Show Pastel Cucumber Mold TO PREPARE: 20 MIN TO CHILL: 4 HRS J3 cup undiluted evaporated milk 1 Va V4 1 Va 1 f '-'- tsg&k iy -- n pkg gelatin teaspoon seasoned salt teaspoon paprika cup very hot water lime-flavor- ed 1 cup cold water large cucumber 2 teaspoons grated onion 1 tablespoon lemon uice 7 slices cucumber unpared h Chill evaporated milk in freezing compartment of refrigerator until icy cold Set a bowl and rotary beater in refrigerator to chill 2 Put gelatin seasoned salt and paprika inyo a bowl Add the hot water and stir until gelatin is completely dissolved Stir 1 the cold water 3 Chill in refrigerator or over ice and water until mixture is slightly thicker than consistency of thick unbeaten egg white If chilled in refrigerator stir occasionally if chilled over ice and water stir frequently qt 4 Lightly oil a ring mold with salad or cooking oil (not olive oil) set aside to drain 5 Rinse and pare the cucumber Cut lengthwise into halves remove and discard seeds Chop enough cucumber to yield 1 cup drain 6 When gelatin mixture is of desired consistency mix in the chopped cucumber and the onion 7 Using chilled bowl and beater beat evaporated milk with lemon juice until very stiff Fold into gelatin mixture Turn into prepared mold Insert cucumber slices evenly around the edge and chill until firm 8 To unmold run tip of knife carefully around edge of mold Invert onto a chilled serving plate and remove mold (If necessary wet a clean towel in hot water and wring it almost dry wrap hot towel around mold for a few seconds If mold does not loosen repeat) Garnish with radishes and curly endive About 8 servings 1 5 1-- XlM'llfcaWfciiS A !tmt conviniinci TO PREPARE: IS MIN ) poop 1 1 - ticin TO BAKE: 45-5- 0 MIN ox con condensed 10'j- - to cream of mparagus soup V teaspoon dry mustard Few grains cayenne pepper 1 Va cups (about 6 ox) grated sharp Cheddar cheese 6 egg yolks 6 egg whites 1 Set out a qt casserole do not Fold a ft piece of waxed paper grease half with folded side up in lengthwise place around casserole overlapping the ends Tie with a string to secure 2 Blend together in a saucepan the undiluted soup mustard and cayenne pepper heat thoroughly Remove from heat and add grated cheese all at one time Stir rapidly until cheese is melted 3 Beat egg yolks until thick and lemon-color- ed Slowly spoon sauce into egg yolks while stirring vigorously 4 Using clean beater beat egg whites until rounded peaks are formed Gently mixture oyer beaten spread egg-yo- lk whites and egg carefully fold together until just blended Turn mixture into casserole Complete as directed in Cheese Souffle (omit sesame seeds) About 8 servings 1 jM- Souffle e Aspmru§us-Chee8- t:it t -- Cheese HoulBe TO PREPARE: Va 2-- Family Weekly July 20 1958 MIN cup butter cup flour 2-- 12 25 V 1 1 Va teaspoon dry mustard teaspoon salt Few grains black pepper teaspoon Accent teaspoon paprika cup milk cups (about 6 ox) grated sharp Cheddar cheese 4 egg yolks 4 egg whites 2 teaspoons sesame seeds Set out a ungreased casserole 2 Melt butter in a saucepan Blend in a mixture of the flour mustard salt pepper Accent and paprika Heat until mixture bubbles stirring constantly 3 Remove from heat Add milk gradually stirring constantly Cook rapidly stirring constantly until sauce thickens Cook 1 to 2 min longer 1 1-- qt TO BAKE: 50 MIN 4 Cool sauce slightly Add grated cheese all at one time and stir sauce rapidly until cheese is melted 5 Beat egg yolks until thick and lemon-color- ed Slowly spoon sauce into egg yolks while stirring vigorously 6 Using clean beater beat egg whites until rounded peaks are formed Gently mixture over beaten egg spread egg-yo- lk whites Carefully fold together until just blended Turn mixture into casserole About 1 to Vk in from edge of casserole insert the tip of a spoon 1 in into mixture run a line around mixture (Inner part of the mixture will form a "hat" when baked) Sprinkle sesame seeds around outside rim of "hat" 7 Bake at 325°F about 50 min or until a silver knife comes out clean when inserted halfway between center and edge of souffle Serve at once (while top hat is at its height) About 6 servings Chilled Water Cress Soup IICIM conviniinci Cr) FOOD TO PREPARE: 20 MIN TO CHILL: 1 3-- 4 HRS can frozen condensed cream of potato soup IOV4 ox -- cups milk 1 2 tablespoons instant minced onion teaspoon celery salt 2 drops Tabasco 1 cup finely cut water cress 1 Remove soup from can according to directions on can Put into a saucepan and blend in the milk onion celery salt and Tabasco 2 Heat slowly until soup is melted stir occasionally Bring mixture to boiling 3 Remove from heat Put through a fine sieve and cool Blend in the water cress and chill thoroughly About 4 servings V4 |