Part 7 (1/2)

Read novel on

Drain 1 small can pimientos and force through food chopper.

Put in saucepan, add 3/4 cup sugar and 1/2 cup vinegar, stir until sugar is dissolved and boil gently to 220 degrees F. or until mixture is the consistency of jam. Pour in small sterilized gla.s.ses and when cool cover with melted paraffin.

If preferred, use 3 sweet red peppers in place of pimientos. Remove seeds, force through food chopper, sprinkle with Salt and let stand 3 or 4 hours. Drain, rinse, and finish as above.

FROZEN FRUIT SALAD

Beat 2/3 cup heavy cream until stiff, and gradually beat in 1/3 cup mayonnaise dressing 1 teaspoon gelatin soaked in 3 tablespoons pineapple syrup and dissolved over hot water 1 teaspoon powdered sugar 2 tablespoons lemon juice and 1 tablespoon maraschino syrup. Fold in 1/2 cup canned apricots, cut in small pieces 1 banana, cut lengthwise and crosswise in small pieces 3/4 cup pineapple, cut in dice 1/2 cup maraschino cherries, cut in slices. Freeze like ice cream.

Remove with round ice cream scoop, and serve on Heart leaves of lettuce. Cut Maraschino cherries in 4 pieces lengthwise and put on top of each salad.

[Ill.u.s.tration: CRACKERS AND CHEESE]

CRACKERS AND CHEESE

Moisten Cream cheese with Milk to make of consistency to spread easily. Spread on Small round crackers. Put thin slice Stuffed olive in center of each cracker and a tiny Cheese ball sprinkled with Paprika in hole of olive. Do not spread crackers till ready to serve.

Cheese b.a.l.l.s may be made in advance.

CREAM CARAMEL LAYER CAKE

Beat until thick 3/4 cup heavy cream 1 cup sugar and 1/4 cup water. Add 1 cup bread flour sifted with 2 teaspoons baking powder and 1/4 teaspoon salt. Add 3 egg yolks and 1 whole egg, well beaten, and 2 tablespoons chocolate caramel syrup. Bake 20 minutes at 400 degrees F.

in 2 layer cake pans 7 inches square, and put together with Chocolate Caramel Frosting between and on top.

CHOCOLATE CARAMEL SYRUP

Melt 2 squares bitter chocolate over hot water. In a saucepan put 3/4 cup sugar and 1/4 cup water, and cook until it forms a dark brown syrup. Add 1/2 cup boiling water and cook until thick. Add slowly to the melted chocolate and stir until smooth.

CHOCOLATE CARAMEL FROSTING

For frosting boil Chocolate caramel syrup remaining from cake and cook to soft-ball stage. Beat 2 egg whites until stiff and continue beating while slowly adding the syrup. Then add, a little at a time, enough Sifted confectioners' sugar to make of right consistency to spread.

CHOCOLATE CARAMEL MILK SHAKE

Add to 2/3 gla.s.s iced milk 2 to 3 tablespoons chocolate caramel syrup. Mix well and strain into gla.s.s.

PERCOLATED COFFEE I