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Wire mesh fruit bowl — air circulation prevents premature ripening
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fast centrifugal juicer for fresh fruit and vegetable juice
Enameled cast iron terrine — pâtés, vegetable terrines, foie gras
Traditional Alsatian mold for kouglof — yeasted almond cake
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Wire mesh fruit bowl — air circulation prevents premature ripening
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fast centrifugal juicer for fresh fruit and vegetable juice
Enameled cast iron terrine — pâtés, vegetable terrines, foie gras
Traditional Alsatian mold for kouglof — yeasted almond cake
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Dissolve orange jello in 1 1/2 cups boiling water; cool until slightly thickened. Fold in coarsely chopped apricots. Pour small amount into oiled 2-quart mold. Dissolve lemon jello in the 1 cup boiling water; gradually add mayonnaise to whipped cream cheese. Mix well and add to lemon jello. Add marshmallows. Pour on top of orange layer in mold. Chill. Pour remaining orange mixture over molded layer. Chill until firm. Unmold. Makes 8 to 10 servings.