Ambrosia Floating Island
(Photograph above)
| DIRECTIONS | INGREDIENTS | FOR 2 | FOR 4 | FOR 6 | ||||
| 1. Mix and heat slowly to boiling |  | PET MILK | | 6 tablesp. | | ¾ cup | | 1¼ cups |
| WATER | 1½ tablesp. | 3 tablesp. | ¼ cup | |||||
| 2. Stir into mixture of | | slightly beaten EGG YOLKS | | 1 | | 2 | | 3 |
| SUGAR | 1½ tablesp. | 3 tablesp. | ¼ cup | |||||
| SALT | few grains | few grains | ⅛ teasp. | |||||
| grated ORANGE RIND | ½ teasp. | 1 teasp. | 1½ teasp. | |||||
| 3. Cook over boiling water and stir until mixture thickens slightly or about | | 2 minutes | | 3 minutes | | 4 minutes | ||
| 4. Remove from heat and stir in | | ORANGE JUICE | | 3 tablesp. | | ⅓ cup | | ½ cup |
| 5. Pour into shallow serving dish holding about | | 1 pint | | 1 quart | | 1½ quarts | ||
| 6. Cover and chill. | ||||||||
| 7. When ready to serve, beat until stiff | | EGG WHITES | | 1 | | 2 | | 3 |
| 8. Beat in slowly | | SUGAR | | 2 tablesp. | | ¼ cup | | 6 tablesp. |
| 9. Drop in 2 or 4 or 6 “islands” on top of chilled custard. | ||||||||
| 10. Top “islands” with | | shredded COCONUT | | ¼ cup | | ½ cup | | ¾ cup |
| 11. Garnish with orange sections if desired. | ||||||||
Butterscotch Balls
(Photograph on front cover)
| DIRECTIONS | INGREDIENTS | For 3 dozen | For 6 dozen | |||
| 1. Mix in saucepan, then heat slowly, stirring until sugar is dissolved | | brown SUGAR | | 1 cup | | 2 cups |
| PET MILK | ¼ cup | ½ cup | ||||
| BUTTER | 1 tablesp. | 2 tablesp. | ||||
| SALT | ⅛ teasp. | ¼ teasp. | ||||
| 2. Remove from heat, cool thoroughly, but do not chill. | ||||||
| 3. Add about ¼ cup at a time, mixing until smooth after each addition | | powdered SUGAR | | 2 cups | | 4 cups |
| 4. Turn out on board which has been sprinkled with | | powdered SUGAR | | 2 tablesp. | | ¼ cup |
| 5. Knead with the hands until smooth and creamy. | ||||||
| 6. Shape into inch balls, rolling each one as it is shaped in | | chopped NUTS | | 1 cup | | 2 cups |
| 7. Put on waxed paper. Chill before serving. | ||||||
Holiday Crescents
(Photograph on front cover)
| DIRECTIONS | INGREDIENTS | For 3 dozen | For 4½ dozen | |||
| 1. Let stand in warm room until soft enough to stir easily | | BUTTER or margarine | | ½ cup | | ¾ cup |
| 2. Sift together | | sifted all-purpose FLOUR | | 1½ cups | | 2¼ cups |
| powdered SUGAR | ½ cup | ¾ cup | ||||
| SALT | ½ teasp. | ¾ teasp. | ||||
| 3. Mix | | PET MILK | | ¼ cup | | ⅓ cup |
| VANILLA | ½ teasp. | ¾ teasp. | ||||
| 4. Beat into butter gradually, about a tablespoon at a time, using a mixing spoon or rotary egg beater. | ||||||
| 5. Stir in flour mixture, about ¼ cup at a time, mixing well. | ||||||
| 6. Mix in | | finely cut NUTS | | 1 cup | | 1½ cups |
| 7. Pinch off about a teaspoon of dough at a time. Roll withfingers into strip 2½ inches long. Turn each strip to form a half-moon. Put on ungreased bakingsheet about an inch apart. Bake on top shelf in moderate oven (375° F.) for 12 minutes, or until very light brown. | ||||||
| 8. Roll, while still warm, in | | powdered SUGAR | | 6 tablesp. | | ½ cup |
Note: You’ll have perfect success with this recipe in any altitude up to 5,000 feet. If you live in a higher altitude, write for specially adjusted recipe, stating altitude at which you live and name of recipe.