In June we give special recognition to the wonderful products which enrich our everyday meals
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Family Weekly Cookbook
MELANIE DE PROFT, Food Editor
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Picture Paraits chocolate, cinnamon-plum, and spiced orange are cool and pretty desserts.
Picture Par-farts
Spoon alternate layers of vanilla ice cream and
either chocolate, orange, or plum sauce into a
parfait or a large glass. Top with whipped
cream and an appropriate garnish such as choc
olate curls or orange peel, if desired.
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TO PREPARE AND COOK : 10 M IN.
(allow time for chilling)
V cup firnly packed light brown sugar
2 temapoons cornstarch
1 tablespoon grated orange peel
Few grain salt
Vi cop orange Juice
Vi cup canned peach sirup
8 whole cloTea
6 whole allspice
1. Mix brown sugar, cornstarch, orange peel,
and salt together in a saucepan. Add the orange
juice and peach sirup gradually, stirring con
stantly. Hix in the cloves and allspice.
2. Bring mixture to boiling, stirring constantly.
Reduce heat, and simmer 5 min. Cool and chill.
Remove and discard the cloves and allspice.
t cup sauee
Clnnamon-Ptum Sauce)
TO PREPARE: 10 MIN.
(allow time for chilling)
1 1-lb., lS-oi. jar purple plana,
drained and pitted
2 tablespoons sugar
It teaspoon ground cinnamon
Vi teaspoon grated lemon peel
Force plums through a sieve or food mill. Blend
in a mixture of the remaining ingredients. Chill
thoroughly. lVi cupt sauce
Ismlawt Chocolate Sauce
TO PREPARE AND COOK : 15 MIN.
(allow time for chilling)
2 sq. (2 or.) semisweet chocolate
Vi cup butter
2 eggs (Vi cup), beaten
Vi cup sugar
1. Melt chocolate and butter together over hot
water; stir occasionally.
2. Meanwhile, combine eggs and sugar in top of
double boiler and cook over simmering water,
stirring constantly until mixture is amber col
ored, about 10 min.
3. Slowly add egg mixture to chocolate mixture,
stirring constantly until blended.
4. Cool, stirring occasionally, and chill.
About V4 cups sauce
Note: For a chocolate frosting or filling, blend
sifted confectioners' sugar into the sauce until
of spreading consistency.
Cetrvalat-Shall Cassaraia
TO PREPARE: 30 MIN.
TO HEAT: 20 MIN.
Vi lb. cervelat
4 os. shell macaroni, cooked and drained
1 cup large-curd, cream-style cottage cheese
1 cup thick sour cream
ii cup ineljr chopped onion
1 clove garlic, crushed in a garlic
press or minced
1 ' teaspoon Worcestershire sauee
l't tablespoons flour
Vt teaspoon salt
teaspoon white pepper
1 large avocado
Lemon juice
Melted butter
1. Cut two thin slices of the cervelat, then cut
each slice into six wedge-shaped pieces; set
aside for garnish. Cut remaining sausage into
cubes and set aside.
2. While macaroni is cooking, mix the next five
ingredients together; sprinkle with a mixture of
the flour, salt, and pepper.
3. Blend cooked macaroni and cubed cervelat
with the cottage cheese mixture.
4. Cut avocado lengthwise in half and remove
pit. Cut four thin lengthwise slices from avo
cado. Cut remaining avocado into balls with a
melon-ball cutter. Sprinkle all the fruit with
lemon juice to prevent discoloration.
5. Lightly toss avocado balls with the macaroni
mixture.' Turn into a buttered 1-qt. shallow
baking dish. Form an "X" of overlapping cer
velat pieces on top; lightly press pieces into the
mixture. Arrange two avocado slices on each
side. Brush the garnish with melted butter.
6. Set in a 350F oven about 20 min., or until
thoroughly heated. . 6 to 8 servings
(Continued on page 13)
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family Wkly, Jmu 3, 1941