Medford mail tribune., June 23, 1957, Image 57

j mow w
0
CZ 5 CZi La 1 . t
Va- IN ALL THOSE LUSCIOUS FLAVORS
nil i n
Add a touch of creative imagination . . .
increase your total number of recipes
merely by using a different flavored
gelatin in many of these recipes.
Pretty, delicious, and inexpensive, molded gelatin salads
and desserts of infinite variety are fun to make and serve
if you follow these simple techniques:
Oil molds with flavorless salad or cooking oil (not olive oil) ;
invert to drain thoroughly.
Dissolve flavored gelatin in very hot liquid.
Chill gelatin mixtures until of desired consistency either in
the refrigerator, stirring occasionally, or over ice and water,
stirring frequently, before adding any solid ingredients,
such as fruits or nuts. Chill clear gelatin mixtures until
slightly thicker than consistency of thick, unbeaten egg
white. When mixtures are not clear (because of ingredients
already added, such as mayonnaise), chill until they thicken
and begin to gel.
Prevent separation of layered molds by chiHing mixtures for
both layers to nearly the same consistency before combin
ing in the mold.
Chill all gelatin molds until firm.
Unmold by running tip of knife around top edge to loosen
and admit air. Invert mold onto chilled serving plate. If
mold does not loosen, wet a clean towel in hot water and
wring it almost dry; wrap it around the mold for a few
seconds. Repeat, if necessary, until mold can be lifted off.
Whip cream (using chilled bowl and beater), before blend
ing into a gelatin mixture, until it piles softly but does not
form peaks.
HI. M K-( II! ItltV FLAVOR
Work Cherry -Tapioca I'artait-
Prepare 1 pkg. gelatin as directed on
package. Chill until slightly thickened
and beat until frothy. Whip cup whip
ping cream and fold in. Alternate layers
of tapioca and gelatin in parfait glasses.
Creamy Cherry .Wold -Drain con
tents of 1 No. 2Vz can pitted dark sweet
cherries. Cut cherries into halves. Add
water to sirup to make 2 cups liquid.
Heat 1 cup until very hot and use to dis
solve 1 pkg. gelatin. Stir in remaining
liquid. Chill until slightly thickened. Mix
in cherries and 2 cups thick sour cream.
Turn into a l-qt. mold.
PIIVFAPPLF FLAVOR
Pineapple-'iiruitir'r Iteii.sh - Dis
solve 1 pkg. gelatin in 1 cup very hot
water. Stir in V cup cold water and Vi
cup cider vinegar. Chill until slightly
thickened. Fold in 2 cups chopped cucum
ber and 1 cups drained crushed pine
apple. Turn into shallow oblong dish
Chill until very firm, cut into squares,
and serve as relish with fish.
ftotiMe-PineappI? Drvrt -Dissolve
1 pkg. gelatin und 2 tiiblcsiooiis
sugar in 1 cup er has wator. Drain 1
14 ot can plneapplo tidbits; Add to irup
1 tablespoon lemon (ulce and enough cold
wator to moke I cup liquid. Stir ina
gcinun mixture. Chill until slightly thicX
cned. fold in the tidhlav 1 cup cojdj
cooked rice, and 1 itup whipping
whipped. Turn into a lH-qt- mM-
HLAC'K-RASPHFRHY FLAVOR
iVfarsfimallou'-FruU Mold Dissolve
1 pkg. gelatin in 1 cup very hot water.
Stir in 1 cup cold water. Chill until
slightly thickened. Mix in 2 ripe bananas,
sliced, 8 marshmallows, cut into quarters,
and 1 cup black raspberries. Whip Vfc cup
chilled whipping cream and fold in. Turn
into 6 individual molds.
oii(,i: FLAVOIt
Hani I. oaf -Dissolve 1 pkg. gelatin in
l'i cups very hot water. Stir in 2 table
spoons cider vinegar, 2 tablespoons brown
sugar, 4 teaspoons lemon uice, 2 tea
spoons prepared mustard, 2 teaspoons
prepared horse-radish. Chill until slightly
thickened. Mix in 3 cups ground cooked
ham. Place two canned pineapple slices
in bottom of an 8l2x4'!x21-in. pan. Turn
mixture into pan.
