The Pantagraph from Bloomington, Illinois • Page 85

.0 lebruary 14th will soon be here, -n quet heart when of with we a flowers can pretty or reach a card, showy a another's bou- assortment of Valentine candy. The romantic cook with an imaginative, fanciful hand can also produce a sweet love offering. By Marilyn Hansen HISTORY OF VALENTINE'S DAY Valentine's Day, according to legend, bears a rich heritage stemming back to the third century. During that time, a young Roman, Valentium, who was sympathetic to the martyr Christians, was condemned to death by Emperior Claudius II. Awaiting execution, Valentium devoted his love to the blind daughter of the jailor and, according to legend, restored her sight.

The night before his death, he wrote a love message to the girl and signed it "From Your Valentine." And the name has come down through the centuries as the word which stands for love among sweethearts. DOES CHOCOLATE MEND A BROKEN HEART? Does chocolate ease the pain of a broken heart? Researchers think so, according to an article published in Modern Medicine. A chemical, phenylethylamine, present in chocolate, as well as in the human brain, is directly related to the emotional ups and downs of being in love, the article indicates. Victims of unrequited love often go on a chocolate binge during a state of depression. Since chocolate is high in phenylethylamine, the speculation is that it is an unconscious effort at selfmedication.

MYSTERY OF THE RED SATIN HEART To discover the kind of center that is hidden inside a piece of boxed chocolate candy, check the shape of the confection, as well as the swirly script which is stroked on top of each piece. For example, a usually signifies a vanilla cream center. Flat-topped chocolates with an open often indicate a chocolate butter cream center, while dome-shaped chocolates inscribed with a closed reveal a cherry cordial is concealed inside. Square-shaped chocolates with a indicate a vanilla caramel center. An stands for orange cream; for pineapple cream; and for raspberry cream.

The shapes of chocolate confections are also indicators of the contents. Creams are usually round, caramels are square or oblong, and nougats are oblong. 16 FAMILY WEEKLY, February 8, 1981 Sweet Valentine Sweets For Sweethearts and Swains directed. 2. Meanwhile, prepare Pink Swirl Frosting according to recipe.

3. Place a dot of frosting in center of each chocolate heart; top with a candy heart, gently pressing together. (Use pastel candy hearts with Valentine sayings.) Allow to set. 4. When cakes are baked, cool thoroughly on wire racks.

Fill with cherry jam; frost top and sides with Pink Swirl Frosting. Arrange 10 decorated chocolate hearts around side of cake: place eight hearts on top outlining border. Makes one 8- or 9-inch cake follows. PINK SWIRL FROSTING 2 egg whites, unbeaten cup granulated sugar 3 tablespoons light corn syrup teaspoon cream of tartar teaspoon almond extract Few drops red food coloring 1. Place egg whites, sugar, corn syrup and cream of tartar in top of double boiler.

Mix thoroughly. 2. Place over rapidly boiling water; cook, stirring, for five minutes. Remove from heat. 3.

Beat with electric mixer at high speed until frosting stands in peaks. Stir in extract and a few drops of red food coloring. Makes enough to fill and frost two 8- or 9-inch layers CHOCOLATE BAR PIE Chocolate Petal or 9-inch baked crumb crust 1 milk chocolate bar or milk chocolate with almonds bar size) cup milk cups miniature or 15 regular marshmallows 1 cup heavy cream 1. Prepare pie shell; set aside. 2.

Break candy bar, chopping almonds into small pieces; melt with milk in top of double boiler over hot water. Add marshmallows, stirring until melted; cool completely. 3. Whip cream until stiff: fold into chocoate mixture. Pour into crust: chill several hours until firm.

Garnish with whipped topping or chilled cherry-pie filling. follows. CHOCOLATE PETAL CRUST cup butter or margarine 1 cup sugar 1 egg 1 teaspoon vanilla extract cups unsifted all-purpose flour cup unsweetened cocoa teaspoon baking soda teaspoon salt 1. Cream butter or margarine, sugar, egg and vanilla until light and fluffy. 2.

Combine flour, cocoa, baking soda and salt; add to creamed mixture. Shape soft dough into two rolls. Wrap in wax paper; chill until firm. 3. Cut one roll into slices; arrange, edges touching, on bottom and sides of greased 9-inch pie pan.

(Small spaces in crust will not affect pie.) Bake at for 8 to 10 minutes. Cool. NOTE: Freeze leftover dough: use for pie crust or cookies. MARILYN'S COCONUT VALENTINE CAKE 1 pkg. ozs.) white or yellow cake mix 1 cup cherry pie filling 1 pkg.

(7.2 ozs.) fluffy white frosting mix 1 pkg. (7 ozs.) flaked coconut 1. Preheat oven to Grease and flour 2 heart-shaped layer cake pans. Prepare cake mix according to package directions. Divide batter between pans.

2. Bake layers 30 to 40 minutes or until a wooden pick poked in center comes out clean. 3. Cool in pans 10 minutes. Invert.

remove pans and completely cool layers on wire rack. 4. Place bottom cake layer on serving plate. Spread with pie filling. Top with second cake layer.

5. Prepare fluffy white frosting mix and frost sides and top of cake. Coat cake completely with coconut. Makes 8 to 10 servings SWEETHEART CAKE 1 pkg. yellow or white cake mix Red food coloring Pink Swirl Chocolate hearts (about 18) Candy hearts (about 18) 1 cup cherry jam or pie filling 1.

Prepare cake mix according to directions. Tint batter pink with a few drops of red food coloring. Use two heart-shaped 8- or 9-inch layer cake pans and bake as LOVERS' MOUSSE cup sugar 1 envelope unflavored gelatin 2 cups milk 2 egg yolks, slightly beaten 1 cup peanut butter baking chips 2 teaspoons instant coffee granules 2 tablespoons crushed orange-flavored hard candy 2 egg whites 1 tablespoon sugar cups whipped cream or whipped topping 1. In saucepan, combine sugar and gelatin. Blend in milk and egg yolks.

Cook over medium heat, stirring constantly, until mixture coats spoon. Do not boil. 2. Place peanut butter chips in bowl. Add half custard mixture to chips.

Blend well. Add remaining half and stir until smooth and chips are melted. Stir in coffee and orange candy. Chill until slightly thickened, stirring occasionally. 3.

Beat egg whites with sugar until stiff but not dry. Fold into peanut butter mixture. Fold in whipped cream. Spoon into footed dessert dishes. Chill several hours.

If desired, garnish with additional whipped cream and peanut butter chips. For added flavor, after whipping cream for garnish, add 1 tablespoon crushed orange hard candy. Makes 8 servings.