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Cheddar Mousse

May 21, 2018

Cooking time: 10 mins.
Preparation time: 25 mins.
Main cooking utensils: saucepan, 5-in. soufflé dish

For 4 people you need:
Cheese sauce:
2 tablespoons butter
1/4 cup all-purpose flour
1 1/4 cups milk
1 cup grated Cheddar cheese

2 teaspoons tomato paste
2 teaspoons made mustard
little cayenne pepper
1 envelope gelatin
1 tablespoon cold water
3 tablespoons boiling water
2 egg yolks
2 egg whites

cucumber fans
parsley sprig

1. Prepare the soufflé case by tying a wide band of double wax paper around the outside so it extends above the rip for 2-3 inches.

2. Make the cheese sauce as Card 21.

3. Add the tomato paste, mustard, and cayenne pepper.

4. Soften the gelatin in the cold water, dissolve in the boiling water.

5. Add the egg yolks and dissolved gelatin to the cheese sauce, stirring over gentle heat until it thickens.

6. Cool, stir occasionally, and, when almost set, fold in the stiffly beaten egg whites.

7. Pour into the prepared soufflé case.

8. Set in a cool place.

TO SERVE: Remove paper carefully, drawing it back and helping it with the blade of a knife. Garnish with cucumber fans(see photograph) and a sprig of parsley, and serve with a salad.

Serve instead of a dessert or as a light luncheon dish.

TO VARY: Omit the tomato paste.
TO STORE: In a refrigerator.

Cheese sauce: Heat butter or margarine in a pan. Remove from heat. Stir in flour. Cook for 2-3 minutes stirring well until dry. Remove from heat. Gradually blend in liquid. Bring to boil, stirring well, and season. Add grated cheese to the very hot sauce. Cook gently for 1-2 minutes only.

PRINTED IN CANADA. ©Copyright Paul Hamlyn, Ltd. 1967


Wedding Cake

May 18, 2018

1 1/2 cups granulated sugar
3/4 cup shortening (12 tablespoons)
1 1/2 teaspoons vanilla
2 cups all-purpose flour
1 tablespoon baking powder
1 cup milk
5 stiff-beaten egg whites
Wedding Cake Frosting (see Recipe Card 19-H)
Flaked coconut
Food coloring

For bottom and middle layers: Cream first 3 ingredients. Stir together the flour, baking powder, and 1 teaspoon salt. Add to creamed mixture alternately with milk; beat after each addition. Fold in egg whites. Bake in greased and floured 13x9x2-inch baking pan in 350° oven about 30 minutes. Cool 10 minutes in pan; remove. Cool. Prepare recipe two more times; bake and cool as above.

For top layer: Halve above recipe, except use 3 egg whites. Spread in greased and floured 9x5x3-inch loaf pan. Bake and cool as above. Cover all cakes; let stand overnight to firm.

Prepare two recipes Wedding Cake Frosting. Thin 4 cups frosting with 2 tablespoons water; thinly frost all layers to set crumbs.

Place two 13×9-inch cakes with long sides together on serving tray; frost seam. Mark position for middle layer atop center of bottom layer. Sprinkle marked area with coconut; top with remaining 13×9-inch cake. Likewise, mark position for top layer; sprinkle with coconut. Top with 9×5-inch cake. Dry 1 hour.

Tint 1/2 cup of the remaining frosting with food coloring; cover. Set aside 3 1/2 cups white frosting; cover. With remaining frosting, repeat frosting cake; smooth with wet knife. Using reserved white frosting and No. 30 decorator tube, pipe rosettes around base of each layer. With same tube, pipe shells atop edge of each layer. Using tinted frosting and No. 5 tube, place dot between alternate shells. Let dry. Before serving, top with fresh flower arrangement. Serves 45.

