' t ; ' 1 ; I l
I " avc
Family Weekly Cookbook MELANIE DE PROFT, Food Editor
c
ntertaintng
J. - ym4m&
AoefMuafe moat romantic day tic jfar with fan
ciful flowers and lighthearted Jeweled Nutmeg Mold.
Sunt Miitorpiocosl
Hr it a collMflon of 193 dcliciout, ,
ltp by ltp rxipci for Uitivt caktt
and rkh tortai plui an wiring
group of rocipl for lutciout Icings .
and fillingt. Ordtr your copy of I
CAKES AM) 1
TO 111 IS COOK HOOK
YOURS FOR
ONLf 50f EACH POSTPAID
5$TgesI
Jalentines
TOi FAMILY WHKir BOOKS
153 N. Michigan Avo., Chicago 1, III.
Enclosed find 1 for which pltato tond mo
poitpaid copies of "Cokes and Tortot Cook
book" (a 50 Men. (No stomps or CO D. ordore,
ptooso; satisfaction guaranteed or money refunded.)
Nam
Address
City Zona Slat
Zona
Print or Wnt leeiblr
Jeweled Nutmeg Mold
2 tablespoons (2 env.) unflavored
gelatin
Vt cup sugar
Vt teaspoon salt
i teaspoon ground nutmeg
3 cups cold water
1 egg
4 egg yolks
l'4 cups instant nonfat dry milk
2 tablespoons vanilla extract
Vi cup ice-cold water
1 tablespoon lemon juice
4 egg whites
cup (about 6 oz.) chopped mixed
candied fruits
1. Mix the first four ingredients togeth
er in the top of a double boiler. Stir in
the 3 cups water.
2. Beat the egg and egg yolks together.
Stir with V2 cups of the dry milk crys
tals into the gelatin mixture.
3. Set over simmering water and cook,
stirring constantly, until mixture coats
a spoon, about 18 min. Cool. Stir in
vanilla extract.
4. Chill 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.
5. Combine the V cup dry milk crystals
and ice-cold water; using a rotary beat
er, beat until soft peaks form. Add
lemon juice and continue beating until
stiff peaks form.
6. Using a clean beater, beat egg whites
until stiff (but not dry) peaks are
formed. Stir candied fruits into gelatin
mixture; fold in whipped nonfat dry
milk and the egg whites.
7. Turn into a fancy 2-qt. mold which
has been rinsed with cold water. Chill
until firm, 4 to 6 hrs. Unmold onto a
chilled serving plate. 8 to 10 servings
Crimson Soup
Emphasize the lovely color of this soup by
arranging a tray with a crystal pitcher of
soup and demitasse cups for service in
the living room.
1 1-lb. can diced beets, drained (re
serve liquid)
Vi cup sugar
4 cup cider vinegar
Vi teaspoon salt
2 cups chilled cream
1. Combine the reserved beet liquid and
enough water to make 1 cup. Add the
sugar, vinegar, and salt and stir until
sugar is dissolved.
2. Force beets through a coarse sieve or
food mill into the liquid mixture. Cover
and chill thoroughly. Just before serv
ing, blend in the cream.
About 8 servings
Note: If desired, soup may be served hot.
Family Weekly. February 10, 1963
DINNER MENU
Crltjso Sail
it Lain ! Pork Hat Cinnimtii pp!e
Broccoli with Bittory Lomon Crunch
Unhid Potatoes
Qriptfnil-Avooaat Salad
Celery Carls Astortio Yiitt Rails
Jswtlod Nutmeg Mold Almond Awards
CtffM
Roast Loin of Pork
Rub a 3- to 5-lb. pork loin roast with a
mixture of 4 teaspoons dry mustard, 1
teaspoon salt, 1 teaspoon Accent, and Vi
teaspoon black pepper. Place pork, fat
side up, in a shallow roasting pan. In
sert roast-meat thermometer in center
of thickest part of meat, being sure it
does not rest in fat or on bone. Roast,
uncovered, at 350F 2 to 3 hrs., allow
ing 35 to 40 min. per pound. Meat is
done when internal temperature reaches
185F. Remove thermometer and trans
fer meat to a heated serving platter.
