Village Squire, 1976-02, Page 24SQ UI R E ' S CHEF
'ink and white delights
BY RON RUDD
The decision to write about Pink and White for February came
from the realization that there are so many delicious things to be
made that are snowy white or brilliant pinks and reds or
combinations of the two.
One of the most attractive and tasty reds is the dish simply
made by filling a deep buttered dish with very thinly -sliced
,peeled apples. Each layer of slices should be sprinkled with fine
sugar. Pour over this a Targe glass of red wine. The slices must be
pressed down with a lid of some kind, then bake in a very slow
oven for four hours. The result is a deep red jelly that can be
served in glass dishes with whipped cream.
Baked Alaska made with pink ice cream and Meringue. Soften
the ice cream and put the pink in a bowl so that it covers the
inside leaving a hollow in the centre. Fill the centre with the
white. Freeze this and turn out on a circle of sponge cake the
same diameter as the bowl. A few moments in hot water will
loosen the ice cream. The Meringue is made by beating egg
whites with salt, sugar and vanilla. If you use 2 pints of ice cream,
4 egg whites will be enough. Beat the whites until stiff, and '
teaspoon of salt and chill. Beat further and add 1/2 cup fine sugar,
gradually. Also add 1 teaspoon vanilla.
Cover the cake and ice cream with the meringue mixture. Be
sure that there are no gaps. The secret 'is in the complete
insulation of the frozen ice cream by the air trapped in the
meringue.
Be sure the oven is 450 degrees F. before you put this in. Bake
only till the meringue is light brown another pink and white
delight for your birthday Valentine party that will delight young
and old. Slice with a warm knife sp the alternate layers of pink
and white show.
Make a Cranberry claret Jelly for use with poultry, or on hot
biscuits. It has a fine tangy flavour and a brilliant colour.
Measure 5 cups sugar. Combine 2 cups claret, '/. cup lemon
juice and one cup cranberry juice (bottled) in a large enamelled
saucepan. Stir in 1 box of powdered fruit pectin and bring to a
boil) stir frequently. Add all the sugar at once and stir constantly
as you boil at a full roll for 1 minute. Skim off the foam and pour
into glasses. Top with hot paraffin and store. This jelly makes a
nice gift for Valentine's Day.
Try this for Valentine breakfast. Separate one egg per person.
Keep the yolks unbroken, each in a separate dish. Beat the
whites stiff, with a dash each of salt, worcestershire sauce and
paprika. On a greased sheet divide the beaten whites into as
many mounds as the number of yolks; make a hollow in the centre
of each and place a yolk in each hollow. Sprinkle with paprika and
salt and bake at 325 degrees F. for about 15 minutes (the yolks
should be set). Now earlier you have made tea biscuits each about
31/2 to 4 inches in diameter. Split these now and toast lightly
under the broiler. Do this of course before you put the eggs in to
22, VILLAGE SQUIRE/FEBRUARY 1976
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