TREASURE-HUNTING
(Continued)
A $10 PRIZE-WINNING RECIPE
from a Family Weekly reader
Mrs. John H. Moffat
2917 S. Fifth St., Springfield, III.
k-V COOKBOOK
2
Family
CkO MELANIE DE HOFT, Director
0
1
Culinary Arts Institute
Baked Potatoes a la Moffat
Wash and scrub with a vegetable brush
5 medium-size baking potatoes
Dry potatoes with absorbent paper. Rub
well with
Fat
Place potatoes on oven rack; bake at
425F 45 to 60 min., or until they are soft
when pressed with the fingers (protected
by paper napkin) .
Meanwhile, mix together and set aside
1 cup (3 medlum-slzo) chopped onion
2 tablespoon chopped parsley
Cut into 6 strips each and set aside
3 slices sharp process Cheddar cheese
Remove potatoes from oven. To make
each potato more mealy, gently roll po
tato back and forth on a flat surface. Cut
potatoes into halves lengthwise. With
spoon, scoop out insides without breaking
skins.
Add
Mash or rice potatoes thoroughly,
and whip until potatoes are fluffy
i tablespoons butter
Vi cup hot milk or cream (added
gradually)
and a mixture of
1 teaspoon salt
s teaspoon white pepper
Beat in the chopped onion and parsley.
Pile mixture lightly into potato skins,
leaving surfaces uneven. Top each potato
half with three of the cheese strips.
Sprinkle with
Paprika
Set temperature control of range at Broil.
Place filled potato halves in broiler with
tops about 3 in. from source of heat. Broil
about 1 min., or until cheese melts. Serve
immediately. 5 servings
Set out a heavy 3-qt. saucepan for cook
ing jelly. Wash and sterilize six 8-oz.
jelly glasses. Melt over simmering water
about
Vi lb. paraffin
Measure into the saucepan
4 cups sugar
2 cups orange juice
3 tablespoons lemon uice
2 tablespoons lime juice
Cook over medium heat, stirring con
stantly until sugar is completely dis
solved. Increase heat and bring mixture
to boiling. Immediately add and stir in
', cup bottled fruit pectin
Boil rapidly 1 min., stirring constantly.
Remove from heat; skim off any foam.
Immediately ladle into the drained jelly
glasses, filling to within V4 in. of the tops.
Golden Jelly
Cover each glass with a layer of melted
paraffin about in. thick. When paraffin
layer is completely cooled, add more
melted paraffin to make another layer
about Vfe in. thick. Carefully tilt glass to
make an even layer and seal it to sides.
About 6 8-oz. glasses jelly
To Sterilise Jelly Glasses Put a rack or
folded dish towel onto bottom of large
sauce pot or kettle. Place clean glasses on
the rack or towel. Pour boiling water
over them and boil IS min., keeping
glasses covered with water at all times;
if more is needed, add boiling water.
Remove glasses from water one at a time,
using long-handled tongs. Drain them
thoroughly and set right side up on cool
ing racks, away from drafts. Fill while
still hot.
'A . -
It Hunt
cSV' .1 sweet-snice flavor
Hunt Foods, Inc. Fullsrton. Cell!. '