m
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Avocado Dip
cup sieved avocado (about
1 medium-size)
1 tablespoon lime uice
1 teaspoon grated onion
teaspoon seasoned salt
6 drops Tabasco
i4 cup cream
3 ox. (1 pkg. ) cream cheese,
softened
1. Blend together the avocado, lime juice,
onion, seasoned salt, and Tabasco. Set
mixture aside.
2. Add cream gradually to cream cheese,
blending until smooth. Blend in the
avocado mixture. Chill in refrigerator.
3. When ready to serve, accompany with
strips of assorted fresh vegetables, po
tato chips, or crackers. About 1 cups dip
Lemon Custard Balls
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1 cup undiluted evaporated milk
3 egg yolks
Vt cup sugar
1 teaspoon grated lemon peel
(grated through colored part
only; white is bitter)
'3 cup lemon juice
3 egg whites
cup chopped toasted nuts
1. Set refrigerator control at coldest oper
ating temperature. Chill evaporated milk
in refrigerator until icy cold. Put a bowl,
rotary beater, and refrigerator tray in
refrigerator to chill.
2. Put egg yolks in top of double boiler;
beat slightly. Stir in the sugar and lemon
juice. Cook over simmering water until
mixture . thickens, stirring constantly.
Set aside to cool.
3. Stir in the grated lemon peel.
4. Beat egg whites until rounded peaks
are formed. Spread the cooled lemon mix
ture over the egg whites and fold together.
5. Using the chilled bowl and beater,
beat the evaporated milk until very stiff.
Gently fold in egg-white mixture. Pour
at once into refrigerator tray. Set in
freezing compartment of refrigerator, and
freeze until firm.
6. Form lemon custard balls with a 1
in. scoop. (Rinse each time in hot water.)
After forming each ball, roll immediately
in the chopped nuts. Place balls in shal
low refrigerator tray and freeze until
serving time.
About 14 Lemon Custard Balls
Choeo-Mscmon Balls
Follow recipe for Lemon Custard Balls.
Substitute cup chocolate-wafer crumbs
(about 10 wafers) for the nuts. If desired,
the wafer crumbs and nuts may be com
bined and the balls rolled in the mixture.
MELANIE DE MOfT, Director, Culinary Art. Inititut
Waltly
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Chocolate Cupcakes
Va cup milk
2 to 2 'l sqs. (2 to 2Va ox.)
unsweeteped chocolate
1 egg, slightly beaten
V4 cup sugar
1 Vj cups sifted cake flour '
1 y4 teaspoons baking powder
'4 teaspoon baking soda (
'j teaspoon salt
'2 cup butter
1 1 teaspoon vanilla extract
1 cup sugar
2 eggs, well beaten (until thick
and piled softly)
'j cup thick sour cream
1. Line 24 2 -in. muffin-pan wells with
paper baking cups, or grease bottoms of
wells. Set aside.
2. Combine milk and chocolate in top of
double boiler. Set over simmering water
until milk is scalded and chocolate is
melted. Stir until well blended.
3. Vigorously stir about 3 tablespoons of
the hot milk mixture into the slightly
beaten egg; immediately blend into mix
ture in double boiler. Cook 2 to 3 min.,
stirring constantly. Add V cup sugar and
stir until sugar is completely dissolved.
4. Cook over simmering water about 5
min., stirring constantly. Remove from
water and set aside to cool.
5. Sift together the flour, baking powder,
baking soda, and salt. Set aside.
6. Cream together the butter and vanilla
extract until butter is softened. Add the
1 cup sugar gradually, creaming until
fluffy after each addition.
7. Add beaten eggs in thirds, beating
thoroughly after each addition. Blend in
the chocolate mixture.
8. Beating only until smooth' after each
addition, alternately add dry ingredients
in fourths, sour cream in thirds to
creamed mixture. Finally, beat only until
smooth (do not overheat) . Spoon mixture
into muffin-pan wells, filling each a half
to two-thirds full. (Fill any empty wells
half full with water.)
Bake at 350F 20 to 25 min., or untif
cake tester or wooden pick comes out
clean when inserted in center of cake, or
until cake surface springs back when
lightly touched.
10. Remove from oven. Cool 10 min. in
pans on cooling racks. Remove cakes from
. pans; cool completely. About 24 cupcakes
Hew! MMe 4 J V, n -U-i W I !
sir its Tramped!
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Pick up the big new package of Miracle Margarine
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