Those Handy Cake Mixes Perform Today I :Um
iV ' - I , V'Tr?.;': J A ; vi Mf Statesman, Salem. Ore. Frl, June 21, "57 (Sc III19 "
.ew .. ... a - -vv-'-v. itx
fe. : -Nl . .4 ttJ Cherries in Conserve
A baked on topping for th' cake
lemon lake cake mix n prepared according to dirction
on the package with a package of cream cbeeje added.
Dress Up
That Come
l, MAXINE BlEfcN
SUteemaa Wenaa't EAiar
Soon tbere will be a generation of cooks who never knew a
tune they couldn't get cake mixes But until that tune comet,
we tt the present' and last generations will never cease to be
awed by the ariety oi things one can accomplish with a good
parlaged eake
Am enterprising housewife ran find many possibilities in a
f
1
It U Baked in the regular kaf pew caQed for ta dlrecUone ea the
small siied Mitel cake box. A V-shaped wedge ta cut from the
top of the loaf, the bole filled with a fluffy pineapple mixture, the
wedge put back ia and the cake garnished with whipped cream.
Here I the cake directions In detail.
Hiwii'nn Angel Loaf
Bake the contents of a small packaged angel cake according
to directions. I'se a loaf pan and cool
Cut V-shaped wedge from top of loaf. 1 to Inches deep
starting 4 inch from sides of cake Remove wedge in one piece
Fill with Hawaiian Fluff Replace cake wedge Frost top with
whipped cream and sprinkle with toasted coconut.
t tablspoons confectioners'
sugar
V cup drained crushed
pineapple
Vi cup coconut
fold all above ingredients into 1 cup cream, whipped Fill
cake as directed above
Another cake is made from a new instant lemon flake rake
mix. Cream cheese is blended in during the mixing Now comes
the novel feature eliminating the need for frosting the cake, the
topping is placed in the bottom of the pan to be baked on Can
died cherries and chopped almonds make this rrunehy topping
Ltmon Flike Cke Vith Biked-On Topping
l package instant lemon flake rake mu
1 package 1 ounces' cream cheese 1 at room temperature)
H cup lane 4-ounce jan finely chopped candied cherries
i cup coarsely chopped blanched almonds
Prepare cake according to directions on package, adding
cream cheese
Thoroughly grease a lo-inrh tube pan on bottom, sides, and
tube Distribute the cherries and nuts evenly over the bottom
of the pan. Tour the batter over the cherries and nuts Bake
in moderate oven 150F Si to so minutes Allow cake to cool in
pan 15 minutes, then remove from pan Plare on rake rack to
continue cooling When cool, invert onto rake plate so that the
cherries and nuts are on top
Grated lemon peel sprinkled on yellow or white rake halter
blend flavors with strawberries which will be mixed with whipped
cream for the filling in this rake
Lemon Cike Vith Stnwbery Cream
1 package yellow or while
rske mix
Grated rind 1 lemon
Pour hatter into a HH2 inch
bottom with paper Sprinkle with lemon rind Bake in moder
ate men '150F 1 AS to M minutes
When cool, apiit rake korixontally to make two layers Whip
rream until thick and shiny, but not too stiff Sweeten Care
fully fold in strawberries Spread between layers and over top
ef cake. Chill cake 1 to 2 hours before serving
All tho Flavor of
French Dressing
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begini al the bottom
The Cakes
From a Box
The I
box of cake mix ( hocolate. apple, spice,
orange, white, yellow and angel, ran be dolled
up, cut in half, turned upside down or com
bined to make any number of ariations
tke nueefsetareri are m pre-
4ri( small aieed cake. Meal fer a eVeteri
tkal'i dreaaed N H weat be ea (m4 tke
aeread day. Sara, deaaerta are filled aagH
eakt wlU wart tetter with the amall-aiaed
packages.
On excellent example of dolling up a ek
mix Is the Hawaiian Angel Loaf in the picture.
