Part 2

Split layers of sponge or plain cake in half crosswise, making 4 layers. Whip cream until it begins to thicken. Add the chocolate syrup all at once. Continue to beat until the mixture is smooth, thick and well blended. Add sugar and salt. Spread between the cake layers. Cover top and sides with the remaining cream. Sprinkle nut meats over top of cake. Chill in the refrigerator for 24 hours. Yield: 8 to 10 servings.

CHOCOLATE REFRIGERATOR CAKE

1 package chocolate bits 2 tablespoons sugar 3 tablespoons cold water 3 eggs, separated 1 cup cream, whipped 1 teaspoon vanilla ½ teaspoon peppermint extract (if desired) ¼ teaspoon salt 18 lady fingers, split

Melt chocolate bits in top of double boiler. Add sugar and water. Mix well. Remove from heat. Stir gradually into beaten egg yolks. Beat until smooth. Chill until cold. Add salt and flavorings. Beat the egg whites until stiff but not dry. Fold into chocolate mixture. Fold in the whipped cream. Line a loaf pan with waxed paper. Put a layer of lady fingers on bottom and around sides. Add half the chocolate filling, more lady fingers, remaining chocolate and lady fingers. Chill in the refrigerator until set. To serve, remove from pan and garnish with whipped cream. Yield: 12 servings.

MELLOW CHOCOLATE

2 squares (2 ounces) unsweetened chocolate ½ cup boiling water 1 envelope unflavored gelatin ¼ cup cold water 3 beaten egg yolks ¾ cup sugar ¼ teaspoon salt ½ teaspoon vanilla 3 egg whites stiffly beaten

Melt chocolate in boiling water. Soften gelatin in cold water and add to chocolate mixture; stir until gelatin is dissolved. Beat egg yolks, add ½ cup sugar and beat until light and fluffy. Combine with chocolate mixture; add salt and vanilla. Cool. Add remaining ¼ cup sugar to stiffly beaten egg whites and fold into chocolate mixture until thoroughly blended. Chill in bowl. Spoon into sherbet glasses. Garnish with whipped cream. Yield: 8 to 10 servings.

Pies

ROLLED OATS CRUST

2 cups quick oats ½ teaspoon cinnamon ⅔ cup melted butter ½ cup brown sugar

Mix all ingredients. Spread ½ cup of mixture on a shallow pan and press rest of mixture into a 9-inch pie pan. Bake in moderate oven (350°F.) for 20 minutes. Sprinkle the ½ cup crumbs over top of pie for garnish.

GINGER SNAP CRUST

1 cup crushed ginger snaps ¼ cup sugar ¼ cup melted butter

Mix sugar with ginger snap crumbs. Add melted butter and stir until well blended. Press firmly into bottom and sides of 9-inch pie pan. Bake 8 minutes at 375°F. Cool.

LEMON CHIFFON PIE

4 eggs, separated ½ cup lemon juice ½ teaspoon salt ¾ cup sugar 1 envelope unflavored gelatin ¼ cup cold water 1 teaspoon grated lemon rind One 9-inch pie shell

Combine beaten egg yolks, lemon juice, salt and ¼ cup of sugar in top of a double boiler. Cook over hot water to a custard consistency. Soften gelatin in cold water. Dissolve in hot mixture. Add lemon rind. Cool until mixture begins to thicken. Beat egg whites until stiff. Gradually add the remaining ½ cup of sugar. Fold into lemon mixture. Fill a baked pie shell with mixture and chill in refrigerator. Garnish pie with sweetened whipped cream before serving.

VANILLA CHIFFON PIE

1 envelope unflavored gelatin 2 tablespoons cold water 2 eggs, separated 1½ cups milk ½ teaspoon salt ½ cup sugar 2 teaspoons vanilla One 9-inch crumb shell

Soften gelatin in cold water. Combine beaten egg yolks, milk, salt and ¼ cup of the sugar in the top of a double boiler. Cook over hot, not boiling, water until mixture thickens, stirring constantly. Dissolve softened gelatin in hot mixture. Chill until mixture begins to thicken. Add vanilla. Beat egg whites only until stiff; gradually beat in remaining sugar. Fold into gelatin mixture. Pile lightly into crumb shell. Chill until firm. Spread with whipped cream and garnish with grated semi-sweet chocolate or chocolate shot.

