The Times

ladies' fare

One or more pleasing delicacies planned for a special-occasion luncheon, a dessert-bridge, or an afternoon tea MELANIE DE PROFT Food Editor Frosty Fruit Salad, temptingly rich and generously flecked with colorful fruit, is a dessert-salad sensation. FROSTY FRUIT SALAD GOOD FOR FREEZING TO PREPARE: 45 MIN. TO FREEZE: 3-4 hrs. 1 cup drained pineapple tidbits (reserve sirup) 1 cup orange pieces (1 to 2 oranges) 1 cup chopped pitted softened prunes* 1/2 cup sliced red maraschino cherries, well drained on absorbent paper 1 large ripe banana, sliced 1/2 cup chopped salted almonds 1/3 cup cold water 2 teaspoons unflavored gelatin 2 cups small-curd cream-style cottage cheese, sieved 1 cup thick sour cream 1 cup chilled whipping cream, whipped 3/4 cup sugar 3/4 teaspoon salt 1. Sprinkle gelatin evenly over cold water; let stand 5 min. to soften; dissolve completely by placing over very hot water. 2. Blend the sour cream, whipped cream, 2 tablespoons of the reserved pineapple sirup, sugar, and salt into cottage cheese; stir the dissolved gelatin and blend into the cottage-cheese mixture. Add the fruits and nuts and mix until evenly blended. Turn into freezer trays and freeze until firm, about 3 to 4 hrs. 3. Allow salad to thaw slightly at room temperature before serving. Cut into wedges and serve with Roseate Sour Cream Dressing. (See photo.) About 12 servings *To soften prunes, put into a colander or sieve and set over boiling water 30 min., or until slightly softened and moist. ROSEATE SOUR CREAM DRESSING Blend 2 tablespoons maraschino cherry sirup with 1 cup thick sour cream; set aside in refrigerator until ready to serve. DELECTABLE FILBERT BREAD TO PREPARE: 25 MIN. TO BAKE: 55-60 MIN. 1/2 lb. (about 1 1/2 cups) unblanched filberts 1/2 cup sifted flour 1/2 teaspoon baking powder 1/8 teaspoon salt 1/2 cup butter 2 teaspoons vanilla extract 1/2 cup plus 2 tablespoons sugar 2 eggs, well beaten 1. Grate 1 cup of the filberts; finely chop the remaining nuts and mix together. 2. Sift the flour, baking powder, and salt together; gently blend with nuts and set aside. 3. Cream the butter and extract together until butter is softened. Gradually add the sugar, creaming until fluffy after each addition. Add the eggs in third beating thoroughly after each addition. Blend in the dry ingredients in fourths, beating until well mixed. Turn batter into aluminum foil pans* and carefully spread to corners. 4. Bake at 325°F 55 to 60 min., or until a cake tester inserted in center comes out clean. Cool on cooling rack 15 min. before removing from pans. Cool bread completely on cooling rack before slicing or storing. To store, wrap tightly in moisture-vapor-proof material. Two loaves bread *To make two 5x3x2-in. loaf pans—Cut a piece of extra heavy aluminum foil 15x9 in. Fold in half to form a rectangle 9x7 1/2 in. Fold, using edge of ruler as a guide, each of 9-in. sides in 2 1/4 in. toward center. Unfold. Fold, over a ruler, each of the other sides in 2 in. toward center. Unfold. On the 9-in. sides, cut along the creases 2 1/4 in., or to where creases make right angles. Draw up the sides to form a box. Secure the flaps on the outside by folding the top edges down and over the flaps 1/4 in. Make sure that the corners are sealed and that there are no air pockets. Repeat for the second pan. continued on page 34 30 Suburbia Today, February 1961