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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (May 5, 1957)
t ti r- r FOR S VST: ' ; .a ' T- J " r u"- -t '.. I.t. tJi f vi if'' i'fr -"'-rw J I v-s" ) T WITH W?7 f II . - ' '- '7 jfHin HiifcVma ir?riTi irm art iniiw rami Chnrnlate Glory Cake This rich, dark chocolate cake toith its carnation-pink frosting is one of which any teen-aged daughter may be justly proud. It will turn any meat into a party Grease the bottoms of two 9-in. round layer-cake pans. Line with waxed paper cut to fit bottoms; grease the waxed paper. Set out Combine in top of double boiler cup milk , 4 aq. (4 ox.) wrawMtaned chocolate Heat over simmering water until choc olate is melted and milk is scalded (thin film appears on surface). Stir until blended. Vigorously stir about 3 tablespoons of the hot mixture into 1 of the egg yolks, beaten. Immediately blend into mixture in double boiler. Cook 2 to 3 min., stir ring constantly. Add and stir until dis solved 1 coo minus a tablet doom tug or Cook over simmering water, stirring con stantly, about 5 min. Remove from sim mering water and set aside to cool. OOO MR ranaw When Mother's special day comes around next week, a thoughtful way for the family to observe it is to take over all or part of the food preparation that Mother does so uncomplainingly all the other 364 days of the year. Here are a few recipes for truly festive foods that are not too difficult for daughters and sons, with an assist from Dad. A $10 Prize-Winning SALAD RECIPE from a Family Weekly reader Mrs. W. R. Houghton 4503 Jefferson Ave., Gulfport, Miss. Sift together and set aside 3 cops tiffed ccdco floor 1 tablespoon baking powder Vi teaspoon baking soda Vi teaspoon salt Cream together until softened cup butter 2 teaspoons vanilla extract 6 drops rod food coloring Add gradually, creaming until fluffy after each addition st cup firmly packed brown sugar Beat the 4 remaining egg yolks until thick and lemon-colored. Add to creamed mixture in thirds, beating thoroughly after each addition. Blend in the choc olate mixture; set aside. Mix together 'j cup water 3 tablespoons milk Beating only until smooth after each addition, alternately add dry ingredients in fourths, liquid in thirds to creamed mixture. Finally, beat only until smooth (do not overheat). Beat 3 of the egg whites until frothy. i; if P FAMILY WtZftXY CASCi CC ht ad tap OR triad nhh tfeem. to our oCfe' $ tU, 4 pf t.i tar eoch as o puULx. Aft rocieoi ktatm Urn pN my f FA V.tmT. in cat tf oVipSe r.tm fint (jrm f ' r- :df i i -Ww wiei r. Sn3 Co r . f " I. W. C suto'te fiAr jr. 1 (The 2 remaining egg whites may be stored for use in other food preparation.) Add gradually, beating well after each addition Vi cup sugar Beat until rounded peaks are formed. Spread beaten egg whites over batter and fold together. Turn batter into prepared cake pans. Bake at 375F 30 to 35 min., or until a cake tester or wooden pick comes out clean when inserted in center of layer, or until cake surface springs back when lightly touched at center. Remove from oven. Cool 10 min. in pans on cooling racks. To loosen each layer from pan, run a spatula gently around sides. Cover with a cooling rack; invert cake and rack and remove pan. Immedi ately peel off waxed paper and turn layer top side up. Cool completely. Frost. One 9-in. layer cake P title Peppermint Butter Frosting Cream together until butter is softened V cup butter teaspoon peppermint extract Add gradually, beating well after each addition Acupt lbs.) lifted confectioners' sugar Stir in and beat to spreading consistency V to Vs cop cream or milk Add and beat in 7 or 8 drops rod food coloring (Use enough to produce carnation- pink tint.) Spread between layers and on sides and top of Chocolate Glory Cake. Garnish top of cake with sprinkling of coarsely crushed peppermint-stick candy. Enough to frost sides and tops of two 9-in. round cake layers Plehled-PeacH Salad The main course at dinner will probably remain Mother's province, but anyone in the family can make this pretty, flavorful, and easy-to-prepare salad to accompany and flatter it Lightly oil 6 individual molds with salad or cooking oil (not olive oil) ; drain. Drain, reserving sirup in a 1-cup meas uring cup for liquids, the contents of 1 con or or of spiced pooches If necessary, add to reserved sirup Water (enough to make 1 cup liquid) Empty into a bowl 1 pkg. orange-flavored gelatin Add, stirring until gelatin is completely dissolved 1 cup very hot water Stir in the peach liquid. Chill in refrig erator or in pan of ice and water until slightly thicker than consistency of thick unbeaten egg white. If chilled in refrig erator, stir occasionally; if chilled over ice and water, stir frequently. Meanwhile, set out Cream cheese Toasted pecan halves Cut peaches into halves; remove pits. Fill each cavity with about 1 teaspoon cream cheese; top with pecans. Set aside. When gelatin mixture is of the desired consistency, spoon about 2 tablespoons of the mixture into each mold. Place peach halves, filled side down, in the molds. . Spoon remaining gelatin mixture into the molds, covering the peach halves. Chill until firm. Unmold (see Two-Layer Chicken-Cranberry Salad) onto crisp salad greens. 6 servings Family Weekly. May 5. 1957