CHOCOLATE CHIFFON PIE

1 envelope unflavored gelatin ¼ cup cold water 2 squares (2 oz.) unsweetened chocolate 1 cup milk 2 eggs, separated ¼ teaspoon salt ½ cup sugar ⅔ cup cream, whipped 1 teaspoon vanilla One 9-inch pie shell

Soften gelatin in cold water. Combine chocolate and milk in the top of double boiler. Heat over boiling water until chocolate is melted. Beat until smooth. Dissolve softened gelatin in the hot mixture. Beat egg yolks until thick and lemon-colored. Gradually beat in salt and about half the sugar. Add hot chocolate mixture slowly. Add vanilla. Mix well. Chill until mixture begins to thicken. Beat egg whites only until stiff. Gradually beat in remaining sugar. Fold egg whites and whipped cream into the chocolate mixture. Pile lightly in the pie shell. Chill in refrigerator until firm. To serve, top with sweetened whipped cream.

PINK LEM-BERRY PIE

1 package strawberry flavored gelatin ½ cup hot water ¼ cup lemon juice ¼ cup sugar ¼ teaspoon salt 1½ cups heavy cream 1 teaspoon lemon rind, grated

Line a deep 9-inch pie plate with graham cracker crust (Page 15). Save ¼ cup of the crumb mixture for topping. Dissolve gelatin in hot water. Add sugar, lemon juice and salt; chill until partially set. Whip cream until it begins to thicken. Add gelatin mixture and whip until soft peaks are formed. Fold in lemon rind. Pour into graham cracker crust. Top with remaining crumbs. Chill until firm.

FRESH STRAWBERRY PIE

1 quart fresh strawberries 1½ cups sugar 1 envelope unflavored gelatin ¼ cup cold water 2 tablespoons lemon juice Red food coloring 1 cup cream, whipped One 9-inch pie shell

Wash and cap strawberries. Sprinkle with 1 cup sugar. Let stand in refrigerator for several hours. Soften gelatin in cold water. Press half the berries and all the juice through a sieve to make 1½ cups of sieved berries and juice (if necessary, add water to make up the full amount). Add remaining ½ cup sugar and lemon juice. Heat to the boiling point. Dissolve gelatin in hot strawberry mixture. Add coloring to give a bright red color. Chill until mixture begins to thicken. Place remaining whole berries in pie shell. Cover with thickened gelatin mixture. Chill until firm. Top with sweetened whipped cream before serving.

PINEAPPLE CHEESE PIE

1 envelope unflavored gelatin ¼ cup cold water 3 egg yolks 1 cup crushed pineapple not drained 1 teaspoon grated lemon rind 2 tablespoons lemon juice ⅓ cup sugar 1 cup cottage cheese 3 egg whites ¼ teaspoon salt ½ cup sugar One 9-inch crushed corn flakes crust (page 15) Reserve three tablespoons crumbs for topping

Soften gelatin in cold water. Combine egg yolks, pineapple, lemon rind, lemon juice and ⅓ cups of sugar, in top of double boiler and cook, stirring constantly. When thick, remove from heat and add softened gelatin. Sieve cottage cheese and add to hot mixture. Cool until mixture begins to thicken. Add salt to egg whites and beat till stiff. Gradually beat in ½ cup sugar. Fold into cold mixture. Turn into chilled crust, sprinkle with crumbs; chill till firm.

