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Create a distinctive shower menu featuring one or more of these appropriate recipes with your own favorites... or the happy guest-of-honor's!
ttork lAtbxter a la Crvme
Set out
3 medium-size froxen rock-lobster
tolls
To Cook Frozen Rock-Lobster Tails
Bring to boiling in a heavy sauce pot or
kettle
1 Vi qts. water
1 Vl teaspoons salt
Add frozen or thawed rock-lobster tails
to kettle. Cover; bring water again to
boiling, reduce heat, and simmer 1 min.
longer than individual weight in ounces.
(For example, cook a 6-oz. rock-lobster
tail 7 min.) Add 2 min. to total cooking
time if frozen tails were not thawed be
fore cooking.
Drain tails; cover with cold water and
drain again. Using scissors or a sharp
knife, cut through thin shell on underside
of each tail. Insert fingers under meat and
carefully pull it out. Cool meat; chill in
refrigerator. Cut into pieces.
For Rock Lobster a la Crime Melt in a
saucepan over low heat
3 tablespoons butter or margarine
Blend in
3 tablespoons Hour
V2 teaspoon salt
Ys teaspoon Accent
Vs teaspoon pepper
Heat until mixture bubbles, stirring con
stantly. Add gradually, stirring in
1 cups milk
Cook rapidly, stirring constantly, until
sauce thickens. Cook 1 !o 2 min. longer.
Set aside.
Have ready
1 cup finely chopped mushrooms
2 tablespoons minced onion
Heat in a large skillet
3 tablespoons butter or margarine
Add the mushrooms and onion and cook
over medium heat until mushrooms are
tender and lightly browned and onion is
transparent. Occasionally move and turn
mixture with a spoon. Remove from heat.
Mix together
y, cup heavy cream
1 tablespoon lemon ulce
1 teaspoon ftnely chopped parsley
i, toespene Worcestershire sauce
and mixture of
, tmapoen dry noHtard
V.
Add to mushroom-onion mixture. Cook
over low heat until tlwroughly heated,
moving and turning mixture gently with
a spoon. Allow to simmer gently for sev
eral minutes. Blend in the white sauce
and ro-lobstcr net. RclH-at juirt before
serving.
Serve with fluffy ) rfce tossed
lightly with chopped parsley. Garnish
with avotoda slices and atiatento.
o 6 servings
.assists
0
'V'S
EHnvapple Cake
oo res mxziM
For party elegance and extra rich pine
apple flavor, fill and frost cake with
whipped cream into which well-drained
crushed pineapple has been lightly folded.
Or, substitute pineapple juice or the
liquid in a seven-minute icing or a butter-cream
frosting. Choose ice cream to
harmonize with the party color scheme
and the delicate flavor of the cake.
Grease bottoms only of two 9-in. round
layer-cake pans. Line with waxed paper
Cut to fit bottoms; grease waxed paper.
Sift together and set aside
3 cups sifted cake flour
2 teaspoons baking powder
Vs teaspoon baking soda
V teaspoon salt
Mix together and set aside
1 cup unsweetened pineapple utce
2 teaspoons lemon ulce
Set out
I cup sugar
Cream until softened
I cop butter or margarine)
Add gradually, creaming until fluffy after
each addition, Mr cup of tlx sugar. Add in
thirds, beating thoroughly after tech ad
dition 4 ecje yofks, weal buwiun ( ujirfl
thick and tarwm-cotoretl)
Beating only until smonh after each ad
dition, alternately add dry inflrfxlientf in
fourths, fruit-juice mixture in thirda U
creamed mixture. Finally, beat only until
smooth (do not overheat).
Using a clean beater, beat until frothy
4 egg whites
Add gradually, beating well after each
addition, the remaining V4 cup of sugar.
Continue beating until rounded peaks are
formed and egg whites do not slide when
bowl is partially inverted. Spread beaten
egg whites over batter and gently fold
together. Turn batter into pans, spreading
to edges.
Bake at 350F 25 to 30 min., or until a
cake tester or wooden pick comes out
clean when inserted in center of a layer,
or until cake surface springs back when
lightly touched at center.
When layers test done, remove from oven.
Cool 10 min. in pans on cooling racks.
To remove layer from pan after cooling,
run spatula gently around sides of pan.
Cover with cooling rack. Invert and re
move pan. Immediately peel on waxed
paper and turn cake layer top side up.
Cool cake layers completely.
Till and froat sidea and top of cake. Cut
into wedge-ihaped pieces, and plaoa un
cake plate with the pointed end of the
slice toward the outside, forming a (tar
(as in ihoto).
If desired, reaerva about H cup fnating
to tint and use for deotirating e.-vka by
forcing froi-ung through ts pantry liag and
a No. 27 derorsur-f tube.
J ut before serving. 811 the center with
ice reatn or froae basa Cestord.
One i-in, round layer ijafee
FroK'fi i.ntntn t'untarti
j coop sew raagesa
Here's the frozen dessert to complement
the pineapple cake with pineapple
whipped-creatn filing.
Chill in freezing compartment of refrig
erator until icy cold
1 cup undiluted evaporated milk
Set refrigerator control at coldest operat
ing temperature. Set a bowl, rotary
beater, and a 1-qt. refrigerator tray in
refrigerator to chill.
Beat slightly in top of a double boiler
3 egg yolks
Stir in
V3 cup sugar
cup lemon ulce
Cook over simmering water until mixture
thickens, stirring constantly. Cool.
Stir in
1 teaspoon grated lemon peel
f groted through colored part
only; wMte part it bitter)
Beat until rotnxiod peaks are formed
1 egg wMtm
Sciread the conked hesrxat mixtura oer
the t(4 white and gntlj fold togetlter.
Using chilled bowl ami bMtar, beat the
chilled evaxrtad milk until very stiff.
Gentle fold into lemon-egg white mix
ture Pour at once into refrigerator tray.
Set tray i' freezing compartment of re
frigerator. Freeze until firm.
J qt. frozen custard
Family Wwkly, June I. 1K7 1