Fstmil WcsosstI Oookboofe
MEIANIE DE PROFT, Food Editor
lff.ii ftd Stow
- Apricot
TO PREPARE: 2S ION.
l'i caps milk
1 eggs, sligktly beatea
V cap sagar
Vt teaspooo salt
l'i caps cold milk
1 teaspooo vaallla oxtract
'4 teaspaaa alaoad extract
Vi cap cklllad wklpplag cream
I 12-os, caa apricot Better, cklllad
. 1. Scald 1 cups milk in top of a
double boiler over simmering water
(Just until thin film appears).
2. Blend the sugar and salt into the
eggs. Add the scalded milk gradually,
stirring constantly. Return mixture
Cheese Pull
These delectable puffs lead (henueloes
so your favorite erao-meat,
chicken, or ham fitting.
TO PREPARE: M HTJf. TO BAKE: 20 IUN.
1 pkg. creaai pa mix
Vi cap (abeet 2 ax.) grated tkarp
Ckeddar cheese
Vt taoipeaa coyeaee pepper
1. Prepare cream puffs according to
Bet Crmm-Memt fUlium
TO PREPARE AND COOK: 2S MIN.
1 e'i-oz. caa crab owat, drelaed;
bcay tluoe reaieved
3 ;
tablospooa heely ckepped greea
toospooa aeoly ckapped oalaa
teespooa Worcestershire saace
1
Vs
3
taklespeeas flour
teospooe (alt
toaspeoa Acceat
teaspaaa dry Dastard
Vs
V
Ve
Pew trails wklte pepper
Few grains cayeaae pepper
' 1 cap aillk
' flfl allajlitly beatea
1 toospooa leaiaa (alee
1 taMospaoa ckapped piarieato
1. Heat butter in a 2-qt. saucepan.
2. Add green pepper and onion. Cook
over low heat 2 to 3 min., or until.,
partially tender.
3. Blend in Worcestershire sauce and
Famllv aeeklv December 21. I95
i( 3atnlj llltMt
to double boiler. Cook over simmering
water, stirring constantly, until mix
ture coats a silver spoon.
3. Remove from simmering water at
once. Stir in the cold milk, vanilla and
almond extracts. Strain. Cool mixture
slightly then chill thoroughly.
4. Chill a bowl and rotary beater.
5. When custard mixture is chilled,
using the chilled bowl and beater,
beat whipping cream until it is of
medium consistency (piles softly).
Fold whipped cream into custard
mixture. Blend in the apricot nectar.
dull thoroughly. Sprinkle with groaad
Aoout Id tervmgs
Appetizer
directions on package for miniature
puffs, mixing in the grated cheese and
cayenne pepper after blending in the
required boiling water.
2. Bake at 425F 20 min., or until
golden brown. Cool; cut off tops.
1. Fill each shell with about 2 tea
spoons of filling. Replace tops.
About 80 cheese puffs
a mixture of the flour, salt. Accent,
mustard, white pepper, and cayenne
pepper. Heat until mixture bubbles.
4. Remove from heat; add the milk
gradually, stirring constantly. Return
to heat and bring mixture rapidly to
boiling, stirring constantly; cook 1 to
2 min. longer.
5. Remove from heat and vigorously
stir about 3 tablespoons of the hot
mixture into the egg yolk. Immedi
ately blend into mixture in saucepan;
cook over low heat, stirring constant
ly, about 3 min.
. Immediately add crab meat, lemon
juice, and pimiento; mix gently until
thoroughly blended. Cook over low
heat, stirring gently, about 2 min., or
until crab meat is thoroughly heated.
Use as a filling for Cheese Pa
Appetisers. 1 cups filling
Note: If desired, sprinkle toasted,
chopped olanods over filling.
ft
Cklekem mmd
TO PREPARE AND COOK: 2S MTN.
1 cap ceeked kaai places
' I'j caps caakad cUckea or torfcey
pieces
Vi toaspeoa grated Uesoa peel
(grated tkroogk colored port
oety; wbHa b btttarl
Vi cap batter or aMrgarlae
V cop fear
Vi teaspaaa salt
V teaspaaa wkHe pepper
Vi teatpaaa dry atastord
1 cop gaick cakkaa bretk
(dhsolva 1 ckkbea baaWaa
cobo hi I cap kat waterl
IVi caps creese
2 eggs, slightly beatea
( Heat butter in a large saucepan
over low heat Blend in a mixture of
the flour, salt, pepper, and mustard.