BLACK BOTTOM PIE

CHOCOLATE LAYER

2¼ teaspoons unflavored gelatin 3 tablespoons cold water 1⅓ cups milk 3 egg yolks ⅓ cup sugar 2¼ teaspoons cornstarch ⅛ teaspoon salt 1½ squares (ounces) unsweetened chocolate ¾ teaspoon vanilla One 9-inch chocolate wafer crust (page 15)

Soften gelatin in cold water; scald milk in double boiler. Beat egg yolks slightly; stir in combined sugar, cornstarch and salt. Slowly stir in milk. Return to double boiler; cook, stir over hot water until custard coats spoon. Remove from heat, stir in gelatin until dissolved. Melt chocolate in saucepan, remove from heat. Slowly stir in one half of the custard, reserving other half for white layer. Add vanilla; beat until smooth. Cool until mixture starts to thicken. Pour into crust and chill.

WHITE LAYER

3 egg whites ⅛ teaspoon cream of tarter ¼ cup sugar 2 tablespoons rum or ½ teaspoon rum flavoring

Beat egg whites with cream of tartar until stiff. Add sugar. Fold in remaining half of custard and rum. Pour on top of chocolate layer. Chill until set.

TOPPING

¼ cup cream, whipped ½ square unsweetened chocolate, grated

Just before serving, spread whipped cream on pie and sprinkle with chocolate.

_Salads_

MIXED GREEN SALAD: A green salad served before, after or with a hearty main course should be light and tangy, the servings should be small, and the dressing tart. Greens can include lettuce, chicory, romaine, water cress or endive. Other raw vegetables can be added, such as tomatoes, radishes, onions, cucumbers, carrots, beets, spinach leaves, turnips, and cauliflower or broccoli flowerettes.

SALAD TACTICS: When choosing the dressing to accompany the salad, remember a safe rule to follow is simple dressings for accompaniment salads, hearty dressings for main-course salads and sweet dressings for dessert salads. Too much dressing can ruin a salad. It is best to season salads lightly and provide additional dressing on the side.

Dip fruits that darken in lemon juice. Pieces of fruit should be large enough so they can be identified. Many of the smaller fruits and berries can be left whole or halved. Allow ½ cup fruit per serving. Handle salad foods lightly. Do not mix excessively, or packing and bruising may result. Keep salads in the refrigerator until ready to serve. Long waiting in room temperature causes them to lose their crispness. It is good practice to chill the salad plates in your refrigerator before serving the salad. This applies especially to fruit and gelatin salads.

CRAB STUFFED TOMATOES

10 medium sized firm, ripe tomatoes 2 cups crabmeat (two 7-ounce cans) ¾ cup chopped celery 2 tablespoons chopped green pepper 1 pimiento, chopped 2 hard cooked eggs, chopped 2 tablespoons capers ¾ teaspoon salt Few grains pepper Mayonnaise

Wash tomatoes (peel if desired) and scrape out centers. Sprinkle inside of tomatoes with salt. Invert and chill in refrigerator. Fill with crab meat stuffing. Flake crab meat, combine with celery, green pepper, pimiento, eggs and capers. Season with salt and pepper. Add mayonnaise to moisten. Garnish with deviled eggs and whole baby gherkins. Yield: 10 servings.

POTATO SALAD

12 medium sized cooked potatoes ½ cup chopped onion 1 tablespoon salt ¼ teaspoon pepper 1½ teaspoons celery seed ½ cup vinegar ⅓ cup chopped sweet pickle ¼ cup melted butter 4 hard cooked eggs, chopped Mayonnaise

Dice potatoes. Add onion, salt, pepper, celery seed, vinegar and pickles. Mix lightly. Add melted butter and chopped eggs. If you desire, add mayonnaise to moisten. Yield: 10 servings.

TUNA FISH SALAD

2 cups flaked tuna fish (two 7-ounce cans) ¾ cup chopped celery ½ teaspoon salt ⅛ teaspoon pepper 1 tablespoon minced onion ¼ chopped sweet pickle 4 hard cooked eggs, chopped 1 tablespoon lemon juice ⅓ cup mayonnaise

Combine tuna fish, celery, salt, pepper, onion, pickles, and eggs. Moisten with lemon juice and mayonnaise. Chill in refrigerator. Yield: 6 servings.