14 nip toasted blanched
almonds
i cup marashino cherries,
quartered
' nip whipping cream
l cup sugar
1 bmr strawberries sliced
pan which
ha' been lined n
finest
without
test Tsras ta l.i
o-finnni
1 I
Arrange on the bottom of
poured in. Then when the
and null for the topping.
it Ji W
f-
A package of white cake mm, a package of ready mixed
frosting, orange rind and a generous sprinkling of coconut,
and you have this surprising Coconut Orange Cakt. It's
r ' one of the many surprising things yow tan do with mixes.
Spring Oranges In
Those big juice-heavy oranges
you will aee in stores from mid
winter through June are Valencia
and you 1) find them top for any
use They are seedleaa and thin
skinned, which make them ideal
for sectioning and slicing, as well
as juicing Valencia spend more
time on the tree than any other
orange which accounts for the ex
tra juice and flavor you find in
this fruit. Like their sister citrus
fruits. Valencies are an excellent
source of vitamin C.
'Top Hats' Are
Cookie Balls
Maraarhino
these cookies
cherries dress up
M4RAH4HINO TOP HAT
1 cups sifted all purpose flour
1 teaspoons baking powder
i teaspoon salt
I teaspoon cinnamon
S cup butter or margarine.
softened
S rup sugar
teaspoon vanilla
1 tablespoons maraschino
rherry juice
l rup chopped maraschino
cherries, drained 1 about 10
cherries1
1 naps flaked coconut
Maraschino rherry halves
Sift flour, baking powder, salt
and cinnamon together Combine
butter or margarine, sugar and
vanilla beat until fluffy
Add.
berry juice and sifted ingredient
mis well. Adfl chopped
cherries
and coconut mu well Shape into
1-inrh halls Top with cherry
halves Arrange on ungreased hak
ing sheets and bake in moderate
oven T7v Is minute nr until
browned Tool Makes 4 doren l j
inrh rookies
be sure...
the tube pan before better it
cakt i turned over, the fruit
a1
. e
Chiffon Pie
ORANGE CHIFFON PIE
1 envelope unflavored gelatine
S rup sugar, divided
Vt teaspoon salt
I1 cups orange juice
rui. 'separated
1 tablespoon Florida orange rind
3 tablespoons ume juice
v teaspoon cream of tartar
1 cup heavy cream, whipped
I S-inch baked pastry shell
Mix together gelatine. " cup of
the augar. and the salt in a sauce
pan Beat together Florida orange
juice and egg walks: add to gela
tine mixture Place over low beat
stirring constantly, until gelatine
is dissolved, about I to I minutes
Remove from heat, add orange
rind and lime juice Chill, stirring
occasionally, until mixture mound
slightly when dropped from a
spoon neat egg whites until
loamy add cream of tartar and
heal until stiff but not dry Cradu
ally add remaining rup sugar
and beat until very stiff Fold in
gelatine mixture, fold in whipped
cream Turn ime prepared pastry
shell Chill until firm If desired,
garnish with additional whipped
cream and Florida orange section
IKLD 1 inch pie
SHORT RIBS
Have short nh rut from the end
of a standing rib mast for an ex
tra meal Rrown the ribs and then
brai with a lot of tltred onions
and as utile water a possible.
I SF. IT ALL
When rreaminf tuna, eou mav
uf, i in the raa as part or
all of the fat railed for in the
ame recipe.
COMPANY FARE
Hearts of celery poached in con
vimme then drained and man
nsled m a mixture of olive oil.
white mne vinegar and mustard
plu alt and pepper
' 7 a
GHf
You'd never know that this cake started out at an angel mix,
The Hawaiian Angel Loaf is
the market), with coconut,
Cherries combine with several
other fruit and berries to make
excellent conserve. You can make
up the cherne alone, or combine
with pineapple or raspberries for
conserve. Kaspoerry-cneiTy jam
is another spread for bread.
