OCR Text |
Show Mousse Cate MELANIE DE PftOFT, Director, CuliMry Art institute pnxss individual Fruit Puddings For carefree entertaining, make these little puddings ahead of time and resteam before serving. 2 medium-siz- a 1 cup (about raisins Vi cup Vi cup 1 S oranges oz. ) dark seedless (about 3 oz.) dates (about! oz. ) walnuts cups sifted flour 'j teaspoon baking 1 teaspoon teaspoon teaspoon teaspoon ng soda 5 -- or. Grease eight custard cups. Set aside. 2. Rinse oranges; peel. Slice into cartwheels, and cut into pieces; reserve juice as it collects. Set out raisins; cut dates into pieces with scissors dipped frequently in cold water; coarsely chop nuts. Set aside. 3. Sift together flour, baking soda, salt, cloves, nutmeg, and cinnamon. Set aside. 4. Cream shortening until softened. Add 1. Chocolate Meringue Shells 4 egg whites y4 teaspoon cream of tartar y4 teaspoon salt 1 cup sugar y4 cup sifted cocoa 1. Lightly grease seven tart pans. Flatten seven paper baking cups. Place one in each pan, pressing it to fit the pan. Set aside. 2. Beat the egg whites until frothy. Add the cream of tartar and salt; beat slightly. 3. Add gradually cup of the sugar, beating well after each addition; beat for S min. after the last addition. 4. Add remaining sugar gradually, beating well after each addition. Continue beating until stiff (but not dry) peaks are formed and mixture does not slide when bowl is partially inverted. Quickly sprinkle cocoa over beaten egg whites. Immediately beat in just until blended. As the meringue tends to lose volume when the cocoa is added, it is important tck. incorporate the cocoa as quickly as possible. 5. Spread meringue 14 -- in. thick over the liners on bottoms of pans. Spread remaining meringue on sides of pans, and -- in. above rim; keep meringue within pan rim for ease of removal. 6. Bake at 250F about 2 hrs., or until shells are dry. (The oven door of some ranges will have to be partially open to maintain so low a temperature.) To assure even drying of meringues turn pans occasionally. Remove from oven; cool completely on cooling rack. (If the meringue shells are to be stored, keep them 4-- in. 2 cups 1 Orange Sauee y4 cup sugar 2 tablespoons cornstarch V, 1 4 y5 1 teaspoon salt teaspoon grated orange peel (grated through color only) cup orange utce cup wafer tablespoon butter or margarine y4 Vi air-tig- 1 y, cup sifted confectioner' sugar I tablespoon vanilla extract 1 egg white 1. Set refrigerator control for coldest operating temperature. Set a small bowl and rotary beater in the refrigerator to chill. Set out a refrigerator tray. 2. Using the chilled bowl and beater, beat the whipping cream until it is of medium consistency (piles softly). 3. Fold in the macaroon crumbs, sugar, and vanilla extract. Set aside. 4. Using a clean beater, beat the egg white until stiff (but not dry) peaks are formed. Spread over the whipped-crea- m mixture and fold in. 5. Turn into the refrigerator tray. Freeze until firm (about 3 to 4 hrs.). 6. To serve, spoon into Chocolate Me ringue Shells. If desired, sprinkle with additional macaroon crumbs; or top with maraschino cherry halves, cut to form About 2V4 cups filling petals. 1-- qt. coffee sifted confectioners sugar teaspoon vanilla extract y4 cup 1 Set refrigerator control for coldest operating temperature. Set a bowl and rotary beater in refrigerator to chill. 2. Pour water into a small cup or custard cup. Sprinkle gelatin evenly over water. Let stand about 5 min. to soften. Immediately add Softened gelatin to hot coffee beverage and stir until it is completely dissolved. 3. Chill in refrigerator or in pan of ice and water until gelatin is slightly thicker ee 1. Fudge Cahe Mrs. Hollon suggests your favorite date filling with her cake and frosting, for added flavor. 3q. layer from pan, run a spatula gently around sides. Cover pan with a cooling rack; invert cake and remove pan. Immediately peel off waxed paper; turn cake top side up. Cool layers completely. Two round cake layers 9-- in. (3oz.) unsweetened checolate, malted ever bet water and coaled 3 cup fitted cake flour 1 teaspoon baking soda teaspoon salt cup butter 1 j teaspoons vanilla extract 2 cups sugar 3 eggs, well beaten (until thick and piled softly) 1 cups water Fudge Frosting ' eeee see 2 sq. (2 oz. ) unsweetened chocolate, grated or cut In 'i Tortoni Filling cup fine macaroon crumb 'j cup chilled whipping cream h beverage (use 2 to 4 teaspoons concentrated soluble coffee to 1 cup boiling water) cup cold water teaspoons unflavored gelatin 1. Mix together in a saucepan sugar, cornstarch, and salt. Add gradually, stirring constantly, the orange juice and water. Bring to boiling; stirring constantly, cook over low heat 6 to 8 min., or until thick and clear. 