The Coral Gables Times

pArTy PuNch IN MENUS THREE

Sangria, fresh fruits, and cheese . . . a light repast with flavor harmony to please the connoisseur.

SANGRIA

The wines from the vineyards of sunny Spain were the inspiration for this colorful fruit-and-wine beverage. As wonderfully versatile as the foods it can be served with, Sangria is a gay idea . . . to be expressed in your own choice of wine, fruits, and service (such as a pitcher, punch bowl, or saucer-champagne glasses) appropriate for the occasion. From a pitcher—Pour a bottle of the chilled wine over ice and assorted fresh fruits in a tall glass pitcher. From a punch bowl—Keep Sangria chilled with a ring of pink ice made by freezing 4 cups boiled water and 1/2 cup grenadine sirup in a 1 1/2-qt. ring mold. From saucer-champagne glasses—Serve Sangria as an aperitif before luncheon.

MOTHER'S DAY LUNCHEON

Sangria Aperitif* Fresh Crab Meat Salad* Spiced Crab Apples Petite Cheese Loaves* Butter Balls Pots de Creme Chocolat* Crispy Wreath Cookies Coffee

FRESH CRAB MEAT SALAD

TO PREPARE: 40 MIN. TO CHILL: 8 HRS. 1 6-oz. pkg. lemon-flavored gelatin 1/2 teaspoon salt 1 teaspoon monosodium glutamate 2 cups very hot water 1 cup cold water 3 tablespoons cider vinegar 1 tablespoon grated onion 1/2 cup Cooked Pineapple Salad Dressing (see recipe) 1/4 cup large-curd, cream-style cottage cheese, sieved 1 lb. fresh crab meat, bony tissue removed 1/2 cup finely chopped celery 1/2 cup coarsely chopped salted almonds 1/4 cup finely chopped green pepper 2 teaspoons chopped pimiento 1. Put gelatin, salt, and monosodium glutamate into a bowl. Add the very hot water and stir until gelatin is completely dissolved. Blend in the cold water, vinegar, and grated onion. 2. Chill until slightly thicker than consistency of thick, unbeaten egg white. If chilled over ice and water, stir frequently; if chilled in refrigerator, stir occasionally. 3. Meanwhile, lightly oil a 2-qt. fancy or ring mold with salad or cooking oil (not olive oil); set aside to drain. 4. When gelatin mixture is of desired consistency, blend in the salad dressing and cottage cheese, then a mixture of the last five ingredients. Turn into the mold and chill at least 8 hrs. or overnight. 5. To serve, unmold onto a chilled serving plate and garnish with fresh spinach leaves and water cress. About 8 servings

COOKED SAL D

TO PREPARE AND 1/2 cup butt 2 tablespoo 2 tablespoo Few grain 1 cup unsw 1 egg, sligh 2 tablespoo 1. Melt butter in over mediu he of the flour, sug mixture bubbles 2. Remove from juice gradually, st to boiling and about 3 min., stir 3. Remove from tablespoons of th beaten egg. Imm mixture in [?]bl simmering water ring constantly. 4. Remove from lemon juice. C covered jar. Ab Note: If desired cream may be dressing before

PETITE CH

These petite lo oven and serve boards, are espe TO PREPARE: 20 (allow time for 1 14 1/2-oz. 1 cup (abo Cheddar 2 teaspoons 2 tablespoo 1. Prepare dou directions; add cl 2. Turn d[?] h[?] face and knead dough into grea bring greased su let rise in a war until doubled, ab 3. When dough down and turn vide into quarte 4. Put loaves in 2 1/8-in. loa p[?]n 5. Melt butter skillet. Mix in over low heat mixture over th 6. Let loaves ri doubled, about 7. Bake at 375° til bread is gold crust is d[?] ed, lightly with sligh min. before bre cooling racks.

24 Suburbia Today, May 1962