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Apriemt
TO PREPARE: 2S MIN.
IVa caps Milk
2 eggs, slightly beotea
V cap sogar
' toaspooa salt
lVa caps coM Milk
1 taospooa vaallla extract
A toaspooa olMoed extract
Va cap chilled whipplag craM
1 12-ox. cam apricot aectar, chilled
1. Scald IVz cups milk in top of a
double boiler over simmering water
(just until thin film appears).
2. Blend the sugar and salt into the
eggs. Add the scalded milk gradually,
stirring constantly. Return mixture
Cheese Pmtt
CONVINIINClfyO'OO tKiri
These delectable puff$ lend themselves
to your favorite crab-meat,
chicken, or ham filling.
TO PREPARE: 20 ION. TO BAKE: 20 MIN.
I pkg. croaM paw Mix
Vi cap (oboat 2 oi.) grated sharp
Cheddar chooso
'A toaspooa cayeaae pep par
1. Prepare cream puffs according to
Hot Crmb-Memt FUUmej
TO PREPARE AND COOK: 25 MIN.
1 4Va-os. coa crab Meat, draieed;
beay tlssae reeved
3 tablespooas batter or Margariao
1 toblespeea fieely chopped greea
I
Va
3
foaspooa aoely cl
toaspooa Worcestershire saace
tablespooas tear
Va toaspooa salt
V toaspooa Acceat
V toaspooa dry Mastard
Few graias white popper
few graias cayeaoe pepper
1 cap Milk
I egg yelk, slightly beotea
1 toaspooa leMoa (alee
1 tahiespoea chopped piMieato
1. Heat butter in a 2-qt saucepan.
2. Add green pepper and onion. Cook
over low heat 2 to 3 min., or until
partially tender.
3. Blend in Worcestershire sauce and
Family Weekly December 24, Hit
JW. liSAii
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to double boiler. Cook over simmering
water, stirring constantly, until mix
ture coats a silver spoon.
3. Remove from simmering water at
once. Stir in the cold milk, vanilla and
almond extracts. Strain. Cool mixture
slightly then chill thoroughly.
4. Chill a bowl and rotary beater.
5. When custard mixture is chilled,
using the chilled bowl and beater,
beat whipping cream until it is of
medium consistency (piles softly).
Fold whipped cream into custard
mixture. Blend in the apricot nectar.
Chill thoroughly. Sprinkle with grsoad
About 10
Appetizer
directions on package for miniature
puffs, mixing in the grated cheese and
cayenne pepper after blending in the
required boiling water.
2. Bake at 425F 20 min., or until
golden brown. Cool; cut off tops.
3. Fill each shell with about 2 tea
spoons of filling. Replace tops.
About 80 cheese puffs
a mixture of the flour, salt, Accent,
mustard, white pepper, and cayenne
pepper. Heat until mixture bubbles.
4. Remove from heat; add the milk
gradually, stirring constantly. Return
to heat and bring mixture rapidly to
boiling, stirring constantly; cook 1 to
2 min. longer.
5. Remove from heat and vigorously
stir about 3 tablespoons of the hot
mixture into the egg yolk. Immedi
ately blend into mixture in saucepan;
cook over low heat, stirring constant
ly, about 3 min.
4. Immediately add crab meat, lemon
juice, and pimiento; mix gently until
thoroughly blended. Cook over low
heat, stirring gently, about 2 min., or
until crab meat is thoroughly heated.
Use as a filling for C basse Paff
Appetisers. 1 cups filling
Note: If desired, sprinkle toasted,
chopped ahaoads over filling.
Chicken mmd
TO PREPARE AND COOK: 2S UN.
1
IVa
V
cap cooked hoM pieces
caps cooked cbickea or terkey
pieces
(grated throaah calarad Mr
oaly: white Is bitter)
V4
V4
Va
Vs
Va
1
cop otter or
cap fear
toaspooa salt
toaspooa white
toaspooa dry
cop gaick chtefcea broth
(dissolve 1 chlckea beaiHoa
cabo la 1 cap hot water)
IVa
caps cr
2 eggs, slightly beotea
1. Heat butter in a large saucepan
over low heat Blend in a mixture of
the flour, salt, pepper, and mustard.