FROZEN FRUIT SALAD

Two 3-ounce packages cream cheese ½ teaspoon salt 2 tablespoons salad dressing 1 tablespoon lemon juice ½ cup drained crushed pineapple ½ cup coarsely chopped maraschino cherries ½ cup coarsely chopped pecans ½ cup diced marshmallows 1 cup whipping cream 2 cups diced ripe bananas

Mash cheese with fork. Blend with salt, salad dressing, lemon juice and mix well. Fold in pineapple, cherries, nuts, bananas and marshmallows. Whip cream till thick (not stiff), and fold into cheese mixture. Turn into freezing trays of refrigerator. Freeze until firm with cold control set at coldest setting. Yield: 8 to 10 servings.

MOLDED SALADS: Before using the mold or molds when making gelatin salads, rinse them in cold water. Leave excess moisture on the molds, or brush molds lightly with salad oil. If square sided molds are used they can be lined with strips of cellophane. If individual molds are not available, small muffin pans will serve as a convenient substitute, or pour the mixture into an ice cube tray with the metal grid in position. Place the tray on the food compartment shelf until salad sets. A plain gelatin base or a flavored base may be used for the salad. Your choice depends upon the other ingredients that make up the salad.

VEGETABLE SALAD

1 envelope unflavored gelatin ¼ cup cold water 1 cup boiling water 1 tablespoon lemon juice 3 tablespoons vinegar 1 tablespoon sugar 1 teaspoon salt 2 tablespoons grated onion 2 cups diced vegetables

Soften gelatin in cold water; add boiling water and stir until dissolved. Add lemon juice, vinegar, sugar, salt and onion. Mix well. Chill until partially set. Add vegetables. Rinse mold in cold water. Fill mold with mixture. Chill until firm. Unmold on a bed of salad greens. Yield: one 8-inch ring mold.

GELATIN BASE FOR MEAT OR CHICKEN SALAD

1 envelope unflavored gelatin 1¾ cups bouillon or soup stock 1 tablespoon grated onion

Soften the gelatin in ¼ cup of the cold bouillon or soup stock. Heat the remaining stock to boiling; add softened gelatin and stir until dissolved; add grated onion or other desired seasonings. Makes one 8-inch ring mold. Note: Use chicken bouillon for chicken salad and beef bouillon for meat salads.

FISH SALAD

Use lemon flavored gelatin and follow directions given on the package. Substitute 3 tablespoons of vinegar for part of the water. Add 1 tablespoon grated onion and ½ teaspoon salt. Add flaked fish and such ingredients as chopped hard cooked eggs, pickles, celery, green peppers and olives.

CHICKEN MUSHROOM SALAD

1 can condensed mushroom soup ½ cup mayonnaise 1 tablespoon lemon juice 1 envelope unflavored gelatin ¼ cup cold water 1 cup celery, cut fine 2 pimientos, cut fine 1½ cups chicken, shredded

Add mayonnaise and lemon juice to soup. Soften gelatin in cold water, dissolve over hot water. Add gelatin to soup mixture and mix well. Add celery, pimiento and chicken. Turn into mold and chill until firm. Yield: 6 to 8 servings.

AVOCADO-CHERRY SALAD

1 package raspberry flavored gelatin 1 No. 2½ can Bing cherries, pitted 2 avocados, diced ¼ cup lemon juice 2 grapefruit, halved and hollowed out

Cut grapefruit in half, remove pulp and use in other ways. Drain cherries. Combine cherry liquid and lemon juice and add water to make 1¾ cups of liquid: Heat; pour over gelatin and stir until dissolved. Chill until partially set. Add cherries and avocado. Pour into half grapefruit shells and chill until firm. Cut each half in half again for serving. Yield: 8 servings.

