TO THE NEW YEAR
with some choice suggestions for
the sweet on your party menu.
Hot Spicy Vuneh
Vi cup light corn ilrop
1 12-oz. can apricot nectar
12 whole cloves
2 stick cinnamon, broken
3 to 4 cups apple cider
2 tablespoons lemon juice
4 teaspoons butter
1. Mix together in a saucepan the corn
sirup, apricot nectar, cloves, cinnamon,
and apple cider. Bring to boiling and
simmer 10 to 15 min.
2. Remove from heat and stir in the
lemon juice. Strain. Add butter and serve
piping hot. If desired, additional cinna
mon sticks may be placed in cups for use
as individual stirrers. About 1 qt. punch
Candied Fruit V
Almond Pie
OOOO fOII 7 MHIWS
Pastry for 1 -crust 8-ln. pie (your
favorite recipe or a prepared
mix)
1 cup (about 8 oz.) diced assorted
candled fruits
cup (about oz. ) coarsely
chopped, toasted blanched
almonds
'4 cup golden raisins
1 tablespoon flour
y4 teaspoon salt
Vi teaspoon ground cinnamon
' teaspoon ground nutmeg
Vi teaspoon ground cloves
2 ego
1 cup light corn sirup
V cup firmly packed brown sugar
1 teaepoon grated orange peel
(ctorus peeJ Is grated through
colored part only; white part
Is blMer)
1 fescaviooe grated leojen peel
1 fcoMespoees better or margarine,
melted
it apple cider
1. Prepare pastry shell but do not bake.
2. Mix together the flour, salt, cinnamon,
nMtmeg, and cloves. Mix in the candied
fruits, almonds, and raisins. Set aside.
3. Beat eggs slightly, mix in corn sirup,
brown sugar, orange and lemon peels,
melted butter, and apple cider. Stir in the
fi uit-nut mixture. Pour into pastry shell.
4. Bake at 400F 15 min. Reduce heat to
350F and bake 40 min. longer. Co1) orL
cooling tack. One 8-in. pit
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Here are the makings of a gay, informal evening your guests will enjoy bringing their favorite goodies.
Be sure they're easily transportable like the pie, or the punch which may be bottled and reheated.
8tyenberry !?
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you've a secret reserve of the cookies
or fruitcake suggested by recent Family
Weekly recipes, they'll go wonderfully
well with this colorful Boysenberry Ice.
2 1-lb. ci beysedb4trls, trad
(reserve sf-tp)
' c c4Jd w
2 tewoi
1 foUtwywa, Jttrtotf prtpft
q 9. Set refriger&WC htfi)l for coldest op
0 a ting tenueitui)
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2. Force drained boysenberries through a
fine sieve. Set aside.
3. Pour cold water into a small cup or
custard cup. Sprinkle gelatin evenly over
water. Let stand about 5 min. to soften.
4. Heat together 1V4 cups of the reserved
sirup and the Vfe cup water until very hot.
Remove from heat and immediately stir
in the softened gelatin until it is com
pletely dissolved. Add sugar, stirring
until sugar is dissolved. Blend in the
boysenberries and the lemon juice. Cool.
5. When cooled, pour into a 1-qt. refrig
erator tray. Freeze until firm (3 to 4 hrs.) ,
stirring 2 or 3 times. Serve in chilled
sherbet glasses. About 1 qt. ice
0
Boysenberry C rente
Follow recipe for Boysenberry Ice. Set
a large bowl, a medium-size bowl, and a
beater in refrigerator to chill. Chill boy
senberry mixture until mushy. Pour
cup Icy cold water into the medium-size
chilled bowl. Mix in Mi cup nonfat dry
milk solids. Using chilled beater, b at
until mixture stands in stiff peaks v ;n
beater is slowly lifted upright. Blen in
2 teaspoons lemon juice. Turn the m ,hy
boysenberry mixture into the large
chilled bowl and beat until smooth. Fold
in the whipped nonfat dry milk solids.
Return mixture to refrigerator trays and
freeze until firm. About 1V4 qts.