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!
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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.
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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.
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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