February 11, 1955 Valentine Party for Children Creamed Chicken, Molded Fruit Salad, Butterscotch Sauce, Hot Fudge Sauce

Valentine Party for Children

Creamed Chicken on Buscuits

Buttered Peas     Molded Fruit Salad

Ice Cream - - Cookies

Milk

Creamed Chicken

6 T. butter or chicken fat
6 T. flour
1 t. salt
1/8 t. pepper
1 1/2 c. chicken broth
1 c. cream or top milk
1 1/2 c. cooked chicken, diced

Melt butter, blend in flour and seasonings. Stir in chicken broth and cream and cook, stirring constantly until thickened. Add chicken. Keep hot in double boiler. Serve over biscuits. Serves 6.

Molded Fruit Salad

(From Mrs. Lillian Foland, Henrietta, N.Y.)

1 pkg. lemon flavored gelatin
1 c. boiling water
1/2 c. creamed cottage cheese
1.2 c. heavy cream whipped or 1 c. whipped evaporated milk
1/2 c. nuts
1/2 c. quartered maraschino cherries
1 c. crushed pineapple, well drained

Dissolve gelatin in boiling water. Chill until partially set. Fold in remaining ingredients. Pour into individual molds (heart shaped if you have them). Chill until firm. Serves 6 to 8.

Butterscotch Sauce

1 1/2 c. brown sugar
1/3 c. butter
3/4 c. light corn syrup
1/8 t/ salt
1 c. light cream

Cook sugar, butter, corn syrup and salt together. Stir constantly until sugar is dissolved. Ad cream slowly, stirring and cook until syrup thickens, to a temperature of 228 degrees, which is just below the soft ball stage. Serve hot or cold over ice cream. Will keep indefinitely in covered container in refrigerator. To reheat, use double boiler.

Hot Fudge Sauce

3 squares chocolate
1 c. sugar
1 c. light corn syrup
1/2 t. vanilla
1/2 c. light cream
1/4 t. salt
2 T. butter

Combine all ingredients except vanilla in saucepan. Cook over medium heat, stirring constantly until mixture boils. Boil 3 minutes, stirring occasionally. add vanilla. Serve hot. Sauce may be stored in refrigerator. Reheat over boiling water.