Garnish with Hot Cinnamon Apples.
Hot Cinnamon Apples
3 cups sugar
l'j cups water
cup red cinnamon candies
Vi teaspoon red food coloring
6 small tart cooking apples, cored and
pared
1. Combine the first four ingredients in
a large, deep saucepan; bring to boil
ing, stirring until sugar and candies
are dissolved.
2. Add apples to sirup and simmer, un
covered, until apples are tender, about
10 min.; turn frequently. Remove from
heat and allow to stand about 20 min.,
or until apples are evenly colored, turn
ing frequently.
3. Serve hot as a meat accompaniment.
6 servings
Broccoli with Buttery Lemon
Crunch
IVi lbs. broccoli, cooked in salted water
Vi cup butter
Vi cup coarse dry bread crumbs
1 tablespoon grated lemon peel
3 tablespoons butter
1 small clove garlic, crushed in a gar
lic press or minced
Vi teaspoon salt
Few grains black pepper
1. While broccoli is cooking, heat cup
butter in a large skillet; add crumbs
and heat, stirring frequently, until well
browned. Remove crumbs from butter
with a slotted spoon and mix with the
lemon peel.
2. Put remaining ingredients into skil
let; heat until butter is lightly browned.
Add broccoli and turn gently until well
coated with butter. Transfer broccoli
to a heated vegetable dish and pour re
maining garlic butter over it. Top with
the "lemoned" crumbs.
About 6 servings
Grenadine Salad Dressing
cup grenadine
Vi cup lemon juice
1 Vi teaspoons whole celery seed
1 teaspoon dry mustard
1 teaspoon salt
Few grains white pepper
Vi teaspoon grated onion
t cup salad oil
1. Combine first seven ingredients and
beat with a rotary beater until thor
oughly mixed.
2. Add the salad oil very gradually,
beating constantly; continue beating
until dressing thickens slightly. Chill;
stir or shake before using.
About jy2 cups dressing
Grapefruit-Avocado Salad Serve
Grenadine Salad Dressing with slices of
avocado, grapefruit segments, thin slices
of pared cucumber, and thin sweet on
ion rings arranged on a chilled serving
plate lined with lettuce.
Almond Awards
Buttery rich and crunchy call it candy
or call it cookie?
Vi cup butter
2 teaspoons grated lemon peel
i cup sugar
1 cup Sour
Vi teaspoon salt
Vi cup butter
1 cup almonds, finely chopped
Vi cup sugar
' cup whipping cream
1. Cream cup butter, lemon peel, and
xfa cup sugar until fluffy. Blend flour
and salt; add to creamed mixture in
halves, mixing until well blended after
each addition.
2. Turn into an Ux7xlV2-in. pan ; spread
into an even layer.
3. Bake at 375F for 12 min.
4. Meanwhile, melt cup butter in a
heavy saucepan; add almonds and
cup sugar. Cook the mixture 3 min., stir
ring constantly.
5. Stir in cream and heat to boiling;
cool slightly. Spoon topping over par
tially baked layer.
6. Return to oven and bake 20 min. long
er, or until light golden. Cool complete
ly; cut into squares or bars.
About 5 dot. cookies
Family Wetkly, February 10, 1963
i lit mt
i ?w . mm a r
s i zvn ij ii u ii a hi ivk! .1 '
i :MnM$
' --r. ' I
v i T in n r i n i i
i i ITU ii i
I VJUUVlJU
a
X
X
THE CIGARETTE WITH THE NEW MICRONITE FILTER
Refines away harsh flavor.. .refines away
I rouyh taste. . .for the mildest taste of all!
I THE FINER THE FILTER. THE MILDER THE TASTE
KENT
KING SIZE
3 U
IMS laM Cm.