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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (June 7, 1959)
I jr- I M,,R...i.i.i.i.i...iuii.Mi.ii.!l'WMi.-iii ri - -I .a w .j.w -a.-- nvnii) iiwi"-- CHOCOLATE -COCONUT ICE CREAM II M crJf I f',. s Ice cream, choco-marthmaUou rotted cake, and candy "diplomat" tet the scene for a party. to prepare: SO min. to ripen: 2-3 ms, 1 IS-ok. ran (1V4 cap) sweetened condensed milk 2 M. (2 ox.) unaweelrned chocolate 1 cap cold water 2 cups cream 1 teaspoon vanilla extract 1 cap freshly grated eoeonat 1. Wash, scald, and drain the cover, container, and dasher of a 2-qt. ice-cream freezer; chill thoroughly before using. Crushed ice and rock salt will be needed. 2. Combine condensed milk with chocolate in top of double boiler. Cook over rapidly boiling water, stirring frequently. When mixture begins to thicken (about 10 min.), stir con stantly until thick and smooth. 3. Remove double-boiler top from boiling water. Add the cold water gradually, beating constantly. Add cream and vanilla extract gradually, stirring constantly until thor oughly blended. Cool; chill in refrigerator. 4. Stir coconut into chilled ice-cream mixture. 5. Fill chilled freezer container not more than two-thirds full with ice-cream mixture. Cover tightly. Set in freezer tub. (For electric freezer, follow manufacturers' directions.) 6. Fill tub with alternate layers of crushed ice and rock salt, using 8-parts crushed ice and 1-part rock salt Turn handle slowly 5 min. Then, turn rapidly until handle becomes difficult to turn, about 15 min. Add ice and salt as needed. 7. Carefully wipe lid and remove dasher. Pack down ice cream; cover with waxed paper, aluminum foil, or moisture-vapor-proof material. Put lid on top of container and fill opening for dasher with cork. Carefully pour water out of freezer tub. Repack freezer with alternate layers of ice and salt, using 4-parts crushed ice and 1-part rock salt Cover with heavy paper or cloth. Allow to stand 2 to 3 hrs. before serving, to ripen. About 2 qtt. ice cream CHOCOLATE-ALMOND ICE CREAM Follow recipe for Chocolate-Coconut Ice Cream. Substitute for the coconut: 1 cup salted toasted blanched almonds, coarsely chopped. CHOCO-MARSHMALLOW FROSTING to prepare: 20 min. lk cup golden raiaina, rinsed, drained, and coarsely chopped cup walnut, coarsely chopped 6 tablespoon! butter or margarine 6 tableipoona cocoa 6 tablespoons milk S cups sifted confertioncra' sugar 1 teaapoon vanilla extract eup (about 1 ox.) miniature manhmallows 1. Melt butter in a saucepan over low heat Blend in the cocoa; stir in the milk. Stirring constantly, cook slowly until mixture thickens, about 4 min. 2. Remove from heat Add sugar gradually, stirring until smooth after each addition. Stir in the vanilla extract, raisins, nuts, and marshm&llows. Spread over cake. About IV cups frorrma yavrailly WlmmtKly Ooohbooli MElANIi Oi f ROFT, Food Editor Final exams are finished, tensions are released, and excitement prevails. It's an occasion for a party. For an outdoor buffet supper, the menu might include delicious plum-flavored spareribs, a steaming hot casserole, crunchy cheese bread, and a tray of colorful relishes. For an afternoon affair, home-paddled ice cream and an appropri ately decorated cake, or simply cake and punch might be served. These suggestions will appeal to graduates of all ages. CHEESE-GRILLED FRENCH BREAD to prepare: 10 min. to broil: 3 kin. Cut a 6-oz. roll natural cheese food into small pieces and put into a bowl. Add 2 tablespoons mayonnaise and 1 egg white; beat until fluffy and smooth. Cut 1 loaf French bread diagonally into slices in. thick. Toast slices on one side under the broiler; turn and spread untoasted sides with the cheese mixture; sprinkle lightly with paprika. Broil 3 in. from heat source about 3 min., or until cheese is bubbly and lightly browned. Serve immediately. About 8 serotnjt PaaMly Htlt, Jotm t, IK PVaCi-M-Jft?-- -IMP ?V J""'. ..' '-W. ?
