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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (April 21, 1957)
Featured in this offering of Family Weekly recipes are three ingenious "second editions" of large roasts that were the "best sellers" of other gala dinners. Portrayed in color is a dessert cake guaranteed to hold "reader interest" through any meal! SPMXti-llLOSSOM Si: i;-MI.XUTH FllOSTlMiS Have you made an angel-food cake for your Easter dinner? It's not too late to give it an Easter dress of fluffy, pastel-tinted seven-minute frosting. Or if you haven't made the cake yet, you can still whip it up in a jiffy from a package of prepared angel-food cake mix! The frosting recipe is sufficient for the sides and top of a 10-inch tubed cake. D Hi 1 1 k 1 1 kill 1 i 1U klLLLl kk Uii U ili ilili Al ili 4 1 iilii i i ii liiiA I GOOD FOB j . J FBEf ZING Angel-food cake iced with these frostings has been kept satisfactorily in the freezer up to one week. Snowdrop-White Frosting BASE RECIPE Combine and mix well in top of a dou-. ble boiler 2 egg whites, unbeaten 1 cups sugar j cup water 1 tablespoon white corn sirup 1 teaspoon vanilla extract Vi teaspoon salt Place over simmering water and imme diately beat with rotary beater for 7 to 10 min., or until mixture holds stiff peaks and does not flow when double-boiler top is completely inverted. Immediately spread on sides and top of cooled cake, making attractive swirls. Tulip-Pinfc Frosting Follow Base Recipe; omit vanilla extract. Add to ingredients in double-boiler top 10 drops red food coloring and 9 drops blue food coloring. Remove from simmer ing water and fold in cup (about 2 oz.) finely crushed peppermlnt-stlck candy. After frosting cake, garnish top (as in color photo) with a sprinkling of coarsely crushed peppermint-stick candy. Daffodil-Yellow Frosting Follow Base Recipe; substitute for the vanilla extract Vd teaspoon lemon ulce and Vi teaspoon grated lemon peel (grated through colored part only; white part is bitter), and add Vi to teaspoon yellow food coloring. Leaf-Green Frosting Follow Base Recipe; substitute 4 drops peppermint extract for the vanilla extract, and add 10 drops green food coloring. Apricot-Blush Frosting Follow Base Recipe; substitute Vi cup plus 2 tablespoons apricot puree for the vanilla extract, and add 2 drops red food coloring and 11 drops yellow food coloring. For Apricot Puree Put Vz cup dried apricots into a saucepan with cup hot water. Cover; simmer until fruit is ten der (about 30 min.). Drain. Force apri cots through a food mill or sieve. Cool. rmiimmtnriimmmrmmnmi n Fruited Upttide- This is the sort of recipe that makes a homemaker wish for leftover ham of tenet than most families have it on hand. It's a wonderful luncheon or supper dish, full of flavor and texture contrast a satisfy ing meal in itself. Grease an 8x8x2-in. baking pan. Mix together until blended 'i cup firmly packed brown sugar 3 tablespoons cider vinegar 1 teaspoon dry mustard Pour into bottom of baking pan and spread out evenly. Arrange, cut sides up, in bottom of pan 9 drained halves of canned purple plums, apricots, or peaches Set aside. Put through medium blade of food chop per enough cold roast ham to yield 4 cups (about 1 lb.) ground ham Down Ham Ijoat Combine with ham and mix lightly 3 eggs, beaten ', cup milk 2 teaspoons prepared mustard 1 'i teaspoons prepared horse-radish Vi teaspoon Accent Spread ham mixture evenly over fruit Set aside. Prepare according to directions on the package the contents of 1 1 2-ox. pkg. prepared corn-muffin mix Spread batter over the ham mixture. Bake at 425F 35 min., or until a cake tester or wooden pick comes out clean when inserted in center. ' To unmold, run a spatula gently around sides of loaf. Cover the pan with a warm serving plate and invert pan and plate; remove pan. 6 to 8 servings Glazed Ham Towers With their colorful decorations and lus cious glaze, these little ham towers are pretty enough and tasty enough for the holiday itself. Set out an 8x8x2-in. baking pan. For Topping Mix until blended in a small bowl, and set aside V, cup firmly packed brown sugar 3 tablespoons cider vinegar 2 tablespoons white corn sirup 1 teaspoon dry mustard Set out to drain the contents of 1 9-oz. can pineapple tidbits Have ready 4 candied cherries, quartered Whole cloves For Ham Mixture-Put through medium blade of food chopper enough cold roast ham to yield 4 cups (about 1 lb.) ground ham ' Combine with the ham and mix lightly 2 eggs, beaten Vi cup fine, dry bread crumbs Vi UP milk 2 teaspoons dry mustard 2 teaspoons prepared horse-radish 1 Vi teaspoons Worcestershire sauce Vi teaspoon Accent Using a -cup custard cup as a mold, shape mixture into 4 individual servings. Unmold carefully into the baking pan. Carefully score top of each in a diamond pattern, using back of a table knife. Ar range pineapple tidbits and candied cherry quarters in any desired pattern over top of each, and insert 2 or 3 whole cloves into center. Pour the brown-sugar mixture (glaze) over ham. Bake at 350F about 45 min. Baste with the glaze at 10-min. intervals. 4 servings 10 Family Weekly, April 21, 1957
