I had a wonderful time at ALA in DC this weekend. I had only an hour to tour anything before my plane yesterday, and went right over to the Smithsonian Museum of American History to see Julia Child's Kitchen. It was so much fun. Then I spotted this on her wall, along with her lovely copper pots. Um, is that a fish mold? Surely she didn't make Salmon Mousse? I'm sure it's to cook some sort of actual fish, but still, the mind boggles at that possibility.
I have another recipe from the PET recipe book - Gold Nugget Pie. Someone commented here that some of the cookies were called Gold Nugget in another format - that must have been a popular way to refer to some recipes. This is actually a peach pie. Enjoy!
1. Press in bottom and on sides of 9-inch pie pan a mixture of: 1 cup fine graham cracker crumbs, 1/4 cup melted butter or margarine.
2. Chill until needed.
3. Chill in ice tray until frozen around the edges: 1/2 cup PET Evaporated MILK
4. Drain and save syrup from 1-lb. 13-oz. can cling peach slices
5 Cut each slice into four pieces. Measure 1 cup of the syrup and heat to boiling in a 2-quart saucepan.
6. Add to hot syrup and stir until dissolved: 1 pkg. lemon gelatin
7. Chill until mixture is as thick as unbeaten egg whites.
8. Put ice-cold milk into a cold 1-quart bowl with 1/4 tsp. almond flavoring.
9. Whip milk with a cold rotary beater by hand, or with electric beater at high speed, until stiff. Fold cut-up peaches and whipped milk into chilled gelatin mixture. Put into crumb crust. Chill until firm, about three hours.
It was a whirlwind for sure in DC. More on that this week.
1 comment:
salmon mousse? couldn't be!
Love the direction to cut each peach slice into four pieces. Someone had time on their hands...
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