Medford mail tribune., February 12, 1961, Image 44

Desserts to Charm the Feminine Taste
O. LV , l7llr fVwluurV AN1V nX PSflVT. Fnnd Editor
l:f& Feay VcsUy Cocibock MSLANIS DZ PROIT,
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This attractive creamy mold accompaniod by a cardinal-red fruit sauce
is a creation elegant enough to grace a special-occasion table.
Swaathaart Dsrt
to prepare: 20 min.
to chill: about 4 hrs.
2VS rap mirk, KaMaa
Vl cap farina
1 taaipaaa mH
Vi cap cala mini
1 ItUtiMM (1 aav.) vaHavaral tularin
Vi cap agar
1 cap caUla) walpplag craaaa, wWmjmI
1 taaipaaa almaaa' antra
1. Lightly oil a 1-qt mold with salad or cooking
oil (not olive oil); set aside to drain.
2. Gradually add farina and salt to the scalded
milk, stirring constantly to prevent lumping. Bring
to boiling. Continue stirring and cook over medium
heat until thick, about 5 min.
3. Meanwhile, sprinkle gelatin evenly over the
Vi cup cold milk in a bowl; let stand about 5 min.
to soften.
4. Beat the eggs slightly. Add the sugar and beat
well. Add about Vi cup of the cooked mixture grad
ually, beating after each addition. Immediately stir
egg mixture into remaining cooked mixture. Cook
" over low heat 3 min., stirring constantly.
5. Remove from heat; add the softened gelatin and
stir until completely dissolved. Cool.
6. Fold whipped cream and almond extract into
the cooled farina mixture; blend well. Turn into
mold. Chill until firm, at least 4 hrs.
7. Unmold onto a chilled serving plate and serve
with Raspberry-Strawberry Sauce.
About 8 servings
Notes For garnish, dip whole blanched almonds
into pink frosting and insert in top of mold. (See
photo.)
- Raspborry-Strawbarry Sauca
TO PREPARE AND COOK: 10 MIN.
1 1-M. pkg. fraiaa raipaarrla, tfcawad
ami )ralaal (marva tirva)
1 taaipaaa carastarcn
Vi cap strawaarry paarva - -
1. Blend raspberry sirup and cornstarch together
in a saucepan. Bring to boiling; continue cooking,
stirring constantly, until mixture is clear and
slightly thickened.
2. Stir in the drained raspberries and strawberry
preserve. Chill thoroughly. About 1 cups sauce
Apple Putts
TO PREPARE AND DEEP FRY: ABOUT 45 MIN.
1 tap Htaa' Haar
3 taaleipaaa sagar
3 taaipaaa kahtBg pawaar .
V4 taaipaaa ah
3 aggs, wall aaataa
Vi tapaiilk
3 taaipaaa taaaa a!a '
l taaipaaa vaallla aatract
4 aMdlaaMisa! Ana appla
Vi cap la man aka
1 cap firmly pachaa htrawa agar
Plaar
rtya'ragaaataa' vagataala laartaalag, lard, ar
f oaklna all far rfaap frying
1. Sift the first four ingredients together in a bowl.
2. Combine eggs, milk, 2 teaspoons lemon juice,
and vanilla extract. Make a well in center of dry
ingredients and add liquid mixture. Stir until thor
oughly blended. Set aside in refrigerator.
3. Wash, core, and pare apples. Cut crosswise into
-in. slices. Dip slices into remaining lemon juice
and coat with brown sugar, then lightly with flour;
dip slices into batter.
4. Deep fry in fat heated to 36SF about 3 min., or
until puffs are golden brown, turning as they rise
to surface of fat and several times during cooking.
Drain over fat a few seconds before removing to
absorbent paper.
5. Sift confectioners' sugar over puffs and serve
warm. About 2Vi doz.
Oranga Sairfita
The refreshing citrus flavor of this delicate souffli
compensates for its tendency to all slightly as it
cools. To seme, spoon while warm into dessert
dishes and top with a custard sauce or whipped
cream.
to prepare: 25 min. to bake: 35-40 min.
S tpj yancs
Vi cap lagar
3 taapaaa grataa araaga paal
3 tablaipaaa araaga aica
1 taMaipaaa laawa aica
S agg wMta (akaat cap)
Vi taaipaaa art
Vi cap cllvaraal tacntaa) almaadi
1. Beat egg yolks until thick and lemon colored;
add sugar gradually, beating thoroughly after each
addition. Beat in the grated orange peel and both
juices.
2. Beat egg whites until frothy; add salt and beat
until rounded peaks are formed and egg whites do
not slide when bowl is partially inverted.
3. Gently fold egg whites into beaten egg-yolk
mixture. Fold in almonds, reserving two table
spoonfuls to sprinkle over top. Turn mixture into
a 13Hx9x2-in. baking dish; sprinkle reserved
almonds over surface.
4. Bake at 32ST 35 to 40 min, or until cake tester
inserted in center of souffle comes out clean.
5. Serve souffle warm with your favorite dessert
sauce. About 8 serving
(Continued on page IS)
Family Weekly. Pckracry 12, 1MI