The Coral Gables Times

Thursday, February 8, 1962, page 34 (of 46)

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All in Good Form

Continued from page 14 "Daddy said turn it off!" SUBURBIA TODAY

SPICY RASPBERRY-GELATIN MOLD

TO PREPARE: 35 MIN. TO CHILL: ABOUT 31⁄2 HRS. 11⁄2 cups spiced peach slices 11⁄3 cups spiced peach sirup 1 3-oz. pkg. black raspberry-flavored gelatin 1 3-oz. pkg. raspberry-flavored gelatin 1⁄4 teaspoon salt 1 3-oz. pkg. cream cheese 1. Lightly oil a 61⁄2-cup ring mold with salad or cooking oil (not olive oil); drain. Arrange peach slices in bottom of mold to form a crown; refrigerate. 2. Mix 2⁄3 cup water with spiced peach sirup. Heat 1 cup of the liquid until very hot. Add to black raspberry-flavored gelatin and stir until gelatin is completely dissolved. Stir in the remaining cold liquid. 3. Pour enough dissolved gelatin over peaches in mold to barely cover. Set both mold and remaining gelatin in refrigerator to chill until gelatin is slightly thicker than consistency of thick, unbeaten egg white. When both mixtures are of the same consistency, spoon gelatin over jelled peaches in mold. 4. Meanwhile, prepare raspberry-flavored gelatin according to pkg. directions; stir in the salt. With a spoon, stir cream cheese vigorously until softened. Gradually add the dissolved gelatin, stirring constantly until thoroughly blended with the cheese. 5. Chill until mixture gels slightly. Spoon over first mixture (both layers should be of almost the same consistency when combined). Chill until firm. 6. Unmold onto a chilled serving plate and serve with a bowl of Coconut Cream. About 8 servings COCONUT CREAM—Fold 1⁄4 cup toasted coconut into 1 cup thick sour cream.

APPLE CHARLOTTE

TO PREPARE: 30 MIN. TO BAKE: ABOUT 40 MIN. 6 thin slices white bread 1⁄2 cup butter, melted 2 tablespoons butter 6 large apples, quartered, cored, and pared 1⁄4 cup sugar 2 tablespoons lemon juice 1 cup golden raisins 1⁄2 cup coarsely chopped pecans 1. Remove crusts from bread slices; cut each into 3 strips. Dip into melted butter; line bottom of a 11⁄2-qt. deep glass casserole with strips, then arrange remaining strips upright around sides. 2. Heat the 2 tablespoons butter in a skillet; add the apples and cook until apples are tender but not mushy. 3. Sprinkle with sugar and lemon juice. Lightly mix in raisins and nuts. 4. Turn apple mixture into bread-lined casserole. 5. Bake at 350°F about 40 min., or until bread is golden brown. 6. Cool; unmold and serve with a choice of Apricot Sauce or whipped cream. 6 to 8 servings APRICOT SAUCE TO PREPARE AND COOK: ABOUT 15 MIN. 11⁄2 cups apricot jam 1⁄2 cup water 2 tablespoons sugar 1 tablespoon apricot brandy Stir the first three ingredients together in a saucepan. Bring to boiling and cook over low heat 5 to 10 min., stirring to prevent scorching. Sieve. Stir in apricot brandy. Serve hot or cold. 13⁄4 cups sauce

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