Give beautiful JA JDIE. for
VALENTINE'S DAY
Jade is fashion news . . . say "I love you" with a dra
matic gift of superbly polished and richly mounted jewelry as
mysterious as temple gongs! Genuine jade (in Chinese, 'YU')
is held to be lucky for the wearer and an omen of good fortune.
All Valentine Gift orders packed in attractive heart box.
Family Weekly Cookbook MELANIE DE PROFT, Food Editor
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PARTY THEMES
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Creafion aicenfuattrtp iic tantalizing flavors of Japan (from top, clockwise) ;
Ocha-Coconut Mousse, Duckling a la Gourmet with Sauce Orientate, Fish in Coconut-Mushroom
Sauce, White Peach Dessert, and Creamy Mandarin Orange Salad,
UUrMtioal CiIiImI
No matter how many othor cookbook yov now own, you'll turn often to thlt on.
Reflecting, trto gonlvt of world famowl chf. It contain! o collection of rich ana1 subtly
flavored foods that will light up every Important occasion.
THE GOURMET FOODS COOKBOOK
TOURS FOR ONLY 50 ( EACH POSTPAID
Tot FAMILY WIIKIY IOOK1, MJ N. Michigan ., Chicago 1, III.
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. for which ploaia wnd hm pottpatd .
copies of "Courmot Foodi Cook-
Endotod And $
book" 30 each. (No stomps or C.O.O. ordort, plootaj Mtufocftoit gvaranteod or Money rolundod.)
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Ocha-Coconut Mousse
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It is the green tea that makes the difference!
1 cup packaged grated coconut
S cupg milk
Vt cup sugar
1 tablespoon (1 env.) unflavored gelatin
Vt cup light corn sirup
10 bags Japanese green tea (about Vt cup tea)
Few drops green food coloring
Few drops yellow food coloring
1 cup chilled whipping cresm, whipped
1 11 -ol. can Mandarin oranges, drained and
chilled
1. Heat coconut and milk to boiling in a sauce
pan. Remove from heat and blend in a mixture of
the sugar and gelatin, stirring until gelatin is
dissolved. Blend in the corn sirup.
2. Add tea bags (or loose tea tied in a cheese
cloth bag) and allow to steep S min. Press liquid
from tea bags and discard bags. Stir in food
coloring. Cool.
3. Chill mixture until slightly thicker than the
consistency of thick, unbeaten egg white. If
chilled in refrigerator, stir occasionally; if
chilled over ice and water, stir frequently.
4. Beat gelatin mixture until light and foamy.
Fold in whipped cream.
5. Pour into a 1-qt. bombe mold and freeze until
firm, about 8 hrs. or overnight.
6. Unmold onto a chilled plate and garnish with
the orange sections and mint leaves.
6 to 8 servings
Duckling a la Gourmet with
Sauce Orientate
1 4- to S-lb. duckling, cut in quarters
1 egg, slightly beaten
Vt cup packaged grated coconut
Vt cup flour
1 Vi teaspoons salt
Vt teaspoon black pepper
Sauce Orientate (see recipe)
1. Prick the skin of the duckling with a fork.
2. Place skin-side up on a rack in a shallow
roasting pan.
3. Roast in a 400F oven for 1 hr. Remove fat
from pan.
4. Brush duckling with the egg. Sprinkle a mix
ture of the coconut, flour, salt, and pepper over
the duckling.
5. Return to oven and continue to roast for 15
min., basting once with the drippings.
6. Serve with the sauce. 4 servings
family WH, January I, IM)
Here are suggestions for inspiring dishes, Japanese in character but
with a blending of the American. Any selection (or several)
is worthy of providing the theme for an exotic Oriental party.
Sauce Orientale
lVi tablespoons cornstarch
1 11-oai cam Mandarin oranges, drained
(reserve sirup)
Vi cup maple sirup
2 tablespoons lemon juice
2 tablespoons dark seedless raisins
1 tablespoon butter
1. Combine cornstarch, sirup from oranges, maple
sirup, and lemon juice in a saucepan; stir until
smooth. Add raisins.
2. Bring to boiling over medium heat, stirring
constantly; boil 3 min.
3. Stir in butter and oranges. Bring to boiling,
reduce heat, and simmer for 2 min.