Puifcin-Oriip:t Tart-Dissolve '
pkg. gelatin and Mi cup sugar in lz cup
vary hat watnr. Blend gradually into a
mixture of 1 cup canned rmntpSiln, tea
spoon cinnamon, Is teaspoon ginger, 'i
teaspoon nutmasj, and teaspoon salt.
Chill until mixture begins to gel. Fold i
cup uncNhmid evoporatud ntllfc, whipped
until stilT. into gelatin mixture. Spout)
into 8 eeW tart shells. Chill until firm.
Garnish with whiptMisJ crewM.
Purit.rVriVrt Stand (Wold loa d
1 12-oi. pkg, frozen Sliced pattellas,,
thawed. Add enough irer (0 Sirup W
maky cup liquid- Heat until scry hoi;
C and use) to dissolve 1 pkg, aeiuHa. Stir in)
1 cup ginger ale and V4 cup lemon juice.
Chill until slightly thickened. Mix in
peaches, Mi cup sliced maraschino cherries,
and cup chopped blanched almonds.
Turn into 6 individual molds.
'KTRAtVHFRRY FLAVOR
.Iroiorfo-Toiinilo Axpir Mold
Simmer together 10 min. 2 cups tomato
juice, 3 tablespoons chopped onion, 3 ta
blespoons chopped celery leaves, 1 table
spoon sugar, hi teaspoon salt, V4 teaspoon
Accent, teaspoon pepper, 2 drops Ta
basco, and Vi bay leaf. Strain liquid and
use to dissolve 1 pkg. gelatin. Chill until
slightly thickened. Mix in l'i cups diced
avocado. Turn into a 1-qt. mold.
Strawberry ( ream Pnridsuy-Dissolve
1 pkg. gelatin in 1 cup very hat
alar. Stir in 1 cup cold watnr. Chill un
til slightly thickened. Prepare your fav
orite 2 egg-yolk castor. Beat 2 egg whims
until rounded peaks are formed. Fold c(g
whites and custard mixture into gelatin.
Pour into sherbet elapses. Top with
crushed frcaen or fresh strawberries.
BLACK BFftAV FLAVOR
UlnrfckerrM Os-nrr-Dissolve 1 pkg,
atitnrln in 1 cup very del wetet. Stir in 4
cup sMnimpaU lulce and 2 tablespoons;
feme lulce. Chill until slightly thickened.
iKat 2 au whites and 1 teaspoon sail
until frotbo. VM fA cup jager gradually
and focal until r.tj:)cM peaks tie forced;
iFold. ita jjqlaUn ttixture furtj i'bUj (S)
3-Cup, mold, Serve) iwih whipped cream.
o
o o
CRAPE FLAVOR
7 rape Chiffon Pic-Dissolve 1 pkg.
gelatin, Vi cup sugar, and few grains salt
in 1 cup very hot water. Stir in cup
grape juice and 2 tablespoons lemon juice.
Chill until slightly thickened; beat until
frothy. Whip 1 cup whipping cream. Fold
into gelatin mixture. Turn into baked
10-in. graham-cracker shell. Chill firm.
Jewel l??rt-Prepare 1 pkg. gelatin
as directed on package, using fruit juice
for 1 cup of the liquid. Pour into a
shallow oblong pan to a depth of V4 to 'A
in. Chill until very firm. Cut into cubes.
Use with pudding mixes, tapioca, rice
pudding, or as a topping for chiffon pies.
Use one flavor or combine several colors
to make an attractive jewel combination.
CHERRY FLAVOR
Cerixe Jelly TaMwr-Dissx)lve 1 pkg
gelatin in 1 cup vary hat wetter. Chill un
til slightly thickened. Stir in H cup cream
and Vi' cup (4Vi-oz. can) siransad sstwtches
or cup meslmd ripe bonon Pour into
fl deep individual mold.
Spletrt'Pessrft Sofcrsrt D ain contents
of 30-oz. jar spload ptjoitm. Dissolve 1
plCg. tuttm in 1 cup v- hot W- Stir
in 1 cup mmI) strap. Chill until elightly
thickened. Eearersi pita frdm pcacbe;.
Spoitti fliijll amouat of gelatin BiiWtur?!
into crj of 9 individual muids Plat 1
peaio io l'M'6 oadW. SPOOP 6MBii$
gelatin Wixrurci into ffiolds)
o
(gontinueiAn pagi) l9
o
o
Family Weekly. June JJ I57
O OO o o
O O
o
o
o