The Coral Gables Times

All in Good Form A medley of flavorful foods in fanciful molds

MELANIE DE PROFT, Food Editor Colorful red and white icing and fresh raspberry flavor make Raspberry Ring Cake a fine choice for Valentine's Day entertaining. FESTIVE TURKEY MOLD EN BLANCHE TO PREPARE: 35 MIN. TO CHILL: 3-4 HRS. 2/3 cup cold water 2 tablespoons (2 env.) unflavored gelatin 1 1/3 cups hot turkey broth or quick chicken broth 1 1/3 cups mayonnaise 1 6-oz. can (2/3 cup) evaporated milk 1 1/2 teaspoons monosodium glutamate 3/4 teaspoon salt 2 2/3 cups cubed cooked turkey 1 cup finely chopped celery 1/3 cup chopped parsley 1/3 cup chopped salted almonds 1/4 cup capers 1. Lightly oil a 6 1/2-cup fancy tubed mold with salad or cooking oil (not olive oil); set aside to drain. 2. Sprinkle gelatin evenly over the cold water in a bowl. Let stand about 5 min. to soften. 3. Add the hot turkey broth to the softened gelatin and stir until gelatin is completely dissolved. Cool; chill until mixture is slightly thicker than consistency of thick, unbeaten egg white; stir occasionally. 4. Blend the mayonnaise, evaporated milk, monosodium glutamate, and salt together in a large bowl. 5. Add gelatin mixture in small amounts to the mayonnaise mixture, blending well after each addition. Stir in the remaining ingredients. Turn into the mold and chill until firm, about 4 hrs. 6. Unmold onto a chilled serving plate and garnish with water cress. 8 to 10 servings PECAN FORM COOKIES TO PREPARE: 15 MIN. TO BAKE: 10 MIN. 3/4 cup flour 1/8 teaspoon baking powder 1/4 teaspoon salt 1/2 cup sifted confectioners' sugar 2/3 cup pecans, grated (about 1 cup) 6 tablespoons butter, chilled 1 teaspoon vanilla extract 1. Lightly grease small cookie forms, about 1 1/4x3/4 in. (usually available in the housewares section of a department store), or use sandbakkelse molds. 2. Blend the first four ingredients together in a bowl. Mix in the pecans. 3. Cut in the butter with a pastry blender or two knives until mixture becomes a soft dough (requires working beyond the stage when mixture resembles coarse corn meal). Mix in the extract. 4. Put about one teaspoonful of dough into each prepared cookie mold and press lightly. (If using sandbakkelse molds, half fill them with dough.) Place the molds on a cookie sheet. 5. Bake at 375°F 10 min. Cool in molds about 10 min. With the point of a knife, carefully loosen cookies from molds. Invert onto cooling rack. Sift confectioners' sugar over tops. About 4 doz. cookies RASPBERRY RING CAKE TO PREPARE: 25 MIN. TO BAKE: 50-55 MIN. 1/2 cup butter 1 teaspoon vanilla extract 1 cup sugar 1 egg, well beaten 2 cups sifted cake flour 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup milk 6 tablespoons red raspberry jam 1/8 teaspoon red food coloring 1. Grease bottom only of a 2-qt. ring mold. Set aside. 2. Cream the butter and extract together until butter is softened. Add sugar gradually, beating until fluff after each addition. Add egg in halves, beating well after each addition. 3. Blend next three ingredients together. Beating only until smooth after each addition, alternately add dry ingredients in fourths and milk in thirds to mixture. 4. Remove one-third of the batter to another bowl and blend in the jam and food coloring. Pour one-half of the plain batter into the mold; pour raspberry batter over first layer. Top with remaining plain batter. 5. Bake at 325°F 50 to 55 min., or until a cake tester inserted in cake comes out clean. Cool 10 min. on cooling rack. Remove from mold and cool completely on rack. Decorate with Raspberry Ripple Icing. (See Photo.) One ring-shaped cake RASPBERRY RIPPLE ICING Combine 1 cup sifted confectioners' sugar, 2 tablespoons cream, and 1/4 teaspoon vanilla extract; beat until smooth. With a spoon drizzle frosting over top of cake, allowing it to run down sides. Stir together 1/3 cup red raspberry jam, 2 teaspoons water, and 1/2 teaspoon red food coloring in a saucepan; heat mixture until thin. Spoon over cake. LIPTAUER CHEESE SPREAD Since the famous Hungarian Liptauer cheese originally used in this spread is not readily available in this country, cream cheese is an excellent substitute TO PREPARE: 15 MIN. TO CHILL: 2 HRS. 1 8-oz. pkg. cream cheese 1/2 cup butter 3 tablespoons thick sour cream 2 anchovy fillets 1 teaspoon capers 1 tablespoon finely chopped onion 1 tablespoon prepared mustard 1 1/2 teaspoons paprika 1 teaspoon caraway seed 1/2 teaspoon salt 3 rolled anchovy fillets 1. Lightly oil a 2-cup mold with salad or cooking oil (not olive oil); set aside to drain. 2. Cream first three ingredients together in a bowl until well blended. Mash 2 anchovy fillets and the capers; add to cheese mixture. 3. Add the next five ingredients and blend thoroughly. Spoon the cheese spread into the mold, packing to eliminate air spaces. 4. Chill 2 hrs., or until firm. Unmold onto a serving plate and garnish with rolled fillets. Serve with assorted crackers and thin slices of pumpernickel or rye bread. About 2 cups spread Continued on page 16 14 Suburbia Today, February 1962