Meringue Ring with Rice
Provides Unusual Dessert
' Here U deuert which ii
Just Out of Thit World One
A crispy, feather lifht mer
infue rlnf U filled with deli
cioui peppermint rice. And
urprUe thia creamy rice fill'
tnf can be colored either a lus
cious pink or a tempting green
as the occasion indicates.
Not only is me eating of this
Rice and Meringue Dessert de
lightful, but the hurried hostess
will be delighted that such a
gala dessert la so very, very
easy and simple to make. After
the egg whites are beaten the
oven takes over the job of cre
ating the meringue. The filling
is a quick creation and the re
sult la a dessert which is truly
a dazzler and will become a
party standby as well as a fam-"
ily dessert favorite. !
Rlee-Merlngue Dessrt j
. 4 egg whites
1 cup extra fine beet or cane
sugar
Pinch of Salt
Vi teaspoon cream of tartar
. 1 teaspoon vanilla
Ingredients for pink filling:
1 cup finely crushed pepper
mint candy
; cup milk
3 cups hot cooked rice
Vi pint chilled whipping
cream
Shavings of unsweetened
' chocolate
Ingredient for alternate fill
ing (green in color):
3 cups hot cooked rice
cup beet or cane sugar
Vi cup milk
Green food coloring
Vi pint chilled whipping
cream
Peppermint flavoring
Shavings of unsweetened
chocolate
To make 3 liberal cups of
fluffy rice, put 1 cup of uncook
ed rice, 2 cups of cold water
and 1 teaspoon of salt into a,
2-quart saucepan and bring to
a vigorous boil. Turn the heat
as low as possible. Cover the
saucepan with a lid. Do not re
move lid nor stir rice while it
is cooking. Leave saucepan
ever this low heat for 14 min
utes. After the rice has cooked
remove saucepan from heat
but keep the lid on until the
rice is to be served.
Method: Draw a circle 9
Inches in diameter on brown
wrapping paper. Place paper
on a cookie sheet. Or sprinkle
a cookie sheet with flour and
retrace the circle In the flour.
To make the meringue: Beat
egg whites until foamy. Add
V of the sugar the salt cream
of tartar and vanilla. Con
tinue beating and gradually add
the rest of the augar. Beat un
til the egg whites are smooth,
shiny and hold their shape.
Spoon the meringue around the
Inside edge of the circle drawn
on the paper, building up a
fence about 3 Inches high. Bake
In a 2S0 degree F. oven for ltt
hours. The meringue shold be
dried out rather than baked.
To make the pink rice fill
ing Crush the candy easily by
folding a clean dish towel over
the candy and pounding with
some unbreakable object, until
the candy Is crushed. Heat the
candy in the milk, over a low
heat, until the candy dissolves.
Add the rice and mix thorough
ly. Cover and chill the rice
mixture. A short while before
serving, whip the cream. Fold
the rice into the whipped
cream.
To serve, place the meringue
ring on a serving plate and fill
the center with the rice mix
ture. Sprinkle the chocolate
aavings over the top of the rice.
This recipe makes 10 servings.
To make the green filling
Add the sugar to the hot cook
ed rice and mix thoroughly.
The rice must be hot in order
to dissolve the sugar. Add the
milk and mix thoroughly. Add
we green food coloring until
the desired shsde of green is
teached. Cover and chill the
rice mixture. A snort while
before aervinc add
coloring to the cream and whin
As the cream is whipped, add
aaoiuonai coloring to tint the
cream to match the rice mix
ture. Add peppermint flavor
ing to rice mixture and fold
rice Into the whipped cream,
adding more flavoring until the
aesirea navor Is obtained.
Serve in the meringue ring and
top with the ehocoUte shav
ings. This recipe makes 10 servings.
This Is Delicious -Chocolate
Frosting
So good to look at when it Is
spread between layers of deli
cate white cake ... so extra
good to eat when teamed with
chocolate cake ... we mean this
special kind of chocolate frost
ing that s delicate and at the
same time very rich in flavor.
