CHARLOTTE PEACH-A-RUSSE
1 (No. 214) ran cling peach slices I teaspoon lemon rind
2 envelopes (2 tablespoons) plain 2 tablespoons lemon juice
gelatin H4 cups whipping cream
14 cup cold water I jelly roll (about 6 inches long)
I cup sifted powdered sugar
Drain peaches, saving syrup — should be 13* cups; add water if nec
essary. Soften gelatin in cold water; dissolve in hot peach syrup. Chill
until partially set. Reserving X cup of peach slices for garnish, chop re
mainder and combine with sugar, lemon rind and juice. Whip cream
until stiff. Beat gelatin mixture until frothy and fold in whipped cream
and chopped peaches. Slice jelly roll in J*-ineh slices and line bottom
and sides of 1-quart mixing bowl, tucking peach slices in between. Spoon
in gelatin mixture and chill until set — about 3 hours. Unmold and cut
in wedges to serve. Makes 10 to 12 servings.
I ■_
HOLIDAY FRUIT CAKE
IPi cups prunes J eggs
Vt cup slivered citron Hi cups all-purpose flour
Pi cup slivered candied orange peel I teaspoon salt
Pi cup halved candied cherries Pi teaspoon baking powder
Pi cup thinly sliced candied J teaspoon cinnamon
pineapple W teaspoon nutmeg
Hi cups California walnuts Pi teaspoon allspice
Pi cup shortening Pi teaspoon cloves
Pi cup honey
Cover prunes with boiling water and let stand 10 minutes. Drain
and cool. Remove pits from prunes and chop. Combine with citron,
orange peel, cherries and pineapple. Chop walnuts coarsely, and add
to fruits. Cream shortening and honey together thoroughly. Add eggs
one at a time, beating well after each addition. Mix together thoroughly
flour, salt, baking powder and spices. Blend into creamed mixture. Pour
batter over fruits and nuts, and mix lightly. Turn into loaf pan (about
8J* x 4X x 2J» inches) which has been lined with 2 thicknesses of greased
brown paper and one of greased waxed paper. Bake in slow oven (275°F.)
about 3 hours. Remove cake with paper to wire rack to cool. Makes
about 3 pounds cake.
Because You Can Whip Ixnv-Caloric Carnation Instant!
New Peppermint Frost
Smooth and Light!
„ , Only ht a serving! Now it’s easy -and smooth right in your refrig
erator tray! Satiny whipped Carnation Instant smooths all the pep
permint sparkle into this frost that’s luscious but light. So light
you’ll feel you can enjoy it often this summer!
Whipped Carnation Instant makes delicious topping, too —ideal for
summertime fruit salads and desserts. % less calories than whipped
cream—and costs less than 1< a serving. (Whipping directions are on
the package.)
Only Carnation is the “Magic Crystals” Instant. Whips beautifully.
Perfect for cooking. Delicious for drinking. It’s today’s low-calorie
way to all the natural protein, calcium and B-vitamins of the freshest
whole milk. Costs as little as 9< a quart.
Peppermint Front
(Mak e about 1 quart) I
V« cup crushed peppermint *4 cup hot water
stick candy 2^4 cups whipped carnation
% cup marshmallow topping instant “Magic Crystals”
Combine peppermint candy, marshmallow top
ping and hot water. Stir until blended. Cool.
Fold into whipped Carnation Instant “Magic
Crystals.” Place in ice cube tray. Freeze until
firm (about 3 hours).
To whip Carnation lnatant “Magic Crystal*":
(Makes about 2% cups) 1. Mix xk cup Carna
tion Instant “Magic Crystals” with Vfc cup ice
water in bowl. 2. Whip until soft peaks form (3-4
minutes). Add 2 tablespoons lemon juice.
3. Continue whipping until stiff peaks form
(3-4 minutes longer).
’ I
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