TORTE VERSAILLES Torte Circles: 3 egg whites & teaspoon salt % cup light brown sugar, 2 cups blanched almonds, firmly packed finely chopped Beat egg whites and salt until stiff, but not dry. Grad ually add sugar and beat until very stiff. Fold in ground nuts. Cut 4 8-inch circles from brown paper; place on bak ing sheets. Spread each circle with 11 of the mixture. Dec orate 1 circle with additional whole almonds, maraschino cherries and pieces of citron. Bake in slow oven (300°F.) 35 minutes. Cool; peel off paper. Filling: 1 6-ounce package semi- H cup water sweet chocolate morsels % teaspoon peppermint 3 egg yolks flavoring 1 jar (7% ounces) 1 cup heavy cream, marshmallow cream whipped Melt semi-sweet chocolate morsels over hot, not boiling, water. Beat egg yolks until thick; gradually add melted chocolate, stirring rapidly. Combine marshmallow cream, water and peppermint flavoring; stir in chocolate mixture. Chill until mixture mounds when dropped from a spoon, about 20 minutes. Fold in heavy cream. Spread X cup of the mixture on each undecorated circle. Top with decorated circle; frost sides with remaining filling. Chill several hours, or overnight. Yield: 10 servings. Illinois Cook used this Recipe to win Gold Ribbon at County Fair Kane County Coffeecake “I entered my cake for the very first time at the Kane County Fair. And I'm so glad I did,” says Mrs. Edward Strope. “Because I walked away with the Gold Ribbon for the best yeast baking. Now my recipe’s become a favorite around these parts, and I think you'll like it, too. Just be sure to use Fleischmann's Active Dry Yeast, the kind we prize-winning cooks like best. Fleischmann's is so fast rising and easy to use, your baking’s bound to come out perfect. _I Kane County Coffeecake (Makes 2 Rings) Va cup milk Va cup sugar 1 teaspoon salt 2 packages Fleischmann’s Active Dry Yeast Vi cup very warm water 2 eggs Vi cup Fleischmann’s Margarine 5 to 6 cups sifted flour ■ 1 cup sugar Va cup raisins 1 Vi teaspoons cinnamon I Scald milk. Stir in sugar and salt, j Cool to lukewarm. Dissolve yeast in very warm water. Stir in lukewarm | milk mixture, eggs, margarine, and ■ about 2 cups flour. Beat until smooth. Add enough remaining flour to make a soft dough. Tum out on a lightly j floured board and knead until smooth and elastic. Place in a greased bowl. Brush top with soft margarine. Cover and let rise in a warm place, free from J draft until doubled in bulk, about \ 1 hour, v Punch down and let rise another 20 minutes. Divide dough in half. Roll out into rectangle 7 x 16 inches. Spread with soft margarine. Sprinkle | with mixture of sugar, raisins and cinnamon. Roll up lengthwise as for | jelly roll. Seal edges. Place sealed j edge down in circle on greased bak ing sheets. Seal ends together firmly. I Cut way into ring with scissors at 1 -inch intervals. Turn each section on its side. Cover and let rise until doubled in bulk, about 45 minutes. Bake in a moderate oven (375°F.) 20 to 25 minutes. Frost, while warm, with confectioners’ sugar icing. Deco rate with cherries and nuts. I I I I I / —— ANOTHER FINE PRODUCT OF STANDARD BRANDS INCORPORATED ___ | PINEAPPLE LATTICE PIE Pastry for 2-crust 9-inch pie £ cup sugar 2% cups crushed pineapple, undrained0 4 tablespoons flour 2 tablespoons butter Roll half of the pastry and line the bottom of a 9-inch pie pan. Roll remaining pastry for top crust, cut into long strips Ji-inch wide. Weave lattice design on waxed paper and set aside. Mix sugar, flour and undrained pineapple. Cook over moderate heat, stir ring constantly, until mixture thickens and boils. Pour into pastry lined pan and dot with butter. Quickly flip waxed paper with lattice crust over top of pie and press edges together firmly. Place immediately in hot oven (450°F.) for 10 minutes, reduce heat to moderate (350°F.) and continue baking for 30 minutes longer. Serves 6. ° 1 cup sliced canned peaches, apricots or rhubarb may be used with 1 cup crushed pine apple for an intriguing two-fruit pie.