Heat until mixture bubbles.
2. Remove from heat Add chicken
broth and cream gradually, stirring
constantly. Return to heat and bring
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Bmmt em Crime
rapidly to boiling, stirring constantly.
Cook 1 to 2 min. longer.
3. Remove from heat and vigorously
stir about 3 tablespoons of the hot
mixture into the egg yolks. Immedi
ately blend into mixture in saucepan,
stirring constantly. Cook 2 to 3 min.
over low heat, stirring constantly.
Mix in the ham, chicken, and lemon
peel. Heat thoroughly, but do not
boil. After addition of chicken and
ham, mixture may be heated in a
chafing dish. About 6 servings
CfcifcM ' Mm
Follow recipe for Chlckea ad Hom ea
Cree. Omit lemon peel. Add cup
Crmmmmd Cfctefcei
with
dHleew
Follow recipe for Cbickea oad Hom ea
Create. Add cup coarsely chopped
ripe olives with the ham and chicken.
MM HI
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1 s
6
HotlMfalliv Mianc M LSI w Ymc
served with fruitcake and an interesting array of holiday cookies.
Melded Aveemdo-Kmmqmmt
Smlmd
TO PREPARE: SS MIN. TO CHILL: S HRS.
, 1 pkg. MMoa-iavorod gelotia
V4 cap very hot water
IV cope glagar ale
V toaspooa salt
1 pt. fceasspMits
2 SMatl avocados
1. Empty gelatin into a bowl. Add hot
water; stir until gelatin is completely
' dissolved. Blend in the ginger ale and
: the salt
2. Chill in refrigerator or in pan of
ice and water until mixture is slightly
thicker than consistency of thick, un
beaten egg white. If chilled in refrig
erator, stir occasionally; if chilled
over ice and water, stir frequently.
3. lightly oil a 1-qt mold with salad
or cooking oil (not olive oil); set
aside to drain.
4. Remove leaves, rinse, and drain
the kumquats; thinly slice (about 2
cups, sliced).
' Rinse, peel, and cut avocados into
1 - mml
5-
1
it i
Daw tjtt4t m vLUmrAaM jmmmm IwmmI
halves. Remove and discard pits; dice
(about lMs cups, diced).
4. When gelatin mixture is of desired
' consistency, mix in the kumquats and
avocados. Turn gelatin mixture into
the prepared mold and chill in refrig
erator until firm, about 3 hrs.
7. To unmold, run tip of knife care
fully around edge of mold. Invert
onto a chilled serving plate and re
move mold. (If necessary, 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) About 8 enrfnos
Preeerresi Ktumemmt-Avmemde
MoM
Follow recipe for Melded Avocado
KoMgoot Salad. Substitute Vt cup thin
ly sliced pro served kaMgaats for 1 pt
kumquats, and cup hot water plus
y4 cup preserved keaiqeat strap for the
cup hot water.
Ceteattmi Cmoktem
Mix and refrigerate overnight. Tatters
will applaud you for making them.
TO PREPARE: SO ION. TO BAKE: IS ION.
I pkg. active dry yeast
V.
4
2
Va
I
lit to II!
caps sifted floor
tablespooas sager
toaspooa salt
cap batter, chilled and cat la
places
ogg yolks
Vow drops vaalNa extract
1
IVa
cop Muck soar cr
caps (aboat 4 as.1
1 cop ptas 2
3 egg whites, slightly bootee
V toaspooa vaallla extract
1. Per Cookie Deogh Soften yeast in
warm water. Let stand 5 to 10 min.
(If using compressed yeast soften 1
cake in Vt cup lukewarm water, 80F
to 85F.)
2. Sift together into a bowl the flour,
2 tablespoons sugar, and salt. Cut in
butter with a pastry blender or two
knives until mixture resembles coarse
corn meal. Set aside.
