Part 9 (1/2)

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QUICK ORANGE MARMALADE

Remove skins in quarters from 2 oranges and 1 lemon, close to the pulp. Break up pulp and remove seeds. Add 1/2 cup water and simmer in covered saucepan for 45 minutes. Boil rind from oranges and lemons with 4 cups water in covered saucepan for 20 minutes. Drain and discard water. With sharp-edged spoon sc.r.a.pe out and discard white part of skins, leaving only yellow rind. With sharp knife shred yellow rinds just as thin as possible in pieces about 1 inch long. Simmer shredded rinds again in 2 1/2 cups water in covered saucepan for 15 minutes.

Drain and discard water. Mix cooked pulp with rinds. Measure 2 cups of mixed rind and pulp, adding water if necessary to make up this amount. Add 3 1/2 cups sugar and mix well. Stir constantly and bring to vigorous boil over hot fire. Boil hard for 3 minutes, stirring constantly. Remove from fire, add 1/4 cup commercial pectin. Stir well. Let stand 5 minutes only, stirring occasionally. Pour into gla.s.ses.

PINEAPPLE SALAD

Drain juice from 1 can sliced pineapple and cut fruit in 1/4-inch cubes.

Pile in centers of 8 nests of lettuce leaves. Cover 1/4 cup pistachio nuts with Boiling water and boil 1 minute. Remove skins and cut in fine shreds.

Sprinkle over the pineapple.

Cut 5 ripe olives in narrow strips and sprinkle over the nuts. Serve Cooked Mayonnaise Dressing separately.

COOKED MAYONNAISE DRESSING

Mix in top of double boiler 2 tablespoons flour 1 1/2 teaspoons salt 1/2 teaspoon paprika and 1/2 teaspoon mustard. Add 1/4 cup vinegar and 2 tablespoons salad oil. Stir until smooth. Add 1/2 cup hot water and cook 15 minutes in double boiler, stirring occasionally. Cool and add 1 egg yolk slightly beaten, then add 1/2 cup oil gradually while beating constantly, and fold in 1 egg white, beaten stiff.

b.u.t.tERSCOTCH PARFAIT

Put in small saucepan 1 1/4 cups brown sugar 2 tablespoons b.u.t.ter and 1 1/2 cup water; stir until sugar is melted and boil without stirring to 238 degrees F. or until syrup forms a soft ball when tried in cold water. Pour slowly onto 3 egg yolks well beaten, and beat until cold and thick.

(This mixture may be made the day before and kept in a cool place, if desired.) Fold in 3 egg whites beaten stiff 1 teaspoon vanilla 1 1/2 cups heavy cream beaten stiff and 1/2 cup nut meats broken in pieces. Put in paper cases, sprinkle with nuts and place in can of ice cream freezer with waxed paper and cardboard between the layers. Surround can with ice and salt, allowing 2 quarts ice mixed with 1 quart salt, using more ice and salt mixture, if necessary.

Leave 4 hours or until frozen. Mixture may be frozen in small baking powder boxes or ice cream molds instead of in the paper cases.

[Ill.u.s.tration: b.u.t.tERSCOTCH PARFAIT]

ARCADIA CAKES

Scald and dry a small mixing bowl, put in 3 tablespoons b.u.t.ter and rub until creamy. Add slowly 1/3 cup sugar; when smooth and light add 1 egg yolk and 3 tablespoons milk. Sift in 5/8 cup pastry flour and 3/4 teaspoon baking powder. Mix well, then add 1 egg white beaten stiff. Bake in greased and floured m.u.f.fin tins not more than 2 inches in diameter.

The finished cakes should be not more than three-fourths of an inch thick. Remove soft centers from cakes, taking them out from the top; fill cakes with Cocoa b.u.t.ter Cream, put cakes together in pairs with the filling inside, cover with White b.u.t.ter Cream and cover entire cake with thin Coffee Frosting. Decorate with reserved cream forced through a very small pastry tube of paper or tin.

The b.u.t.ter cream may be omitted and cakes be merely frosted on top if preferred.

b.u.t.tER CREAM, COCOA AND WHITE