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Show e Chiffo,, Desserts 1 WD imoma This basic recipe can be used for 1 ':': envelope unflavored gelatin cups n3ilk cup sugar, divided teaspoon salt 2 squares unsweetened chocolate 3 eggs, separated 1 teaspoon vanilla 112 cups coconut Soften gelatin in milk. Add 12 cup sugar, salt and chocolate. Cook over hot water, stirring occasionally, until chocolate melts and gelatin it dissolved. Beat to blend. Beat egg yolks slightly; gradually stir in chocolate mixture; return to double boiler. . Cook and stir 3 minutes longer. Remove from heat; add vanilla. Cool or chill until mixture begins to jell. Beat egg whites until stiff; gradually add remaining' cup sugar and beat until very stiff. Fold into gelatin mixture with 14 cup coconut. Turn into desired mold or Siusersisessz , )100, af ' , - :401 ,1144 'It , it A i , Lorilitr, A es., ,,ret. ...:.,,, r,. ,. oft ,. I .- , sik 112 1 bib f4 - oso Whoa. olivonwoo flow. lowstA Whims powiko. 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Chop remaining 44 cup coconut and sprinkle, over whipped cream. Use plumped raisins for eyes and buttons, maraschino cherry slice for mouth and peppermint patties and marshmallow for hat. ' I - li 1 '' e - ''' . .1. I t.'" ::, I ,. , s'i:N4, ..,,.: I P , e11,- Zst...4P, - t ..s A 4f t.qoot ,,e.t' ,,-- . L,e. ,N - b.. 6 Y 1. , , et ..1, $ " -- ,' .-- - , -- ' .' 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Add extra 'goodness to every meal by using thrifty double rich Sego Milk. - - , ,0.0 e ' tv. ch 1 . -.- I t INGREDIENTS so of WPM; - ', - - 1,330 : - " - DIRECTIONS -1 1 . 4-- N. 1011rt,.1.,, l':, .0 , - Nb.,,--.7,1- OATMEAL JELLY COOKIES 1 -1 112 23 14 Ain '1 1 - .' '0' ''. 4f?' ,e ,,:.,,x P' ki,AZ-Vt.4,- - I 1.,01,,,-.- -, " ' , 0.s. t -- Chocolate Coconut Chiffon Dessert ea. A k 10-in- ch , . t Turn gelatin mixture into teacups; chill until firm. Unmold and cut in half to resemble "footballt" Put remaining 44 cup coconut on plates; place "footballs" on top. Make "football laces" with whipped cream forced through decorating tube. Hatiostvele pie: -Turn gelatin mixture into a baked pastry shelt,chill until firm. Beat 12 cup heavy cream with 3 tablespoons cocoa spread over pie. Sprinkle remaining 44 cup coconut over top. Cut peppermint patties to resemble features of "pumpkin face." Thank104 Mold: Turn gelatin mixture into 5 cup mold; chill until firm. Unmold. Beat cup heavy cream with 3 tablespoons cocoa mix. Garnish mold with whipped cream mixture; sprinkle with remaining 34 cup coconut To make turkey cookies follow directions for your favorite sugar cookie recipe. Cut half the dough with a turkey cookie cutter and remaining half with a scalloped cutter. After baking. place turkeys upright on base in small mound of confectioners' sugar frosting. Arrange around mold. coconut-whippe- , k .! Foog jack-o-lante- rn 4J t ou. 1 1 A,.. ,, baked pastry shell; chill until firm. Unmold and garnish as directed. Makes 8 servings. e. b ' the popular appeal of coconut and chocolate ., HERE 4,14t .16 ...,,k,':..:;:!-N,N.7- ,1 ! a number of tempting desserts, all combining IS an idea that will carry you through the fallfrom foot- game time (which is upon us) through Halloween and Thanksand even into snow-timgiving This dessertwhich is the favorite chocolate flavorfits in with any autumn occasion. It's a new twist on an old favorite, combining coconut, chocolate and unflavored gelatin. On any of these football weekends, win cheers by giving the home team individual pigskin desserts. For Halloween, delight the children by using the basic fillings in a pie shell, decorated with a face. (What's more, its a go..1 pie for the all year round with no face!) grown-up- s For Thanksgiving dinner, mold it in your handsomest shape, garnish with a d cream mixture, and surround it with turkey cookies. And come winter, try your skill at building the fascinating snowman. one La es E ,r11 I - l , E . 14' . Is , ' |
