MELANIE DE MOFT. Director, Culinary Art Institute Woetely .
mi. mi
Blaeberry Crown Cake
conviniihci fJO rooo ticiri
TO BAKE: SS MIN.
TO PREPARE: IS MIN.
1 cup fresh or frozen blueberries
(drain sirup from frozen blueberries)
Vt cup (about 2 oz.) finely chopped pecans
1 'i-oz. picg. yellow cake mix
1 teaspoon vanilla extract
V4 teaspoon grated lemon peel (grated through
colored part only; white is bitter)
1. Generously butter bottom and sides of a 7-in. tubed pan
(about 5V4-cup capacity).
2. Using the back of a spoon, press nuts into an even layer
on bottom and sides of pan. Set aside.
3. Prepare cake mix according to directions on package. Add
the vanilla extract and lemon peel with the liquid indicated
on package. Gently blend in the blueberries. Turn batter
into the prepared pan.
4. Bake at 350F about 55 min., or until a cake tester or
wooden pick comes out clean when inserted in cake, or cake
surface springs back when lightly touched.
5. Remove from oven. Cool 10 min. in pan on cooling rack.
Cover with a cooling rack, invert cake, and remove from pan.
One 7-in. tubed cake
Blueberry-Lemon Jam
TO PREPARE: 40 MIN.
Vi lb. paraffin
4 cups firm, fresh blueberries, rinsed and drained
1 'j tablespoons grated lemon peel (grated through
colored part only; white is bitter)
cup lemon uke
7 cups sugar
'A teaspoon salt
teaspoon ground cloves
' Vj cup bottled fruit pectin
1. Set out a large, heavy sauce pot or kettle and eight 8-oz.
jelly glasses.
2. Wash and sterilize glasses.
3. Meanwhile, melt paraffin over simmering water.
4. Put blueberries into sauce pot or kettle and crush thor
oughly. Add lemon peel and lemon juice. Blend in a mixture
of the sugar, salt, and cloves.
5. Put sauce pot over medium heat and stir until sugar is
dissolved. Bring mixture to boiling and boil rapidly 1 min.
without stirring. Remove mixture from heat and blend in the
fruit pectin. Skim off any foam.
6. Immediately ladle into the drained glasses, filling to within
Vz in. of top. With a clean, damp cloth or a paper towel, re
move any food particles that may be on the inside of glass
above surface of mixture. Immediately pour enough melted
paraffin onto top of mixture to make a layer about Vt in.
thick in each glass. When paraffin has cooled completely, pour
enough melted paraffin over first layer to make another layer
about in. thick. Carefully tilt glasses to distribute paraffin
evenly over the top and seal it to edges of the glass. Cool
glasses away from drafts. Label and cover glasses; store in a
cool, dry place. About eight 8-oz. glasses jam
To Sterilize and Drain GIasse-Put a rack or folded dish
towel onto bottom of large sauce pot or kettle. Place clean
glasses on the rack or towel Pour boiling water over them
and boil 15 min., keeping glasses covered with water at all
times; if more water is needed, add boiling water. Using long
handled tongs, carefully remove one glass at a time and thor
oughly drain. Set Tight side up on rack, away from drafts.
Fill hot glasses immediately.
If NONFAT
f 4
Never before a fruit
chiffon pie so light !
Yours because you can whip new low-calorie Carnation Instant I
Cool and quick to make . . . no baking! with less calories than whipped cream
Wonderful light texture, delicious flavor ! - for only 1 4 a serving ! Today, discover
The secret is: you can whip the new Carnation, the "Magic Crystals" Instant
low-calorie Carnation Instant Nonfat delicious for drinking.cooking, whipping!
Dry Milk ! For recipes - or for a topping 3-qt., 8-qt, and new 14-qt. sizes.
Family Weekly, August 17, 195
II
CARNATION INSTANT
LIGHT CHIFFON FRUIT PIE
Makes 9-inch pie)
COSTS AS LITTLE AS Bi A QUART!
2 tablespoons
(2 envelopes)
unflavored gelatine
cup cold water
1 xk cups orange juice
cup sugar
1 cup diced fresh, frozen
or canned peach slices
Vi cup pitted and
quartered grapes
1 teaspoon grated
orange rind
2Vi cups whipped
CARNATION INSTANT
9-inch single crust
graham cracker shell
Soften gelatine in cold water. Heat orange juice
and sugar until sugar melts; pour over gelatine.
Stir until dissolved. Chill until syrupy; stir in
fruit and orange rind. Fold whipped Carnation
Instant into fruit. Chill until mixture mounds
from spoon. Pour into crust. Chill until filling is
firm. (2-3 hours).
FOR GRAHAM CRACKER SHELL, blend 1V6 cups..,,:
granam cracKer crumos witn z tablespoons sugar
and !4 cup melted butter. Line bottom and sides
of pie plate.
TO WHIP CARNATION INSTANT FOR THIS RECIPE
(Make about tVi cuv)
1. Mix cup of Carnation Instant "Magic
Crystals" with cup ice water in bowl.
2. Whip until soft peaks form (3-4 minutes).
3. Add 2 tablespoons lemon juice. Continue beat
ing until stiff peaks form (3-4 minutes longer).
'When used as a whipped topping, see package directions.