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A CANDL -LIT DESSER' The Best of Holiday Fare Candied Christmas Cream The holiday season brings forth the best of spirits, the warmest hospitality, and, naturally, the best in food. When it comes to festive fare, the Christmas des- sert should be the gayest and best of all. One such dessert is our elegant Christmas Cream, a beautiful white molded ring filled with all sorts of colorful candied fruits. Christmas Cream, garnished with cherries and surrounded with glowing tapers, is really a centrepiece in itself. But, in add- ition, the cream should go down in recipe files as a wonderful dessert experience. It combines @ number of our favorite Christ- mas ingredients in a new and delicious gelatine ring which takés a minimum of time and trouble to make. If you have a busy holiday scheduled, but still want to turn out your culinary best, you can easily make this regal Christmas Cream ahead of time. It is a perfect light dessert to go with fragrant coffee after a gala meal. It can also be served at coffee-hour when friends drop in for a holiday visit. CHRISTMAS CREAM 1 cup milk . 1 envelope unflavored gelatine Y% cup cold water 2 tablespoons sugar few grains salt 2 egg whites 1s cup sugar 1 cup heavy cream, whipped 1 teaspoon rum flavoring 1% cup quartered candied cherries Before you buy an... ELECTRIC RANGE Be sure to see the 1959 Frigidaire RANGES HOME APPLIANCES © INSTALLED AND SERVICED BY OUR OWN STAFF ¢ RA 5-5332 EE EE BE EE ET pe---- a a a eT SUNN 3% eup chopped candied citron 8 Maraschino cherries Scald milk. Soften gelatine in cold water and dissolve in hot milk. Add 2 tablespoons sugar and salt and stir to dissolve, Chill until small.amount mounds when dropped from spoon. Beat egg whites until they form moist peaks. Add Y4 cup sugar slowly, Fold egg white mixture, whip- ped cream and flavoring into gel- atine mixture. Fold in candied cherries and citron. Spoon into l1-quart ring mold. Chil until firm. Jnmold on large serving plate. Garnish top with well- drained Maraschino cherries. Makes 8 servings. Pate de Foie Gras For Canapes 1 1b. pork liver 1 Mb unrendered pork fat 1 cup diced celery OR 1 tea- spoon celery salt 1 small onion 1% teaspoons salt 1 to 2 cloves garlic (optional) Ys teaspoon each of marjoram and thyme or % teapsoon poultry dressing Scald liver for 5 minutes in boiling water, put liver, fat and onion through fine blade of meat grinder. Combine with celery, salt, garlic, marjoram and thyme. Cook in top of double boiler for 3 hours or in a covered heat-proof bowl in the pressure saucepan at 15 lbs. pressure for 1 hour. Remove from heat and cool fo lukewarm. Press through sieve to remove any small pieces of gristle. Add additional salt if necessary. Pour into 6 to 8 cus- tard cups or 1 large container. Cover and store in cool place. Use as spread for canapes or sandwiches. Yield: about 2% cups. continuing to beat until stiff. | soup THE OSHAWA TIMES, Seturday, June 6, 1959 41 3 Rok A Bisque is a Substantial Soup Thick, Creamy and Flavorful Pink Salmon Bisque is a cream which will win many friends. It's delicious and lovely to look at. Moreover, it's fuss- free, fast and relatively inexpen- sive. Make it with the economi- cal pink variety of canmed sal- mon, PINK SALMON BISQUE Break fish into bite-size chunks. Crush bone with a fork and add it to fish. Remove and discard skin. Cook onion 2nd celerv in melted butter until tender. Blend in flour and salt. Add combined salmon liquid and milk gradu- ally. Cook over low heat, stirring constantly until thickened. Stir in tomato juice. Add salmon; heat but do not allow to boil. Serve with a little popcorn floating on top. Makes 6 servings. LOBSTER BISQUE Delicately flavored lobster meat may be a luxury when served in the shell. However, tucked into a creamy bisque, it can be stretched to company size, yet fit the family's budget. The following red and white, festive Lobster Bisque makes an elegant prelude to a special din- ner. 34 pound cooked lobster meat or 2+«cans (5 ozs. each) lobster, drained 2 cups milk 2. cups talbe cream 2 tablespoons finely chopped onion 1 teaspoon salt Ys teaspoon nutmeg Ys teaspoon celery salt Ys cup butter 4 tablespoons flour 2 tablespoons sherry 1-3 cup whipping cream 2 tablespoons minced "Cut Jobat hte bitesize ul er into pitesize pleces. Combine milk, cream, onion and seasonings; heat to temperature. Cream butter; blend in flour thoroughly. Add to hot milk mixture. Cook and stir over low heat for about 15 min- utes or until mixture is well blended and slightly thickened. Add lobster and sherry. Whip the cream and add pimiento and salt. Garnish each serving with a generous dollop of whipped cream. Makes ¢ to 8 servings. WARMER-UPPER They tell us that the number of skiing enthusiasts in Canada is almost astronomical. In honor of these sportsmen we have named the Ski-Ball. So serve it to your guests after skiing, or any winter psort for that matter, SKI-BALL 1 thick slice of lemon stuck with 12 cloves per serving 1% teaspoons sugar per serving 1 cinnamon stick muddier per serving hot black tea Place sugar, lemon and mud- dlers in glasses with handles or ordinary mugs. Pour the hot black tea over this and serve a once. . : 212 PINE ST. WHITBY HEADQUARTERS FOR ALL BUILDING NEEDS Planning to remodel, modernize or repair your home? Make this your one-stop headquarters for every- thing you'll need in the way of building supplies from lumber to paint. . . including a complete line of hand and power tools, to make easy work of any project you intend to do yourself in whole or part. We're ready, too, with expert advice, ideas, suggestions and estimates , . . all frge! PRICE YARDS LimiTeD MO 8-3416 A Ma A a oar] |