Recipes from the Rainbow Brite Treasury
compiled by Hilda Young
Cooking with care
Rainbow Brite is always very careful when she is cooking, and she enjoys
cooking the
recipes in this book. Follow all her instructions carefully to prevent any
accidents in the
kitchen and you will enjoy cooking too.
1. Wash your hands before you begin, and wear an apron to protect your
clothes.
2. Always collect all the utensils and ingredients you need for the recipe
before you start
and follow the recipe exactly.
3. Measure the ingredients with the help of a grown-up and prepare any tins
or dishes.
4. Always ask a grown-up to turn the oven on and off, put dishes in the oven
and help
you use the cooker.
5. Always allow anything heated to cool down before you touch it.
6. Never use a knife or scissors without help of a grown-up.
* This sign means you should ask a grown-up to help you.
A rainbow salad
This is Rainbow Brite's favorite salad. Try making it for your family.
Rainbow salad for 4
Ingredients you will need:
Half a lettuce (use Cos or London lettuce because of the long leaves)
1 large carrot
1 medium-sized beetroot
4 radishes
2 medium-sized tomatoes
A few green grapes
Small piece of cucumber
50 g (20 oz) yellow cheese
(eg Lancashier, Cheshire, Cheddar)
50 g (20 oz) orange cheese
(eg Red Leicester, Double Gloucester)
1 small orange
Utensils you will need:
Colander
Potato peeler
Cheese grater
2 kitchen plates
Small knife
4 pretty serving plates
Method:
1. Wash and dry the vegetables and grapes.
2.* Peel the carrot and grate it onto one side of a kitchen plate.
3.* Carefully grate the cheese onto the other side of the plate, keeping the
colors
separate.
4.* Peel the beetroot and cut it into cubes. Put them on the other plate.
5.* Cut the grapes in half and take out the seeds.
6. Peel the orange and break it into segments.
7.* Cut the tomatoes in half and slice the radishes and cucumber.
8. Arrange the lettuce leaves on four plates in the shape of a fan. On each
separate leaf
place the same order, either fruit, vegetables or cheese, to form a rainbow
round the
plate. The colors of a real rainbow are red, orange, yellow, green, blue,
indigo, violet.
Lala's chocolate crispies
Lala loves 'easy to make' cakes which don't need any cooking, but which taste
delicious. Here's her recipe for her chocolate crispies which have only
three ingredients!
Makes approximately 6 large crispies
You will need:
100 g (4 oz) cooking chocolate
50 g (2 oz) Rice Crispies
Small slices of crystallized oranges
Utensils you will need:
Heatproof basin
Saucepan of hot water
Wooden spoon
At least 6 paper cup-cases
Patty-tin(s) with at least 6 individual molds
Method:
1.* Ask a grown-up to melt the chocolate in a basin over a saucepan of hot
water on a low heat.
2. When the chocolate has melted and the basin has cooled, add the Rice
Crispies. Mix the Rice Crispies into the chocolate with a wooden spoon until
they are well coated with chocolate.
3. Put paper cup-cases in the patty-tin and spoon the mixture in, dividing
it equally between each case.
4. Press a small piece of crystallized orange on to the top of each crispie
and leave the crispies to harden thoroughly (at least 1 1/2 hours).
Red Butler's coconut ice
The Color Kids often make special sweets. You can make some to offer to your
friends
and family. Here is Red Butler's recipe.
Makes approximately 30 sweets.
Ingredients you will need:
175 g (6 oz) condensed milk
275 g (10 oz) sieved icing sugar
175 g (6 oz) desiccated coconut
Red cochineal
Utensils you will need:
Shallow, square dish
Butter paper
Sieve
Wooden spoon
Large mixing bowl
Knife
Method:
1. Lightly grease the dish all round with the paper from a pat of butter or
margarine.
(Ask a grown-up to save the paper for you.)
2. Mix the condensed milk and sieved sugar together in a large bowl.
3. Stir in the coconut making a very stiff mixture.
4. Put half this mixture into the greased dish and press down firmly.
5. Add a few drops of red cochineal to the remainder of the mixture in the
bowl and mix
together thoroughly making a pink mixture. (You should need about 3 drops.)
6. Put the red mixture on top of the other mixture in the tin and press down
until both
halves are firmly pressed together.
7. Leave the coconut ice to set until it is firm. Then cut it into small
squares and offer
them to your friends and family as a delicious treat.
Patty's peppermint creams
Here is another Color Kid's special recipe.
Makes approximately 30 creams.
Ingredients you will need:
450 g (1 lb.) sieved icing sugar
2 tablespoons tinned evaporated milk
Half a teaspoon peppermint essence
Half an egg white (ask a grown-up to help you separate the egg)
Green food coloring
Utensils you will need:
Large mixing bowl
Wooden spoon
Rolling pin
2.5 cm (1 inch) diameter pastry cutter
Waxed paper
Plate
Method
1. Put the icing sugar in a large bowl. Add the evaporated milk, the
peppermint essence
and the egg white. Mix together well, making a paste.
2. Add the green coloring drop by drop. Mix the color in by kneading the
paste.
Continue adding drops of food coloring and mixing until the paste is pale
green. (You
should need about 5 drops.)
3. Roll out the paste carefully with a rolling pin until it is about 5 mm
(1/4 inch) thick.
4. Cut the paste into circles with the pastry cutter.
5. Place the sweets on to waxed paper on a plate and allow to harden for
about 24 hours. |
