Lake Charles American-Press from Lake Charles, Louisiana on June 21, 1964 · Page 65
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Lake Charles American-Press from Lake Charles, Louisiana · Page 65

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Lake Charles, Louisiana
Issue Date:
Sunday, June 21, 1964
Page:
Page 65
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Molded Vanilla Pudding with Raspberries 1 3- or 3'4-0*. pkR. vanilla pudding and pio filling mix V, cup »uR»r 1 *nv. (1 tablespoon) unflavored Relatin 2 cups it-liquefied instant nonfat dry milk (According to pkg. directions) 1 tablespoon vanilla extract 2 egg white* «„ cup BURar \t cup instant nonfat dry wilk (not reliquened) Vj cup icy cold water 2 tablcapooniv lemon juice 1 lO-oi. pkg. frozen red raspberries, thawed 1. Mix the pudding mix, ^ cup sugar, and gelatin together in a heavy saucepan. Gradually add milk, stirring constantly until well blended. Cook over low heat, stirring constantly, until thickened. Remove from heat; stir in extract and chill until partially set. 2. Beat egg whites until frothy. Gradually add the remaining sugar and continue beating until stiff peaks are formed; set aside. 3. Mix Vj. cup instant nonfat dry milk with the cold water in a chilled bowl. Beat until soft peaks are formed, about 3 min. Add lemon juice and continue beating until stiff peaks are formed, about 3 min. longer; set aside. 4. Using same beater, whip pudding until mixture is very smooth and creamy. Blend in the meringue thoroughly. Fold in the whipped milk until thoroughly blended. 5. Spoon into individual tubed pans, rinsed with cold water. Chill until set. Unmold and serve with the raspberries and sirup. Accompany with waferlike cookies. S to 10 servings V«al Shoulder Roll Surprise 1 ,pt. Blueberry-Lemon JWB (see recipe) 1 4-lb. veal shoulder roll 2 teaspoons «*lt 1 teaspoon Accent Vi teaspoon black pepper 4 slices bacon or «alt pork 1. Cut one end of the cord tied around the veal shoulder roll; remove and set cord aside. Carefully unroll veal and spread some of the jam over it in a layer about % in. thick. Reroll the veal and again tie with cord. 2. Rub the meat with a mixture of salt, Accent, and pepper. Set the roll on a rack in a shallow roasting pan. Insert a roast meat thermometer at top center of roll, being sure that tip rests- in center of the roll. 3. Lay the bacon slices over the top. 4. Roast uncovered at 300°F. Remove veal from oven after 2 hrs. Remove slices of bacon. Spread top of roll with the jam. 5. Return veal to oven and continue roasting about 30 min., or until internal temperature of veal reaches 170 °F. *». Remove from oven; remove thermometer. Transfer roll to a hot platter. Remove cord from roll just before carving. 7. Serve with additional Blueberry-Lemon Jam. About 8 servings Red raspberries arc a smashing color and flavor contrast icith thin stark-white Molded Vanilla Pudding. 6PPCJ eatttiful Blueberry-Lemon Jam 4 cups firm, fresh blueberries, rinsed and drained 11/2 tablespoons grated lemon peel % cup lemon juice 7 cups sugar l /4 teaspoon salt '/4 teaspoon ground cloves Yi cup bottled fruit pectin 1. Turn blueberries into a sauce pot or kettle. Crush berries. Add next five ingredients. 2. Set the sauce pot over medium heat and stir until sugar is dissolved. Bring mixture to boiling and boil rapidly 1 min. without stirring. 3. Remove mixture from heat and blend in the fruit pectin. Skim off any foam. 4. Immediately fill hot sterilized jars. Seal according to manufacturer's directions. Set aside to cool. About eight 8~oz. jars jam Red Raspberry Jam (Uncooked) 1 */i cups sieved fresh red raspberries (about 3 cups whole berries) 3 cups sugar % cup bottled fruit pectin 1. Mix the sieved raspberries and sugar together in a bowl. Let stand for 20 min. 2. Add the fruit pectin to the raspberry mixture and mix thoroughly. 3. Immediately fill hot sterilized jars or glasses; cover with lids or aluminum foil. 4. Allow jam to stand at room temperature overnight, or until jellied. 5. The jam must be stored in the refrigerator or freezer and not at room temperature. The jam will keep in refrigerator for several weeks. About four 8-oz. jars jam Family Weekly. June £1,1964

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