CHOCOLATE-COCONUT ICE CREAM
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cream, choco-marshmallow frosted cake, and candy "diplomas" set the scene for a party.
RAWI 01 fgon, Food Editor
Final exams are finished, tensions are
released, and excitement prevails. It's an
occasion for a party. For an outdoor buffei
supper, the menu might include delicious
plum-flavored spareribs, a steaming hot
casserole, crunchy cheese bread, and a tray
of colorful relishes. For an afternoon affair,
home-paddled ice cream and an appropri
ately decorated cake, or simply cake and
punch might be served. These suggestions
will appeal to graduates of all ages.
to prepare: 50 min. to ripen: 2-3 hrs.
1 15-oz. can lYa cups) sweetened condensed milk
2 sq. (2 oz.) unsweetened chocolate
1 cup cold water
2 cups cream
1 teaspoon vanilla extract
1 cup freshly grated coconut
1. Wash, scald, and drain the cover, container, and dasher
of a 2-qt.. ice-cream freezer; chill thoroughly before using.
Crushed ice and rock salt will be needed.
2. Combine condensed milk with chocolate in top of double
boiler. Cook over rapidly boiling water, stirring frequently.
When mixture begins to thicken (about 10 min.), stir con
stantly until thick and smooth.
3. Remove double-boiler top from boiling water. Add the
cold water gradually, beating constantly. Add cream and
vanilla extract gradually, stirring constantly until thor
oughly blended. Cool; chill in refrigerator.
4. Stir coconut into chilled ice-cream mixture.
5. Fill chilled freezer container not more than two-thirds
full with ice-cream mixture. Cover tightly. Set in freezer
tub. (For electric freezer, follow manufacturers' directions.)
6. Fill tub with alternate layers of crushed ice and rock
salt, using 8-parts crushed ice and 1-part rock salt. Turn
handle slowly 5 min. Then, turn rapidly until handle becomes
difficult to turn, about 15 min. Add ice and salt as needed.
7. Carefully wipe lid and remove dasher. Pack down ice
cream; cover with waxed paper, aluminum foil, or moisture-vapor-proof
material. Put lid on top of container and fill
opening for dasher with cork. Carefully pour water out of
freezer tub. Repack freezer with alternate layers of ice and
salt, using 4-parts crushed ice and 1-part rock salt. Cover
with heavy paper or cloth. Allow to stand 2 to 3 hrs. before
serving, to ripen.
About 2 qts. ice cream
CHOCOLATE-ALMOND ICE CREAM
Follow recipe for Chocolate-Coconut Ice Cream. Substitute
for the coconut: 1 cup salted toasted blanched almonds,
coarsely chopped.
CHOCO-MARSHMALLOW FROSTING
to prepare: 20 min.
V'2 cup golden raisins, rinsed, drained, and
'2
coarsely chopped
cup walnuts, coarsely chopped
6 tablespoons butter or margarine
6 tablespoons cocoa
6 tablespoons milk
3 cups sifted confectioners' sugar
1 teaspoon vanilla extract
cup (about 1 oz.) miniature marshmallows
1. Melt butter in a saucepan over low heat. Blend in the
cocoa; stir in the milk. Stirring constantly, cook slowly until
mixture thickens, about 4 min.
2. Remove from heat. Add sugar gradually, stirring until
smooth after each addition. Stir in the vanilla extract,
raisins, nuts, and marshmallows. Spread over cake.
About 2Y cups frosting
CHEESE-GRILLED FRENCH BREAD
TO fMPARi: 10 MIN. TO BROIL: 3
Cut a -oi. roll atarl thecae food into small pieces ni
put into a howl. Add 2 tabletpoora mayoaaaisc and 1 tf
wMit; beat until fluffy and mooth. Cut 1 loaf Fr"
Id diagonally into slices in. thick. Tomst slices on one
side under the broilfr; turn end tprwd untoasted sides
with the cheese mijrturt; Iprinkle lightly vith "
a-oil 3 in. from hut sourc t!ut; 3 min., or until cheese
ii bubblj nd liifttlg) orAtmedi Serve lmrrWaWl
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Family Weekly, June 7, 1959
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