The Racine Journal-Times Sunday Bulletin from Racine, Wisconsin on July 26, 1959 · Page 55
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July 26, 1959

The Racine Journal-Times Sunday Bulletin from Racine, Wisconsin · Page 55

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Racine, Wisconsin
Issue Date:
Sunday, July 26, 1959
Page:
Page 55
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Quick-trick modern foods turn memcries of Great-Crrandmother's oid-tim OLD-FAS \ .1-'- yS\ A $10 PRIZE-WINNING RECIPE /rom a FAMILY WEEKLY reader Mrt. Jack Klein, Ironlon, Ohio FROZEN WALDORF SALAD This clever homemaker u«es a dash o/ ingenuUy in creating tHi« refreshing version of a favorite ciossic. TO PREPARE: 35 MIN. TO FREEZE: 3-4 HRB. 1 - 9 -oK. can crashed pineapple, well drained (rcscnre •imp) 2 egga, •lighllr bealc'n Vi cup aucar •4 cup lemon jnice •/(t teaspoon salt ZVi caps diced apple (2 mcdinm -siM apples, unparcd) Vi eup diced celery H eup coarsely chopped walnuts •/^ cup chilled whippinc cream 1. Chill a bowl and rotary beater. 2. Mix together in a saucepan the eggs, sugar, lemon juice, salt, and reserved pineapple sirup. Cook over low heat, stirring constantly, until mixture is slightly thickened (about 20 min.). Remove from heat; cool. 3. Mix together in a bowl the drained pineapple, apples, celery, and walnuts. 4. Using chilled bowl and -beater, beat whipping cream until it is of medium consistency (piles softly). Fold into cooled egg mixture. Pour over fruit mixture and toss lightly to mix thoroughly. Turn into an 8x8x2-in. pan. Freeze until firm, 3 to 4 hrs. AhovX 9 servings STRAWBERRY-LIME TOPPIN6 TO PREPARE : 25 MIN. >4 lb. shmallows, quartered ^ cup lime juice 1 cup fresh, ripe strawberries '4 cup sugar H cup nonfat dry milk ^ eup icy cold water 2 tablespoons lemon Juice 2 tablespoons sugar 1. Put marshmallows and lime juice in top of a double boiler. Heat over simmering water, stirring frequently until marshmallows are melted. Cool slightly; chill until mixture becomes thicker; stir frequently. 2. Rinse, drain, hull, and slice the strawberries. Toss with Vt cup sugar. Let stand at room temperature about 15 minutes. Crush the strawberries. 3. Mix dry milk with cold water. Whip until soft peaks are formed, 3 to 4 min. Add lemon juice. Add sugar gradually, beating constantly. Continue beating until stiff peaks are formed, 3 to 4 min. Fold in crushed strawberries and the marshmallow mixture. Chill thoroughly. About 4 cups topping POUNDCAKE In Great-Grandmother's day, pound cake was quite a treat, since much energy was expended in the mixing. Today, this cake can be prepared "quick- as-a-wink" with available convenient mixes. For interesting variations, add goodly amounts- of grated lemon or orange peel, chopped candied cherries or citron, currants, chopped walnula, or caraway seeds to the mix batter. Thi» Str«i »b «rry «ttaM r«F)^ii« wftt com* to ih» rueu* often H ramUv Wtefclv. July M. IMS

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