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MELANIE OE .OFT, Director
Cylinsry Art Inttirut
A $10 PRIZE-WINNING RECIPE
from, a FAMILY WEEKLY reader
Mrs. Leo W. Cox, Springfield, III.
Watermelon Wagon
Cut off, lengthwise, the top quarter of a
watermelon. Scoop out pink meat in
large pieces or use a ball-shaped cutter.
Place melon in refrigerator to chill.
Remove crown (spiny top) from fresh
pineapple and cut crown into halves
lengthwise. Form the wagon wheels with
thick pineapple slices (two or four, de
pending upon size of melon). Secure
pineapple slices to sides of melon with
colored plastic picks having one deco
rative end. An ice pick is helpful in
puncturing melon for inserting picks.
Secure spiny tops to one end of melon
(one on each side) for the wagon han
dles. Garnish outside rim with fresh
mint, water cress, alternating half-slices
of lime and orange sections, frosted
grapes, or as desired, depending upon
mixture to be served.
Watermelon Wagon Specialties
Wagon may be filled with harmonious
salad mixtures. Combine watermelon
chunks, cubed pears, cubed cucumber,
and chunks of escarole tossed together
with a slightly sweet French dressing
having a lemon juice base. Or fill melon
wagon with assorted fresh fruits. Wagon
may be used as a punch bowl.
Chicken and Ham Salad
TO PREPARE: 15 MIN. TO CHILL: 1 HR.
Creamy mustard Dressing
3 cup cooked chicken cubes
1 V cups cooked ham cubes
V) cup diced celery
'4 cup toasted blanched almonds,
coarsely chopped
1. Prepare Creamy Mustard Dressing.
Chill in refrigerator until ready to use.
2. Put into a bowl the chicken, ham, and
celery. Toss lightly; chill (about 1 hr).
3. Before serving, lightly toss almonds
with chicken-ham mixture. Add about
ltyt cups chilled dressing; toss gently to
coat evenly. About 8 servings
Flavor Cube
Make flavorful and colorful cubes for
lemonades, punches, and other cool
drinks for Summer by freezing recon
stituted soft-drink powders in ice-cub
trays. Bbnd complementary flavors and
Fresh Raspberry Mousse
TO PREPARE: 25 MIN.
1 pt. fresh rip raspberries
7i cup cold water
1 tablespoon ( 1 env. ) un flavored
gelatin
1 cup sifted confectioners' sugar
1 cup chilled whipping cream
cup sifted confectioners' sugar '
14 teaspoon vanilla extract
1. Set refrigerator control at coldest op
erating temperature. Chill a bowl and
rotary beater in refrigerator. Set out a
1-qt. mold.
2. Sort, rinse, and drain raspberries. Put
through a sieve or food mill.
3. Pour cold water into a bowL Sprinkle
gelatin evenly over water. Let stand
about 5 min. to soften.
4. Dissolve gelatin completely by placing
bowl over very hot water. Stir the dis
solved gelatin and blend into the rasp
berries with the 1 cup sifted confection
ers' sugar.
3. Rinse the mold with cold ' water and
set aside to drain.
6. Using the chilled bowl and beater,
beat whipping cream until of medium
consistency (piles softly). Beat the Vt
cup confectioners' sugar and vanilla ex
tract into whipped cream with final
few strokes until blended.
7. Stir raspberry mixture and gently
fold into whipped cream until thoroughly
blended. Spoon into mold. Set in freezing
compartment of refrigerator until firm.
Unmold onto chilled serving plate and
garnish with additional raspberries.
About 8 servings
Pink Cloud Punch
TO PREPARE: 10 MIN.
1 cup unsweetened pineapple ulce,
chilled
14 cup lemon uice
4 teaspoons grenadine sirup
2 egg whites
2 tablespoons sugar
1 qt. chilled ginger ale
1. Blend together the pineapple juice,
lemon juice, and grenadine.
2. Beat egg whites until frothy. Add
sugar gradually, beating well after each
addition. Continue beating until stiff
prakt are formed and egg whites do not
slid when bjwl is partially inverted.
Add jtsice mixture gradually to beten
ej?n hiie, beating constantly.
Add the ginger a I ft; stir gently to mi.
Pouovcr ice fe'ftcjs, in punch bol.
About 2 qOy
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imperial Punch
TO PREPARE: 15 MIN.
1 Vi cups orange juice
cup unsweetened pineapple Juice
cup lemon (uice
V4 cup lime juice
V4 cup grenadine sirup
Vi cup sugar
3 cups chilled ginger ale
1 cup chilled sparkling water
1. Blend together the fruit juices, gren
adine, and sugar; stir until sugar is com
pletely dissolved. Chill thoroughly,
t. When ready to serve, pour fruit-juice
mixture into a punch bowl. Add the
ginger ale and sparkling water; stir to
blend. A decorative ice block may be
floated in the punch bowl.
About 2 qts. punch
rfSCreamg
VV Mustard Dressing
TO PREPARE: 5 MIN. TO CHILL: 1 HR.
V4 cup mayonnaise
' cup prepared mustard
14 to 'A cup sugar
Vi teaspoon black pepper
V cup chilled whipping cream
1. Set a bowl and rotary beater in re
frigerator to chill.
2. Blend together the mayonnaise, mus
tard, sugar, and pepper.
3. Using chilled bowl and beater, beat
whipping cream until cream stands in
peaks when beater is slowly lifted up
right. Fold the whipped cream into the
mustard mixture. Chill in refrigerator
about 1 hr., or until ready to use.
About 1 cups dressing
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Family Weekly. July 13, 195S
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