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Show TO THE NEW YEAR with some choice suggestions for the sweet on your party menu. Hot Spicy Punch V cup light corn sirup can apricot nectar 2 whole doves 2 sticks cinnamon, broken 3 to 4 cups apple cider tablespoons lemon ulce 4 teaspoons butter 1 1 12-o- x. 2'j 1. Mix together in a saucepan the com sirup, apricot nectar, cloves, cinnamon, and apple cider. Bring to boiling and simmer 19 to 15 min. 2. Remove from heat and stir in the lemon juice. Strain. Add butter and serve piping hot. If desired, additional cinnamon sticks may be placed in cups for use as individual stirrers. About 1 q t. punch Candled Fruit N Almond Pie oooo soejjsemuie pio (your Pastry for 1 --crust favorite redpa or a prepared mix) cup (about ox.) diced assorted candied fruits cup (about 3 ox.) coarsaly chopped, toasted blanched n. 1 almonds raisins tablespoon flour teaspoon salt Vi teaspoon ground cinnamon 4 teaspoon ground nutmeg Vi taaspoon ground doves 2 eggs V cup golden 1 1 cup light corn sirup i cup firmly packed brown sugar 1 teaspoon grated orange peel (citrus peel Is grated through colored part only; white part is bitter) 1 teaspoon grated lemon peel 2 tablespoons butter or margarine, 4 melted cup apple cider 1. Prepare pastry shell but do not bake. 2. Mix together the flour, salt, cinnamon, nutmeg, and cloves. Mix in the candied fruits, almonds, and raisins. Set aside. 3. Beat eggs slightly, mix in corn sirup, brown sugar, orange and lemon peels, melted butter, and apple cider. Stir in the fruit-nmixture. Pour into pastry shell. 4. Bake at 400F 15 min. Reduce heat to 350F and bake 40 min. longer. Cool on One n. pie cooling tack. Here are the makings of a gay, informal evening your guests will enjoy bringing their favorite goodies. like the pie, or the punch which may be bottled and reheated. Be sure they're easily transportable Boysenberry ice If youve a secret reserve or fruitcake suggested by recent Family Weekly recipes, theyll go wonderfully well with this colorful Boysenberry Ice. cons boysonborries, drained (reserve sirup) y4 cup cold water 2 teaspoons unflavared gelatin Vi cup water 2 V4 ut 8 family Wftfcly. December 29, 1957 of the cookies 1 cup sugar custard cup. Sprinkle gelatin evenly over water. Let stand about 5 min. to soften. 4. Heat together lVfe cups of the reserved cup water until very hot. sirup and the Remove from heat and immediately stir in the softened gelatin until it is completely dissolved. Add sugar, stirring until sugar is dissolved. Blend in the boysenberries and the lemon juice. Cool. 5. When cooled, pour into a refrig erator tray. Freeze until firm (3 to 4 hrs.) , stirring 2 or 3 times. Serve in chilled About 1 qt. ice sherbet glasses. qt. tablespoon lemon juice 1. Set refrigerator control for coldest erating temperature. 2. Force drained boysenberries through a fine sieve. Set aside. 3. Pour cold water into a small cup or op- Boysenberry Creme Follow recipe for Boysenberry Ice. Set a large bowl, a medium-siz- e bowl, and a beater in refrigerator to chill. Chill boysenberry mixture until mushy. Pour cup icy cold water into the medium-siz- e chilled bowl. Mix in cup nonfat dry milk solids. Using chilled beater, beat until mixture stands in stiff peaks when beater is slowly lifted upright. Blend in 2 teaspoons lemon juice. Turn the mushy boysenberry mixture into the large chilled bowl and beat until smooth. Fold in the whipped nonfat dry milk solids. Return mixture to refrigerator trays and freeze until firm. About 1V4 qts. |