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