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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (April 17, 1960)
CyPl Chocolate and Almond Chiffon Pies in coconut crutt dessert! with a designer's flair. E3 Which comes first at Easter time, bright spring flowers or equally gay spring bonnets? Our pictured desserts are designed as hats . . . spring hats, to be sure. In addition to dessert, you can do your recipe shopping for a variety of main dishes which will capture the season's gay spirit. Family Weekly Cookbook MELANIE DE PROFT Food Editor Almond Chiffon Pio to prepare: 30 Mm. Ckecalate-Cecaaet Crvit 1 taaletpoaadeav.) w ir A v mi md alati V cast setjar Vm iHism salt 1 to chill: 2-3hrs. V cap aaaHetae' cwp walar vetks. UflkHy I 3 ee wkitet extract 1. Prepare Chocolate-Coconut Crust 2. Mix together in a heavy saucepan the gelatin, VS cup sugar, and salt. Blend in evaporated milk and water. Cook over medium heat, stirring con stantly until gelatin is completely dissolved. Do not boil. Remove from heat. Blend with rotary beater. Pour slowly over egg yolks, stirring con stantly. 3. Return mixture to saucepan and cook until thickened, stirring constantly (about 3 min.). Re move from heat; cool IS min. 4. Beat egg whites until frothy. Add cup sugar gradually, beating well after each addition. Con tinue beating until stiff peaks are formed and egg whites do not slide when bowl is partially inverted. Fold in the almond extract and gelatin mixture. Spoon into pie crust Chill until firm. For Easter Bonnet Garnish Using a chilled bowl and beater, beat 1 cup whipping cream until stiff peaks are formed. Tint 1 cup of the whipped cream a pale yellow, tint 2 tablespoons whipped cream a 14 Family Weekly, April 17. 1X0 pale pink, and tint remainder of whipped cream a pale green. Pile the yellow-tinted cream onto center of pie in the shape of the crown of a hat Using pastry bag and decorating tube, make rosettes around base of the crown with green whipped cream. Place a small amount of pink whipped cream in center of each rosette. To the remainder of the green whipped cream add 1 or 2 drops green food coloring. Press this cream through decorating tube and form ribbon around crown and a bow at back. If desired, tiny candy flowers on colored picks may be inserted in hat See photo. One 8-in. pie Chocolate ChHroti Pie Follow recipe for Almond Chiffon Pie. Substitute Coconut Crust for Chocolate-Coconut Crust. Melt 2 sq. (2 oz.) unsweetened chocolate with gelatin evaporated milk mixture. Substitute vanilla ex tract for almond extract For Hat box Garnish, beat cup whipping cream until stiff peaks are formed. Tint a pale green. Press whipped cream through , a decorating tube and form ribbons and a bow on the pie to resemble top of a hatbox. If desired, set pie on top of an 8-in. hatbox to serve. See photo. Chocolato-Coconut Crust to prepare: 20 min. to chill: 1 mi. taklctpeaas batter cap Saked ceceaet, Y cap cam takes 1. Butter an SVixlVs-ln. pie pan. 2. Heat chocolate and butter together in a small saucepan over low heat, stirring until well blended. 3. Stir hot milk into confectioners' sugar; blend thoroughly. Add to chocolate mixture, stirring un til thoroughly blended. Add coconut and corn flakes; mix gently. Spread on bottom and sides of pie pan. Chill until firm. Coconut Crust to prepare: 15 min. to bake: IS min. 1 aat wbrte 3 Vi tacuaeaa veaille extract 2 caps ftekad 1 tafclesaeea Hah car strap 1. Butter an 8VixlMi-in. pie pan. 2. Beat egg white until frothy. Add sugar gradu ally, beating until rounded peaks are formed. Add corn sirup and extract; beat until well blended. Fold in the coconut Using back of a fork, press mixture firmly on bottom and sides of pie pan. 3. Bake at 350 F IS min., or until lightly browned. Crimson Soup A rmooth-at-silk soup that's flecked with nubby bits of tangy beet. It's very special for a salad luncheon. to prepare: 15 min. 1 1-B. caa caa beets, aValaed 3V caps caM water V4 a 3W V, 3V caps cklllaa 1. Put reserved beet liquid and cold water into a large bowL Add sugar, vinegar, and salt, stirring until sugar is dissolved. 2. Force beets through a coarse sieve or food mill into the liquid mixture. Cover and set in refriger ator to chill. 3. Just before serving, blend in the cream. Serve in chilled bowls with salrtnet. About 8 servings Note: If desired, soup may be served hot
