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MELANIE DE FROFT, Director, Culinary Art Inttitut
Mousse Cafe
individual Fruit Puddings
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FRIIIMO
For carefree entertaining, make these
little puddings ahead of time and re
steam before serving.
2 medium-size oranges
1 top (about 5 oz.) dark seedless
raisins
Vj cup (about 3 ox.) dates
Vj cup (about 2 oz.) walnuts
1 'j cups sifted flour
1 teaspoon baking soda
14 teaspoon salt
14 teaspoon ground cloves
'4 teaspoon ground nutmeg
teaspoon ground cinnamon
'4 cup shortening
1 cup firmly packed brown sugar
1 egg, well beaten (until thick and
piled softly)
1. Grease eight 5-oz. custard cups. Set
aside.
2. Rinse oranges; peel. Slice into cart
wheels, and cut into pieces; reserve juice
as it collects. Set out raisins; cut dates
into pieces with scissors dipped fre
quently in cold water; coarsely chop nuts.
Set aside.
3. Sift together flour, baking soda, salt,
cloves, nutmeg, and cinnamon. Set aside.
4. Cream shortening until softened. Add
brown sugar gradually, creaming until
fluffy after each addition.
5. Add egg in thirds, beating thoroughly
after each addition. Mix in the orange
pieces, reserved juice, raisins, dates, and
nuts. Blend in the dry ingredients.
6. Fill custard cups about two-thirds full
with mixture; cover with aluminum foil
and secure with string. Set in pan of
water (1-in. deep) ; cover pan with a tight
fitting cover, or with aluminum foil se
cured with string. Bake at 325 F 2 hrs.
Serve hot with Orange Sauce. 8 servings
Orange Sauee
cup sugar
2 tablespoons cornstarch
' teaspoon salt
1 teaspoon grated orange peel
(grated through color only)
cup orange Juice
Vj cup water
1 tablespoon butter or margarine
1. Mix together in a saucepan sugar,
cornstarch, and salt. Add gradually, stir
ring constantly, the orange juice and
water. . Bring to boiling; stirring con
stantly, cook over low heat 6 to 8 min.,
or until thick and clear.
2. Remove from heat. Blend in the orange
peel and butter. Serve hot over Individual
Fruit Puddings. About IV4 cups sauce
Chocolate Meringue Shells
4 egg whites
teaspoon cream of tartar
teaspoon salt
1 cup sugar
cup sifted cecea
1. Lightly grease seven 4Vi-in. tart pans.
Flatten sevei paper baking cups. Place
one in each p. , pressing it to fit the pan.
Set aside.
2. Beat the egg whites until frothy. Add
the cream of tartar and salt; beat slightly.
3. Add gradually cup of the sugar,
beating well after each addition; beat for
5 min. after the last addition.
4. Add remaining sugar gradually, beat
ing well after eacH addition. Continue
beating until stiff (but not dry) peaks
are formed and mixture does not slide
when bowl is partially inverted. Quickly,
sprinkle cocoa over beaten egg whites.
Immediately beat in just until blende?.
As the meringue tends to lose volume
when the cocoa is added, it is important
to incorporate the cocoa as quickly as
possible.
5. Spread meringue Vi-'m. thick over the
liners on bottoms of pans. Spread re
maining meringue on sides of pans, and
Vt-in. above rim; keep meringue within
pan rim for ease of removal.'
6. Bake at 250F about 2 hrs., or until
shells are dry. (The oven door of some
ranges will have to be partially open to
maintain so low a temperature.) To as
sure even drying of meringues turn pans
occasionally. Remove from oven; cool0
completely on cooling rack. (If the roe
)jng;je shells are to be stored, keep them
in an air-tight container so that the
meringue will not absorb moisture and
become soft.) The meringue shells should
be crisp and dry and fine textured.
7. Remove cooled meringues from pans
after carefully loosening with a point of
a sharp knife. Carefully peel off papers.
8. Spoon filling into shells just before
serving. Seven 4Vi-n. shells
Tortoni Filling
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Ftnimo
Vj cup fine macaroon crumbs
1 cup chilled whipping cream
'j cup sifted confectioners' sugar
1 tablespoon vanilla extract
1 egg white
1. Set refrigerator control for coldest
operating temperature. Set a small bowl
and rotary beater in the refrigerator to
chill. Set out a 1-qt. refrigerator tray.
2. Using the chilled bowl and beater, beat
the whipping cream until it is of medium
consistency (piles softly).
3. Fold in the macaroon crumbs, sugar,
and vanilla extract. Set aside.
4. Using a clean beater, beat the egg
white until stiff (but not dry) peaks are
formed. Spread over the whipped-cream
mixture and fold in.
5. Turn into the refrigerator tray. Freeze
until Arm (about 3 to 4 hrs.).