To have it perfect every time be
sure that the melted chocolate
Is quite cool and that you fold
it gently into the ready-to-
spread-on frosting.
Fluffy Chocolate Frosting
3 cups beet or cane sugar
V teaspoon salt
Mi teaspoon cream of tartar
4cup hot water -
2 egg whites
1 one-oz cake unsweetened
chocolate melted and
cooled
cup coarsely chopped nut-
meats
In a 1 Vi qt. saucepan, com
bine sugar, salt, cream of tartar
and water, stirring until sugar
is dissolved. Cover pan and
cook 3 minutes; uncover and
boll syrup, without stirring, to
firm ball stage (244 F.) or a 8
to 8-inch thread. Remove from
heat.
In a wide-topped bowl (you'll
need room for beating and cool
ing) beat egg whites until frothy
using an electric or rotary beat
er. Start adding syrup in a
pencil round stream, beating
constantly.
In about 5 minutes, when
frosting starts to thicken, re
move beater. With a spoon,
beat a few minutes more or un
til frosting is thick enough to
spread. Fold In cooled, melted
Rice and Fish .
Cos$erole Tops
This rice and fish eating treat
la sea faring enough to win
against any storm of protests
from finicky eaters. In fact, the
ship' log will record that sec
ond servings were the order of
the day. .
Rice-Fish Casserole .'
Ingredients:
1V pounds fresh or troien fish
fillets (sole, halibut, had
dock or others)
1 cup uncooked rice
1 10 H -ounce can condensed
cream of celery soup
IVi cups grated American
rr
chocolate gently.
Spread between layers, then
on sides and top of cake layers
(8 or 9-inch.)
Sprinkle nutmeats over top.
cheese
-1 teaspoon salt
3 4 cups water
Method: If fish filets are froi
en, allow about a. day In which
they can thaw slowly in th re
frigerator; or allow about 2
hours at room temperature. In
a shallow baking-serving dish,
mix the rice, celery soup, Vi
cup of the cheese, salt and wa
ter. Bake in a 350 degree F.
oven tor 20 minutes. Remove
from the oven and lay the thaw
ed fish fillets over the top of
the rice and liquid mixture.
Sprinkle the rest of the cheese
over the top of the casserole.
Return to the 3S0 degree ?.
oven and bake for 30 minutes
or until the rice is tender and
the top of the casserole browned
and bubbling. Serve immediate
ly.
This recipe makes 8 servings.
See. Ill, Capita! Jearaal, Balaam, Or, Than MasWh I, Ills
r Ctkcs sad icings kut richer fnor sua with I
ewpavMaaaaaraatfaVaVM
KHEMUX! SdaWaf rYaoMs art
Lamburgers Vary
Meat Offerings
Shoulder lamb 1 plentiful,
Jow priced. Have meat man
grind it twice and urprie the
family with this different
member of the burger family.
Lamburgers
IVi pounds shoulder lsmb,
ground twice
1 cup soft bread crumbs
1 tablespoon minced onion
sslt and pepper
2 teaspoon favorite meat
sauce
2 tablespoons butter or
margarine
Vi cup currant jelly
Combine all ingredient ex
cept butter and Jelly. Shape
into six patties. Heat butter or
margarine in akiiiet ana Drown
rt.i;.a m both sides. Add jelly,
cover and cook over low heat
for IS minutes.
35 tfiTMitHtH'
. taa .a
is
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Cascade U.S. No. 1 '
Can W II . Grade "A" Good
r t BEEF ROAST tt
tS J3 You, Choice ,r,PraP YR.
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Highland
Market
ERT CARR, Owner
Delivery Twice Daily
00 Highland Are. Call 3-9403
Lemmon's
Market
ORAL LEMMON, Owner
S7I North Commercial
Carter's
Market
REED CARTER, Owner
Delivery Daily
17th & Market Call 3-171
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GILBERT WOURMS, Owner
Steyton