3. Beat egg yolks with vanilla extract
until thick and lemon-colored. Add
yeast and sour cream gradually, beat
ing well after each addition; blending
well after each addition, gradually
add to the flour-butter mixture. Cover
and chill in refrigerator overnight.
4. for Filliag Put grated walnuts
into a bowl. Blend in sugar. Add egg
whites and vanilla extract gradually,
blending well after each addition.
5. To CoMplete Cookies Put one-half
the dough on a lightly floured surface.
Roll into a 16xl2-in. rectangle about
y in. thick. Spread with the filling,
a. On waxed paper, roll remaining
dough into a 16xl2-in. rectangle about
ls in. thick. Invert waxed paper onto
top of filling; press down gently and
evenly. Carefully peel off paper.
7. Cut into 2-in. squares or into bars
or triangles. Press edges together to
seal. Transfer to lightly greased cookie
sheets.'
. Bake at 350F 15 min., or until
delicately browned. Remove cookies
to cooling racks. ' '
About 4 doz. 2-in. cookie
imperlmia
ooarot.
TO PREPARE: IS MTN. TO CHILL: 2 HRS.
TO BAKE: MIN.
cap aasalted batter
cap sogar
ogg yelks, well beotea (aatil thick
4
aad mm os-colored)
1 cop sifted floor
Sweet chocolate, (oboat 4 01.),
Melted over hot water
Coafectioaers' sagar
1. Cream butter until softened. Add
sugar gradually, creaming until fluffy
after each addition.
2. Add egg yolks in thirds, beating
thoroughly after each addition.
MELANIE DE PROFT, Food Editor
Lemem-Ceeemmt Semrm
ooWMi miiiw 4 '
TO PREPARE: 20 MDI. TO BAKE: 20-30 MIN.
V cap siffed floor
Vs cap batter, chillod oad cat la
V cap 13 os.) cocoaat, coarsely
chopped
Va cap 12 os.) pocaas, coarsely
chopped
1 toaspooa grated leMoa peel
(grated throagb colored part
oaly; white Is bitter)
2 eggs
1 cop finely packed browa sogar
Va toaspooa vaallla eatract
V cap sifted coafectioaers' soger
2 tablespooas Iomob jelce
1.
Set out a 13x9Vfcx2-in. baking pan.
Put flour into a bowl. Cut in butter
2.
with a pastry blender or two knives
until mixture resembles coarse corn
meal. Using the back of a spoon, press v
mixture into an even layer on bottom
of baking pan.
3. Bake at 350 F 10 min. Set aside on
cooling rack; do not remove from pan.
4. Beat eggs until thick and piled
softly. Add brown sugar gradually,
.beating well after each addition.
5. Blend in the lemon peel and
vanilla extract Fold in the chopped
coconut and pecans. Turn over par
tially baked dough in pan; spread
evenly into corners.
4. Bake at 350F 20 to 30 min., or
until wooden pick inserted in center
comes out clean.
7. Meanwhile, put confectioners' sugar
into a bowl. Blend in the lemon juice.
5. Remove baking pan to cooling
rack. Immediately brush lemon glaze
over top. Cool completely in pan. Cut
into 2V4xl-in. bars.
About 4 doz. cookies
Aprtrmt Sows
Follow recipe for LeaMe-Cecoaat Soars.
Increase flour to IVt cups and
butter to cup. Omit coconut and
lemon peel. Put cup (about 4 oz.)
dried apricots into a saucepan. Cover
with boiling water and simmer 5 to
10 min. Drain and cool thoroughly.
Chop coarsely and fold into egg mix
ture with the pecans.
raftim
3. Mixing until blended after each
addition, add flour in halves. Chill
dough thoroughly in refrigerator,
about 2 hrs.
4. Shape dough into -in. balls.
Place about 2 in. apart on ungreased
cookie sheets. Flatten with a glass
dipped in confectioners' sugar.
5. Bake at 350F 8 min., or until
edges are lightly browned. Remove
cookies to cooling racks. When com
pletely cooled, spread top of each
cookie with about Vz teaspoon ' of
the melted chocolate.
About 6 doz. cookies
Family Weekly, December IS. 1954