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Evening star. [volume] (Washington, D.C.) 1854-1972, July 17, 1960, Image 126

Image and text provided by Library of Congress, Washington, DC

Persistent link: https://chroniclingamerica.loc.gov/lccn/sn83045462/1960-07-17/ed-1/seq-126/

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' JSEk$ vintage vinegar...
tenderly touched with
chopped young garlic
A C; and a fragrant bouquet
of fresh aromatic
LZ*J spices... all blended the
j magical Wish-Bone way.
y *x ®* <# °* ® ac ° n s* ,a d
f X Wash, dry, and chill bite-size
A pieces iceberg lettuce, sliced
* U romaine, and shredded red
£, lHlHia.ll]ll4 < cabbage. At salad time,sprinkle
f J w ’ r h crumbled crisp bacon,
toss with Wish-Bone Italian.
V also enjoy Wish-Bone
M'^^WoQ3w3|B i 5 * French • Deluxe French • Cheese
• Russian Dressings
18
V
HOW AMERICA V EATS
A
Summer’s big£
Serve Ice cream in large, economy sizes
delicious and chilly!
Skyscrapers te-BIF-fic! Build
them at home. Ice-cream pyramids
are an eating thrill and a cinch to
make. Not as easy as falling off a
log, but any clever teen-ager can
do the job in seconds. You don’t
even need beginner’s luck!
Look around the house for big,
big containers, built for two, tour
or more. You might use outsize
brandy snifters or flower vases for
the summer’s zaniest ice-cream cre
ations. The container is just for
fun, but the contents are for seri
ous. Use a chocolate-flavored mix,
the same product that makes choc
olate milk the quick unmessy way,
add some instant coffee, and you
get a bubbly mixture of wonderful
mocha flavor. Stir, add ice cream
and serve with a peak of flavored
whipped cream —a Giant Frosted
Mocha Soda! Dust with cinnamon
to make tongues curl with antici
pation. Don’t let the g&nt size
scare you. It’s a loving cup built
for two.
Giant Frosted Mocha Soda
% cup quick chocolate-flavored mix
2 tablespoons instant coffee
t/g cup milk
1 pint vanilla ice cream, softened and
broken up
1/g cup chilled carbonated water
l/g cup heavy cream
I tablespoon sugar
t/g teaspoon cinnamon
Combine chocolate-flavored mix,
instant coffee and milk in 1-quart
container. Stir until smooth. Add
ice cream and carbonated water;
stir gently. Combine heavy cream,
sugar and cinnamon; beat until
stiff. Garnish soda with whipped
cream mixture. Dust with addi
tional cinnamon. Yield: 4 portions.
Nesselrode Sundae
I'anilla ice cream
Chocolate Sauce (recipe below)
Seedless Raisins
Toasted blanched almonds
(Chipped cream
Maraschino cherries
Put 1 scoop of ice cream in a tall
glass, (iover with Chocolate Sauce.
Top with a layer of raisins and
almonds. Repeat layers until glass
is filled. Garnish with whipped
eream and cherries.
Chocolate Sauce
7 package ((> ounces) semi-sweet
chocolate pieces
1/2 cup corn syrup
t/4 cup water
Melt chocolate pieces over hot
(not boiling) waler. Add corn
syrup and water; stir until smooth.
Remove from heat. Cool. Yield:
1 M cups sauce. Serve over double
portions with 2 spoons for eachdish.
- 0
l*fli 1- fl
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The bigger the better: Slrawbcrr 1
THIS WEEK Mogoiine Jul, 17, 1960

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