(From Card 19-H) Wedding Cake Frosting

In large mixer bowl blend 1 cup shortening, 1 1/2 teaspoons cream of tartar, 1 1/2 teaspoons vanilla, and dash salt. Beat in 3 pounds sifted powdered sugar alternately with 3/4 cup water. Beat till frosting is smooth. Blend in additional water, 1 teaspoon at a time, if necessary to thin the frosting to spreading consistency.

© Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.

Nasi Kuning (Yellow Boiled Rice)

May 14, 2018

4 servings

You will need
2 lbs. 3 oz. rice
8 oz. coconut (desiccated)
5/12 cups water
OR fresh thin coconut milk
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon MSG
2 dried Salam leaves
1 dried Sereh leaf
2 dried Jeruk leaves

8 lettuce leaves
4 sheets omelet
1 cucumber, sliced
8 fresh chili pepper
8 shrimps, cooked
little IKAN TERI (fried small fish)
1 tomato basquette
1 bunch of broccoli
little sliced pimento
crisp-fried onion

NASI KUNING is usually served on the occasion o celebrating, birthdays, graduations, etc.

This dish is prepared exactly the same as ordinary rice, (use coconut milk instead of water), mixed well with turmeric, salt, MSG, Salam, Sereh, and Jeruk. If you used a rice-cooker it will take about 15 minutes longer than usual.

You can use almost anything to decorate the NASI KUNING. In Indonesia the following are often used:
Thin Omelet: Beat 4 eggs lightly. Season with a little salt and MSG to taste. Brush the fry pan with oil and heat pan, pour in enough egg mixture for omelet. Fry over low heat for 2 minutes. Repeat. Cut into 1/2-inch width.

Shrimps: See recipe 3 of UDANG RICA-RICA.

IKAN TERI: Sun-dried small fishes. Deep-fry and drain.

Crisp-fried Onion: Slice onions and deep crisp-fry. Stir continuously until well browned. Drain.

©Shufunotomo Co., Ltd., Tokyo 1973

Sweet & Sour Chicken Wings

May 8, 2018


25 chicken wings
Salt and pepper
Monosodium glutamate (MSG)
1 cup flour
1/4 cup cornstarch
1 small egg, beaten
Oil for frying
1 cup vinegar
1/4 cup water
1/2 cup pineapple juice
1/2 cup brown sugar
1/2 cup granulated sugar
1 tablespoon cornstarch
Few drops red food coloring
Maraschino cherries, drained
Preserved kumquats, drained

Clean wings; dry with paper towels. Cut through joints to form two pieces from each wing (discard tips). Season with salt, pepper and light sprinkling of MSG. Blend flour, 1/4 cup cornstarch and egg with enough water to make a thin batter. Heat oil (enough to cover chicken pieces) in deep fryer or large heavy skillet (oil is ready when a cube of white bread dropped in turns brown immediately). Dip chicken in batter; fry until golden. Drain on paper towels’ place in a shallow pan in 325° oven to keep warm. Make sauce by combining remaining ingredients (except fruit) in saucepan. Stir over low heat until clear and thickened. Arrange wings and fruit on serving dish and pour sauce over all. Makes 25 servings of two pieces per person.

Preparation time: 50 Min.
Approximate calories per serving… 100

From the Kitchens of Dorothy Taylor

© 1973 Curtin Publications, Inc., New York, N.Y. Printed in U.S.A.

Mexicali Chicken

May 4, 2018

2 1/2- to 3-pound broiler-fryer chicken, cut up
2 tablespoons salad oil
1 bottle (7 ounces) spicy sauce for tacos*
1/2 cup water
1 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon instant minced garlic
1/4 cup instant minced onion
2 cups shredded Cheddar cheese (about 8 ounces)

Wash chicken and pat dry. Heat oil in large skillet. Cook chicken in oil over medium heat about 15 minutes or until brown. Drain off fat.

Mix sauce for tacos, water, salt, oregano, instant garlic and instant onion. Pour over chicken. Reduce heat; cover and simmer 30 minutes or until chicken is tender.