6. To serve, spoon into Chocolate Me
ringue Shells. If desired, sprinkle with
additional macaroon crumbs; or top with
maraschino cherry halves, cut to form
petals. About 2V4 cups tiling
2 cups double-strength coffee
beverage (use 2 to 4
teaspoons concentrated soluble
coffee to 1 cup boiling water)
y4 cup cold water
1 'j teaspoons unflavored gelatin
2 cups chilled whipping cream
cup sifted confectioners' sugar
1 teaspoon vanilla extract
1. Set refrigerator control for coldest op
erating temperature. Set a bowl and
rotary beater in refrigerator to chill.
2. Pour water into a small cup or custard
cup. Sprinkle gelatin evenly over water.
Let stand about 5 min. to soften. Imme
diately add softened gelatin -to hot coffee
beverage and stir until it is completely
dissolved.
3. Chill in refrigerator or in pan of ice
and water until gelatin is slightly thicker
than consistency of thick, unbeaten egg
white. If chilled in refrigerator, stir oc
casionally; if chilled over ice and water,
stir frequently.
4. When gelatin is of desired consistency,
using the chilled bowl and beater, beat
whipping cream (1 cup at a time) until
cream is of medium consistency (piles
softly) . With final few strokes beat in the
confectioners' sugar and vanilla extract.
5. Rinse a lV&-qt. mold with cold water;
set aside to drain.
6. Blend whipped cream into gelatin
coffee mixture. Spoon into the mold.
7. Set in freezing compartment of refrig
erator about 3 hrs., or until firm.
8. To unmold, run tip of knife carefully
around edge of mold. Invert onto a chilled
serving plate and remove mold. (If nec
essary, wet a clean towel in hot water
and wring it almost dry; wrap hot towel
around mold for a few seconds. If mold
does not loosen, repeat.) One lVfe-qt. mold
4 ml NM CAKE RECIPE lfc 7 V
V I' HI JrV,' from a Family Weekly reactor- :J.- 1A III I--v3
VIII IV Mr' MmEdison Hollon, Minersviltejf-pT iY IV i
Fudge Cake
IIIIXMQ
Mrs. Hollon suggests your favorite date
filling with her cake and frosting, for
added flavor.
3 sq. (3 oz.) unsweetened
chocolate, melted over hot
water and cooled
3 cups sifted cake flour
1 teaspoon baking soda
Vi teaspoon salt
cup butter
1 Vj teaspoons vanilla extract
2 y4 cups sugar
3 eggs, well beaten (until thick
and piled softly)
1 'j cups water
1 . Grease bottoms only of two 9-in. round
layer cake pans. Line with waxed paper
cut to fit bottoms; grease waxed paper.
2. Sift together cake flour, baking soda,
and salt. Set aside.
3. Cream together butter and vanilla ex
tract until butter is softened. Add sugar
gradually, creaming until fluffy after each
addition.
4. Add eggs in thirds, beating thoroughly
after each addition. Blend in the cooled
chocolate.
5. Beating only until smooth after each
addition, alternately add dry ingredients
in fourths, water in thirds to creamed
mixture. Finally, beat only until smooth
(do not overheat). Turn batter into pre
pared pans.
6. Bake at 350 F 35 min., or until cake
tester or wooden pick comes out clean
when inserted in center of cake layer or
until cake surface springs back when
lightly touched at center.
7. Remove from oven. Cool 10 min. in
pans on cooling racks. To loosen each
O
3
layer from pan, run a spatula gently
around sides. Cover pan with a cooling
rack; invert cake and remove pan. Im
mediately peel off waxed paper; turn
cake top side up. Cool layers completely.
Two 9-in. round cake layers
Fudge Frosting
IHIlMt
2 sq. (2 oz.) unsweetened
chocolate, grated or cut In
pieces
2 cups sugar
1 cup cream
' teaspoon salt
1 teaspoon vanilla extract
1. Set out a candy thermometer.
2. Put chocolate into a heavy saucepan.
Blend in sugar, cream, and salt. Stir over
low heat, until sugar is dissolved and
chocolate, is melted. Increase heat, and
bring mixture to boiling. Hang candy
thermometer on pan so the bulb does not
touch side or bottom of pan. Continue
cooking, stirring occasionally to prevent
scorching, until mixture reaches 234F
(soft ball stage forms a soft ball in very
cold water; flattens when taken from
water; remove pan from heat while test
ing). Using a pastry brush dipped in
water, wash down crystals from sides of
pan from time to time during cooking.
3. Remove from heat. Set aside to cool to
110F or until just cool enough to hold
pan on palm of hand. Do not stir.
4. When cooled, blend in the vanilla ex
tract. Beat vigorously just until mixture
loses its gloss and is of spreading con
sistency. If frosting becomes too thick,
beat in a small amount of cream.
Enough to frost sides and tops
of two 9-in. round cake layers
Family Weekly, December 29, 1957 9