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Show Blueberry Angel Dessert Meringue Shell (see recipe) Y% cup cornstarch Y, cup sugar Y teaspoon salt 1 cup water Summer’s Bounty Glorifies FRUIT DESSERT From vine, bush; and tree comethese luscious, fresh fruits that can lend a touch of subtle elegance MELANIE DEPROFT. Food Editor Blueberry Cloud Pie 1 cup boiling water Crispy Krust (see recipe) 4% cup cold water 1 pkg.(3 02.) straw- 1 cup heavy cream berry-flavored 1 teaspoon vanilla gelatin % cup sugar % teaspoon salt extract 2 cups fresh blueberries, rinsed and chilled 1, Mix gelatin, sugar, and salt in a bowl; add boiling water andstir until completely dissolved. Mix in the cold water. Chill in refrigerator. Stir in a blend of the heavy cream and the vanilla extract. 2. Set in refrigerator until mixture is slightly thickened. Mix in the blueberries (some berries will float to top). Turn into the cereal crust. Chill about 4 hours. : 3. Decorate with a border of sweetened whipped cream and additional blueberries (see photo). ‘One 9-in. pie Crispy Krust Add 20 large marshmallows to 3 tablespoons melted butter or margarine ina saucepan, Stir over low heat until marshmallows are melted. Add 8 cups erisp rice cereal and toss until well coated. Turn mixture into a well-buttered 9-in. pie plate and press firmly into an even layer on bottom and sides., One 9-in. pie shell 8 Family Weekly,July 16,1967 14% teaspoons grated lime 1 tablespoon lime juice 1 cup frozen whipped topping, thawed 4 cups (1 qt.) fresh 6 egg yolks, fork beaten jueberries, rinsed % cup white grape juice and chilled 1. Thoroughly mix cornstarch, sugar, and salt in a saucepan. Blend in the water. Bring rapidly to boiling, stirring constantly; stir and cook 3 minutes. 2. Stir a small amount of hot mixture into beaten egg yolks. Immediately blend into mixture in saucepan. Stir and cook 4 minutes. 3. Remove from heat, cool; stir in grape juice, lime peel and juice. Cover and cool completely. 4. Fold the topping into cooled egg mixture. Tint to desired color with green food coloring, -adding a-drop at a time. Fold in about 3 cups of the blueberries. 5. Turn into meringue shell on a serving plate. Spoon remaining blueberries around edge of filling. Sprinkle with flaked coconut and shredded orange peel (see photo). 8 to 10 servings Meringue Shell € egg whites 14, teaspoons cream of tartar 1 tablespoon vanilla extract 1Y% cups sugar Y% teaspoon salt 1, Line baking sheet with heavy brown paper or parchment paper. Draw circle 9 inches in diameter on the paper; set aside. 2. Beat egg whites with cream of tartar, salt, and extract until frothy. Add the sugar gradually, continuing to beat to stiff peaks. 3. Turn meringue out on the baking sheet in center of circle. Using the back of a spoon, gently spread to edges of circle. Form a hollow in center and build up the sides to a height of about 2% incltes. Cup edges in towards center slightly. Make swirls on outersides (see photo). 4, Bake at 250°F. 1 hour. Turn off heat and leave meringue in oven until oven is cool, When meringue is cool, remove from paper. One 9-in, meringue shell Peach Ice Cream Superb 12 medium-sized (3 lbs.) fully ripe peaches, peeled and pitted 2% cups sugar 4 teaspoon salt 1 teaspoon vanilla extract 1 teaspoon almond 1 tablespoon extract i Crushed ice 1% ats. heavy cream Rock salt 1. Wash and scald cover, container, and dasher of a 4-qt. ice cream freezer; chill thoroughly. 2. Force peaches through a sieve or food mill. Stir the sugar and lemon juice into peaches and set them aside for 20 minutes. 3. Blend the craam, salt, and extracts. Mix with peaches until blended. 4. Fill freezer container two-thirds full with mixture. Cover tightly. Set in freezer tub. (For electric freezer, follow manufacturer's directions.) Fill tub with alternate layers of 8 parts crushed ice and 1 part rock salt. Turn handle slowly 5 min., then turn rapidly until handle becomes difficult to turn, about 15 minutes, Add crushed ice and rock salt as necessary. 5. Wipe cover free of ice and salt.‘Remove dasher and pack down ice cream. Cover with’aluminum foil or other moisture-vaporproof: material. Replace cover and plug opening for dasher. Repack freezer with alternate layers’of ice and salt, using 4 parts ice and 1 partirock salt. Cover with heavy paperor cloth! Allow to ripen 2 to 8 hours. About 3 qts. ice cream Raspberry Mallow Fluff 4 cups (1 qt.) fresh raspberries, rinsed and drained Y% cup water % cup instant nonfat dry-milk Y cup sugar 32 large marshmallows 2 tablespoons lemon juice % cup Y% cup dairysour cream 1. Mix berries and sugar; set aside: about 30 min. to allow a syrup to form. Drain off syrup and measure; if necessary, add enowgh mashed berries to yield ¥% cup syrup. 2, Put marshmallows and the raspberry syrup into a saucepan. Place over low heat, stirring, until marshmallows are melted. 3. Remove from heat and blend in grenadine. Chill, stirring occasionally, until mixture thickens slightly. Stir in the raspberries (reserve some for garnish), 4, Mix water and dry milk in a bowl; beat to soft peaks. Beat in lemon juice. Fold in sour cream and the marshmallow mixture, Chill. 5. Serve in stemmed glasses. Garnish with reserved berries and mint leaves. 8 servings Cherry Cola Sherbet 1% cups cream 1 cup carbonated cola beverage 1 teaspoon grated lime 1 cup coarsely chopped ¥% cup sugar pitted fresh dark Fewgrains salt sweet cherries 1. Mix thefirst five ingredients in a bowl; stir until sugar is dissolved. Pour into refrigerator trays. Cover and freeze until mushy. 2. Turn mixture into a chilled bowl and beat until smooth. Stir in cherries and return to trays; cover. Freeze. About 1 qt. sherbet Nectarine Whip 4 fully ripe nectarines, 2 cups whipped dessert peeled and pitted toppingor frozen Lime juice dessert topping, Vanilla extract thawed 1, Add quartered nectarines to the container of an electric blender. Using the electric blender according to manufacturer’s directions, blend only until partially smooth (should make 2 cups; do not liquefy). Drizzle plup with a little lime juice and a fewdrops of the vanilla extract. 2. Fold plup into topping and chill thoroughly. 3.To serve, pile into chilled stemmed sherbet glasses. If desired, garnish each with nectarine slices and mint sprigs. 8 servings Frosted Grapes Use small clusters for a garnish on individual desserts; larger clusters to garnish a platter of petits fours or a molded dessert or salad. Beat 1 egg white until frothy. Dip small clusters of rinsed, thoroughly drained grapes into beaten egg white. Shake off excess, then dip grapes into granulated sugar. Set aside to dry. — FAMILY WEEKLY. COOKBOOK |