CHERRY CONSERVE
S cups sour xherries
1 cup seedless raisins
i cup water
Sugar
Remove pits from cherries and
cut raisins in pieces Add water
and boil 10 minutes To each cup
pulp add 1 cup sugar Cook until
thick, stirring constantly. Pour
Into sterilised jars and seal while
boL
CHERRY PINEAPPLE
CONSERVE
4 cup cherries pitted and
ground
I cup crushed pineapple.
drained
3 cups sugar
Wash and pit cherries Run
mem through chopper and meas
ure Praia pineapple and measure
Add pineapple and sugar to cher
ries Cook miiture rapidly until
thick and dear, stirring fre
quently to prevent sticking If
desired. S rup ef chopped But
Chocolate, Maple
Flavors in Drink
Two good flavors, chocolate anal
maple, blend In an egg nog that I
filling and pleasant.
MAPLE CHOCOLATE MILE NOG
1 eggs, beaten
H cup light cream
1 quart bottled or cartoned
chocolate milk
1 tablespoons maple syrup
v teaspoon banana extract
Combine all Ingredients, mix
well Make ( serving!
Hart's the flavor you'vt always wanttcJ in a margarlna
that ctrtsln flavor of tha cosrjlast sprtads Now
Kraft has captured It for you in naw Kraft Dtluxa
Marganntl
DoubltYour-Monty-Back Cuaranttt. Try naw
Kraft OtLuit Margarma on hot braads or biscuits.
If tha flavor Isn't all wt lay! wa ll glvt you double your
monty back Simply return foil wrappar to Kraft Foods
Company. Bos 1163, Chicago 90, Illinois, with nama
of retailer and pnet paid.
Make your awn flavor test I
Even, on hot rolls, toast
or biscuits, you can't tell It
from the costliest spreads.
Kraft guarantees It.
made from the small box of mrx (something rather new m
pmeepple, cherries, almonds and whipped cream for elegance.
meats may be added just before
removing from the heat. Pour
into sterilized jars and seal while
hot
RASPBERRY-CHERRY
CONSERVE
1 rups red sour cherries
J rups red raspberries
4li rups augar
Cook cherries in verv little
water 'about W cup' until skins
are tender Add raspberries and
augar Cook until thick and clear
Pour into sterilized jars and seal
while hot.
Include Lamb
Shanks Often
Never pass up aa opportunity to
serve lamb shanks When they are
in me case at your meat man s
and they aren't always there)
count on them for a good meal
The secret is thorough cooking.
dune slowly
MINTED LAMB SHANKS
1 large anion, thinly sliced
1 cup tomato ketchup
1 cup water
H cup mint flavored apple jeHly
1 tablespoons lemon Juice
4 pounds lamb ahanks
rup flour
2 teaspoons salt
t teaspoon pepper
1 tablespoons shortening
Combine first I iiurredients , best
until jelly melts. Dredge lamb
shanks in mixture of flour, salt and
pepper Brown in shortening in
Dutch oven or deep skillet. Add
sauce Cover, simmer 1H hours or
until tender Remove cover; con
tinue cooking, stirring occasional
ly, until sauce Is of desired con
sistency Remove excess fat Gar
nish with parsley. Makes 14
servings
No spread tastes better
regardless o'f price !
and a small wed one at that.
Italians Mix
Shrimps, Peppers
Many American travelers prae
the fuods they ate in Italy aa
Europe s finest And while
stay at homes may immediately
think of spaghetti and meat balls.
heavily flavored with garlic, our
traveling friends know Italian
cuisine to he varied and exciting
For example, some of tie most
popular dishes include rice and
shellfish Therefore, the Shrimp
Association of the Americas has
tested for American housewives
one of Italy s favorites a shrimp
green pepper and rice dish, with
the ingredients that make Italian
cooking so memorable and here
it is. Scampi con Peperoni.
