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Page 12 · column 6 of 6 · from the scan, no model involved
Homemade Yogurt 1 cup yogurt 7 cups nonfat dry milk 1 envelope unflavored gelatin 7 cups water 2 tablespoons sugar or honey Preheat oven to 325 degrees F. Dissolve gelatin in 1 cup of warm water. Combine yogurt, gelatin, powdered milk, 6 cups water and sugar in a 2 1/2 or 3 quart casserole. Cover with casserole lid or aluminium foil. When oven is preheated, turn off. Put casserole in heated oven for 18-24 hours. Asparagus-Yogurt Salad 1 pound fresh asparagus 1/2 cup plain low-fat yogurt 1 tablespoon chopped fresh parsley
1 small clove garlic, crushed 1/4 teaspoon Worchestershire sauce 1 small head Boston or Bibb lettuce
1 hard-cooked egg yolk, sieved Snap off tough ends of asparagus. Remove the scales from stalks with a knife or vegetable peeler, if desired. Cook asparagus, covered, in a small amount of boiling water 6 to 8 minutes or until crisp-tender; drain. Chill asparagus. Combine yogurt, parsley, garlic and Worcestershire sauce; cover and chill at least 1 hour. To serve, arrange asparagus on lettuce leaves; top with yogurt
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