Ice Cream Takes to Fancy Ways for Summertime j
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French Flavor: Sundae Tarts, Petits Fours, Cake Squares, Strawberry Tarts
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With your prettiest mold and decorative cutters, you
can create delicate pastel ice cream confections for
June Dairy Month. For glamour's sake, dress up each
frozen dainty: flute with a wreath of whipped cream,
dust with snowy coconut or top with brilliant jellies.
But spark each with your personal dash of whimsy.
You can give ice cream a foreign flair, too. Shape it
as an elegant French pastry: fill a crisp pastry tart with
its frosty goodness, glaze it with ripe fruits, lace it with
delectable syrups and sauces, or tuck nuts and candied
fruit mix within.
Chocolate Sundae Tarts
(12 servings)
12 muffin cups, 2-inch
Preheated 425 oven
V cup (Vi stick) butter
cup sifted flour
2 tablcsspoons sugar
2 tablespoons cocoa
2 tablespoons milk
2 tablespoons finely chopped nuts
quarts vanilla ice cream, Chocolate sauce
In a mixing bowl cream butter. Sift together flour, sugar and
cocoa. Blend half of dry ingredients with butter; stir in milk.
Add remaining dry ingredients and nuts; mix well. Chill until
stiff. Roll out on lightly floured board to ft-inch thickness; cut
with 3-inch star-shaped cooky cutters. Place cookies on backs of
muffin cups pressing points of stars against sides of cups to
form tart shells; bake 68 minutes. Cool 10 minutes; remove to
cooling racks. When completely cool, fill shells with scoops of
vanilla ice cream; serve with chocolate sauce.
Surprise Cake Squares
(1216 servings)
Shallow pan, 8xllx2-inch
1 quart chocolate, OR coffee Ice cream
1 quart vanilla ire cream
cup finely crushed chocolate honeycomb, OR
molasses chips
Vi cup whipping cream
2 tablespoons sugar
Line bottom and sides of pan with aluminum foil allowing
foil to extend over edges. Fill with alternate scoops of chocolate
or coffee ice cream and vanilla ice cream. Press ice cream firmly
into pan with back of spoon. Spread Vt cup crushed honeycomb
chips over Ice cream, reserving Vt cup. Cover and freeze firm.
Whip cream until stiff, gradually adding sugar. To serve lift ice
cream out of pan; cut into rectangles. Spread tops with sweetened
whipped cream and sprinkle with reserved crushed candy. Place
in freezer to firm.
Strawberry-Vanilla Petits Fours
(8-10 servings)
Shallow pan, 8xll-inch
1 pint strawberry ice cream, softened
1 pint vanilla ice cream, softened
3 tablespoons red raspberry jam
5 teaspoons slivered almonds
Line bottom and sides of pan with aluminum foil allowing
foil to extend over edges. Fill with alternate scoops of straw
berry and vanilla ice creams. Press ice cream firmly into pan
with back of spoon; cover and freeze firm. To serve lift ice
cream out of pan; cut out petits fours using fancy cooky cutters.
Carefully lift petits fours off aluminum foil; place in souffle'
cups. Frost each petits fours with raspberry jam; top with slivered
almonds. Place in freezer until firm.
Tangy Orange Sauce
(Yield 5 cups)
2 tablespoons cornstarch
M cup sugar
Va teaspoon salt
2 cups orange juice '
2 teaspoons grated orange rind
V4 cup (V4 stick) butter
2 cups orange sections
in mt MMcTn emhin cornstarch, tuaar and salt.
Gradually Blr In orange ulce; add orange rind and coofe, aMrrvng
constantly, until thickened. Remove from heat; add butter to
hot mixture. Stir occasionally as butter melts. Mix in orange sec
tions; chill. Serve over ice cream filled cream puffs or as a
sauce for vanilla ice cream or orange sherbet.
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Italian Style Ice Cream: Cream Puffs and Spumone Mold
Add more healthful
poly -unsaturates
to your diet. ..without
adding extra calories!
