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In this Issue: Choose Your Cheesecake Crustless Cheesecake, Very Airy No-bake, Peanut butter chocolate marble cheesecake Sweet and Saur Pork Chops, Sauerkraut and Baked Apple Stuffing, Of Burgers and Sautes Doris Day's Swingin' Burgers, Beerburgers (1964), Bar-B-Q Burgers More SeaFoam Prince of Wales Cake with SeaFoam Frosting Como Inn Classics The Como Inn's Chicken Cacciatore, The Como Inn's Meat Sauce Reader favorites Marshall Field's Chinese Chews (1947), Lord & Taylor's “Soup Bar” Scotch Broth,Sour Cream & Spinach Potato Salad, Marshall Field's Seven-Layer Chocolate Bars, Graham Cracker Torte, The Blackhawk Special Affordable Luxury Shrimp DeJonghe, Lobster Newberg, 1951 More from Marshall Fields Marshall Field's Frosted Chocolate Cookies, Marshall Field's Frosted Chocolate Cookies, Marshall Field's Epicurean Sandwich (1954)

Very Airy No-bake

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Makes 12 to 16 servings
Ingredients
  • cups graham cracker crumbs
  • ½ cup butter melted
  • 1 ½ Tbsp plain gelatin
  • ½ cup cold water
  • 4 egg yolks, slightly beaten
  • ½ cup sugar
  • ½ tsp salt
  • ¾ cup milk
  • 2 packages (8 ounces each) cream cheese
  • 1 Tbsp. Vanilla
  • 4 egg whites, beaten stiff
  • 1 cup heavy cream, whipped
Instructions
  1. Mix crumbs and butter. Press in bottom of spring form pan.
  2. Bake at 375 degrees for 8 minutes. Cool.
  3. Soften gelatin in cold water.
  4. Place egg yolks, sugar, salt and milk in a heavy pan. Cook, stirring constantly until mixture coats a spoon.
  5. Add gelatin and stir until dissolved. Cool slightly.
  6. Beat cheese and vanilla with electric mixer until light and fluffy. Beat egg-yolk mixture in gradually. Fold in egg whites and cream: turn mixture into prepared crust.
  7. Chill for several hours or until firm.

A Chicago Tribune “$5 Favorite” in 1959, this very airy cheesecake is creamy white, and just about floats off the plate. Use pasteurized egg whites, for safety.
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