The Racine Journal-Times Sunday Bulletin from Racine, Wisconsin on July 18, 1965 · Page 46
Get access to this page with a Free Trial
Click to view larger version
July 18, 1965

The Racine Journal-Times Sunday Bulletin from Racine, Wisconsin · Page 46

Publication:
Location:
Racine, Wisconsin
Issue Date:
Sunday, July 18, 1965
Page:
Page 46
Cancel
Start Free Trial

Page 46 article text (OCR)

Family Weekly Cookbook BOUNTIFUL FRUITS OF SUMMER MELANIE DE PROFT, Food Editor Cherry Jubilee Ice Cream 2 caps fresh dark sweet cherries, riucd ud tteas and pits reMOTcd V/i eupssnvar 1 teaspoon eorastarch IVt caps milk '/t teaspoon Tanilla extract Vi teaspoon lemon extract Red food cohirinK 1 cup chilled heavy cream, whipped 1. Finely chop or grind 1 cup of the cherries. Quarter remaining cherries; set in refrigerator. 2. Combine the sugar and cornstarch in the top of a double boiler; mix well. Add the milk and eggs; beat with rotary beater until smooth. Set over boiling water and cook about 10 min., stirring constantly. Remove from heat and cool. 3. Stir in the chopped cherries, extracts, and food coloring, a drop at a time, until desired color is obtained. Pour into freezer trays and freeze until partially frozen, stirring occasionally. 4. Using a chilled bowl and beater, beat the mixture just until smooth. Fold in the whipped cream and the quartered cherries. Return to trays. Freeze until firm, stirring occasionally. About iVz *c« creow Cherry Dream Pie 1 8-in.CoeowitOnRb Pie Shell (see recipe) Vi capsogar 1 taUespooB conurtarch cap water % teaspoon aimood extract Red food coioring 1 cup pitted halted fresh dark sweet cherries 1 pkg. (2 oz.) dessert topping 3 oi. cream cheese, softened 1 teaspoon grated lemon peel 1 tablespoon 4emon jaice 1 tablespoon angar Vi cap milk 1, Prepare pie shell; bake and set aside to cool. 2. Blend % cup sugar and cornstarch in a saucepan; mix well. Stir in the water until mixture is smooth. Bring rapidly to boiling, stirring constantly; boil 2 to 3 min., or until thickened. Remove from heat and stir in the almond extract and food coloring, a drop at a time, until desired color is obtained. Gently mix in cherries; set aside to cool while preparing pie filling. 3. Prepare dessert topping according to package directions, omitting flavoring; set aside. 4. Beat the lemon peel, lemon juice, and 1 tablespoon sugar into the softened cream cheese. Beat in the milk until mixture is smooth. Add to the prepared topping and beat until blended. Turn filling into the cooled pie shell. Spoon the cooled cherry glaze over the top (see photo). Chill thoroughly. One 8-in. pie Coconut Crumb Pie Shell 1 cop fine graham cracker crumbs Vi cap laked coconut 2 tablespoons sugar Vi cap batter or margarine, melted 1. Combine the ingredients and press mixture into an even layer on bottom and sides of an 8-in. pie pan. 2. Bake at 375°F. about 10 min., or until lightly browned. Set on cooling rack to cool. One 8-in. pie shell Orange Salad Dressing The delicate orange flavor of this dressing points up the fine flavor of fruit used individually or in combination for fruit salads. Yt cop orange jaice >4 cap sugar Vt teaspoon salt 2 egg yolks, fork beaten 2 egg whites 2 tablespoons sugar 1 tablespoon lemon juice 1 tablespoon butter or margarine '4 cnp chilled heavy cream, whipped 1. Combine cup of the orange juice, cup sugar, and salt in top of a double boiler. Stirring constantly, set over medium heat until sugar is dissolved and mixture simmers; set over boiling water. 2. Vigorously stir about 3 tablespoons of the hot mixture into egg yolks; immediately blend into mixture in double-boiler top. Cook over boiling water 3 to 5 min., stirring slowly to keep mixture cooking evenly. Remove from heat. 3. Beat egg whites until frothy. Gradually add 2 tablespoons sugar, beating well after each addition; beat until stiif peaks are formed. Thoroughly blend egg whites into orange mixture. 4. Heat lemon juice and the remaining orange juice to lukewarm. Stirring constantly, gradually add to mixture in double-boiler top. Cook over boiling water until thick and smooth, about 10 min., stirring constantly. Add butter and stir until melted. Cool and chill.< 5. Just before serving, gently fold whipped cream into orange mixture. Spoon dressing into serving dish and sprinkle with teaspoon grated orange peel. About cups dressing Sparkling Fresh Peach Mold 2 tablespoons (2 env.) anflavored gelatin V4 cupsagar % cup water 3 cups white grape juice % cup lemon juice 4 medlam«sized peaches, peeled and sliced 1 Vi caps blueberries 1. Blend gelatin and sugar in a saucepan. Mix in water; stir over low heat until gelatin and sugar are completely dissolved. 