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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Feb. 12, 1961)
(Continued from page 14) ' Creamy Cherry Mold - CONVINIIHCItOO CICIM to prepare: 15 min. to chill: about 4 brs. 1 l-lb., 13-ez. can pitted dark, sweet cherries, draliwd mm4 cat In halves (reserve sirup) 1 3-dc pkg. cherry-Rovered gelatin 3 cape tbicfc soar cream 1. Add enough water to reserved cherry sirup to make 2 cups liquid. Heat 1 cup of the liquid until very hot; pour over gelatin in a bowl and stir until completely dissolved. Stir in remaining liquid. 2. Chill over ice and water or in refrigerator until mixture is slightly thicker than consistency of ' thick, unbeaten egg white. If chilled over ice and water, stir frequently; if chilled in refrigerator, stir occasionally. 3. Lightly oil a 1-qt. mold with salad or cooking oil (not olive oil); set aside to drain. 4. Blend sour cream into chilled gelatin mixture; stir in the drained cherries. Turn mixture into the mold and chill until firm. Unmold onto a chilled serving plate. 8 to 10 servings HIM ARI 320 MAONIrlCINT DISMRTS CUATID TO MAM YOUR IVIRY MIAL A PROUD ACHIIVIMINT A TRULY LUXURIOUS COOKBOOK . . . Elegant Desserts The world'! most fabulous desserts aro described and Illustrated lor your Inspiration and tho ploasuro of your family and guests. Cromo trulee, Boked Alaska, Mousso Cans, and hundrods moim heavenly delights. YOURS FOR ONVf 501 EACH Postpaid TOl FAMILY VVIIKLY ROOKS 133 N. Mkkiean At., Chicago 1, IN. Enclosed find $ for which ploaso sond ma postpaid copios of "Ele gant Desserts" 50 oach. (Satlslactlon Guaranteed or money rofundod.) Nam Address City & State.. Print or Writs LwlUy Frozen Chostnut rhiddhtg oooo roe resume A-dollop of whipped cream and a dash of mara schino cherry sirup served on each portion of this light pink pudding add vivid color contrast. to prepare: about IV2 BBS. . TO freeze: 3 BBS. V cup sagar A taMespaeao watar " Vi I 3 Vi TVs ivi I Vi I I I He. pitted dates lb. ctMetaefi ' cap cold milk taaspaaae MnAavered gjalalla caps mlhV egg yolk, llgatty- haatea teettpoen vanilla extract cup whipping cream list 1. Bring sugar and water to boiling in a small saucepan,' stirring until sugar is dissolved; lower heat and cook 3 min. Pour sirup over dates in' top of a double boiler; cover, place over simmering water and cook until dates are soft, about 1 hr. Press dates through a coarse sieve or food mill; set aside) 2. Meanwhile, with a pointed knife, cut -in. slit in shell of each chestnut. Pour boiling water over chestnuts in a saucepan; cover, bring to boiling, and cook for 4 min. Drain, then dry chestnuts thoroughly on absorbent paper. 3. Heat the butter in a heavy skillet; add chest nuts and stir constantly over medium heat until chestnuts are thoroughly heated, about 10 min. 4. With a sharp knife, peel off shells and skins from chestnuts. Put nuts through fine blade of food chopper. Blend together the ground chestnuts and date puree. 5. Sprinkle gelatin evenly over the cup cold milk; let stand 5 min. to soften. Scald (heat just until a thin film appears) the remaining milk in top of a double boiler over simmering water. 6. Add salt to egg yolk; stir in several tablespoons of the scalded milk, then gradually add to remain ing scalded milk, stirring constantly. Cook over simmering water about 5 min., stirring occasionally. 7. Add softened gelatin to milk mixture and stir until completely dissolved. Chill over ice and water or in refrigerator until mixture begins to gel (gets slightly thicker). ' 8. Combine date-chestnut mixture and extract with gelatin mixture; blend thoroughly. Gradually add cream, beating well. ' 9. Beat egg white until rounded peaks are formed and fold into chestnut mixture. Turn into refrig erator trays and freeze until mushy. 10. Remove from trays to large bowl and beat un til creamy. Stir in drained cherries and return to trays. Freeze until firm. 11. Remove pudding from freezer a few minutes before serving to soften slightly. .About 8 servings Chocolate PI Elegante to prepare: 30 min. to chill: about 2 brs. (allow time to chill chocolate mixture) Pastry far 1-crait -in. plo (year favorite roc! pa ar a prepared mix) , Vi tap cold water . 1 toalespeea (I eav.) aaRavaraa' solatia 1 cap as! Be, cala'oa' 3 . (3 as.) oeswootonod caaielale 3 eag yolks, slightly haetea " Vi cap tcccc ',. Vi teaspoon salt 1 teaspoon vaaUta extract 1 cwp chilled whipping cream 3 eae whites 1. Prepare and bake pie shell; set aside to cool. 2. Sprinkle gelatin evenly over cold water in a bowl; let stand 5 min. to soften. 3. Melt chocolate in top of a double boiler over simmering water; add the scalded milk gradually, stirring until mixture is well blended and smooth. 4. Add sugar and salt to egg yolks; stir in several tablespoons of the milk-chocolate mixture, then blend into mixture in double boiler. Cook over simmering water 5 min., stirring frequently. 5. Remove from heat; add the gelatin and stir until completely dissolved. Blend in the extract. 6. Chill over ice and water or in refrigerator until mixture begins to gel (gets slightly thicker). 7. Using chilled bowl and beater, whip cream until it is of medium consistency (piles softly). Using clean bowl and beater, beat egg whites until rounded peaks are formed when beater is lifted upright Gently fold beaten egg whites into whipped cream, then fold into gelatin mixture until thoroughly blended. 8. Turn mixture into cooled pie shell and sprinkle coarsely shredded unsweetened chocolate irregu larly around outer edge of pie. Chill in refrigerator at least 2 hrs., or until firm. One 9-in. pie If - 1 y'VlliailMMMMtf' i 1,1 Jifl 9 l rrHE kindest thing that could be said about my X' relationship with the police department is that ' it has been unfortunate. I'm not a hardened criminal, you understand. Just a little stupid.' Things got off to a poor start and so did I at the age of 17 when I took my driver's examination. I was so nervous and the policeman was so hand some that I killed the engine in an intersection. Then I forgot how to shift gears. He issued the license, I believe, because he was terrified ever -.' to ride with me again. A few years later, I noted a car behind me at a t ramlly Weekly, FebftMrv II, IMI 14 remlly Weekly, Pebnsery tl. IMI stop sign. In mental myopia, I mistook the uni forms. So I speeded through several blocks before I began to hear something which wasn't the mating call of a marine. "Serves her right," remarked one of the children who saw me get a ticket It did, too, but how do you tell a policeman you thought he was a masher? " Until I acquired a parking spot, I collected top honors one year from the police station for over time tickets. I parked on the street every morning and forgot all about the meter. The motorcycle policeman never did. The epitome of my reluctant association with the boys in blue came the evening I took a cooling ride in my car. I didn't plan to get out because I was wearing a blouse, Bermuda shorts, and bedroom ' slippers. The traffic was heavy. So was the impact of the car which turned into mine. While I crouched against my battered car, yank ing away at my garments, the police arrived. They observed my driver's license and wanted to know if I had another one. "Do you need two now?" I said haughtily. "This one expired last year," they haughtied right back. My assailant laughed all the way to his insurance company. I cried all the way to the police station. I've always had a not-so-secret crush on the police chief in our town, but it has reached the point where I'm afraid to speak when we meet I think my tickets are showing.