NEW! GOLD-N-SWEET BRAND
safflower products
Glazed Strawberry Tarts
(8 tarts)
6 Tart pans, 3?i-inch
Preheated 450 oven
Tart Shells:
1 cup biscuit mix
V cup (to stick) butter, softened
3 tablespoons boiling water
Filling:
1 pint vanilla ice cream
4 teaspoons water
4 teaspoons cornstarch
'a cup sugar
3 cup sliced strawberries
'i cup water
lVi cups sliced strawberries
Put biscuit mix and butter into mixing bowl; pour boiling wa
ter over butter. Stir with fork until dough forms soft ball and
cleans bowl. Divide dough into 6 parts; pat evenly over sides
and bottom of tart pans. Bake 810 minutes; cooL Fill tart shells
with ice cream; cover and freeze firm.
Meanwhile blend together 4 teaspoons water, cornstarch and
sugar. In a saucepan combine 'a cup strawberries, 'a cup water
and cornstarch mixture: heat, stirring constantly, until mixture
2 teaspoons grated orange rind
2 teaspoons grated lemond rind
2 quarts vanilla ice cream
5 cups Tangy Orange Sauce
Prepare cream puffs according to package directions adding
orange and lemon rinds to batter. Spoon dough onto baking
sheets; bake 30-35 minutes. Cut a slit to allow steam to escape;
remove to cooling racks. When completely cool, cut off tops
and remove any filaments of soft dough. Just before serving fill
each puff with scoops of vanilla ice cream and top with Tangy
Orange Sauce f
Spumone Mold
(12-16 servings)
Mold, 2 quart
1 quart chocolate ice cream, softened
1 cup (8-oz. jar) mixed candied fruit
Vi cup finely chopped nuts
1 quart strawberry ice cream, softened
',i cup whipping cream
2 tablespoons sugar
In a mixing bowl combine chocolate ice cream, candied fruit
and nuts; beat until well blended. Pour half of mixture into
mold; place in freezer until ice cream begins to firm. Keep re
mainder chilled in refrigerator. Spoon strawberry ice cream on
Vou hear so much these days about the
health advantages of poly-unsaturated fats.
Many doctors as well as the American
Heart Association believe that meals should
include foods high in poly-unsaturates
to help "balance off' the saturated fats so
prevalent in our diets.
Safflower oil is nature's richest source of
essential poly-unsaturates, higher by far than
even corn oil. Every drop of liquid oil in
Gold-N-Sweet Safflower Margarine, Salad Oil
and Shortening is pure safflower oil . . . so
delicately flavored, so good for you.
So, if you are concerned about saturated
fats in your family's diet, consider using
modern Gold-N-Swect Safflower foods . . .
highest in poly-unsaturates.
iff lower olaS
VALUABLE BOOKLET:
32-PAOC "POCKET-QUIDl
TO POLY-UNSATURATES"
txplalns about food fata, hat
food ehartt, and manua high
In poly-untaturata.Sand
10 In coin to covar handling
and mailing cottt dlroct to:
VEGETABLE OIL PRODUCTS
COMPANY INC, SOX 741,
WILMINGTON, CALIFORNIA
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gold-n-sweet
sail lower ,
shortening
thickens. Chill. When ready to serve remove tarts from freezer; j tnp 0f chocolate mixture in mold; pack down lightly with bark j .
arrange strawberries over ice cream in sneiu. Keiurn to ireczer nt ,n0on. Too with remaining chocolate mixture; cover ana ireczc
for a few minutes to chill strawberries. Spread glaze over straw
berries; remove from pans and serve immediately.
Party Cream Puffs
(12 servings)
Baking sheets
Preheated 425 oven
1 81i -ounce package cream puff mix
of spoon. Top with remaining chocolate mixture
firm.
When ready to serve, run knife around sides of mold to
loosen ice cream; invert on chilled serving plate. Cover bottom
of mold with hot, damp towel: shake mold to remove ice cream.
Return to freezer to firm. Whip tmim until stiff, gradually
blending in sugar. Top mold with swirl of sweetened whipped
cream; pipe remainini cream around base of mold.
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