SCAMPI CON PEPERONI
1 pound uncooked shrimp,
fresh or (rosea
W cup flour
1 teaspoon salt
( medium green pepper 1
1 clove garlic
rup al 1 alive oil preferred)
cup California white wine
rups hot cooked rice
Salt and pepper to taste
Shell, devein and wah shrimp
Drain Mix flour and salt in paper
bag Add shrknp and Shake until
well-coated Wash peppers and re
move stems and seeds Cut into
thick slices Mash garlic in large
skillet Add oil and heat Add
floured shrimp and cook, turning
once, until color has deepened on
both sides 1 te S minutes 1. Re
move Add peppers to same
skillet snd cook over medium best,
turning frequently, until well-
coated with oil. about $ minutes
Reduce heat, cover and cook, turn
ing occasionally. M minutes or
until peppers are soft. Add shrimp
and wine, season to taste and
bring to boil Serve with hot
cooked rice Makes 4 aervin
1 1..
Ltmon and strawberry flavors blend sociably in this attractive
cake, mada with white or yellow mix. The cakt is baked
in a square pan ana spi '
wh.pped cream art spread
A grating of lemon peel g ves
Tetrazzini Chicken Is Best
recipe popular
many
homes. Chicken Tetramni, wis
created when Chef Pavam of the
old Knickerbocker Hotel in New
York City w ted to please the
palate of the famous coloratura
soprano, Lutsa Tetraxxini. The
Knickerbocker, venerable hotel of
its day, has long since closed its
doors as a hotel, but the structure
still stands on the corner of 42nd
Street and Broadway where it
bouses scores of office workers
Luisa Tetraxxini, world famed
diva, was born in 1871 in Flor
ence, Italy and died in Milan on
Apr d 28. 140 after a brilliant
operatic career. But the glory of
Chicken Tetrazxuu continues to
day a a favorite recipe. It fea
ture sliced chicken in a rich
white sauce and combined with
spaghetti in a casserole. The
recipe has been adapted by using
shrimp in a cream sauce which
features nourishing dry milk. It's
a quickie sauce which eliminates
the making of a roux, that cooked
mixture of flour and butter wturh
thickens the sauce
Dry milk ia used aa the home
maker uses fresh milk for cook
ing, baking and drinking The
instant kind mixes Immediately
even in ice water. The one-pound
package which makes five quarts
of nonfat milk and oat brand
comes in a pre-meesured package
containing 1 Individual foil en
velopes, each making on quart
cood.:
I
the mw kind of
ire jrrawDerries mixed with
be'ween layers and on top.
'he cake extra good flavor.
of nonfat
SHRIMP TCTRAZZIM
2 1 12 01 I packages (rosea
shrimp in shell or
S rup cooked, shelled, sod
devtined shrimp
IS cup this spaghetti broktt
in 2 V inch pieces
Vt rup flour
2 teaspoons salt
teaspoon pepper
1 C-i lb ) package sharp
process cheese, shredded
I 18-01) can broiled musky
room slices, drained
4 cup sherry, optional
m cups soft bread crumb
3 tablespoons melted butter
Cook shrimp according to di
rections on package; shell and
devein. Cook spaghetti just until
tender; drain well Pour liquefied
uutant milk into top ef doubls)
boiler; sprinkle flour, salt and
pepper over surface. Beat wrtk
rotary beater until Just blended
Add encase; cook over hot water,
stirring occasionally, untill mix
ture thickens and cheese aaa
melted. Remove from heat; add
mushroom and sherry. Place
spaghetti, shrimp and sauce ia
24-quart casserole; stir gently
with spoon until sauce has coat
ed ail Ingredients. Coat bread
crumb with butter; sprinkle oa
top of casserole. Bake in moder
ate oven (J30T) for 30 nuautas,
or until sauce bubble. Makes I
quarts or 10 servings.
ANYNVHERE I
margarine
Ironchotte
StH
MUM