Place chicken in ungreased baking pan, 9x9x2 inches, or in ovenproof serving dish. Cool. Sprinkle with cheese; cover and refrigerate about 8 hours.

Heat oven to 400°. Bake uncovered 40 minutes, removing cover last 20 minutes. 4 or 5 servings.
*If spicy sauce for tacos is not available, omit water and mix 1 can (8 ounces) tomato sauce, 1 teaspoon chili powder, 5 drops red pepper sauce and 2 tablespoons vinegar or lemon juice.

Marinating overnight allows the flavors to permeate. A convenient do-ahead.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Gelato di Cioccolata, Sorbetto di Fragole, Cassata

May 3, 2018

Gelato di Cioccolata (Chocolate Ice Cream)
Preparation time: 20-40 minutes
Freezing time: 3-4 hours
To serve: 4-5

You will need:
3 egg yolks
2 oz. castor sugar
1/2 pint milk
4 oz. plain dessert chocolate
3 tablespoons water
6 tablespoons thick cream

Set refrigerator to coldest setting. Beat the egg yolks and sugar together thoroughly, and stirring continuously with a wooden spoon, gradually pour on the almost boiling milk. Strain into the rinsed saucepan and cook over low heat stirring all the time until the mixture is thick enough to coat the back of the spoon. Leave until cold. Meanwhile in a small basin stood over hot water, dissolve the broken-up chocolate in the water. Whip the cream until slightly thickened. First fold the chocolate then the cream into the cold custard; pour into an ice tray and freeze until firm but not stiff.
Return refrigerator to normal setting.

Sorbetto di Fragole (Strawberry Sorbet)
Preparation time: 15 minutes
Freezing time: 2 hours
To serve: 4

You will need:
5 oz. granulated sugar
6 tablespoons water
1 lb. ripe strawberries
1 tablespoon lemon juice
1 tablespoon orange juice

Set refrigerator to coldest setting. Heat sugar and water together gently until sugar dissolves; boil for 1 minute. Set aside to cool. Sieve strawberries (or purée in electric blender) and stir in lemon and orange juice and cold syrup; mix well. Pour into ice tray and freeze, removing to stir once or twice. When solidly frozen turn refrigerator back to normal and leave ice to ‘ripen’. One hour before serving remove ice tray to middle of refrigerator.

Cassata (Ice Cream Cake)
Set refrigerator to coldest setting and chill a 1 1/2-pint (U.S. 3 3/4 cup) size mould. Line this wich chocolate ice, return to ice compartment and freeze until firm. Next line with half recipe strawberry sorbet and again freeze until firm. Fill centre of mould with mixture of sweetened thick whisked cream and assorted glacé fruits and nuts. Cover and freeze until firm.

© Shfunotomo Co., Ltd., Japan 1968 English text © The Hamlyn Publishing Group Ltd., 1968

Baked Spiced Eggs

April 30, 2018

Preparation time: 7 minutes
Cooking time: 38-40 minutes
To serve: 4

You will need
2 large onions
2 cloves garlic (optional)
1 small bunch fresh coriander leaves or watercress
1/4 green pepper
1 tablespoon vinegar or Worcestershire sauce
1 teaspoon sugar
2 oz. cooking fat
4 eggs
1/2 teaspoon cummin [Sic] powder
1/2 teaspoon salt

Thinly slice the onions. Finely chop the garlic, coriander leaves and green pepper. Mix the vinegar or Worcestershire sauce, and sugar. Fry the onions lightly in the cooking fat, until soft. Add the garlic, green pepper and coriander leaves to the onions. Fry for 3 minutes, stirring all the time. Beat the eggs and add to the onions in the pan. Add cummin [Sic] powder. Remove from the heat and pour in vinegar and salt. Stir the mixture well. Pour into an ovenproof dish and put in pre-heated moderate oven (350°F. or Gas Mark 4) to set. It should take about 30 minutes to set.

© Shufunotomo Co., Ltd., Japan 1968 English text © The Hamlyn Publishing Group Ltd. 1968