SHRIMP TOMATO MOLD

1 envelope unflavored gelatin ¼ cup cold tomato juice 1¼ cups hot tomato juice ¼ cup sweet pickle juice ¼ teaspoon salt 1 teaspoon horseradish 2 tablespoons lemon juice ¾ cup finely diced celery 3 tablespoons diced green pepper 1 package frozen green shrimp, cooked and cut in pieces ¼ cup chopped sweet pickle 2 tablespoons chopped onion

Soften gelatin in cold tomato juice. Add hot juice and stir until gelatin is dissolved. Add pickle juice, salt, horseradish and lemon juice. Chill until mixture starts to thicken. Add celery, green pepper, shrimp, pickle and onion. Turn into mold and chill until firm. Yield: 6 to 8 servings.

LUNCHEON EGG SALAD

12 hard cooked eggs 2 envelopes unflavored gelatin ½ cup cold water 1 cup boiling water 1 cup mayonnaise 1½ teaspoons salt ⅛ teaspoon pepper 1 tablespoon lemon juice 3 tablespoons chopped green pepper 2 tablespoons chopped pimiento 2 drops tabasco

Soften gelatin in cold water, dissolve in boiling water. Put hard cooked eggs through a sieve or ricer. Add gelatin, mayonnaise, salt, pepper, lemon juice, green pepper, pimiento and tabasco. Pour salad mixture into mold. Chill until firm and serve with Mock Russian Dressing. Yield: 10 servings.

MOCK RUSSIAN DRESSING: Mix thoroughly ¾ cup mayonnaise, 1½ cup chili sauce and ½ teaspoon Worcestershire sauce.

SALMON MOUSSE

2 envelopes unflavored gelatin ¼ cup cold water 2 cups boiling water ¼ cup vinegar 1 teaspoon Worcestershire sauce 2 teaspoons finely chopped onion ½ teaspoon salt ¼ cup catsup ¼ cup heavy cream, whipped ¾ cup salad dressing ½ cup diced celery 2 cups flaked salmon ½ cup sliced stuffed olives

Soften gelatin in cold water, dissolve in boiling water. Add vinegar, Worcestershire sauce, onion, salt, catsup and mix well. Chill until slightly thickened. Fold in whipped cream, salad dressing, celery, salmon and olives. Pour into fish or ring mold. Chill until firm. Unmold. Attractive garnishes may be made of sliced olives, tomatoes or hard-cooked eggs. Yield: 6 to 8 servings.

CONVERSATION SALAD

1 No. 2½ can Bing cherries, pitted ½ cup lemon juice 1 package cherry-flavored gelatin ¾ cup broken pecan meats One 3-ounce bottle stuffed olives, sliced

Drain cherries, combine cherry syrup and lemon juice and add water to make 1¾ cups liquid. Heat, pour over gelatin and stir until dissolved. Chill until partially set. Add cherries, nuts and olives. Pour into mold and chill until firm. Yield: 8 servings.

TWO-TONED PERFECTION SALAD

1 package lime flavored gelatin 2 cups hot water ¼ cup sugar ½ teaspoon salt 2 tablespoons lemon juice ¾ cup finely shredded cabbage 1 cup diced celery 2 tablespoons diced green pepper or pimiento

Top Layer

1 envelope unflavored gelatin ¼ cup cold milk ½ cup hot milk ½ teaspoon salt 1¼ cups cream style cottage cheese (1 carton) 2 teaspoons minced onion

Dissolve lime flavored gelatin in hot water. Add sugar, salt and lemon juice. Chill until mixture starts to thicken. Add cabbage, celery, green pepper or pimiento. Turn into loaf pan. Chill until set. For top layer, soften gelatin in cold milk. Dissolve in hot milk. Add salt, onion and cottage cheese. Spread over lime gelatin mixture and chill until firm. Unmold on lettuce and serve with salad dressing. Yield: 8 servings.