2. Remove from heat. Blend in the orange peel and butter. Serve hot over Individual About Vt cups sauce Fruit Puddings. ht in an container so that the meringue will not absorb moisture and become soft.) The meringue shells should be crisp and dry and fine textured. 7. Remove cooled meringues from pans after carefully loosening with a point of a sharp knife. Carefully peel off papers. 8. Spoon filling into shells just before Seven 4 4 -- in. shells serving. double-strengt- 2 cups chilled whipping cream two-thir- salt ground cloves ground nutmeg y4 ground cinnamon y4 cup shortening 1 cup firmly packed brown sugar I egg, well beaten (until thick and piled softly) V4 'S" brown sugar gradually, creaming until fluffy after each addition. 5. Add egg in thirds, beating thoroughly after each addition. Mix in the orange pieces, reserved juice, raisins, dates, and nuts. Blend in the dry ingredients. ds full 6. Fill custard cups about with mixture; cover with aluminum foil and secure with string. Set in pan of water n. deep) ; cover pan with a tight-fitticover, or with aluminum foil secured with string. Bake at 325 F 2 hrs. Serve hot with Orange Sauce. 8 servings (1-i- than consistency of thick, unbeaten egg white. If chilled in refrigerator, stir occasionally; if chilled over ice and water, stir frequently. 4. When gelatin is of desired consistency, using the chilled bowl and beater, beat whipping cream (1 cup at a time) until cream is of medium consistency (piles softly). With final few strokes beat in the confectioners sugar and vanilla extract. mold with cold water; 5. Rinse a lVi-q- t. set aside to drain. 6. Blend whipped cream into gelatin-coffmixture. Spoon into the mold. 7. Set in freezing compartment of refrigerator about 3 hrs., or 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.) One lVz-q- t. mold Grease bottoms only of two round layer cake pans. line with waxed paper cut to fit bottoms; grease waxed paper. 2. Sift together cake flour, baking soda, and salt. Set aside. 3. Cream together butter and vanilla extract until butter is softened. Add sugar gradually, creaming until fluffy after each addition. 4. Add eggs in thirds, beating thoroughly after each addition. Blend in the cooled chocolate. 5. Beating only until smooth after each addition, alternately add dry ingredients in fourths, water in thirds to creamed mixture. Finally, beat only until smooth (do not overbeat) . Turn batter into prepared pans. 6. Bake at 350F 35 min., or until cake tester or wooden pick comes out clean when inserted in center of cake layer or until cake surface springs back when lightly touched at center. 7. Remove from oven. Cool 10 min. in pans on cooling racks. To loosen each 1. 9-- in. pieces 2 cups sugar 1 cup cream Vs 1 teaspoon salt teaspoon vanila extract Set out a candy thermometer. Put chocolate into a heavy saucepan. Blend in sugar, cream, and salt. Stir over low heat, until sugar is dissolved and chocolate, is melted. Increase heat, and bring mixture to boiling. Hang candy thermometer on pan so the bulb does not touch side or bottom of pan. Continue cooking, stirring occasionally to prevent scorching, until mixture reaches 234F (soft ball stage forms a soft ball in very cold water; flattens when taken from water; remove pan from heat while testing). Using a pastry brush dipped in water, wash down crystals from sides of pan from time to time during cooking. 3. Remove from heat. Set aside to cool to 110F or until just cool enough to hold pan on palm of hand. Do not stir. 4. When cooled, blend in the vanilla extract Beat vigorously just until mixture loses its gloss and is of spreading consistency. If frosting becomes too thick, beat in a small amount of cream. Fnough to frost sides and tops round cake layers of two n. 1. 2. Family Weekly, December 29, 1957 9 |