Medford mail tribune., April 22, 1962, Image 35

V.
Here's
Sunny Citrus SoufPJa
TO prepare: 20 MIN. TO CHILL: 3-4 HRS.
2 cups boiling water
1 6-oi. pkg. lemon-flavored gelatin
2 7-oz. bottles lemon-lime
carbonated beverage
1 teaspoon grated lemon peel
14 cup lemon juice'
2 cups whipping cream, whipped one
cup at a time
Few drop yellow food coloring
1. Pour boiling: water over lemon-flavored
gelatin and stir until completely dis
solved. Add lemon-lime carbonated bev
erage, lemon peel, and lemon juice; blend
thoroughly. Chill until slightly thickened.
2. Beat gelatin until foamy. Fold in
whipped cream and food coloring. Turn
enough of the mixture into a 1-qt.
souffle dish to All to within 1 in. of top.
3. Place a waxed paper collar around
inside top of souffle dish so that it ex
tends about 2 in. above rim. Pour remain
ing lemon mixture into dish.
4. Chill for 3 hrs., or until firm. Carefully
remove waxed paper collar. Serve chilled
with sweetened fresh strawberries or
Fresh Raspberry Sauce. 8 servings
"Waxed papor collar Cut length of
waxed paper long enough to circle dish.
Fold in fourths lengthwise. Bring ends
together to form circle.
ChocoUta-FHIad Cmkm Baskets
TO PREPARE: 40 MIN.
TO BAKE CAKES: 25 MIN.
(allow time for chilling)
2 egga (about Vi cup)
Vi cup sugar
Vi teaspoon lemon extract
' teaspoon almond extract
1 cup sifted cake flour
IVt teaspoons baking powder
Vi teaspoon salt
6 tablespoons boiling water
Sweet Chocolate Filling (see recipe)
1. Beat eggs, sugar, and extracts together
until thick and piled softly.
2. Sift next three ingredients together.
Sift dry ingredients over egg mixture
about one-fourth at a time; gently fold
until just blended after each addition.
Add hot water all at one time and quickly -mix
until just smooth.
3. Turn batter evenly into 12 lightly
greased (bottoms only) 2xl-in. muffin-pan
wells.
4. Bake at 350F 25 min., or until cake sur
face springs back when lightly touched.
5. Cool cakes 5 min. in wells, then care
fully run a sharp knife around each cake
and gently lift out with a spatula. Cool.
6. Cut out centers of cakes leaving a Va-in.
shell. Fill with Sweet Chocolate Filling,
coverwith moisture-vapor-proof material,
and refrigerate about 8 hrs. or overnight.
7. When ready to serve, decorate rims of
cakes with a border of sweetened whipped
t family WMkly, April 22, 1X2
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Family Weekly
cream forced through a pastry bag and
tube. Then sprinkle lightly with finely
crushed peppermint candy, chopped pis
tachio nuts, or instant coffee. It servings
Swaat Chocolate Filling
TO PREPARE AND COOK: 15 MIN.
6 oz. sweet chocolate
2 tablespoons confectioners' sugar
2 tablespoons water
3 'Cg yolks, well beaten
J egg whites
' teaspoon vanilla extract
1. Melt chocolate in top of double boiler
over simmering water. Stir in sugar, wa
ter, and egg yolks. Cook, stirring con
stantly, until thickened. Remove from wa
ter and cool; when cool, beat egg whites
until rounded peaks are formed.
2. Fold egg whites and extract into choco
late mixture. V4 cups filling
- as - a - breeze Sunny Citrus Soufid to add dash
Cookbook MELANIE DE
Frozen Dessert Royale
j IQOtWIHIIIHW
TO PREPARE: 40 MIN. TO FREEZE : 3-4 HRS.
3 cups vanilla wafer crumbs (about
12 oz.)