4. Serve hot with the roast duckling.
About 1 cups sauce
l's
2
1
Vt
Fish in Coconut-Mushroom Sauce
iVi-o. can flaked coconut
cups water
2-oz. pkg. dried Japanese mushrooms
1 lb. sole or other Bsh fillets
1 egg, slightly beaten
Vi cup cornstarch
Shortening
teaspoons cornstarch
acallion. Sliced
cup sugar
Vt teaspoon salt
1 to 1 Vt tablespoons lemon juice
lVt teaspoons Jspanese soy sauce (shoyu)
1. Combine coconut and water in a saucepan;
bring to boiling. Strain, pressing coconut to ex
tract liquid; reserve liquid and Vi cup coconut
for garnish.
2. Soak mushrooms according to package direc
tions until softened. Reserve liquid and 8 or 9
mushrooms for garnish. Slice enough of the re
maining mushrooms to measure Vi cup.
3. Dip fillets into egg, then into the Vi cup
cornstarch, coating all sides. Heat enough short
ening to cover the bottom of a large skillet. Add
fillets and cook about 2 min. on each side, or until
lightly browned and fish flakes easily when tested
with a fork. Arrange fillets on a heated platter
and set aside in a warm place.
4. Blend 2 tablespoons of the mushroom liquid
into the 2 teaspoons cornstarch until smooth. Add
with the sliced mushrooms and last five ingredi
ents to the coconut liquid in a saucepan. Bring
rapidly to boiling, stirring constantly, and cook
until slightly thickened, absut 3 min.
5. Spoon sauce over fish and garnish with
toasted coconut and reserved mushrooms, heated
in some of the reserved liquid. 4 fo 4 servings
Toasted Coconut Heat 1 tablespoon butter in
a skillet; add the Vi cup drained coconut and heat
until lightly browned, stirring occasionally.
White Peach Dessert
1 3-oz. pkg. strawberry-flaTored gelatin
2 tablespoons sugar
Few grains salt
1 cup boiling water
1 15-oz. can Japanese white peach halves,
drained (reserve sirup)
Vi teaspoon almond extract
1. Mix gelatin, sugar, and salt together in a
bowl; add boiling water and stir until gelatin is
completely dissolved.
2. Add enough water to the reserved peach sirup
to make 1 cup; stir with the extract into gelatin.
3. Rinse four individual molds with cold water.
Place a peach half, cut-side up, into each. Add
about Vi cup gelatin to each mold. Chill until
firm, about 2 hrs.
4. Unmold onto chilled serving plates and garnish
each mold with a ring of sliced white peaches.
4 servings
Creamy Mandarin Orange Salad
1 3-oz. pkg. lemon-flavored gelatin
1 cup boiling water
1 11 -oi. can Mandarin oranges, drained
(reserve sirup)
Vt cup mayonnaise
Vt cup diced celery
Vt cup thin onion rings
1. Lightly oil a 1-qt. mold with salad or cooking
oil (not olive oil) ; set aside to drain.
2. Pour boiling water over the gelatin and stir
until gelatin is completely dissolved.
3. Add enough water to reserved sirup to equal
1 cup. Stir into gelatin.
4. Blend a small amount of the gelatin mixture
into the mayonnaise, then add to the remaining
gelatin mixture and blend well.
5. Chill until mixture begins to gel (becomes
slightly thicker). If chilled in refrigerator, stir
occasionally; if chilled over ice and water, stir
mixture frequently.
6. Mix in the remaining ingredients. Spoon into
the mold and chill until firm, about 3 hrs.
7. To serve, unmold onto a chilled serving plate
and garnish with salad greens and additional
Mandarin orange sections, if desired.
About 6 servings
Family Weekly, January t. Itt3
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Morris Goodman Associates
Jewelry Department 163 F
P. O. Box 279, Reading, Pa.
Enclosed find check or money order in the amount of $
pay-.
menl in full of the Jade items checked below. You will ship my order postage pre
paid, and refund the purchase price on items returned to you by February 21st.
QUANTITY
(101) Pendant $7.50
(102) Key Chain 9 $2.00
(103) Earrings 9 $5.95 pr
(104) Pin 9 $5.95
(105)
(106) -
(107)
l'08j-
D Packed in Valentine's Day gift box.
QUANTITY
Cuff links 9 $7.50 pr.
Tie Clasp 9 $5.00
Earrings 9 $10.00 pr.
Pendant 9 $7.50
Stroot Addru
City State.
Kim Prlnf f Write Uoibty