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Show FAMILY WEEKLY COOKBOOK A SPECIAL OFFER FROM THE EDITORS OF CAT FANCY AMERICA’S LARGEST SELLING CAT MAGAZINE A ComeForDessert OnTwelfth Night 10 MELANIE DE PROFT pppasasrsaasananecsagederst Food Editor @ Set a precedent at your house for Twelfth Night hospitality. As friends drop in, offer each a fragrant cup of tea with a choice of pie from the impressive and inviting array on your buffet. Here are recipes for an interesting variety. Yam Chiffon Pie _ baked 10-in. pastry shell (prepared from a pie crust mix) 1% cups puréed, cooked and peeled yams (about 3 medium sized) env. unflavored gelatin cup firmly packed brown sugar teaspoon ground cinnamen Y% to teaspoon groundallspice 4 teaspoonsalt 3 egg yolks ¥%, cup milk 3 egg whites Y cup sugar Y%, cup thawed frozen whipped dessert topping 1. Mix the gelatin, brown sugar, spices, and salt in a heavy saucepan. 2. Beat egg yolks and milk until blended; add to gelatin mixture. Cook over medium heat. stirring constantly, until gelatin and sugar are dissolved and mixture is slightly thickened, ee mt OS ee SEE COUPON FOR SPECIAL SUBSCRIPTION OFFER FOR CAT FANCY MAGAZINE 24 superb full-color photographs of the rare, the adorable, the unusual residents of the ‘Kitten Kingdom’; magnificent Siamese, American shorthair, Margay, Red Colorpoint shorthair, Balinese, chinchilla Persian and others. Each is fully described. When year is over portraits may be removed and framed. Calendar dates leave ample room for notations, engagements. Heavy paper,spiral book form. 8x6in. == MAIL MONEY-BACK GUARANTEE COUPON TODAY! — CAT FANCY MAGAZINE,Dept. 4677 , 4500 N.W.135th St., Miami, Fla. 33054 | Enclosed is check or m.o. for $____ | __#9986 Calendars @ $1.95 (Add 35¢ post. ea.) Send me Cat pach M i NAM at ] special low introductory price! 0 1 Yr. $4.50 1 2 Yrs. $8. 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Although such delays happen only infrequently, when they do, Family Weekly wants to assist you as much as possibie. If you've any question about mail order, just write: Service Department, Family Weekly, 641 Lexington Avenue, New York, N.Y. 10022. about 5 min. 3. Remove from heat and blend in puréed yams. Chill, stirring occasionally, until mixture mounds when dropped from a spoon. 4, Beat egg whites until frothy. Gradually add the '4 cup sugar, continuing to beat just until stiff peaks are formed. Fold in the yam mixture and dessert topping. 5. Turn into the baked pastry shell. Swirl top of pie usiag the back of a spoon. Chill thoroughly. Garnish with additional dessert topping and mixed candied fruit. One /0-in. pie Apple-Cheese Crumble Pie % to 4 cup sugar Y, cup firmly packed brown sugar 1 teaspoon ground cinnamon Pie crvst mix for a 2-crust pie 3 tablespoons butter or margarine 8 oz. sharp Cheddar cheese, shredded 3 tablespoons cold water 6 cups pared tart appie slices 1 tablespoon flour Y% teaspoon ground nutmeg Y, teaspoon ground mace Y, cup coarsely chopped pecans 1. Blend the sugars and cinnamonin a bowl with 1 cup of the pie crust mix. Cut in the butter or margarine with a pastry blender and set aside for topping the pic. 2. Mix one half of the shredded cheese into remaining pie crust mix. Add water gradually and mix lightly with a fork. On a lightly floured pastry canvas, roi! out dough about 1 in. larger than over-all size of a 9-in. pie plate. Fit pastry loosely into the pie plate. Turn under the pastry overhang; fiute. 12 Familu Weekly, January 3.1971 Yam Chiffon Pie, made from extra-sweet and extra-moist yams, lends color and sparkle to a Twelfth Night dessert buffet. 3. Spoon the apples into pastry shell; sprinkle with a blend offlour, nutmeg, and mace; then the nuts. Cover with one-half the topping mixture (set aside in Step 1) and the remaining cheese. Complete with remaining topping mixture. 4. Bake at 375°F. about 40 min. Remove to a wire rack to cool. One 9-in. pie Cherry-Chocolate Angel Pie Meringue Shell (see recipe) 4 oz. sweet chocolate, melted and cooled 3 tablespoons rum 1 teaspoon vanilla extract 1 cup heavy cream, whipped to soft peaks Maraschinocherries with stems 1. Blend rum and vanilla extract into the cooled chocolate. Spread over the whipped cream and gently fold together. Turn filling into the cooled meringue shell. With back of @ spoon, gently form swirls over entire surface of pie. 2. Refrigerate pie just until thoroughlychilled. (Filled meringue shells tend to become soggy if chilled too long.) 3. Garnish edge offilling with the cherries. One 9-in. pie Meringue Shell 4 egg whites Y, teaspoon cream oftartar 1 cup sugar 1. Beat egg whites with cream of tartar until frothy. Gradually add about half of the sugar, beating constantly. Gradually add remaining sugar, continuing to beat until stiff peaks are formed. 2. Spread a 1-in. Jayer of meringue on bottom of a lightly greased 9-in. pie plate. Pile remaining meringue around side of plate and swirl with a spatula to form the side of the shell. 3. Bake at 250°F. about 2% hrs., or until meringue is dry. 4. Cool meringue in plate on a wire rack. One 9-in. pie shell |