6 tablespoons sugar
cup butter, softened
1 pt. fresh strswberries, rinsed,
drained, and hulled
2 tablespoons sugar
2 cups undiluted evaporated milk
1 10y,-oi. pkg. miniature marshmallows
1 1-lb., K't-ot. can crushed pineapple,
drained
2 cups small date pieces
2 cups chopped walnuts
1 6-oi. csn frozen lemonade concentrate,
thawed
1 tablespoon finely chopped crystallized
ginger
1. Mix first two ingredients together.
Blend in butter with a fork or pastry
blender. Reserve cup crumb mixture
to a spring party.
PROFT, Food Editor
for topping.
2. Using back of spoon, press crumb mix
ture firmly into an even layer on bottom
and sides of a 9-in. spring-form pan.
3. Sprinkle 2 tablespoons sugar over
strawberries in a bowl ; set aside, stirring
occasionally, until sugar is dissolved.
4. Combine evaporated milk and marsh
mallows in top of double boiler. Heat
over simmering water, stirring occasion
ally, until marshmallows are just melted.
Remove from water and cool completely.
5. Blend strawberries, drained pineapple,
dates, nuts, lemonade concentrate, and
ginger into cooled marshmallow mixture.
6. Turn into crumb-lined pan. Sprinkle
reserved crumb mixture evenly over top.
7. Freeze just until firm.
About It servings
Rosy Rhubarb Pie
TO PREPARE : 45 MIN. TO BAKE: 35-40 MIN.
Pastry for a 2 -e rust 9-in. pie
1 tablespoon quick-cooking tapioca
1 lbs. fresh rhubarb
Vi cup grenadine sirup
144 cups sugar
Vi cup floor
Va teaspoon salt
1 teaspoon grated orange peel
2 tablespoons butter or margarine
Egg white, slightly beaten
2 teaspoons sugar
1. Prepare pastry and fit lower crust into
pie pan. Sprinkle tapioca over bottom of
pastry shell ; set aside.
2. Wash rhubarb, trim off leaves and ends
of stems, and cut into 1-in. pieces to
make 6 cups. (Peel only if skin is tough.)
3. Toss rhubarb with grenadine, then with
a mixture of next four ingredients. Turn
into pastry shell, heaping slightly in
center; dot with butter.
4. Moisten edge of bottom crust with wa
ter for a tight seal. Cut a decorative de-
sign in top crust and carefully lay over
filling. Seal edges and flute.
5. Brush top lightly with egg white, then
sprinkle with the 2 teaspoons sugar.
6. Bake at 450 F 15 min.; reduce heat to
375 F and bake 20 to 25 min. longer, or
until golden brown. One 9-in. pie
Broiled Butterscotch Pudding
TO PREPARE AND COOK : 20 MIN.
1 pkg. butterscotch pudding
and pie filling mix
2 cups milk
1 tablespoon butter
3 tablespoons brown sugar
S tablespoons flaked coconut
1. Prepare pudding mix according to di
rections on package, using 2 cups milk.
2. Remove from heat; blend in the butter.
Turn into a shallow 3-cup baking dish.
Sprinkle a mixture of the brown sugar
and coconut evenly over the top.
3. Broil 2 to 3 min. with top about 4 in.
from source of heat. i servings
Fresh Raspberry Sauce
TO PREPARE AND COOK : 10 MIN.
2 cups fresh raspberries, rinsed
and thoroughly drained
Vi cup augar
1 tablespoon cold water
Wi teaspoons cornstarch
1. Force berries through a sieve into a
small heavy saucepan. Blend in sugar.
2. Mix water and cornstarch together to
make a smooth paste. Thoroughly blend
with berry mixture.
3. Stirring gently and constantly, bring
rapidly to boiling. Continue to stir and
boil about 3 min. Set aside to cool. Store
in refrigerator. About 1 cup sauce
Note: For Strawberry Sauce, use rinsed
and hulled strawberries.
family Weekly, April 22, 1M2 9
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