The Racine Journal-Times Sunday Bulletin from Racine, Wisconsin on July 4, 1965 · Page 40
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The Racine Journal-Times Sunday Bulletin from Racine, Wisconsin · Page 40

Racine, Wisconsin
Issue Date:
Sunday, July 4, 1965
Page 40
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Page 40 article text (OCR)

JUNIOR reasure CHEST EDITED BY ANN DAVIDOW Six-Penny Trick O O O Place six pennies on a table ^ in the order shown. By moving one penny, see whether you O can make two rows of four Q pennies each. (See Answer Box) Hh Math FantI Write a number (under 10) containing three even digits which will be equal in value to an odd number. There are more than one such numbers. (See Answer Box) Answer Box 'uioo jaujoa JO do; uo uioD :)8aA0i ijnj Xuusj "UO OS puB 's BiBHba % ^ '.2 siBnba % g : I SUB J HIBW '!H :%ye9 -g IdifBO d^Bfoooqa lsMon«uiq8JBUi •g fgJiioj 2 idoj x &\nt }o qianoj DID I REALLY FORGET ©LAST AGAIN?, HERE IS (DOPP ANP @ KORF5. WHERE ARE THE 3) 5ARSHM HALLOW ^CLOOCHATE ^ KACE, wow/ J NICE HOt^' (DTOO-OOSH READr / Fourtii of July NiePic Unscramble the conversation, (See the Answer Box—if-the numbered words absolutely stump you!) Key Lime Chiffon Pie Pastry for a l-crust 9-in. pie (your favorite recipe or a prepared mix) 1 tablespoon (1 env.) unflavored gelatin % cup sugar '4 teaspoon salt 4 egg yolks cup water •/z cup lime juice 2 teaspoons grated lime peel 3 drops green food coloring 4 egg whites Vi cup sugar 1. Line pie pan with pastry; bake and set aside on cooling rack to cool completely. 2. Mix gelatin, % cup sugar, and salt in the top of a double boiler. Beat egg yolks, water, and lime juice together; stir into gelatin mixture. Set over boiling water. Thoroughly heat mixture, stirring constantly, and continue cooking 5 min. to cook egg yolks and dissolve gelatin. Remove from heat and stir in the lime peel and food coloring until blended. 3. Cool. Chill in refrigerator or over ice and water until mixture begins to gel (becomes slightly thicker); stir occasionally. 4. Beat egg whites until frothy. Add the cup sugar gradually, beating well after each addition. Beat until stiff peaks are formed. Fold in the chilled gelatin mixture until thoroughly blended. Turn filling into pastry shell. Chill until firm. One 9-in. pie Icy Spiced Chocolate-Mocha 1 Yi sqs. (1 '/i oz.) unsweetened chocolate, cut in pieces 1 qt. reliquefied instant nonfat dry milk (follow package directions) 6 tablespoons sugar 2 tablespoons instant coffee 1 3 >/2 -in. cinnamon stick 2 whole cloves 1 pt. vanilla ice cream, softened 1. Put chocolate and 1 cup of the milk into a large, heavy saucepan. Set over low heat and stir until chocolate is melted, 2. Add the sugar, instant coffee, remaining milk, and spices; stir until blended. Heat slowly, stirring occasionally. Remove from heat and set aside to cool. Chill thoroughly. Remove and discard the cinnamon and cloves. 3. Pour about one-half of the chilled mixture into a blender container. Spoon in about one-half of the ice cream and blend until smooth. Pour into a pitcher. Repeat procedure with remaining chilled mixture and ice cream. Pour beverage over cracked ice in tall glasses and serve with drinking straws. About lYz qts. beverage I ! ' t Exotic Appetizer Balls 1 lb. ground beef 1 egg, fork beaten '/z teaspoon Worcestershire sauce 8 drops liquid hot pepper seasoning 1 tablespoon instant coflfee 1 teaspoon salt !4 teaspoon pepper 4 teaspoons instant minced onion softened, with 4 teaspoons water Vt to Vi cup chopped water chestnuts Fine cracker crumbs Butter or margarine 1. Lightly mix together the ground meat and a mixture of egg, Worcestershire sauce, and liquid hot pepper seasoning. Blend in a mixture of the next three ingredients. Add the softened onion and water chestnuts; mix lightly. 2. Form mixture into 1 -in. balls. Roll in cracker crumbs. 3. Brown meatballs in hot butter or margarine in a large, heavy skillet over medium heat; shake frequently to obtain even browning and round balls. 4. Spear with fancy wooden picks and serve hot. Or, if desired, serve from a chafing dish. About SYz doz. balls Liver Sausage Sandwich For each sandwich, spread 2 slices rye bread generously with Horseradish Butter. Top one slice in following order: slice of red onion, Bibb lettuce, slice of liver sausage, Bibb lettuce (spread with mayonnaise, if desired), slice of tomato, and crisp bacon slices. Top with remaining bread slice. Horseradish Butter •/z cup butter or margarine 1 tablespoon lemon juice 2 teaspoons prepared horseradish % teaspoon prepared mustard V4 teaspoon salt Cream butter or margarine until softened. Blend in the lemon juice, a small amount at a time. Mix in remaining ingredients. About 1/2 cup butter Sophisticated Hobos 6 crusty rolls, split and toasted 1 cup creamy-style peanut butter '/z cup chutney 3 tablespoons butter or margarine Watercress 12 slices bacon, fried until crisp 1. Spread one-half of each roll with peanut butter and then with about 1 tablespoon chutney. 2. Spread remaining halves with butter or margarine; arrange a generous layer of watercress on each and top with 2 slices of bacon. Form sandwiches. 6 sandwiches Family Weekly, July U, 1905

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