nuts. Beat in enough of the remaining flour to ' make a soft dough. 5. Turn dough onto a floured surface and let stand 5 to 10 min. Form dough into. a ball and put into a greased bowl. Turn dough ;to bring greased surface to top. Cover and let rise in warm place (about 80F.) until dough is doubled in , bulk, about 1 hr 6. Cover bottom hole of each of 12 small unglazed flowerpots (about 2 in. in diameter and 2 in. deep) with a circle of aluminum foil. Generously grease pots. 7. Turn dough onto floured surface and divide into twelve equal portions. Shape each into a smooth ball. Press a ball of dough firmly into eaijh greased pot; cover and Tefrlse.. until doubled, about 45 min,. Place pots . on taking sheet- .8. Bake at 375"F. 25 to 30 min.; if tops brown too quickly, cover with aluminum foil during last 15 min. of bakings 9. Remove pots' from "oven and turn loaves onto cooling racks. Cool slightly, then return loaves to pots. If desired, drizzle tops of warm loaves with a thin icing of confectioners' sugar and orange juice. Wrap stems of fresh flow- maera with terial and insert in center of each" loaf (see photo). It flowerpot loaves ly and and -rounds well as as triangles deone if on Toast side, squares. sired. Spread untoasted side with butter. Top with an thin slices of baked ham, roast beef, or cooked turkey or chicken. Garnish as desired with very thin tomato wedges and thin- - quarter slices of unpared cucumber; a thin slice slit once to center, -in twisted opposite directions, and each end decorated with. a d olive slice; small with slice sprig, egg of fresh dill; tiny cooked shrimp . arranged spoke fashion and alternated with tiny rosettes of sea d soned egg yolk filling and center topped . with & small sprig of parsfey; or thinly sliced green onion. ovals, . '',' slices-slTght- nd-flatten 3 pkgs. active dry yeasts 3Vj to 4 cops floor 3 eggs, beaten 1 teaspoon ranilla extract 2 enpa golden raisins, plumped . and coarsely chopped cop coarsely chopped salted ' pistachio nuts 1. ' Combine scalded milk,liutler-o- - it Trim crusts" fronj thin slices - bread ( white rye, -- or whole -wheat ) Using small fancy cutters,cut bread into shapes such as hearts, " coffee. d Cut a chilled honeydew melon into and cut .wedges. Discard-seemelon away from rind, keeping each wedgr whole. On a chilled platter, reshape the melon using as many wedges as . necessary. ds . 1 |
