Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 12 · column 2 of 7 · from the scan, no model involved
rvaspoerry or mini loaves, optional
Make 4-inch band of triple-thickness aluminum foil long enough to go around 1 Ms-quart souffle dish or casserole and overlap 2 inches. Lightly butter one side of band and sprinkle with sugar. Wrap around outside of dish with sugared side in. Fasten with tapevjiaper clip or string. Collar should extend 2 inches above rim of dish. Set aside.
Reserve 3 berries for garnish. Press remaining berries through sieve into medium saucepan. Pour water over seeds and press again. Discard seeds. Stir egg yolks and salt into raspberry juice and pulp. Sprinkle with gelatin and let stand 1 minute. Cook over medium heat, stirripg until gelatin is dissolved, about 5 minutes. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.
In large mixing bowl, beat egg whites with crieam of tartar at high speed until foamy. Add sugar, 2 tablespoons at a time, beatjng constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Beat in vanilla. Gently, but thoroughly, fold chilled gelatin mixture and whipped cream into whites. Carefully pour into prepared dish. Chill until firm, several hours or overnight. Just before serving, carefully remove foil band. Garnish with reserved berries and raspberry leaves, if desired. Makes 6 servings.
Cold Pumpkin Souffle
67.7%