APPLE GINGER ALE SALAD

1½ envelopes unflavored gelatin ¼ cup cold water ½ cup hot pineapple juice ½ cup lemon juice 2 tablespoons sugar ¼ teaspoon salt 1 cup ginger ale ½ cup chopped celery 1 cup chopped red skinned apples ⅓ cup chopped dates ½ cup broken pecans Few drops green vegetable coloring

Soften gelatin in cold water. Dissolve in hot pineapple juice. Add lemon juice, sugar, salt, ginger ale and coloring. Chill until mixture begins to congeal. Fold in celery, apple, dates and pecans. Pour into mold and chill until firm. Yield: 8 servings.

RHU-BERRY SALAD

1 package frozen rhubarb 2 envelopes unflavored gelatin ½ cup cold water 1 package frozen strawberries 1 cup ginger ale Red vegetable coloring

Cook frozen rhubarb about 5 minutes or until tender. Soften gelatin in cold water; add to hot rhubarb and stir until dissolved. Cool slightly. Add frozen strawberries and ginger ale to the mixture. Add enough red vegetable coloring to give desired bright red color. Turn into mold. Chill. Yield: 8 servings.

LIME-PINEAPPLE MOLD

2 packages lime flavored gelatin 3 cups hot water 1 No. 2 can crushed pineapple (drained) 1 pint sour cream

Dissolve gelatin in hot water (some pineapple juice can be substituted for water). Chill in refrigerator until gelatin begins to congeal. Add pineapple and sour cream. Chill until set. Yield: 12 servings.

ROQUEFORT CHEESE SALAD

Two 3-ounce packages cream cheese 1 ounce Roquefort or blue cheese ¾ cup milk 1 envelope unflavored gelatin 3 tablespoons cold water 2 teaspoons lemon juice ½ teaspoon salt ¼ cup pistachio nuts, chopped Few drops green food coloring ½ cup heavy cream, whipped

Blend together cream cheese and Roquefort cheese. Add milk gradually and mix well. Soften gelatin in cold water. Dissolve over hot water. Add gelatin to cheese mixture, then lemon juice, salt and nuts. Tint a pale green with food coloring. Fold in whipped cream; pour into mold and chill until firm. Yield: 12 servings.

FRENCH DRESSING

1 small onion or 1 clove of garlic, sliced ¼ cup vinegar or lemon juice 1 tablespoon sugar ¾ teaspoon salt ⅛ teaspoon pepper ¼ teaspoon paprika ¾ cup salad oil

Add onion or garlic to vinegar, let stand 20 minutes; strain. Combine sugar, salt, pepper and paprika in a jar or bowl. Add vinegar and oil. Cover tightly and shake vigorously or beat with rotary egg beater or electric mixer. Store in the refrigerator. Shake or beat dressing each time before serving. Makes 1 cup dressing.

FRUIT FRENCH DRESSING

¼ cup orange juice ¼ cup pineapple juice 2 tablespoons lemon juice ¼ cup salad oil 2 teaspoons sugar ½ teaspoon salt

Combine juices, oil, sugar and salt in a jar or bowl. Shake or beat vigorously until well blended. Store in refrigerator. Shake or beat dressing each time before serving. Makes 1 cup dressing.

CELERY SEED DRESSING

1¼ cups sugar 2 teaspoons dry mustard 2 teaspoons salt 1 tablespoon onion juice ⅔ cup vinegar 2 cups salad oil 2 tablespoons celery seed

Combine sugar, mustard, salt, onion juice and ½ the vinegar. Beat well. Then gradually add the oil alternately with the remaining vinegar, and beat until a stable emulsion has been formed. Add the celery seed. Makes about 3 cups.

_Refrigerator Cookies_

“6 IN 1” REFRIGERATOR COOKIES

1 cup butter ½ cup brown sugar ½ cup white sugar 1 egg, beaten ½ teaspoon vanilla 2 cups all-purpose flour ½ teaspoon soda ¼ teaspoon salt ½ square unsweetened chocolate, melted ¼ cup shredded coconut ¼ cup chopped raisins ¼ cup chopped pecans ½ teaspoon cinnamon ¼ teaspoon nutmeg