2. Remove from heat and stir in the grape juice and lemon juice. Chill until the consistency of unbeaten egg white, stirring occasionally. 3. Arrange half of the sliced peaches and blueberries in a 1%-qt. ring mold. Spoon one-half of the chilled gelatin over fruit. Arrange the remaining fruit in the mold and spoon remaining gelatin over fruit. Chill until firm. 4. Unmold and garnish with crisp lettuce. Serve with a favorite fruit salad dressing. Or for dessert, serve garnished with whipped cream. One iVi -qt. mold First Course Breakfast, Brunch, Luncheon, Dinner Pineapple —Ciit a ripe fresh pineapple into halves through crown (leafy top); cut each half into two or three wedges, depending on size of pineapple. Using a small sharp knife, cut away the core. Cut very close to the rind to loosen the fruit. Without removing from shell, cut fruit into bite-sized pieces. Sprinkle generously with confectioners' sugar and serve on dessert plates garnished with fresh mint sprigs. Honeydew Melon —Cut a ripe honeydew melon into halves lengthwise, scoop out seeds, and cut each half into wedges. Cut very close to Family Weekly, July 18,1965 the rind to loosen the fruit. Without removing from shell, cut fruit into bite-sized pieces. Place a ripe sweetened strawberry, pointed end up, on each section. Drizzle fruit with lime juice. Serve with additional wedges of lime. Raspberry Grape Pie Pastry for a 9-in. lattice-top pie 2 caps seedless green grapes, rinsed and stemmed 2 10-oz. pkgs. frozen red raspberries, just thawed 1 teaspoon lemon juice 1 cup sugar Yi cup flour Vi cap melted batter or margarine 1. Prepare pastry shell using about one-half the pastry; set aside. 2. Crush the grapes to break skins. Mix in the berries and lemon juice. Toss with a mixture of sugar and flour. Turn filling into pastry shell. Drizzle butter or margarine over top of the filling. 3. Roll out remaining pastry and cut into strips using a sharp knife or pastry wheel. Arrange strips over filling to form a lattice design. 4. Bake at 425° F. about 45 min., or until golden brown. One 9-in. pie Baked Papaya Cut slightly underripe papaya into halves lengthwise; put into a baking dish, cut side up. Sprinkle a small amount of sugar over each half and drizzle with orange, lime, or lemon juice, or sprinkle with a sugar-cinnamon mixture. Bake at 350''F. about 40 min. Serve the papaya immediately. Icy Nectarine-Plum Whirl 1 or 2 medium-sized firm ripe nectarines 2 or 3 medium-sized fresh ripe red plums Vi cupsagar Vz cup milk 3 tablespoons lemon juice 1 cap crushed ice 1. Rinse, cut into halves, remove pits, and cut the nectarines and plums into pieces (enough to yield V2 cup each). 2. Put fruit into blender container with the remaining ingredients. Cover and turn on motor. Blend until thoroughly mixed. Serve immediately. About S cups beverage Family Weekly, July 18,1965 U()Ba% HINTS COLLECTED BY MRS. DAN GERBER, MOTHER OF S Speech in a sense, begins at birth. It starts with sounds, mainly crying. These early communications are reflex actions, reflecting a response to some kind of discomfort or need. As sounds progress, coos express a contentment if baby's comfortable, perhaps pleasure at the sight of you. Then jabbering begins and that's the time he may be asking for something or trying to tell you he's just made a wonderful discovery. Last stage: formation of real words, formed at first by copycatting you. Sweet back'talk from you is a great help to your little babbler. The baby who is talked to often, is more likely to form words sooner. « Great discovery for a teether. Gerber Teething Biscuits offer help in the comfort department when teething gets troublesome. Extra-hard, they give baby the biting satisfaction be wants and needs. Scalloped edges and waflle-surface make for easy hoidability and maneuvering. Good traveling companions, too, when you and baby go galli- vantin'. Each one is wrapped in sparkling cellophane for sanitary pocketing purposes. Talk tactic. Baby talk, on your part, is O.K. when your sweet one is young. But once you spot those real tries at words, it's time to switch to the English language as it should be spoken. Tasty talk. When a happy babble follows a spoonful of good-tasting food, it may be a beckon for seconds. Could very well happen with Gerber Strained Creamed Cottage Cheese with Pineapple. Delectable? You bet. The mildest cottage cheese is perfectly mated with mellow pineapple. Smooth? Indeed. Custard-like and very creamy. As to nutrition, it's a good source of protein and riboflavin, an important B-vitamin. Serve it for lunch or supper to the sweet tune of approval. Gerber- Baby Foods, Box 72, Fremont, Mich.

Get full access with a Free Trial

Start Free Trial

What members have found on this page