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about town cocKtail booK|
PEACH SNOWBALL
This dessert is a home variation of the Peach Melba. Pare ripe
peaches and cook whole in a thin syrnp (one cup sugar to one
cup water). "When tender, drain, carefully remove the stones, leav
ing the peaches unbroken on one side,and fill the cavities with fresh
raspberries mashed with sugar. Chill thoroughly. Then place the
peaches in the dessert dish, pour a puree of fresh raspberries over
them and sprinkle thickly with grated cocoanut.
COUPE NINON
PLACE lemon ice and strawberry ice side by side in the glass.
Pill the cavity between the two ices with a mixture df sweet
ened fresh fruits—strawberries,small bits of oranges and pineapple.
Around the edge of the glass place a border of red raspberries.
FRIGIDAIRE FANCIES
This recipe has just motored home from Sunny California, where
ice-box dainties reach their height. And it's a knock-out.
All you need is thin chocolate wafers, ad lib, and gobs of thick
whipped cream, flavored with a bit of sugar and vanilla. Ice the
cookies with the cream and stack five high, coating the entire struc
ture generously with the cream. Place in ice-box and freeze. Make
plenty for they literally melt in your mouth!
SWEDISH WAFERS
% cup butter
% cup sugar
2 eggs
5 ounces of flour
14 teaspoonful of vanilla
Shredded almonds
Cream butter well, add sugar gradually, then eggs, slightly
beaten, flonr and flavoring. Drop by spoonfuls on inverted, but
tered cake tins and spread very thinly in circular shapes. Sprinkle
with almonds and bake in a slow oven. Remove from pan and shape
over handle of a wooden spoon.
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