The Independent-News, Volume 93, Number 42, Walkerton, St. Joseph County, 14 March 1968 — Page 5

VOLUME 93. NUMBER 42

POT DE CREME FROZEN TORTE / package butterscotch pud- 1 envelope (1 ounce) ding and pie filling mix unsweetened chocolate I cup sugar / package vanilla pudding I tablespoon instant coffee and pie filling mix 4VI cups milk 11/]I 1 /] cups heavy cream, 6 egg yolks whipped 1 package chocolate pudding Chocolate Leaves and pie filling mix California walnuts, coarsely chopped Combine butterscotch pudding mix, VS cup sugar, the instant coffee, and P 6 cups milk in a saucepan. Cook and stir over medium heat until mixture begins to thicken. Beat 2 egg yolks slightly. Add a little of the hot pudding and quickly stir to blend. Add to pudding in saucepan and cook until mixture comes to a full boil. Chill. Then combine chocolate pudding mix, unsweetened chocolate, VS cup sugar, and IVi cups milk in saucepan. Cook and stir over medium heat until mixture begins to thicken. Beat 2 egg yolks slightly. Add a little of the hot pudding and quickly stir to blend. Add to pudding in saucepan and cook until mixture comes to a full boil. Chill. Combine vanilla pudding with remaining VS cup sugar and I'/S cups milk. Cook and stir over medium heat until mixture begins to thicken. Beat remaining 2 egg yolks slightly. Add a little of the hot pudding and quickly stir to blend. Add to pudding in saucepan and cook until mixture comes to a full boil. Chill. Whip cream. Fold I cup of the whipped cream into each of the chilled puddings. Spoon chocolate pudding into a 9-inch spring form pan. Add butterscotch pudding; then vanilla pudding. Freeze 5 hours or overnight. Prepare chocolate leaves. Remove sides of spring form pan. Preis walnuts onto sides of mold. Place chocolate leaves on top as garnish. Makes 10-12 servings. Chocolate Leaves Heat 2 squares unsweetened chocolate over hot water until partly melted. Then remove from heat and stir rapidly until entirely melted. Select clean ivy, dogwood, or Philodendron leaves. Using a narrow spatula or knife, spread chocolate over undersides of leaves in a smooth thick coat. Make sun* no chocolate drips over to other side. Place leaves on waxeo paper on win* rack or tray, set in refrigerator, and let cool until chocolate is firm. Take onr leaf at a time from refrigerator and separate chocolate leaf from real leaf. To do this, insert point of a small knife at tip of leaf and peel real leaf away from chocolate leaf, handling carefully Return chocolate leaf to refrigerator immediately. Do not remove until n-ady to place on tortr. Makes 8 to 10 leaves. ROCKY ROAD SUNDAE SAUCE l 6-ounce package semi-sweet I cup miniature marshchocolate morsels mallows : : cup milk Vanilla ice cream i cup California walnuts Combine chocolate morsels and milk in top of double boiler. Heat until chocolate is melted and blended with milk. Add walnuts and miniature marshmallows. Serve either hot or cold atop vanilla ice cream. Sauce may be stored in covered jar in refrigerator for future use. BUTTERSCOTCH SAUCE / egg yolk cup light corn syrup 4 tablespoons margarine Vt cup coarsely broken 'A cup water California walnuts cup brown sugar Beat egg yolk. Add remaining ingredients and mix well. Cook to a thick syrup over boiling water,stirring frequently. Add walnuts. Brat thoroughly before using Serve hot or cold. Makes about 1 cup. RASPBERRY DESSERT I'A cups vanilla wafer crumbs Mr cup sugar % cup margarine, melted 3-4 tablespoons cornstarch cup margarine 2 10-ounce packages frozen I'A cups confectioners’ sugar raspberries 2 eggs 'A pmt heavy cream, whipped Combine vanilla wafer crumln and melted margarine in mixing bowl; rrvrvr Vi cup crumbs for topping Press remainder into bottom of 9-inch square pan. Cream marganne ; add confectioners’ sugar. Add eggs, one at a time ; brat mixture until light •md fluffy. Spread over crumbs in pan. Chill lo prepare filling, combine sugar and cornstarch in saucepan. Add raspberries. Cook over mediimi heat, stirring constantly, until thick and clear. Cool. Pour raspberry filling over crumb mixture in pan and spread whipped cream over top. Sprinkle with reserved crumbs. Chill several hours or overnight t>-8 servings.

WALKERTON, INDIANA, THURSDAY. MARC H 14. I!M>X

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A Division of McGraw Edison Company, Ripon. Wisconsin 54971

WALNUT CHOCOLATE PEAR CREAM 1 6-ounce package semi-sweet 3 cups drained, canned pear,s, chocolate morsels cut into large pieces ’A cup light corn syrup A pint heavy cream, whipped I cup coarsely chopped % cup dairy sour cream California walnuts 2 teaspoons vanilla Melt chocolate* morsels and syrup together m top of doubh boiler; stir in chop[M*d walnuts. Set aside to c<x)l slightly. Drain and cut up pears. Whip cream stiff and fold in sour < n*.un and vanilla. Gently mix in cooled chocolate-walnut mixture and jx an Chill for several hours before serving. Spoon into individual dessert dishes and decorate with toasted walnut halves. Mako eight to ten servings.

Here is a high quality Speed Queen automatic washer with the famous "Silver Lining" lifetime stainless steel tub at a special bargain price for a limited time only. The rustproof, chip proof, sparkling bright lifetime "Silver Lining" tub is ideal for Durable Press. Choice of two cycles — normal and short, three wash water and two rinse water temperature selections and choice of spin and agitation speeds make this model a real "steal." See matching "Silver Lining" dryers, electric and gas models, and buy the biggest bargains in town. See your Speed Queen dealer. ** / **• m J Model MAS9DF with “Silver A Lining” Lifetime Stainless Steel Tub. Matching Electric and Gas Dryer Models with “Silver Lining” Stainless Steel Drums

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