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. ?