Cookbook
( Continued from page 10)
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TO PREPARE: 15 MIN.TO BAKE: 15-20 MIN.
IVi n. (Vi os.) unsweetened chocolate
Yi cup boiling water
t'i cup lifted cake lour
1 teaspoon baking powder
1 teaspoon baking soda
Vi teaspoon salt
Vt cup butter
1 teaspoon vanilla extract
2 cups firmly packed light brown sugar
2 eggs IVt cup), well beaten
Yi cup buttermilk
1 teaspoon red food coloring
1. Combine chocolate and boiling water
and stir until chocolate is melted; cool.
2. Sift next four ingredients together.
3. Cream butter and extract Add sugar
gradually, beating until fluffy.
4. Add eggs in thirds, beating well after
each addition. Stir in chocolate.
5. Beating only until smooth after each
addition, alternately add dry ingredi
ents in fourths and buttermilk in thirds
to creamed mixture. Mix in coloring.
6. Spoon batter into 2-in. muffin-pan
wells lined with paper baking cups;
half-fill each.
7. Bake at 375F 15 to 20 min., or until
cupcakes test done. Remove from pans
and cool on racks. Frost with chocolate
frosting. About t dot. cupcakes
Souffle) Mont Blanc
This cheese-rich cold souffU may be
served as a luncheon entree with a tossed
salad and crisp rolls, or for a buffet sup
per with a cold meat platter.
to prepare: 16 min.to chill: 3 hrs.
Vt cup cold milk
1 tablespoon (1 env.) unflavored gelatin
Vi cup water
1 teaspoon lemon juice
1 teaspoon grated onion
Few drops Tabasco
Vt teaspoon salt
Vi teaspoon dry mustard
2 cups finely shredded Parmesan cheese
2 cups chilled whipping cream, whipped
1. Lightly oil a 1-qt. mold with salad
or cooking oil (not olive oil) ; drain.
2. Sprinkle gelatin evenly over milk in
a bowl; let stand 5 min. to soften. Set
gelatin over hot water until dissolved.
3. Blend next four ingredients and a
mixture of salt and mustard into dis- ,
solved gelatin; stir in cheese. Fold in
whipped cream.
4. Turn mixture into mold; chill until
firm. About 8 servings
Cornstarch Blancmange
to prepare: 25 min.to chill: 2 hrs.
Vi cup sugar
3 tablespoons cornstarch
Vt teaspoon salt
Vi cup cold milk
IVi cups milk, scalded
1 teaspoon vanilla extract
4 egg whites
1. Mix first three ingredients together
in a saucepan. Stir in the cold milk.
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2. Gradually add scalded milk, stirring constantly.
Bring to boiling; cook for 3 min., stirring constantly.
3. Pour mixture into a double boiler top and set over
simmering water. Cover and cook about 12 min., stir
ring three or four times.
4. Meanwhile, lightly oil a 1-qt. mold with salad or
cooking oil (not olive oil) ; set aside to drain.
5. Remove cornstarch mixture from water. Cool
slightly; blend in vanilla extract.
6. Beat egg whites until rounded peaks are formed.
7. Spread egg whites over cornstarch mixture and
fold together. Turn into the mold and chill until Arm.
8. Unmold onto a chilled serving plate and serve with
fruit or sweetened whipped cream. 4 to 6 servings
fomUy Weekly, Junt , IMS
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