6 —Lancaster Farming, Saturday, January 27, 1962
For the
Farm Wife and Family
Plain Or Festive Fate
By Mrs. Richard C. Spence
For many years gelatin has been one of America’s
very favorite desserts. It’s refreshing fruit flavors, clear
sparkling colors, and its versatility have given it universal
appeal for all age groups.
A dish of gelatin is likely
to be one of baby’s first con
tacts with the wonderful
world of eating Fruited gel
atin is second to none among
the school-age set. And gela
tin liberally laced with whip
ped cream Baravion is a des
sert sophisticated enough
for the most discriminating
taste.
Clear shimmering .gelatin,
especially the tangy flavors,
lemon, orange, apple, lime
and orange pineapple, makes
an ideal showcase for crisp
vegetables These salads can
be molded in fancy shapes,
cut into squares, or spooned
onto crisp greens anyway
you serve them they lend a
delicious, refreshing note to
menus
TANGY VEGETABLE
SALAD
1 3-oz package apple or
lemon-flavored gelatin
1 cup boiling water
1 cup cold water
% teaspoon salt -
Dash of pepper
2 tablespoons vinegar
2 teaspoons grated onion
IV2 cups leftover cooked
or raw vegetables
V 2 cup diced celery
Dissolve gelatin in boiling
water Add cold water, seas
onings, vinegar, and onion
Chill to "thicken slightly
Fold in remaining ingredi
ents Spoon into 4-cup mold
Chill until firm Unmold on
crisp lettuce Serves 6.
GOLDEN GLOW SALAD
1 3-oz package lemon-flav
ored gelatin
Vz teaspoon salt
IV2 cups boiling water
1 cup canned'crushed pine
apple
1 tablespoon lemon juice
1 cup grated raw carrots
Vs cup raisins (optional)
Dissolve gelatin in boiling
water along with salt. Add
pineapple and juice and lem
on juice. Chill to thicken
slightly. Fold in carrots and
raisins. Pour into individual
molds Chill until firm Un
mold on crisp lettuce. Serves
six
* * ♦
JELLIED WALDORF
SALAD
1 3-oz package of lemon
flavored gelatin
l A teaspoon salt
1 cup boiling water
1 cup cold water
2 teaspoons vinegar
1 cup diced red apples
Vi cup chopped walnuts
% cup diced celery, season-
ed with Vi teaspoon salt
I FRESH STOCKS |
| Alfalfas : Clovers i
■ VERNAL PENNSCOTT ■
■ RANGER CHESAPEAKE. ■
■ BUFFALO MIDWEST J
■ DUPUIT MAMMOTH ■
■ NARRAGANSETT TALL SWEET ■
S SCANDIA YELLOW SWEET ■
■ All Alfalfas and Clovers inoculated before deliv- 5
S ery. INOCULATION FREE. ■
J Also Oats Soy Beans —■ Seed Corn S
■ WE DELIVER . ■
[ Reist Seed Company \
■ PHONE OL 3-3821 MOUNT JOY, PA. ■
r m ha■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■
Dissolve gelatin and salt
in boiling water. Add cold
water and vinegar. Chill un
til slightly thickened, Then
fold in rest of ingredients.
Pour into individual molds.
Chill until firm. Unmold on
crisp lettuce. Serve with may
onnaise and balls of cream
cheese, if desired. Makes six
servings.
SEA BREEZE SALAD
1 3-oz package lime-flavor
ed gelatin
V* teaspoon salt
1 cup boiling water
1 tablespoon lemon juice
Canned pineapple juice &
water to make 1 cup
1 cup cottage cheese -
1 cup drained canned
crushed pineapple
Dissolve gelatin and salt in
boiling water. Add lemon &
pineapple juices. Chill until
slightly thickened. Combine
cheese and pineapple. Fold
into slightly thickened gela
tin 'Pour into shallow pan
or individual molds. Chill
until firm Unmold on crisp
lettuce Garnish with mayon
naise, if desired Makes 6 or
7 servings
When dessert is the high
light of the meal and you
want something special, or
if you’re entertaining friends
with “dessert and coffee.”
choose one of these gelatin
desserts Try Strawberry
Bavarian Pie or, for a really
spectacular dessert, serve
Crown Jewel Dessert
CROWN JEWEL DESSERT
1 3-oz package each apple,
grape, and cherry gelatin
3 cups boiling water
OUR
NOW
Ask your Hoffman Seed-
Man for a copy of "18
Best New Ways To In
crease Your Corn Grow
ing Profits/' or phone us
at Landisville TW 8-3421
ft
V;
iM,\ A. H. Hoffman Seeds
l| i Inc.
• * •
* *
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GIVI YOU ALL THB
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2 cups cold water
1 cup pineapple juice
54 cup sugar
1 3-oz. package strawberry
gelatin
18 ladyfingersj split
2 envelopes (4 oz. package)
dessert topping mix
Prepare apple, grape, and
cherry gelatin separately,
using 1 cup boiling water
and Vz cup cold water for
each. Four into separate BxB
- pans and chill until
firm. Cut into Vi-inch cubes.
Combine pineapple juice
and sugar in saucepan and
bring to a boil. Remove from
heat and add strawberry gel
atin; stir until dissolved Add
remaining Vz cup cold water;
chill just until syrupy. Line
bottom and sides of two 9-in.
pie pans with ladyfingers cut
in half. Prepare topping mix
as package directs; fold in
syrupy strawberry gelatin.
Then fold in gelatin cubes.
Pour mixture into lined pans.-
Chill 8 hours. Makes 12 to
16 servings
Farmers and Associated Businessmen
Our services could make your operation more
efficient and productive.
Lancaster Laboratories, Inc.
2425 NEW HOLLAND PIKE. LANCASTER. PA.,
Phone Leola OL 6-9043
Specialists in Soils, Feeds, Fertilizers, Foods,
Agricultural Chemicals.
Perhaps You Need
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STRAWBERRY BAVARIAN
PIE
1 3-oz. package strawberry
gelatin
V* cup sugar
Dash of salt
1 cup boiling water
% cup cold water'
2 tablesipoons lemon juice
2 cups strawberries, crush
ed or 1 box (10 ounces) of
frozen strawberries, thaw
ed and drained, may be
substituted. Omit sugar.
1 cup whipping cream or 1
-envelope dessert topping
mix
1 baked 9-inch pie shell
Dissolve gelatin, sugar, and
salt in boiling water. Add
cold water and lemon juice.
Chill until slightly thickened.
Fold in strawberries. Then
whip cream or dessert top
ping mix and fold into gela
tin mixture. Spoon into pie
shell. Chill until firm.
AMBER APPLE PIE
1 3-oz. package apple-flav
ored gelatin.
1 to 2 tablespoons sugar
Vi teaspoon salt
Per Annum
Paid
on
Savings