The Coral Gables Times

Thursday, March 1, 1962, page 32 (of 43)

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CUCUMBERS IN SOUR CREAM (Germany)

TO PREPARE: 10 MIN. (allow time for chilling) 1 large cucumber, rinsed and pared 1/2 cup thick sour cream 1 1/2 tablespoons cider vinegar 1 tablespoon chopped chives 3/4 teaspoon salt 1/8 teaspoon white pepper . Score cucumber 1/8 in. deep by drawing the tines of a fork lengthwise over entire surface, then cut into thin slices. 2. Combine remaining ingredients and pour over the cucumber slices; toss lightly to coat evenly. Chill mixture thoroughly. 3. Serve garnished with finely chopped hard-cooked egg yolk. About 1 cup relish

TOMATO RELISH (Hungary)

TO PREPARE: 10 MIN. (allow time for chilling) 1/4 cup cider vinegar 1/4 cup olive oil 2 tablespoons sugar 1/4 teaspoon salt 1/8 teaspoon black pepper 5 medium-sized tomatoes, peeled and chilled 1/2 cup chopped onion 2 tablespoons chopped parsley 1. Blend the first five ingredients together in a small screw-top jar; cover tightly and chill in refrigerator. 2. Cut chilled tomatoes into small pieces and mix lightly with onion and parsley. 3. Shake jar of dressing until well blended and pour over vegetables. Serve immediately. About 2 cups relish

PICKLED MUSHROOMS (Italy)

TO PREPARE: 15 MIN. TO MARINATE: 48 HRS. 1 lb. mushrooms with 1/2-in. caps, cleaned White vinegar Hot water 3/4 cup olive oil 2 teaspoons salt 2 teaspoons peppercorns 2 cloves garlic, quartered 1 teaspoon ground mace White vinegar 1. Put mushrooms into saucepan and cover with equal amounts of vinegar and water. Bring to boiling and cook 5 min.; drain. Set them aside to cool. 2. When mushrooms are cool, pack in a 1-pt. screw-top jar with a mixture of the remaining ingredients, adding enough vinegar to cover. Cover jar and store in refrigerator for at least 48 hrs. Serve cold. About 1 1/2 cups relish

ARTICHOKES IN LEMON (Italy)

TO PREPARE: 10 MIN. (allow time for chilling) 3 tablespoons lemon juice 2 tablespoons olive oil 1 clove garlic, finely chopped 1/4 teaspoon salt 1/8 teaspoon black pepper 2 7-oz. cans artichoke hearts, drained and chilled 1. Mix the first five ingredients together and chill thoroughly. 2. When ready to serve, stir the lemon-olive oil mixture and pour over artichoke hearts. About 1 cup relish

FRENCH APRICOT TART

Serve elegant French Apricot Tart plain or accompany it with a bowl of billowy Chantilly Cream. TO PREPARE: 35 MIN. (allow time for chilling) 3/4 cup flour 1 1/2 teaspoons sugar 1/8 teaspoon salt 1/4 cup butter 2 to 3 tablespoons cold water 2 1-lb., 14-oz. cans peeled whole apricots, drained (reserve sirup) 1/4 cup strawberry or other red jelly 2 drops red food coloring 1 cup apricot preserve 1. Blend first three ingredients together in a bowl; cut in butter with a pastry blender until pieces are the size of small peas. 2. Add water, 1 tablespoon at a time, mixing with a fork after each addition until dough can be gathered into a ball. 3. Roll out pastry on a lightly floured surface, keeping shape round. Fit into a 9-in. tart or pie pan; flute edge and prick shell thoroughly. 4. Bake at 450°F 10 to 12 min., or until pastry is light golden brown. Set aside to cool. 5. Carefully remove apricot pits, leaving apricots whole. Set aside. 6. Combine 1 tablespoon of the reserved sirup, jelly, and food coloring in a saucepan. Heat slowly, stirring occasionally, until jelly is melted; cool slightly. 7. Spread apricot preserve carefully over bottom of pastry shell. Arrange whole apricots over preserve; spoon red glaze over apricots. Chill. Serve with Chantilly Cream, if desired. One 9-in. tart

CHANTILLY CREAM (France)

Beat 1 cup whipping cream until soft peaks are formed. With final few strokes, beat into the whipped cream 3 tablespoons sifted confectioners' sugar and 1 1/2 teaspoons vanilla extract. About 2 cups whipped cream

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