The Times

Thursday, November 3, 1960, page 48 (of 63)

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MELANIE DE PROFT Food Editor BLACK MUSHROOM-WINE SOUP

TO PREPARE: 10 MIN. TO COOK: ABOUT 1 HR. 2 qts. quick beef broth (dissolve 8 beef bouillon cubes in 2 qts. hot water) 1/3 cup butter 3/4 cup chopped onion 2 oz. dried black mushrooms, broken in small pieces 1/2 cup chopped celery 1 medium-sized garlic clove, crushed 2 bay leaves 10 peppercorns Few sprigs parsley 3 tablespoons cornstarch 1/2 cup cold water 3/4 cup sauterne 3/4 teaspoon Worcestershire sauce 3/4 teaspoon monosodium glutamate 1. Heat butter in a heavy 3-qt. saucepan. Add onion, mushrooms, celery, garlic, bay leaves, peppercorns, and parsley; stirring occasionally, cook over moderate heat, about 10 min., or until onion and celery become extremely dark in color. Remove from heat. 2. Stirring constantly, slowly add broth and return to heat. Bring to boiling; reduce heat and simmer, partially covered, about 50 min. 3. Shortly before end of cooking period, mix the cornstarch and water together, stirring until smooth. Gradually add mixture to soup, stirring constantly. Bring to boiling and cook 3 min. longer. Remove from heat and strain soup, lightly pressing mushrooms against sieve to extract full mushroom flavor. Just before serving stir in the sauterne, Worcestershire sauce, and monosodium glutamate. 8 to 10 servings CHOCOLATE DESSERT SUPERB TO PREPARE: 20 MIN. TO BAKE: 20 MIN. 7 tablespoons doublestrength coffee beverage 1/2 lb. sweet chocolate 1/2 cup (about 7) egg yolks 3/4 cup sugar 1 teaspoon vanilla extract 1 cup (about 8) egg whites 1/4 teaspoon salt 1/4 cup sugar 2 tablespoons Dutch process cocoa 1 cup chilled whipping cream 3 tablespoons confectioners' sugar 1 teaspoon vanilla extract 1. Grease bottom of a 15 1/2 x 10 1/2 x 1-in. jelly-roll pan; line with waxed paper cut to fit pan bottom; grease waxed paper. Set aside. 2. Melt the sweet chocolate and coffee together in top of double boiler over simmering water. Set aside to cool. 3. Combine egg yolks, 3/4 cup sugar, and 1 teaspoon vanilla extract; beat until thick and lemon colored. 4. Using a clean beater, beat egg whites and salt until frothy. Add 1/4 cup sugar gradually, beating well after each addition. Beat until rounded peaks are formed. 5. Blend cooled chocolate into egg-yolk mixture. Gently stir in egg whites. Turn into the pan and spread evenly. 6. Bake at 350°F 15 min. Turn off oven. Remove pan after 1 min. Set on cooling rack until cool. 7. Sift Dutch process cocoa over clean towel. Turn dessert onto towel. Carefully remove paper. If desired, let stand about 30 min. to absorb cocoa flavor. Cover with waxed paper until ready to serve. 8. Beat cream until it stands in soft peaks when beater is slowly lifted upright. Beat in confectioners' sugar and 1 teaspoon vanilla extract with final few strokes until blended. Cut dessert into 16 equal portions; transfer eight to plates. Spoon on whipped cream; top with remaining squares, cocoa side up. For an attractive decoration, force additional whipped cream through a pastry bag and decorating tube to form a large rosette or generous swirl on top of each serving. 8 servings Suburbia Today, November 1960 25

Rice 'n Raisin Betty

New autumn dessert is 20-minute quick... but only with Minute Rice and Sun-Maid Raisins. Such good autumn flavors... blended into a sunny dessert by the magic of Minute Rice. Sun-Maid Raisins are the best of the crop... nuggets of sweetness... brimful of quick energy, minerals and vitamins. And because you don't wash, rinse or pre-cook Minute Rice, all its vitamins are there in the good eating, too. RICE 'N RAISIN BETTY 1 cup Minute Rice 1/8 teaspoon salt 2/3 cup brown sugar 1 1/3 cups diced apples 1 1/3 cups apple juice 1/4 teaspoon cinnamon 1/2 cup seedless Sun-Maid Raisins 1 tablespoon butter Combine all ingredients except butter in saucepan. Bring to a boil. Cover. Simmer 5 minutes, or until most of liquid is absorbed. Remove from heat; stir in butter. Serve warm (with cream, if desired). Makes 4 or 5 servings. Minute is a registered trade-mark of General Foods Corp.