Heat until mixture bubbles.
2. Remove from heat. Add chicken
broth and cream gradually, stirring
constantly. Return to heat and bring
Mmm em Crime
rapidly to boiling, stirring constantly.
Cook 1 to 2 min. longer.
3. Remove from heat and vigorously
stir about 3 tablespoons of the hot
mixture into the egg yolks. Immedi
ately blend into mixture in saucepan,
stirring constantly. Cook 2 to 3 min.
over low heat, stirring constantly.
Mix in the ham, nrnnlwi, and lemon
peel. Heat thoroughly, but do not
boil. After addition of chicken and
ham, mixture may be heated in a
chafing dish. About 6 serving)
CMefcca Mmm Almnd
Follow recipe for Cktckea aad Haai ea
Crease. Omit lemon peel. Add cup
Had, taastad otasosMk,
Crwaussaet CfeJefcea ousel afouss srUJs
Urea
Follow recipe for Cklckea aad Haai ea
Crease. Add cup coarsely chopped
1 with the ham and chicken.
eowiiMiiMMseMMiiiMawBesaawitfCTweW3apeB- " 1,1
HospMaRfy ratcpii on Mew Yaar't Day wHh glamorous ggnotj bowl
served with fruitcake and an interettincj amy of holiday cooluas.
Molded Avmrmdo-Kmmqmmt
TO PREPARE: 39 ION. TO CHILI.: 1 HUB.
1 pfcg.
V cop very hat water
IVi cops g lager ala
V4
1 Pt.
2 sasad avocados
1. Empty gelatin into a bowL Add hot
water; stir until gelatin is completely
dissolved. Blend in the ginger ale and
the salt
2. Chill in refrigerator or in pan of
ice and water until mixture is slightly
thicker than consistency of thick, un
beaten egg white. If chilled in refrig
erator, stir occasionally; if chilled
over ice and water, stir frequently.
3. Lightly oil a 1-qt mold with salad
or cooking oil (not olive oil); set
aside to drain.
4. Remove leaves, rinse, and drain
the kumquats; thinly slice (about 2
cups, sliced).
5. Rinse, peel, and cut avocados into
a
halves. Remove and discard pits; dice
(about 1 cups, diced).
4. When gelatin mixture is of desired
consistency, mix in the kumquats and
avocados. Torn gelatin mixture into
the prepared mold and chill in refrig
erator until firm, about 3 hrs.
7. To unmold, run tip of knife care
fully around edge of mold. Invert
onto a chilled serving plate and re
move mold. (If necessary, wet a clean
towel in hot water and wring it almost
dry; wrap hot towel around mold for
a few seconds. If mold does not
loosen, repeat) About 8 servings
frea erred K.mqnMt-Avea4
Meld
Follow recipe for Molded Avecode
Ksnaoaot Salad. Substitute cup thin
ly sliced preserved kaesaaats for 1 pt
kumquats, and Vi cup hot water plus
Va cup preserved luusaaat strap for the
cup hot water.
CeleMtiml Cmmkiem
Mix and refrigerate overniyht. Taster .
wilt applaud you for making them.
TO PREPARE: 30 ION. TO BAKE: IS IUN.
1 pkg. active dry yeast
V4 cap wares water. 11 to lliF
4 caps sifted floor
2 teblespooas sagar
Vi teaspaaa salt
1 cap batter, drilled aad cot ia
pieces
2 egg yolks
Few drops vealHa extract
I cap Much soar croaas
IVi caps laboat i as.) walaats.
1 cap pms 2 teblespooas sagar
3 agg whites, slightly beatea
V teaspaaa vaallla extract
1. For Cookie Daagk Soften yeast in
warm water. Let stand 5 to 10 min.
(If using compressed yeast, soften 1
cake in V cup lukewarm water, 80 F
to 85F.)
