Recipes For July 4, p. 6
Dublin Core
Title
Recipes For July 4, p. 6
Description
"Feasting and frolicking are common on the Furth of July. Here are some novel suggestions that will enhance any culinary celebration:
Firecracker
2 cups milk (not canned)
1 pkg. Raspberry “Junket”
Rennet Powder
Red jelly string
Set out 4 or 5 parfait glasses. Warm milk slowly to lukewarm, not hot (110 F.). Test a drop from spoon on inside of wrist, as your would test milk in a baby’s bottle. Then remove from heat at once. Empty package contents into milk-stir until dissolved, not over one minute. Pour at once while still liquid. Let set undisturbed 10 minutes until firm. Then chill. Just before serving, garnish each dessert with a red jelly string for a firecracker wick. Serve with cookies decorated for 4th of July.
Lemon Sherbet
2 egg whites
½ cup sugar
1 cup KARO Syrup, Red Label
2 cups milk
2/3 cup lemon juice
2/3 teaspoon grated lemon peel
Beat egg whites until stiff but not dry. Gradually add sugar. Slowly add remaining ingredients: beating constantly. Pour into refrigerator freezing tray. Freeze with control set a coldest point until mixture is almost firm Place in chilled bowl and beat with rotary beater until smooth. Return to freezing tray and continue freezing until sherbet is firm Set cold control midway between fast freezing and normal for storage. Makes about 1 quart.
This is a cooling, light dessert just right for a Fourth of July treat.
Creamy Strawberry Sherbet (Makes 1 quart)
2/3 cup (1/3 15-oz. can) sweetened condensed milk
3 tablespoons lemon juice
1 cup (10-oz. Pkg.) frozen sliced strawberries, defrosted
½ cup water
2 egg whites
Set refrigerator controls at coldest point. Combine condensed milk, lemon juice strawberries and water. Pour into refrigerator tray. Cover with waxed paper. Place in freezing compartment of refrigerator. Freeze to a mushy consistency, about 1 hour. Remove from refrigerator. Place mixture in chilled bowl. Break up with a fork; beat with rotary beater until fluffly but not melted. Beat egg whites until stiff but not dry. Fold into whipped mixture. Quickly return to tray; cover with waxed paper. Return to freezing compartment. Freeze until firm."
Firecracker
2 cups milk (not canned)
1 pkg. Raspberry “Junket”
Rennet Powder
Red jelly string
Set out 4 or 5 parfait glasses. Warm milk slowly to lukewarm, not hot (110 F.). Test a drop from spoon on inside of wrist, as your would test milk in a baby’s bottle. Then remove from heat at once. Empty package contents into milk-stir until dissolved, not over one minute. Pour at once while still liquid. Let set undisturbed 10 minutes until firm. Then chill. Just before serving, garnish each dessert with a red jelly string for a firecracker wick. Serve with cookies decorated for 4th of July.
Lemon Sherbet
2 egg whites
½ cup sugar
1 cup KARO Syrup, Red Label
2 cups milk
2/3 cup lemon juice
2/3 teaspoon grated lemon peel
Beat egg whites until stiff but not dry. Gradually add sugar. Slowly add remaining ingredients: beating constantly. Pour into refrigerator freezing tray. Freeze with control set a coldest point until mixture is almost firm Place in chilled bowl and beat with rotary beater until smooth. Return to freezing tray and continue freezing until sherbet is firm Set cold control midway between fast freezing and normal for storage. Makes about 1 quart.
This is a cooling, light dessert just right for a Fourth of July treat.
Creamy Strawberry Sherbet (Makes 1 quart)
2/3 cup (1/3 15-oz. can) sweetened condensed milk
3 tablespoons lemon juice
1 cup (10-oz. Pkg.) frozen sliced strawberries, defrosted
½ cup water
2 egg whites
Set refrigerator controls at coldest point. Combine condensed milk, lemon juice strawberries and water. Pour into refrigerator tray. Cover with waxed paper. Place in freezing compartment of refrigerator. Freeze to a mushy consistency, about 1 hour. Remove from refrigerator. Place mixture in chilled bowl. Break up with a fork; beat with rotary beater until fluffly but not melted. Beat egg whites until stiff but not dry. Fold into whipped mixture. Quickly return to tray; cover with waxed paper. Return to freezing compartment. Freeze until firm."
Creator
Betty Barclay
Publisher
Arkansas State Press
Date
1957-6-28
Collection
Citation
Betty Barclay, “Recipes For July 4, p. 6,” African American Fourth of July, accessed May 3, 2024, https://africanamerican4th.omeka.net/items/show/390.