2. Sift together into a bowl the flour,
2 tablespoons sugar, and salt. Cut in
butter with a pastry blender or two
knives until mixture resembles coarse
corn' meal. Set aside.
3. Beat egg yolks with vanilla extract
until thick and lemon-colored. Add
yeast and sour cream gradually, beat
ing well after each addition; blending
well after each addition, gradually
add to the flour-butter mixture. Cover
and chill in refrigerator overnight
4. For Hllhsg Put grated walnuts
into a bowl. Blend in sugar. Add egg
whites and vanilla extract gradually,
blending well after each addition.
' S. Te Cosaplote Cookies Put one-half
' the dough on a lightly floured surface.
Roll into a 16xl2-in. rectangle about
in. thick. Spread with the filling,
a. On waxed paper, roll remaining
dough into a 16xl2-in. rectangle about
Vh in. thick. Invert waxed paper onto
top of filling; press down gently and
evenly. Carefully peel off paper.
1. Cut into 2-in. squares or into bars
or triangles. Press edges together to
seal. Transfer to lightly greased cookie
sheets.
. Bake at 3S0F 15 min., or until
delicately browned. Remove cookies
to cooling racks.
About 4 doz. 2-in. cookies
Imperial
eooofol
TO PREPARE: IS IUN. TO CHILL: 2 HRS.
TO BAKE: I ION.
cap oosattod batter
Vi cap sagar
4 egg yolks, well baatoo tuatil thick
1 cap sifted loer
Sweet ckocoiote, (about i as.),
sselted over kot wafer
Coafoctlooors' sagar
1. Cream butter until softened. Add
sugar gradually, creaming until fluffy
after each addition.
2. Add egg yolks in thirds, beating
thoroughly after each addition.
Lemom-Cocommt Sean
TO PREPARE : 20 MIN. TO BAKE : 20-30 MIN.
V cap sifted Hoar
Vs cap batter, chilled aad cat la
pieces
Vi cap 13 os.1 cocoaat, coarsely
ckapped
Vs cap 12 as.) pocaas, coarsely
ckapped
) teaspaaa grated lemon peal
(grated tkroogk colored part
oaly; wklte Is blttorl
2 eggs
1 cap finely packed browa sagar
Vs toaspeoa vaallla attract
V4 cap sifted confectioners' sagar
2 tablespoons lemon jalce
1. Set out a 13x9Vix2-in. baking pan.
2. Put flour into a bowl. Cut in butter
with a pastry blender or two knives
I until mixture resembles coarse corn
meal. Using the back of a spoon, press
mixture into an even layer on bottom
of baking pan.
3. Bake at 350F 10 min. Set aside on
cooling rack; do not remove from pan.
4. Beat eggs until thick and piled
softly. Add brown sugar gradually,
beating well after each addition.
5. Blend in the lemon peel and
vanilla extract Fold in the chopped
coconut and pecans. Turn over par
tially baked dough in pan; spread
evenly into corners.
4. Bake at 350F 20 to 30 min., or
until wooden pick inserted in center
comes out clean.
7. Meanwhile, put confectioners' sugar
into a bowl. Blend in the lemon juice.
I. Remove baking pan to cooling
rack. Immediately brush lemon glaze
over top. Cool completely in pan. Cut
into 2yxl-ln. bars.
About 4 doz. cookie
Apriemi 8ore
Follow recipe for Lemoe-Coconnt Soars.
Increase flour to 1V4 cups and
butter to cup. Omit coconut and
lemon peel. Put Vt cup (about 4 oz.)
dried apricots into a saucepan. Cover
with boiling water and simmer 5 to
10 min. Drain and cool thoroughly.
Chop coarsely and fold into egg mix
ture with the pecans.
miiM
3. Mixing until blended after each
addition, add flour in halves. Chill
dough thoroughly in refrigerator,
about 2 hrs.
4. Shape dough into -in. balls.
Place about 2 in. apart on ungreased
cookie sheets. Flatten with a glass
dipped in confectioners' sugar.
. Bake at 350F 8 min., or until
edges are lightly browned. Remove
cookies to cooling racks. When com
pletely cooled, spread top of each
cookie with about Vi teaspoon of
the melted chocolate.
About 6 doz. cookies
ramus Weekly, December It. 151